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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Scaramouche – Toronto – 2016 04 02 – Dinner

Tags

Basil, Beet Salad, Blood, blood orange, bread, bread crumbs, brioche, brown, Butter, caper, carrot purée, Cheese, Cherry, Chive, Chives, Coconut, Cod coquette, crispy, crust, Daily Soup, Fennel, fine olive oil, Foie Gras, frisée lettuce, Glaze, glazed, gnocchi, Goat, grapes, house made, Italian meringue, jelly, jus, lamb rack, Leek, leek and potato, Lemon, lemon cream, lime, Lobster, maple, maple jelly, meringue, Mustard, Myer lemon, natural jus, Nova Scotia, orange, parisienne, Parmesan, pecans, Pickled, pickled curry, pickled grapes, Potato, Purée, radicchio, Radish, Radishes, red onion, reduction, relish, runner beans, Sea Salt, shortbread, soft, Sorbet, sour, sour cherry, Spicy, spicy eggplant, swiss chard, Tarragon, Terrine, toasted, tomatoes, Vanilla, Veal, Walnut, whipped, wild mushrooms

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Scaramouche Restaurant, Pasta Bar and Grill

Midtown One Benvenuto Place Toronto Ontario +1-416-961-8011

$$$$ French Romantic, Private Parties

hours of operation are:
Monday to Saturday, dinner only, from 5:30 p.m.
Closed Sundays, but Scaramouche can be rented for private functions.

Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef Carolyn Reid
Pastry Chefs: Dianne Louise and Nesreen Mrouch

House made bread – three varieties

House made bread – three varieties

Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

House made bread – three varieties

Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

Spicy glazed pecans

Spicy glazed pecans

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

The Menu 2016 04 02

The Menu 2016 04 02

The Menu 2016 04 02

The Menu 2016 04 02

The Menu 2016 04 02

The Menu 2016 04 02

The Menu 2016 04 02

The Menu 2016 04 02

The Menu 2016 04 02

Dinner for two $270.52 (Gratuity $40.00.00)

Edulis Restaurant – Toronto – 2015 08 30 – Sunday Lunch

Tags

baked, Basil, Beans, bigeye, borlotti, bread, bread salad, buns, Butter, Cake, ceviche, chantecler, Chicken, cloves, Corn, Frisée, fritelle, Garlic, Golden, golden nugget, Hazelnut, heirloom, Lettuce, macadamia, Meatball, medium, nepitella, nugget, Onions, peaches, Plums, Purée, Rare, Ricotta, Roasted, Salad, Savoury, soft, spiced, spreadable, Squash, tomatoes, Tuna, very hot, vinaigrette

Heirloom tomatoes and bread salad

Edulis Restaurant

King West 169 Niagara Street Toronto, Ontario M5V 1C9 +1-416-703-4222

Bistro, Canadian, Eastern European $$$ Outdoor Dining

Hours
Dinner: Wednesday to Sunday from 6:00 p.m. to 10:30 p.m.
Sunday Lunch: Reservations between 12:00 and 1:30
Closed: Monday and Tuesday

Edulis is about many things – the pleasure of enjoying a gathering around the table to share authentic dishes and to be greeted like a friend; conviviality, feasting, celebrating the craft and tradition of cooking, honesty, and spectacular ingredients.
The strength at Edulis is cooking for you – listening to your preferences, aversions, appetite, and making you a beautiful feast. As the season unfolds, so does our inspiration. Our menus change to showcase the ingredients of the moment – with a strong focus on seafood, vegetables, and wild mushrooms. You are encouraged to put yourselves into their hands. They offer two choices of menus – 5 or 7 courses for $65 or $85. In truffle season they also offer Truffle Menus

Reservations are accepted one month in advance for parties of 1 to 5 people. For parties of 6, please call the restaurant. Please note that tables of 6 are the largest they can accommodate in their tiny dining room. For inquiries for the private event space, please email them at info@edulisrestaurant.com.

Twitter: Edulis Restaurant @EdulisToronto

Edulis Restaurant via Bookenda Reservations

Edulis Restaurant Facebook Page
Edulis Restaurant Instagram Page

The table setting (note the mushrooms)

The large portion of butter was soft and spreadable

Freshly baked very hot buns and soft spreadable butter

Freshly baked very hot buns

Bigeye tuna with ceviche vinaigrette and macadamia purée

Bigeye tuna with ceviche vinaigrette and macadamia purée

Bigeye tuna with ceviche vinaigrette and basil (no hot spices)

Bigeye tuna with ceviche vinaigrette and basil (no hot spices)

Heirloom tomatoes and bread salad

Heirloom tomatoes and bread salad

Squash, corn and ricotta fritelle with golden nugget squash and nepitella

Squash, corn and ricotta fritelle with golden nugget squash and nepitella

Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

Spiced hazelnut cake with peaches and plums

Spiced hazelnut cake with peaches and plums

Sunday lunches at Edulis feature all wine by the bottle 1/2 price -just for fun.

Sunday lunches at Edulis feature all wine by the bottle 1/2 price -just for fun.

The Lunch Menu August 31, 2015

Wine and Cocktails 2015 08 30

The Wine List 2015 08 30

Lunch for two $166.68 (Gratuity $24.00) [Edulis Sunday Lunch $40,00 per person]

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)

Yunaghi – Toronto – 2015 08 20

Tags

acorn, air, ankake, Anko, aonori, appetizer, arugula, Asahi, Beef, Beet, beurre blanc, Biscuit, Black Olive, Boudin Noir, braised octopus, brined, Caramelized, Chawan, chili, Chilled, Chive, chive oil, Chocolate, Cointreau, conger eel, Corn, Crème, Cream, cured chicken, custard, dashi, dashi tea, edamame foam, fava beans, Fruit, Golden, Grana Padano, Hamachi, harissa, Hassun, hisui-ni, homemade tofu, Honey, house made, Iimushi, Jalapeno, Japan, Japanese, Kabocha, Kuronama, leek emulsion, lemon gel, lemon juice, Mackerel, marinated, masago arare, melon, mint leaf, monte, Mousse, Mushi, Mushroom, Nanban, Nougat, Okra, Owan, Pâté, Peche, Pickled, pickled ginger, plum vinegar, Pork, Preserved, pumpkin, Purée, Rapini, rillettes, roulade, sable, Sake, Sake-Sangria, Salmon, Sashimi, sauce, Seeds, sesame sauce, Shaved, shrimp aspic, Smoked, soil, sous vide, spiced kabocha, Squash, Sticky Rice, sumac, Sushi, tsubuan, Vege, vegetables, white wine, winter, Yellow, yuzu-irizake, zucchini

Hassun (Appetizer Combo) – conger eel sushi with jalapeno purée

Yunaghi Gastronomie Japonaise

538 Manning Avenue Toronto Ontario M6G 2V9 +1-416-588-7862

Sushi, Japanese, Asian fusion

Hours
Wednesday to Sunday 5:30 p.m. to 12:00 a.m.
Mondays and Tuesdays Closed

Owners: Yurika Miyata and Yasuko Miyata
Chef: Tetsuya Shimizu
Sous Chef: Koichi Fujioka

Twitter: Yunaghi Gastronomie Japonaise @yunaghi_toronto

Yunaghi Gastronomie Japonaise Reservations via Opentable

Yunaghi Gastronomie Japonaise Facebook Page

Information e-mail: Yunaghi.toronto@gmail.com

Asahi Kuronama Japan 5% ABV 334 ml. $9.00

Sake-Sangria – Sake Cointreau Peche lemon juice white wine fresh fruit mint leaf $13.00

Asahi Kuronama Japan 5% ABV 334 ml. $9.00

Asahi Kuronama Japan 5% ABV 334 ml. $9.00

Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

Hamachi “Warm” Sashimi -hamachi, sesame sauce, dashi tea, masago arare, chive

Hassun (Appetizer Combo) – Clockwise from top left: shrimp aspic, homemade tofu, braised octopus and rapini, mackerel sashimi and cured chicken, conger eel sushi with jalapeno purée

Hassun (Appetizer Combo) – homemade edamame tofu and horseradish

Hassun (Appetizer Combo) – mackerel sashimi and cured chicken

Hassun (Appetizer Combo) – braised octopus and rapini

Hassun (Appetizer Combo) – conger eel sushi with jalapeno purée

Hassun (Appetizer Combo) – shrimp aspic

Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

Owan – chilled smoked dashi-ssoise, beef rillettes and corn pâté, chili sumac

Vege – winter melon hisui-ni, dashi beurre blanc, pickled golden beet, acorn squash black olive soil, chive oil

Vege – winter melon hisui-ni, dashi beurre blanc, pickled golden beet, acorn squash black olive soil, chive oil

Vege – winter melon hisui-ni, dashi beurre blanc, pickled golden beet, acorn squash black olive soil, chive oil

Origami bird and menu

Chawan Mushi – aonori ankake, okra, shaved grana padano

Chawan Mushi – aonori ankake, okra, shaved grana padano

Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

Nanban – sous-vide salmon, house-made harissa sauce, pickled vegetables

Pork Roulade -boudin noir, yuzu-irizake monte, preserved lemon gel, marinated yellow zucchini, sake brined fava beans, arugula air

Pork Roulade -boudin noir, yuzu-irizake monte, preserved lemon gel, marinated yellow zucchini, sake brined fava beans, arugula air

Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

Iimushi – Japanese sticky rice, plum vinegar pickled ginger, marinated honey mushroom, leek emulsion

Kabocha Squash Biscuit – custard cream caramelized pumpkin seeds spiced kabocha purée crème de nougat

Kabocha Squash Biscuit – custard cream caramelized pumpkin seeds spiced kabocha purée crème de nougat

Anko and Chocolate Mousse – house-made tsubuan, edamame foam, sable

Anko and Chocolate Mousse – house-made tsubuan, edamame foam, sable

Anko and Chocolate Mousse – house-made tsubuan, edamame foam, sable

The Menu 2015 08 20

The Menu 2015 08 20

The Menu 2015 08 20

The Business Card

The guest comment form

8 course dinner for two $205.66 (Gratuity $34.00) Tasting Menu (8 course) $80 Pairing Drinks $40 Sake pairing $50 Tasting Menu (7 course) $68 Pairing Drinks $34 Sake Pairing $42)