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

Elegance Chinese Cuisine – Markham – 2016 04 09 – Dim Sum

Tags

BBQ, Black Bean, Bun, Casserole, Chinese Sausage, Crystal, curry, Curry Sauce, Deep Fried, Dumpling, egg white, Fish Roe, Har Gau, Meat, Pepper, Pork, Pork Bun, Pork Dumpling, Prawn Dumpling, Preserved, pumpkin, rice, Rice Roll, salt, sauce, Sausage, savoury triangle, Scallop, Shrimp, Shrimp Dumpling, Shrimp Sauce, Siu Mai, spare rib, Spring Roll, Squid, Steamed, Steamed squid, Sticky Rice, Taro Cake, Vegetable, Yam

#46 Meat and vegetable rice roll $3.00

Elegance Chinese Cuisine & Banquet

7130 Warden Avenue Building 20 Suite 106-110 Markham Ontario L3R 0M7 +1-905-948-1881

Chinese, Dim Sum

#17 Deluxe Steamed BBQ pork bun S $3.00

#17 Deluxe Steamed BBQ pork bun S $3.00

#38 Shrimp wrapped with egg white dumpling L $3.00

#38 Shrimp wrapped with egg white dumpling L $3.00

#12 Steamed spare rib in assorted black bean sauce S $3.00

#12 Steamed spare rib in assorted black bean sauce S $3.00

#2 Har Gau – crystal prawn dumpling L $3.00

#2 Har Gau – crystal prawn dumpling L $3.00

#3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

#3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

#28 Deep fried pumpkin and yam with pepper salt

#33 Deep fried shrimp dumpling M $3.00

#14 Sticky rice dumpling $3.00

#14 Sticky rice dumpling $3.00

#51 Preserved meat and sausage on rice in casserole M $3.00

#51 Preserved meat and sausage on rice in casserole M $3.00

#46 Meat and vegetable rice roll $3.00

#46 Meat and vegetable rice roll $3.00

#16 Steamed Taro Cake with Chinese Sausage & Shrimp Sauce M 3.00

#16 Steamed Taro Cake with Chinese Sausage & Shrimp Sauce M 3.00

#6 Steamed squid with curry sauce M $3.00

#6 Steamed squid with curry sauce M $3.00

#30 Deep fried spring roll with shrimp M $3.00

#30 Deep fried spring roll with shrimp M $3.00

#31 Deep fried savoury triangle S $3.00

#38 Shrimp wrapped with egg white dumpling L $3.00

(14 dishes at $3.00 each + seating for 5 $6.00 (tea charge))
Before 11:00 am all small, medium and large dishes are $3.00 each,
After 11:00 am small $3.00; medium $4.20; large $5.20; extra-large $6.80; special $7.80

Yu Seafood – Richmond Hill – 2016 03 01 – Dim Sum

Tags

Beef, Beef Ball, Chicken, Chicken Feet, Citrus, crispy, Deep Fried, Dumpling, Dumplings, Feet, fin, gomi fried, Mai, Noodle, Pork, rice, Rice Noodle, roll, Salad Dressing, shark, shark fin, Shrimp, shu, shumai, Soup, Spring Rolls, Squid, Steamed, Tea, tentacle

8 shark fin soup dumplings XL $6.10

Yu Seafood

Richmond Hill – 270 West Beaver Creek Richmond Hill Ontario L4B 3Y9 +1 905-881-1688

Chinese Seafood

hours
Monday to Friday 10 am to 12 am
Saturday and Sunday 9 am to 12 am

Market Monday to Sunday 10 am to 9 pm

tea $1.50 per person

tea $1.50 per person

tea $1.50 per person

décor

décor

décor

7 deep fried shrimp with salad dressing L $5.10

7 deep fried shrimp with salad dressing L $5.10

2 gomi fried squid tentacle XL $6.10

2 gomi fried squid tentacle XL $6.10

16 steamed chicken feet M $4.10

16 steamed chicken feet M $4.10

22 shrimp rice noodle roll L $5.10

22 shrimp rice noodle roll L $5.10

23 beef rice noodle roll M $4.10

23 beef rice noodle roll M $4.10

23 beef rice noodle roll M $4.10

23 beef rice noodle roll M $4.10

10 pork and shrimp shumai L $5.10

10 pork and shrimp shumai L $5.10

14 citrus beef ball S $3.10

14 citrus beef ball S $3.10

14 citrus beef ball S $3.10

14 citrus beef ball S $3.10

8 shark fin soup dumplings XL $6.10

8 shark fin soup dumplings XL $6.10

4 pork and shrimp crispy spring rolls S $3.10

4 pork and shrimp crispy spring rolls S $3.10

Dim Sum Menu 2016 03 01

Takeaway Menu 2016 03 01

Takeaway Menu 2016 03 01

Takeaway Menu 2016 03 01

Takeaway Menu 2016 03 01

Takeaway Menu 2016 03 01

Takeaway Menu 2016 03 01

The Bill for 4 2016 03 01

Omaw (Matt Blondin) – Toronto – 2016 02 20 Dinner

Tags

aged, BBQ, Beef, Belly, Black, black garlic, Black Truffle, blackened, Burnt, burnt lime, Carbonara, carrots, celery, Cheese, chow chow, cornsmut, crab, draught, Dumplings, English Bay, fat vinaigrette, Fresh, fresh cheese, frybread, Garlic, graham, Granville Island, Hanger, Hanger Steak, Keyline, likker, lime, meringue, mussels, Onion, onion likker, Pickled, pickled onion, pie, Pork, Pork Belly, spice, Steak, Stone, stone crab, Truffle, Turkey, vegetables, vinaigrette, Wagyu, wagyu beef, Walnut, winter, winter vegetables

mussels on frybread cornsmut and celery chow chow $14

OMAW Restaurant

Trinity Bellwoods 88 Ossington Avenue Toronto Ontario M6J 2Z4 +1-416-477-5450

Tuesday to Saturday 6 pm to close
Owners: Matt Blondin, Adrian Niman, Brent McClenahan
Chef: Matt Blondin (Acadia, Momofuku Daishō)
Bar Manager: Alex Harber (Mercatto, Nota Bene, Momofuku Nikai)

Twitter: OMAW Restaurant (@Omaw88)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca

Granville Island English Bay draught 20 oz. (Canadian pint in 2×10 oz. glasses) $7

A portion of the open kitchen

aged wagyu beef fat vinaigrette and pickled onion $17

aged wagyu beef fat vinaigrette and pickled onion $17

aged wagyu beef fat vinaigrette and pickled onion $17

mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14

pork belly burnt lime bbq and blackened spice $14

turkey + dumplings onion likker and black truffle $15

turkey + dumplings onion likker and black truffle $15

hanger steak farrotto and carrots $17

hanger steak farrotto and carrots $17

stone crab carbonara and pickled walnut $18

stone crab carbonara and pickled walnut $18

winter vegetables fresh cheese and black garlic $14

winter vegetables fresh cheese and black garlic $14

Keyline pie graham and meringue $11

Keyline pie graham and meringue $11

The Menu 2016 02 20

2016 02 20

2016 02 20

Dinner for two $131.87 (Gratuity $20.00) (Two of our dishes were complimentary by Chef Matt Blondin)

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

Tags

Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page

Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce

Cod fritters, scotch bonnet mayonnaise sauce

Cod tongues, mustard sauce

Charcuterie, tartare sauce

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Smoked B.C. sturgeon, red dandelion, capers

Smoked B.C. sturgeon, red dandelion, capers

Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each

Chicken-fried mushrooms $4.50

Brussels sprouts, sambal, mint, tempura bits $4.50

Pommes frites, milk mayo $4.50

Rosemary-grilled pork rib chop, braised kale, lentils du Puys

Rosemary-grilled pork rib chop, braised kale, lentils du Puys

Double chocolate brownie, pecan praline, espresso carame

Double chocolate brownie, pecan praline, espresso carame

Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

Housemade chocolate truffles

Virgin Bloody Mary $5.00

Winterlicious Dinner Menu 2016 01 30

Winterlicious Lunch Menu 2016 01 30

Artisanal Cheese 2016 01 30

Dessert Menus 2016 01 30

4 to 7 Bar Snack Menu 2016 01 30

Drink Menu 2016 01 30

Valentine’s Day 2016 Menu 2016 02 13 & 14

Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)