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

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

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Café Boulud – Toronto – 2015 09 20 – Bangerter Brunch

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

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

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

Patatas Bravas – fried potatoes with smoked paprika and piquillo pepper dressing

Patatas Bravas – fried potatoes with smoked paprika and piquillo pepper dressing

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

Pescado Frito – fried Ontario smelts dressed in cumin, cilantro, salt and pepper, and served with fresh lime

Pescado Frito – fried Ontario smelts dressed in cumin, cilantro, salt and pepper, and served with fresh lime

The Tapas Menu – 2015 08 19-23

The Tapas Journey

Estrella Tapas for two $45.20 (Gratuity $6.00)

Langdon Hall – Cambridge – 2015 08 08 – Tasting Menu Dinner

Tags

Alsace, Amuse Bouche, asparagus, B.C. spring, BC, Berkshire lardo, black radish, bread, Butter, buttermilk sorbet, Caviar, Chilled, Crudité, Cured, dessert, Domaine, Duck Fat, Executive Chef, Foie Gras, forage, Fried, Gewurztraminer, goose egg, grapes, Halibut, hazelnut gribiche, house made, Jason Bangerter, Lactose free, lamb, lamb tartar, Langdon Hall, Lightly cured, Lobster, maple sugar, marinated, Monforte Dairy, morel, Mushroom, mustard pickle, Nova Scotia, Ontario, Purée, Quebec, Salad, Salmon, seeded bread, snow crab, Sourdough, Spot Prawn, spring salmon, Sprouts, Sturgeon, sweet peas, Tartar, terroir, True Blue, vegetables, White Asparagus, wild, Zind-Humbrecht

Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli

Langdon Hall Country House Hotel & Spa

1 Langdon Drive Cambridge Ontario N3H 4R8 +1-519-740-2100

Virgilio T. Vea – Director of Food and Beverage
Jason Bangerter – Executive Chef

Reservations: 1-800-268-1898 or 519-740-2100

Twitter: Langdon Hall Country House Hotel & Spa @Langdon_Hall
Twitter: Chef Jason Bangerter @chefbangerter

Langdon Hall Country House Hotel & Spa Reservations

Langdon Hall Country House Hotel & Spa Facebook Page

Information e-mail: reservations@langdonhall.ca

House made butter

House made butter

House made sourdough bread

House made seeded bread

Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

Tasting Menu amuse bouche – chilled Nova Scotia lobster, peas and garden purée

Tasting Menu amuse bouche – chilled Nova Scotia lobster, peas and garden purée

Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli

Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli

White Asparagus – cured goose egg, chive flowers, hazelnut gribiche $22

White Asparagus – cured goose egg, chive flowers, hazelnut gribiche $22

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Lightly cured BC wild spring salmon – blanched young vegetables

Chilled Nova Scotia snow crab salad – fragrant vegetable nage cured Quebec foie gras, grapes, sumac

Chilled Nova Scotia snow crab salad – fragrant vegetable nage cured Quebec foie gras, grapes, sumac

Langdon Hall Terroir – foraged leaves/flowers/lettuce weeds/berries, buttermilk sorbet

Langdon Hall Terroir – foraged leaves/flowers/lettuce weeds/berries, buttermilk sorbet

Ontario marinated lamb tartar – black radish crudité, mustard pickle, wild ramp pickle

Ontario marinated lamb tartar – black radish crudité, mustard pickle, wild ramp pickle

B.C. halibut & spot prawn – morel mushroom, sweet peas, Berkshire lardo, pea purée, prawns

B.C. halibut & spot prawn – morel mushroom, sweet peas, Berkshire lardo, pea purée, prawns

Coconut chocolate ganache with coconut ice cream (Lactose free dessert)

Coconut chocolate ganache with coconut ice cream (Lactose free dessert)

Coconut chocolate ganache with coconut ice cream (Lactose free dessert)

Ontario Monforte Dairy True Blue – duck fat fried sourdough, maple sugar, candied walnut

Ontario Monforte Dairy True Blue – duck fat fried sourdough, maple sugar, candied walnut

Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

Executive Chef Jason Bangerter

Executive Chef Jason Bangerter

Executive Chef Jason Bangerter

Executive Chef Jason Bangerter

Selection of cheeses

Selection of cheeses

The Dining Room Menu 2015 08 08

The Dining Room Menu 2015 08 08

The Dining Room Menu 2015 08 08

The Dining Room Menu 2015 08 08

The Dining Room Menu 2015 08 08

Dinner for four $663.31 + $82.59 = 745.90 (Gratuity $125.00)