The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner

12 Tuesday Apr 2016

Tags

Adrian Rusyn, bread, bread service, Butter, Cambridge, Chef de Cuisine, Chef School, chevre, Cream, Cucumber, dark chocolate, Darnell Gregg, Fennel, fig, fig jam, garnish, George Brown, geranium, green house, Hazelnut, Hen, hen liver, Heritage Hen, Jason Bangerter, John Higgins, juniper, Kolapore Springs, Langdon Hall, lardo, liver, Madeira, mignardes, Monforte, morel, new potato, Oliver Li, Onion, Ontario, Parmesan, Pâté, Peanuts, Pork, pork lardo, Potato, Purée, Radish, Raspberry, rosewater, Salted, salted cucumber, shortbread, signature, Smoked, Smoked Trout, Soubise, Sous Chef, terroir noir, Trout, Truffle

fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

The Chefs’ House

St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260

Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible

Twitter: The Chefs’ House @thechefshouse
Twitter: John Higgins @haggisracer
Twitter: George Brown Collage
Twitter: Jason Bangerter @chefbangerter

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: young juniper smoked trout (Kolapore Springs)

: young juniper smoked trout (Kolapore Springs)

: salted cucumber, rosewater, raspberry

: salted cucumber, rosewater, raspberry

: Langdon Hall butter, pork lardo, hen liver pate, radish

: Langdon Hall butter, pork lardo, hen liver pate, radish

: bread service

: bread service

: radish

: radish

: fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

: fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

: parmesan shortbread

: parmesan shortbread

: truffle purée, morel cream, parmesan shortbread

: truffle purée, morel cream, parmesan shortbread

: heritage hen, smoked new potato, onion soubise, madeira

: heritage hen, smoked new potato, onion soubise, madeira

: terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts

: terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts

: mignardes

: mignardes

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef John Higgins Director George Brown Chef School

: Chef John Higgins Director George Brown Chef School

: Chef Adrian Rusyn, Chef Technologist

: Chef Adrian Rusyn, Chef Technologist

: Darnell Gregg, Langdon Hall sous chef

: Darnell Gregg, Langdon Hall sous chef

: Chef Oliver Li chef de cuisine

: Chef Oliver Li chef de cuisine

: (Kolapore Springs Trout © 2016 Langdon Hall)

: (Group Image © 2016 George Brown Chef School)

: Langdon Hall locally harvested honey gift

: 2015 04 12 menu Trending Now Dinner with Jason Bangerter Dinner for two including taxes and gratuity $ 170.00

: Jason Bangerter’s truffle soup recipe

: Jason Bangerter’s truffle soup recipe

Café Boulud – Toronto – 2015 09 20 – Bangerter Brunch

19 Saturday Sep 2015

Posted by TFG in The Latest

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Tags

Aioli, Apple, apple chutney, apple gelée, Bellini, Bench, Blanc, Boudin, brioche, brittle, Brunch, buckthorn, Butter, Café Boulud, celery, Chanterelles, Cheese, Cheese Boutique, Chef Daniel Boulud, Chicken Liver, Chocolate, chutney, Coconut, coconut sorbet, coffee, comfort cream, cranberries, Crème, creme fraiche, dip, Duck, en croute, eweda cru, Fennel, Fennel Pollen, feuillantine, Foie Gras, Fraîche, Fruit, Garlic, Gelato, gelée, Goat Cheddar, Golden, Goose, Hall lavender, Hazelnuts, Hen, Heritage, Heritage Hen, homard, honey.buttery shortbread, horseradish;Boudin Blanc, House bread, jus roti, Langdon, Late Harvest, Leg, Leg Presse, Lobster, madeleines, Market, Niagara, Niagara Peninsula, Norman Hardie, NV Champagne, Ontario, Oyster, Parfait, Pâté, Pâté en croûte, peach, Perrier-Jouet, pineapple, Pinot Noir, pollen, Praline, presse, Profiteroles, Raisins, Riesling, rillettes, Roasted, rotisserie, rum-caramel, Sea, sea buckthorn, signature, Sorbet, St. Simon, Stone, stone fruit, sweet, toasted, Toasted Brioche, Trout, Twenty Mile, Two Sisters, unfiltered, vegetables, VQA

Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

Café Boulud Toronto

Yorkville 60 Yorkville Avenue Second Floor Toronto Ontario M4W 0A4, Canada +1-416-963-6000

$$$$ French, Mediterranean Romantic, Private Parties, Farm-to-Table

From Langdon Hall
Jason Bangerter, Chef
Darnell Gregg, sous chef
Rachel Nicholson, pastry chef

From Café Boulud
Daniel Boulud, chef
Joyce Wong, pastry chef
Sylvain Assié, chef de cuisine,
Balthazar Pellissier, general manager
Jennifer Dewasha, sous chef
Drew Walker, sommelier

Twitter: Café Boulud Toronto @CafeBouludTO
Twitter: Chef Daniel Boulud @danielboulud
Twitter: @FSToronto Hotel
Twitter: Langdon Hall Chef Jason Bangerter @chefbangerter
Twitter: Norman Hardie Winery @normhardie
Twitter: Cheese BouTweet @Cheese_Boutique

Café Boulud Opentable Reservations

: LEGGS & EGGS BRUNCH WITH CHEFS DANIEL BOULUD AND JASON BANGERTER

: Chef Daniel Boulud at Langdon Hall the week prior to the brunch at Café Boulud © 2015 Langdon Hall

: Welcome

: Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender

: Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender

: St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche

: St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche

: St. Simon Oyster – apple gelée with celery and horseradish

: Boudin Blanc -roasted apple chutney on toasted brioche

: Butter

: Butter

: House Bread basket

: House Bread basket

: Paté en Croûte – goose, duck foie gras, cranberries

: Paté en Croûte – goose, duck foie gras, cranberries

: Paté en Croûte – goose, duck foie gras, cranberries

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Stone fruit

: Stone fruit

: 2013 Riesling I Two Sisters Twenty Mile Bench VQA

: 2012 Pinot Noir I Norman Hardie Niagara and 2013 Riesling I Two Sisters

: 2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA

: 2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet

: Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Madeleines

: Madeleines

: Coffee

: Langdon Hall property honey with buttery shortbread

: Cafe Boulud’s signature chocolate brittle

: Langdon Hall property honey with buttery shortbread

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Café Boulud Brunch Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Postcard 2015

: Langdon Hall Cambridge Ontario Packages and accommodations

: Gift tags

: The Business Card / Brunch was $95.00 per person by pre-purchased ticket which included HST and gratuity.

Tabülè – Toronto – 2015 08 20 Dinner

20 Thursday Aug 2015

Posted by TFG in The Latest

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Tags

Amuse Bouche, babaganüj, BBQ, Beef, Breast, Cheese, Chicken, Chicken in a Pita, chickpea, Cucumber, Dry-Aged, Eggplant, falafel, Garlic, Gewurztraminer, grilled, Ground, homemade, Hummus, Juice, Kefta, Labni, lamb, Lebanese, Lebanese spices, Lemon, lemon juice, Lettuce, liver, Livers, Mixed, olives, Onion, Onions, Ontario, parsley, peppers, Purée, Puréed, Romaine, Sampler Platter, skewers, Tabülè, tahini, tahini sauce, tomatoes, Vin d' Alsace, Willy Gisselbrecht, yogurt, za’atar

Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

Tabülè On Yonge

Midtown 2009 Yonge Street Toronto Ontario M4S 1Z9 +1-416-483-3747

$$$$ Middle Eastern, Vegetarian, Lebanese
Gluten-Free Friendly, Vegan Friendly,
Kid Friendly, Delivery, BYOB,

Twitter: Tabülè On Yonge @TabuleToronto

Tabülè On Yonge Reservations via Bookenda

Tabülè On Yonge Facebook Page

: Willy Gisselbrecht Gewürztraminer 2012 13% ABV Vin d’ Alsace

: Willy Gisselbrecht Gewürztraminer 2012 13% ABV Vin d’ Alsace

: Amuse bouche – various peppers and olives

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

: Sampler Platter $14.00 Hümmus – chickpea purée, Lebanese tahini sauce, fresh lemon juice and a touch of garlic; Babaganüj – puréed BBQ eggplant mixed with Lebanese tahini, garlic and fresh lemon juice and Labni – homemade Lebanese yogurt cheese mixed with garlic and topped off with za’atar (Lebanese spices)

: Chicken Livers $16.45

: Chicken Livers $16.45

: Kefta – two juicy skewers of ground mixed lamb and beef with onions, parsley, garlic and spices $15.95

: Kefta – two juicy skewers of ground mixed lamb and beef with onions, parsley, garlic and spices $15.95

: Kefta – two juicy skewers of ground mixed lamb and beef with onions, parsley, garlic and spices $15.95

: Chicken Livers $10.95

: Lunch for four $68.14 (Gratuity $10.00)

TABÜLÈ – TORONTO – 2015 08 04 LUNCH

: Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

: Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

: Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

: Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

: Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

: Lunch Sampler Plate – hümus, babaganüj, tabülè and falafel $10.95

: Chicken in a Pita – grilled chicken breast, romaine lettuce, tomatoes, cucumber, onion with tahini $10.95

: Chicken in a Pita – grilled chicken breast, romaine lettuce, tomatoes, cucumber, onion with tahini $10.95

: Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95

: Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95

: Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95

: Lamb – one skewer of fresh dry aged in house Ontario lamb $11.95

: The Website menu (subject to change)

: The Website menu (subject to change)

: The Website menu (subject to change)

: The Website menu (subject to change)

: Dinner for two $52.43 (Gratuity $8.00)

The Beast Restaurant – Toronto – 2015 08 19 – Estrella Tapas

19 Wednesday Aug 2015

Posted by TFG in The Latest

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Tags

Barcelona, bravas, Chicken, Cilantro, cumin, Damm, dressing, Estrella, fresh lime, Fried, Garlic, infused, lime, Meatball, offal, Ontario, Patatas, Pepper, Pescado Frito, Pincho De Albondigas, piquillo pepper, Potatoes, saffron, salt, sauce, Smelts, smoked paprika, Tapas Journey, tomato

Pincho De Albondigas – chicken offal meatball with garlic and tomato sauce infused with saffron , Patatas Bravas – fried potatoes with smoked paprika and piquillo pepper dressing, Pescado Frito – fried Ontario smelts dressed in cumin, cilantro, salt and pepper, and served with fresh lime

The Beast Restaurant

96 Tecumseth Street Toronto Ontario M6J 2H1 +1-647-352-6000

Owners Scott Vivian and Rachelle Vivian

Hours:
Monday and Tuesday closed, Wednesday and Thursday 5 pm to 9 pm,
Friday 5 pm to 10 pm, Saturday (brunch) 11 am to 3 pm (dinner) 5 pm to 10 pm
Sunday (brunch) 10 am to 3 pm (no reservations for brunch)

Toronto restaurant that celebrates Ontario’s local producers and farmers. Proud member of the @groupof7chefs

Twitter: @BeastRestaurant Scott Vivian

The Beast Restaurant Reservations by Bookenda

The Beast Restaurant Facebook Page

Information e-mail: The Beast Restaurant

: Estrella Damm Tapas Journey

: Please keep the shenanigans to a minimum

: Tapas Journey Estrella Damm Barcelona 4.6% ABV 500 ml.

: Patatas Bravas – fried potatoes with smoked paprika and piquillo pepper dressing and Pincho De Albondigas – chicken offal meatball with garlic and tomato sauce infused with saffron

: Pincho De Albondigas – chicken offal meatball with garlic and tomato sauce infused with saffron , Patatas Bravas – fried potatoes with smoked paprika and piquillo pepper dressing, Pescado Frito – fried Ontario smelts dressed in cumin, cilantro, salt and pepper, and served with fresh lime