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

12 Tuesday Apr 2016

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

Matt Kantor and The Lincoln Motor Company Toronto 20131025

25 Friday Oct 2013

Posted by TFG in The Latest

≈ Leave a comment

Tags

braised, Caramel, Consommé, Duck, Duck leg, Mushroom, orange sauce, Parfait, potato gratin, Roasted apples, Short Rib, Soubise, thyme

Roasted apples, thyme parfait, caramel

This event was sponsored by The Lincoln Motor Company

Chef Matt Kantor

[Judgement Reserved]

Bero Restaurant

Riverdale/Leslieville 889 Queen Street East Toronto Ontario M4M 1J4
+1-416-477-3393

Information e-mail: info@bero-restaurant.com

Twitter: @MattKantor

Matt Kantor Website

: The Menu

: The Menu

: The Decor

: Soupe de canard, canard confit et champignons, soubise

: Duck consommé, duck leg and mushroom, soubise

: Côte de boeuf rôti, gratin à la gratin de pomme de terre, sauce à l’orange

: Braised short rib, potato gratin, orange sauce

: Pommes Bourdaloue, parfait de thyme, sauce caramel

: Roasted apples, thyme parfait, caramel

Geraldine – Toronto – 2013 08 23

23 Friday Aug 2013

Posted by TFG in The Latest

≈ Leave a comment

Tags

Beef Tartar, Beer, bread, Caraquet, carrots, Charred, chips, Chowder, Clams, Coconut, Covered bridge, Crab leg, Crudités, curry, fat, Fries, Fruit Stand, Geraldine, gribiche, Kensington, Kumamoto, Littleneck, mayo, Migardises, mussels, NB, new potato, Octopus, oysters, PEI, Potato, Rabbit, sauce, Sawdust City, Skinny Dipping, smoked fish, Soubise, stout, Terrine, Toronto, Washington, Watermelon, Wheat Beer

Kumamoto Washington Oysters 3 Caraquet NB Oysters 3 Littleneck Clams PEI 1

GERALDINE RESTAURANT

Parkdale 1564 Queen Street West Toronto Ontario M6R 1A6
+1-647-352-8815
Seafood $ Late Night, Cash Only, Takes Reservations
Peter Ramsay (chef), Alexandra Albert (front of house) (partners in business and life)

Twitter: @GeraldineResto
Reservations e-mail: Reservations
Information e-mail: Information

Hours:
Sunday, Monday, Wednesday and Thursday 6 pm to 12 am
(bar open till last call)
Friday and Saturday 6pm to 2 am
Closed Tuesday
Late night menu & seafood bar served till last call Thursday to Sunday

GERALDINE RESTAURANT Facebook Page

: Complimentary Spanish brut

: Kensington Fruit Stand Watermelon Wheat Beer 6

: Sawdust City Skinny Dipping Stout 6.50

: Kumamoto Washington Oysters 3 Caraquet NB Oysters 3 Littleneck Clams PEI 1 Crab Leg 5

: Kumamoto Washington Oysters 3 Caraquet NB Oysters 3 Littleneck Clams PEI 1 Crab Leg 5

: Kumamoto Washington Oysters 3 Caraquet NB Oysters 3 Littleneck Clams PEI 1 Crab Leg 5

: Kumamoto Washington Oysters 3 Caraquet NB Oysters 3 Littleneck Clams PEI 1 Crab Leg 5

: Bread I fat 4

: Bread I fat 4 I Covered bridge potato chips

: Beef tartar I Covered bridge potato chips 9

: Beef tartar I Covered bridge potato chips 9

: Crudités 4

: Crudités 4

: Chowder I clams! mussels I smoked fish 7

: Chowder I clams! mussels I smoked fish 7

: Rabbit terrine I sauce soubise I carrots 9

: Rabbit terrine I sauce soubise I carrots 9

: Fries I coconut curry mayo

: Fries I coconut curry mayo

: Charred octopus I new potato I sauce gribiche 8

: Charred octopus I new potato I sauce gribiche 8

: Migardises 8

: Migardises 8

: Seafood Menu 2013 08 23

: Menu 2013 08 23

: Menu 2013 08 23

: Menu 2013 08 23

: Libation Menu 2013 08 23

: The Bill (Gratuity $18.00)

EL Ideas – Chicago – 2011

11 Sunday Dec 2011

Posted by TFG in The Latest

≈ 1 Comment

Tags

Andrew Brochu, Beets, Black Truffle, borage, Breast, buttered, candied, Cannelini, Carambola, Caviar, Char, chef, cherries, Chicken Wing, Cilantro, Consommé, Corn Milk, Creamery, Cucumber, Duck, Duck Breast, Duck leg, Duck Liver, Dumpling, French Kiss, Golden Raisins, Ham, Haricots, Honeysuckle, Hyssop, Japanese, Lamb Tongue, Leg, Matsutake, Moonfish, Onion, Onions, oregano, Osso Bucco, Oyster, phillip foss, Pickled, Porcini, Ramps, Red Currant, roe, Saffron Arancini, Sea Beans, Smoked, Snail, Soubise, Squab, Steelhead Roe. Kohlrabi, stuffed, Tamale, Terrine, Tradepoint, yogurt, Young Grapes, yuzu-ponzu

EL Ideas Chicago – Duck Breast Onion Stuffed with Duck Liver Duck Leg Milk Pudding Cherries Radish Szechuan Red Ribbon Sorrel

EL IDEAS
2419 West 14th Street Chicago Illinois 60608 312-226-8144

Information e-mail: reservations@elideas.com

Twitter: @ELideasChi
Twitter: @ PhillipFoss

: EL Ideas Chicago – Smoked French Kiss Oyster Char Roe Parsley Creme Fraiche Tapioca Sep 29, 2011

: EL Ideas Chicago – Smoked French Kiss Oyster Char Roe Parsley Creme Fraiche Tapioca Sep 29, 2011

: EL Ideas Chicago – Chefs Phillip Foss & Andrew Brochu Smoked French Kiss Oyster Char Roe Parsley Creme Fraiche Tapioca Sep 29, 2011

: EL Ideas Chicago – Japanese Matsutakes Sea Beans in Virgin Sesame Oil Quail Egg Yolk Soba Noodle Crisp Borage Snail Dumpling in Rice Paper Yuzu-Ponzu Pudding Bourbon Aged Soy Sauce Watermelon Pickled Watermelon Rind Arancha Shiso Sep 28, 2011

: EL Ideas Chicago -Buttered Corn Milk Tamale Corn Fritter Corn Silk Freeze Dried Corn Krenke’s Black Popcorn Corn Shoots Charred Avocado Carambola Cilantro Sep 22, 2011

: EL Ideas Chicago -Squab Breast Leg Roullade Liver & Heart in Cippolini Onion Benton’s Ham Onion Soubise Ramp Buds Black Mission Fig Candy Stripe Fig Radish Red Ribbon Sorrel Squab Reduction w/Cocoa Nibs Sep 21, 2011

: EL Ideas Chicago –

: EL Ideas Chicago –

: EL Ideas Chicago –

: EL Ideas Chicago – Moonfish Belly Kristal Schrenki Caviar BLiS Steelhead Roe Kohlrabi Puree & Stems Blini Quail Egg White Nectarine Blossoming Dill

: EL Ideas Chicago – Saffron Arancini Tradespoint Creamery Yogurt Pickled Beets Golden Raisins Young Grapes Candied Oregano Caperberries Honeysuckle Freeze Dried Saffron Blossoming Cucumber

: EL Ideas Chicago – Haricots Vert Terrine Almond & Bee Pollen Granola Pickled Mustard Seeds Black Garlic Pineapple Weed Poor Man’s Pepper

: EL Ideas Chicago – French Kiss Oyster Tomatoes Vinegar Burning Embers Ocean Froth

: EL Ideas Chicago – Baby Spanish Octopus Brandade Zucchini Smoked Paprika Bouillabaisse Jus

: EL Ideas Chicago – Red Currant Consomme Black Lychee Tea Verjus Foam Mulberries Pink Peppercorn

: EL Ideas Chicago – Lobster Roe Lily Buds Lily Blossoms Turnips Purple Sorrel Hyssop

: EL Ideas Chicago – Osso Bucco Cannelini Bibb Madeira/ Australian Black Truffle

: EL Ideas Chicago – Porcini Lamb Tongue & Brain Garlic Scape Pickled Green Garlic Garlic Bulbette Cannelini Beans Borage

: EL Ideas Chicago – Duck Breast Onion Stuffed with Duck Liver Duck Leg Milk Pudding Cherries Radish Szechuan Red Ribbon Sorrel

: EL Ideas Chicago – Burrata Gooseberries Tomatoes Olives Basil

: EL Ideas Chicago – Burrata Gooseberries Tomatoes Olives Basil

: EL Ideas Chicago –

: EL Ideas Chicago – Stuffed Chicken Wing Celery & Rhubarb Leathers Humboldt Fog

: EL Ideas Chicago – Duck Onions Cherries Milk Pudding Milk Weed

: EL Ideas Chicago -Miniature shallot centerpiece.

: EL Ideas Chicago -The smallest head of garlic I have ever seen. Was cooked confit style in olive oil and made it onto the porcini/lamb tongue. Delicious, sweet and unexpected flavor.

: EL Ideas Chicago –Oyster Tomato Seed Sherry Vinegar Gel Burning Embers Ocean Froth

: EL Ideas Chicago –Porcini Lamb Tongue Beans Green Garlic Borage

: EL Ideas Chicago -Saffron Arancini Tradepoint Creamery Yogurt Pickled Beets Golden Raisins Young Grapes Candied Oregano Blossoming Cucumber Honeysuckle

: EL Ideas Chicago – Chefs Phillip Foss & Andrew Brochu – All business.

: EL Ideas Chicago – Chefs Phillip Foss & Andrew Brochu – A lighter moment.

: EL Ideas Chicago – Chefs Phillip Foss & Andrew Brochu

: EL Ideas Chicago – Chefs Phillip Foss & Andrew Brochu

: EL Ideas Chicago – The liver from from the lamb delivery that brought the brain. Wrapped in mustard green leather, with rhubarb, strawberries, petite vegetables, and sauce a la moutarde (mustard sauce).