The Chefs’ House – Toronto – 2015 11 02

02 Monday Nov 2015

Tags

All Natural, baby octopus, Beau's, braised, Brewing Company, Butter, butternut squash, Cauliflower, celery, Cereal, Chantilly, Cheese, chick peas, Chicken, Chocolate, chorizo, ciabatta toast, citrus dressing, Condensed, crisp, Frites, ginger, goat cheese, greens, Honey, House bread, Kim Crawford, Marlborough, meringue, Milk, New Zealand, Octopus, olives, omelet, organic, pan seared, Plum, Potato, Pudding, Pumpkin Seeds, Roasted, sauce, Sauvignon Blanc, seed, sesame, soft grits, spiced, stout, Tom Green, tomato jam, tossed, Wild Rice, Yoghurt

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

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

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: Beau’s All Natural Brewing Company (organic) Tom Green, Stout $6.50

: 2014 Sauvignon Blanc, Kim Crawford, Marlborough, New Zealand $7.00

: House bread and butter

: House bread and butter

: House bread and butter

: Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast

: Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

: Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam

: Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam

: Chorizo, Potato & Cheese Omelet, tossed Greens or Frites

: Chorizo, Potato & Cheese Omelet, tossed Greens or Frites

: Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue

: Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue

: Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly

: Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly

: Newly renovated restaurant

: Newly renovated restaurant

: Newly renovated restaurant

: Pots and pans anyone?

: Student chefs and teachers [Oliver Li, Chef de Cuisine/Chef Adrian Rusyn, Chef Technologist]

: Student chefs [Ever present David Schwingenschloegl, Dining Room Technologist in background]

: Ever present David Schwingenschloegl, Dining Room Technologist

: Ever present David Schwingenschloegl, Dining Room Technologist

: 2015 11 02 Lunch menu

: 2015 11 02 Lunch menu

: 2015 11 02 Dinner menu

: 2015 11 02 Dinner menu

: Lunch for two $81.75 (including Gratuity $10.00)

Elegance Chinese Cuisine – Markham – 2015 09 27

27 Sunday Sep 2015

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assorted meats, baked, Ball, BBQ, Black, Black Sesame, Cake, Chinese, Conpoy, crystal prawn, Deep, Deep Fried, Dumpling, Fish Roe, Fried, Har Gau, leaf, Lotus, Lotus Leaf, Meats, mushrooms, Pan Fried, Pea, Pork, Pork Dumpling, Pork Puffs, prawn, puffs, rice, Sausage, Savoury, Scallop, Seafood, sesame, Siu Mai, Snow, sprout, Steamed, Sticky, Sticky Rice, triangle, Turnip, Turnip Cake, XO Sauce

[Part of the Dragon Dynasty Group]

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

: #2 Har Gau – crystal prawn dumpling L $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #5 Snow Pea Sprout Dumpling – with assorted mushrooms L $3.00

: #5 Snow Pea Sprout Dumpling – with assorted mushrooms 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

: #36 Pan fried seafood cake L $3.00

: #36 Pan fried seafood cake L $3.00

: #33 Pan Fried Turnip Cake – with Chinese sausage and XO sauce M $3.00

: #33 Pan Fried Turnip Cake – with Chinese sausage and XO sauce M $3.00

: #31 Deep fried savoury triangle S $3.00

: #31 Deep fried savoury triangle S $3.00

: #26 Baked BBQ pork puffs M $3.00

: #26 Baked BBQ pork puffs M $3.00

: #62 Deep fried black sesame ball M $3.00

: #62 Deep fried black sesame ball M $3.00

: 2015 09 27 The Dim Sum Menu [Before 11:00 am (10:45 am Saturdays and Sundays) 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

: Specials

: The Business Card

: Dim Sum Brunch for two $33.22 (Gratuity $5.00) 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

People’s Eatery – Toronto – 2015 08 09 – Pop-Up Dinner

09 Sunday Aug 2015

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Alia Fiamma, Beer, cakes, Chicken, chili, chilis, Cilantro, citron, classic, Coconut, coconut curry, Coriander, Cream, crispy, crispy shallots, crushed, cucumbers, curd, curry turnip, Daikon, daikon cakes, devilled, devilled eggs, Duggans, dust, eggs, Endive, Fantasia, fry, Garlic, ginger, Gose, Green, Green Onion, greens, Haan, Herb, ice, Ice Cream, Jalapeno, Kabinett, Korean, Lemon, lemon grass, Les Trois Mousquetaires, lime, lime dust, maple refresher, Max Richter, melon, Mild, Mushroom, No. 7, Onion, oysters, Palcu-Chang, Pepper, pepper dust, Pickled, Pickled vegetables, Pork, Puffed, Puffed Rice, Punch, Purée, Radish, ragu, Red, rice, rice cakes, Riesling, Rings, Salad, sauce, Sausage, seed, sesame, Sesame Seed, shallots, Shitake, slices, Sorbet, sour, soy, Spicy, spread, Steamed, stout, Taco, tamarind, Tarte, tarte au citron, thai, To-Po-Ki, tofu, tortillas, Varnelli, vegetables

turnip cakes -curry, jalapeño slices, green onion, pickled vegetables

Peoples Eatery

Kensington-Chinatown 307 Spadina Avenue, Toronto Ontario M5T 2E6+1-416-792-1784

Asian Fusion, Asian – Asian-inspired dishes with surprising twists.
HOURS Monday to Sunday 5 p.m. to 2 a.m.
No Home Delivery No Takeout Dine-In Available Serves Alcohol Wi-Fi Available
CAD $50 for two people (approx.)

Twitter: Chef Haan Palcu-Chang @haanpc

Reservations: Peoples Eatery via Bookenda Reservations

Peoples Eatery Facebook Page

Information e-mail: info@peopleseatery.com

: Duggans No. 7 stout

: Duggans No. 7 stout

: soy devilled eggs – ginger, green onion, puffed rice

: soy devilled eggs – ginger, green onion, puffed rice

: steamed oysters – coriander, greens

: steamed oysters – coriander, greens

: steamed oysters – coriander, greens

: steamed oysters – coriander, greens

: endive and tamarind salad – endive sprinkled with sesame, crispy shallots, greens

: endive and tamarind salad – endive sprinkled with sesame, crispy shallots, greens

: daikon cakes – mild coconut curry sauce, green onion (no chilis)

: daikon cakes – mild coconut curry sauce, green onion (no chilis)

: turnip cakes -curry, jalapeño slices, green onion, pickled vegetables

: turnip cakes -curry, jalapeño slices, green onion, pickled vegetables

: Korean rice cakes – (mild) shitake mushroom ragu, shallots, green onion rings, purée of tofu “To-Po-Ki”

: Korean rice cakes – (mild) shitake mushroom ragu, shallots, green onion rings, purée of tofu “To-Po-Ki”

: Korean rice cakes – shitake mushroom ragu, shallots, green onion rings, silken purée of tofu “To-Po-Ki”

: Korean rice cakes – shitake mushroom ragu, shallots, green onion rings, silken purée of tofu “To-Po-Ki”

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: Thai taco spread – tortillas, chicken fry cilantro/chili sauce, garlic herb sauce, pickled red radish, pork sausage (mild and spicy), lemon grass, cilantro, cucumbers, red pepper

: melon sorbet – lime dust and red pepper dust

: melon sorbet – lime dust and red pepper dust

: tarte au citron – coconut ice cream, classic lemon curd, crushed sesame seed

: tarte au citron – coconut ice cream, classic lemon curd, crushed sesame seed

: Max Richter Kabinett Riesling 2013

: maple refresher

: Les Trois Mousquetaires Gose Sour Beer

: Varnelli Punch Alia Fiamma Fantasia

: Chef Haan Palcu-Chang

: Chef Haan Palcu-Chang

: Chef Haan Palcu-Chang

: Chef Haan Palcu-Chang

: The pop-up tasting menu

: The Business Card

: Pop Up dinner for two $149.95 (Gratuity $20.00) [$45 per person for 5 course dinner $25+ for pairings]

Splendido – Toronto – 2015 07 20 – Summerlicious

20 Monday Jul 2015

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Atlantic Salmon, avocado, Basil, Bloody Caesar, Blueberry, Caesar dressed, Cream, Crumble, Daikon, Enoki, Foie Gras, Frites, green beans, Gustave Lorentz.Réserve.Gewürztraminer.Vin d’Alsace, Hangar Steak, house grown, Lemon Curd, Malt, mayo, Mexican, Milk Bun, Mushroom, mushrooms, Onion, Onions, Parfait, Peanuts, pickled jalapeno, Pistachio, Pork, Pork Belly, Poutine, rice cakes, Romesco, Salmon, salmon belly, Sashimi, Scallop, sesame, shortcake, Spring, Steak, Strawberries, strawberry, Summerlicious, Taco, tomatoes, tortilla, Vinegar

Foie Gras Parfait – strawberry, peanuts, milk bun

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Victor Barry – Chef de Cuisine and Proprietor
Dru-Vaughan-Evans – Chef
Jef Lapointe – Sous Chef
Mark Redman – Pastry Chef
International, European $$$$
Hours: Tuesday to Saturday for dinner Sunday for Brunch

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable
Splendido Restaurant Facebook Page
Splendido Restaurant Instagram Page

: Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol

: Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol

: Bloody Caesar, spicy, very little ice $12

: Foie Gras Parfait – strawberry, peanuts, milk bun

: Foie Gras Parfait – strawberry, peanuts, milk bun

: Atlantic Salmon Sashimi – avocado, sesame, rice cakes

: Atlantic Salmon Sashimi – avocado, sesame, rice cakes

: Mid-Course ($16) Pork belly and scallop taco pickled jalapeno, tortilla, avocado

: Mid-Course ($16) Pork belly and scallop taco pickled jalapeno, tortilla, avocado

: Hangar Steak – romesco, house grown tomatoes, basil

: Hangar Steak – romesco, house grown tomatoes, basil

: Salmon Belly – daikon, enoki mushrooms, spring onions

: Salmon Belly – daikon, enoki mushrooms, spring onions

: Sides for the table – Caesar dressed green beans $6

: Sides for the table – Mexican pork poutine $13

: Sides for the table – frites malt vinegar mayo $6

: Sides for the table – frites malt vinegar mayo $6

: Strawberries & Cream – shortcake

: Strawberries & Cream – shortcake

: Blueberry & Lemon Curd – pistachio crumble

: Blueberry & Lemon Curd – pistachio crumble

: Splendido décor

: Splendido décor

: 2015 07 20 The Summerlicious Menu

: 2015 07 20 The Summerlicious Menu

: Business Card

: Summerlicious dinner for two $188.46 (gratuity $26.00) [Some side dishes and extras were complimentary]

Alo Restaurant – Toronto – 2015 07 16

16 Thursday Jul 2015

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acidic, almond, amaranth, Amuse, Anchovy, aoli, asparagus, B.C., baby fennel, baby turnip, Bar, bavarois, black pepper, black rice, blanched, Bonito, bread, broth of veal trotter, burnt onion, Butter, butter.Quebec, Buttermilk, Caramel, caramel chip, carmelized, chard, chicken fat, chip, Chive, cippo, coconib, Confit, crab fat, crab head, cremeux, crispy, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cured cockscomb, dacquoise, dark chocolate, diced, Dorset, double shucked peas, dungeness crab, English pea shoots, fennel fronds, fermented chili, fleur de sel, Fluke, Foie Gras, french butter, fresh strawberries, Frisée, Garlic, garlic scapes, Gastrique, gem lettuce, Glaze, Granite, grated radish, green asparagus, Hamachi, hibiscus gel, Honey Mushroom, Horseradish, hot mustard, House Butter, Juice, Kelp, kohlrabi, Kombu, kosho, Kusshi, lamb shoulder, Leaves, Lemon, lemon purée, lime segments, Maitake, mustard greenscharred grapes, nasturtium, nougatine, Oil, Olive Oil, Onion Rings, Onions, Oyster, pain au beurre, pearl onion, Pickled, pickled honey mushroom, pickled horseradish, pickled mustard seeds, pickled ramps, Pomme, Potato, powder, Pre dessert, Preserved, Preserved Lemon, Purée, purple mustard, rack of pork, ramp, ramp liquid, Raw, raw vegetables, red ribbon, Rings, Roasted, rooster, rounds, sable celery, sauce, Sea Beans, sesame, sesame espuma, shaved asparagus, Shavings, Sheep's Milk, sherry, sherry aoli, sherry gastrique, sherry vinegar, snap peas, Sorbet, Sorrel, Soufflé, sour cherry, sprayed, Steamed, stew of shallot, strawberry, toasted, toasted amaranth, toasted nori, toasted walnut, treviso, veal tendon, veg grape vinaigrette, Virgin, Walnut, watercress, watercress salad, White, White Asparagus, White Chocolate, white wine, yogurt, Yorkshire, Yukon Gold, Yuzu, zest

Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, and Kevin Jeung)
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

: Domaine Zinck Pinot Gris 2014 Alsace France $62

: Domaine Zinck Pinot Gris 2014 Alsace France $62

: Table setting

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, black pepper and sherry aoli

: Amuse – green asparagus purée buttermilk sorbet raw diced green asparagus almond oil shaved asparagus

: Amuse – green asparagus purée buttermilk sorbet raw diced green asparagus almond oil shaved asparagus

: Kusshi oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled horseradish cippo onions

: Kusshi oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled horseradish cippo onions

: Fluke – kelp, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Fluke – kelp, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: House butter

: House butter

: Bread – pain au beurre, cultured butter bar

: Bread – pain au beurre, cultured butter bar

: Quebec foie gras – cured cockscomb veal tendon broth of veal trotter, rooster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar pass

: Quebec foie gras – cured cockscomb veal tendon broth of veal trotter, rooster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar pass

: B. C. Dungeness Crab – crab head/fat french butter and glaze double shucked peas crispy black rice fermented chili lime segments, juice and zest English pea shoots

: B. C. Dungeness Crab – crab head/fat french butter and glaze double shucked peas crispy black rice fermented chili lime segments, juice and zest English pea shoots

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, snap peas purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, snap peas purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut