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

12 Tuesday Apr 2016

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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

Splendido Chef Collaboration Dinner – Toronto – 2015 04 24

24 Friday Apr 2015

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Acadian Sturgeon, Anthony Walsh, Apple, apples, avocado, B.C., B.C. sea urchin, baby, Basil, beef heart, berry, black pepper, Bomb, Butter, Calamansi, Caramelized, Carbonara, Caviar, cedar, celery, Chawanmushi, chef, Cherry Croquant, chili, chili jam, Chili Threads, Chives, Chocolate, Cilantro, citrus fruit, cold, coronet, creme fraiche, crispy, Crumble, Cucumber, dashi, dehydrated, Dome, dulce, English Pea, Fennel, fennel mayo, fiddleheads, Foie Gras, Fricassee, frozen, garlic flowers, garlic purée, glazed, glazed sunchokes, Grandview Farm, grilled, Guernsey Girl, Ham Hock, Hamachi, hay, Horseradish, Hot, House Pancetta, Ice Cream, Italian, Jalapeno, Jim Giggie’s, kernels, Lemongrass, Licorice, lime, Lobster, Malt, malted, maple, Maple Buds, Maple Cured, Maple Leaf, Maple Puff, Morels, mustard greens, Newfie Screech, nori brioche, Nori mayonnaise, one bite, Ontario, Ontario Popping Corn Co., orange blossom, Patrick Kriss, pavé rice, Pickled, Pine Nut, Pingue guanciale, popping corn, Pork Belly, Pork Fat, pork jowl, Puffed, Quebec, Radish, Razor Clams, Red Beet, Rice Noodles, Riesling, Roasted, roasted buckwheat, roulade, sage mousse, salt cured, Sam Gelman, Samuel Gelman, sea buckthorn, Sea Scallop, Seared, Shamu blue, Shrimp, Side Stripe, Smoked, Smoked Trout, snow crab, Sorbet, Soup, sour cherry, Spinach Puree, Spot Prawn, Squab, sweet, Tarragon, tarragon malt crumble, Toast, toasted hay, Tortellini, tripe, Triple Seared, trout crackling, trout roe, uba skin, Uncle Bob's, uni, Venison Loin, Victor Barry, Victor J Barry, whipped, whipped mascarpone, White, yogurt sphere

Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

Splendido Restaurant

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

Victor V. 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
Twitter: Chef Marc Lepine @MarcLepine
Twitter: Chef Samuel Gelman @samuel_gelman
Twitter: Chef Patrick Kriss @Patrickkriss
Twitter: Chef Anthont Walsh @Chefwalsh

Splendido Restaurant Reservations via OpenTable

: Complimentary Champagne

: Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

: Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

: Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

: Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)

: Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)

: Tarragon Hamachi with dulce and lime (Walsh)

: Tarragon Hamachi with dulce and lime (Walsh)

: Jim Giggie’s Smoked Trout chawanmushi and maple cured trout roe and trout crackling (Barry)

: B.C. Side Stripe Shrimp horseradish (Gelman)

: Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)

: Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)

: Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)

: Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)

: Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)

: Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)

: Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)

: Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)

: Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

: Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)

: Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)

: Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)

: Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)

: Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)

: Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)

: Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)

: Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)

: Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)

: Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)

: Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)

: Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)

: Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)

: Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)

: Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)

: Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine)

: Grilled Guernsey Girl – maple and, black pepper and toast (Gelman)

: Maple Leaf and Baby Maple Buds (Walsh)

: Hay Ice Cream – toasted hay ice cream, coronet with sage mousse (Barry)

: Just a few towel hand wipes

: Just a few towel hand wipes

: More firewood for the smoker

: Chef Anthony Walsh

: Chef Victor Barry

: Chef Patrick Kriss

: Chef Patrick Kriss

: Chef Sam Gelman

: Chef Anthony Walsh

: Take your time make it right

: Take your time make it right

: The Collaboration Menu

: Business Card

: Business Card

: Dinner for two $559.35 (plus Gratuity $75.00)

Splendido Wine Bar – Toronto – 2015 04 04

04 Saturday Apr 2015

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12 year old, anaheim, Apple, apple fluid gel, apple vanilla, applewood smoke, Avocado Chutney, B.C. uni, black garlic, black plate, bread, brioche, brioche purée, Buckwheat, Burnt, Cake, canadian wasabi, Caramelized, caramelized apple, Carbonara, carrot, carrot air, carrot purée, Caviar, Cheese, chowanmushi, Citrus, Condiment, Consommé, coriander seeds, coriander stems, Crackling, Crème, creme fraiche, Croquette, cultured cream, curry, dashi sheet gel, Demerara rum, Dijon, Egg, El Dorado, Endive, fermented cippolinis, Foie Gras, Foie Gras terrine, Fraîche, Garlic, garlic oil, Gewurztraminer, ginger, ginger fluid gel, goat's yogurt, graham, graham tart, granola, greens, grilled, Grilled.aged.Rougie.duck breast.coffee roasted date, Ham, Ham and cheese, Hamachi Belly, Hamachi Sashimi, hamhock, hamhock consommé, hay ice cream, Ice Cream, jalapeña, Jensen Farm, Jim Giggie, kernels, kumquat, lemon verbena, Liquid, Lobster, lobster brioche, lovage, malt chocolate, Maple Cured, miso tart, Mustard, nori dust, nori purée, Northern Divine, oats, Ontario Popping Corn Co., pancetta, Parm, PEI mussel, Pepper, Petit Fours, Pickled, pickled cucumber, pickled ginger, Pistachio, poached, poached oyster, popping corn, Pork, Pork Crackling, Potato, Potato Chip, potato foam, Preserved Lemon, Pumpernickel, pumpkin oil, Purée, Quail, Quail Egg, Radish, rainbow trout, Raw, Razor Clam, red vein sorrel, rhubarb, roasted carrot, Rosemary, Salmon Bellynori condiment, salmon loin, scallion, schewuan, sea bream, sea buckthorn, Seared, seared turnip cake, sesame emulsion, Shamu blue, sliver tamari, Smoked, smoked butter, Smoked Oyster, Smoked Trout, soil, sour cream and onion, spicy roll, spruce needles, Squid ink, sunflower seeds, Tamari, tamari fluid gel, Tarragon, Tart, Terrine, Tortelonni, Trimbach, trout roe, Turnip, uni, Uni Toast, Vanilla, vanilla split walnut.jus, Vendages Tardives

Razor Clam – raw, burnt miso tart, preserved lemon

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

: Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

: Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Shamu blue popping corn kernels from the Ontario Popping Corn Co. and ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

: The menu

: The menu

: Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

: Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

: Sea bream – pickled kumquat purée

: Sea bream – pickled kumquat purée

: Utensils

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Hamachi Belly – ginger scallion condiment

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment

: Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

: Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

: Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Smoked trout chowanmushi – maple cured trout roe

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

: Razor Clam – raw, burnt miso tart, preserved lemon

: Razor Clam – raw, burnt miso tart, preserved lemon

: PEI mussel tart , curry

: PEI mussel tart , curry

: Lobster and citrus – radish, red vein sorrel

: Lobster and citrus – radish, red vein sorrel

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

: Parm and greens – pumpernickle soil, black garlic

: Parm and greens – pumpernickle soil, black garlic

: Grilled Jensen Farm Endive – crème fraîche, spruce needles

: Grilled Jensen Farm Endive – crème fraîche, spruce needles

: Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

: Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

: Foie Gras terrine – rhubarb, pistachio, brioche

: Foie Gras terrine – rhubarb, pistachio, brioche

: Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

: Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

: Pork Crackling – mustard Ice cream, apple fluid gel

: Pork Crackling – mustard Ice cream, apple fluid gel

: Potato Rosemary Bread – grilled, sour cream and onion

: Liquid Carbonara Tortelonni – pancetta

: Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

: Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

: Hay Cornet

: Hay Cornet

: Rhubarb – lovage, schewuan pepper, goat’s yogurt

: Rhubarb – lovage, schewuan pepper, goat’s yogurt

: El Dorado 12 year old Demerara rum (as much as you want)

: El Dorado 12 year old Demerara rum (as much as you want)

: Sea buckthorn – malt chocolate, tarragon, buckwheat

: Sea buckthorn – malt chocolate, tarragon, buckwheat

: Petit Fours

: Petit Fours

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: The Tasting Menu from the Website

: The Tasting Menu from the Website

: The Card

: The Card

: Olivia Thomas dinner

: Olivia Thomas dinner

: Dinner for two $582.37(Gratuity $75.00)

The Ritz Carlton Toca Brunch – Toronto – 2013 12 15

15 Sunday Dec 2013

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artichoke heart, asparagus, bacon, Baked Items, Beef Wellington, blackberries, capers, Cheese, chocolate sauce, cocktail sauce, coffee, dessert, Dipping Fruit, Dressings, Food Cocktails, Horse Radish, Hot Brie, Lemon Wedges, Lobster Tails, Macarons, meat dumplings, Mimosas, mushrooms, PEI mussels, puff pastry, Salami, Salmon, Sausage, Seasonal Salads, Shaved Ham, Shrimp, Shucked Oysters, Smoked Salmon, Smoked Trout, Steamed, Strawberries, Sushi Rolls, toppings, vegetables

Smoked Salmon, Smoked Trout

Lobster Tails, Shucked Oysters, Smoked Salmon, Smoked Trout, Capers, Cocktail Sauce

Toca at The Ritz Carlton – Sunday Brunch

Entertainment District 181 Wellington Street West Toronto Ontario M5V 3G7 +1-416-585-2500

Canadian, Wine Bar, Steakhouse $$$$ Romantic, Farm-to-Table
Breakfast/Brunch, British
Hours of Operation:
Breakfast: Monday to Friday, 6:30 a.m. to 10:30 a.m. Saturday, 7 a.m. to 11:30 a.m. Sunday, 7 a.m. to 11 a.m.
Brunch – Sunday, 11:30 a.m. to 3:30 p.m.
Lunch – Monday to Friday, 11:30 a.m. to 2:30 p.m.
Dinner – Monday to Sunday, 5:30 p.m. to 10 p.m.
For reservations, please call TOCA at 416-572-8008.

Twitter: @RitzCarlton

Toca at The Ritz Carlton – Sunday Brunch Opentable Reservations