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

12 Tuesday Apr 2016

Posted by TFG in The Latest

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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

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

The Chefs' House Menu, Reviews, Photos, Location and Info - Zomato

The Beast Restaurant – Toronto – 2015 08 03

03 Monday Aug 2015

Posted by TFG in The Latest

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Tags

abats, Absinthe, Amuse Bouche, angostura, aperitif, Bench, beurre, beurre blanc, Black, Blanc, blistered, brains, bread, burrata, butter.Rachelle Cadwell, Carpano Antica, Caviar, champagne, chard, Chocolate, citric acid, clam, coffee.NV brut, Colin Moise, Confit, Crème, crispy, Cured, daquoise, dessert, Digestif, Dill, Dillon's, Droit, Duck, Entrée, Fernet Branca, Foie Gras, Foreign & Domestic, Fresh, fresh dill, Fried, fried leeks, gamay, Gamay Noir, GBC graduate, goose barnacles, grilled, Hazelnut, heart, hollandaise, House, IBBA, Ice Cream, Jamie Martyniuk, Jason Poon, Late Harvest, leeks, lime, Little Neck, Matthew Gaudet, méthode, Mousse, mushrooms, Ned Elliott, New Schmidt, Noir, Northern Divine, Old Vines, omelet, pamericelli, Pâté, percebes, pods, Radish, radish pods, Raspberry, Riesling, sab stories, Salad, Salade, Scott Vivian, Sea, sea urchin, Smoked, SommelièreChâteau des CharmesMaison Maille, Sous Chef, Sparkling, Spicy, St. David's, Sweetbreads, Swiss, swiss chard, syrup, Tart, Terry Mocherniak, tomato, traditionnelle, treviso, Trout, Truffle, uFeast, Union Local 613, urchin, vinaigrette, Vinegar, Vineyard, Vodka, wasabi-infused, White, white wine, wild, wine, Yvonne Tsui

Garçon! French Food, Refined – Even If You Aren’t… – SOLD OUT!

Entrée - omelet goose barnacles (percebes) whelks, black truffle - blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

The Beast Restaurant

96 Tecumseth Street Toronto Ontario M6J 2H1 +1-647-352-6000

Owners Scott Vivian and Rachelle Vivian

Hours:
Monday and Tuesday closed, Wednesday and Thursday 5 pm to 9 pm,
Friday 5 pm to 10 pm, Saturday (brunch) 11 am to 3 pm (dinner) 5 pm to 10 pm
Sunday (brunch) 10 am to 3 pm (no reservations for brunch)

Toronto restaurant that celebrates Ontario’s local producers and farmers. Proud member of the @groupof7chefs

Twitter: @BeastRestaurant Scott Vivian

The Beast Restaurant Reservations by Bookenda

The Beast Restaurant Facebook Page

Information e-mail: The Beast Restaurant

Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa
Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa(@613union613) Union Local 613 Ottawa
Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)

Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)
House bread and butter. Rachelle Cadwell (@doughtoronto)
House bread and butter. Rachelle Cadwell (@doughtoronto)

Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)
Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)
Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)

Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)
Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)
Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)
Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)
Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)
Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)
Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)
Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)
NV brut sparkling wine, méthode traditionnelle

2013 “Old Vines’ Riesling
2012 Gamay Noir “Droit,” St. David’s Bench Vineyard
2008 Late Harvest Riesling

2013 Gamay Noir
Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar
Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar

Yvonne Tsui IBBA (th3hungrycat 為食貓 @th3hungrycat)
Terry Mocherniak,CEO of uFeast
Chef/The Beast owner Scott Vivian

Chef/The Beast owner Scott Vivian
Sous chef Jason Poon (@ja_poon) (GBC graduate)
Sous chef Jason Poon (@ja_poon) (GBC graduate)

Chef Matthew Gaudet (@GaudetMatthew)
Chef Matthew Gaudet (@GaudetMatthew)
Chef/The Beast owner Scott Vivian

Chef/The Beast owner Scott Vivian
Chef Rachelle Cadwell (@doughtoronto)
Chef Rachelle Cadwell (@doughtoronto)

The Beast sous chef Colin Moise (@ColinMoise)
The Beast sous chef Colin Moise (@ColinMoise)
Chef/The Beast owner Scott Vivian

Chef/Owner Foreign & Domestic Ned Elliott
Chef/Owner Ned Elliott (@foreigndomestic)
Chef/Owner Foreign & Domestic Ned Elliott

Chef/Owner Ned Elliott (@foreigndomestic)
Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)
Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)
Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), The Beast sous chef Colin Moise (@ColinMoise) and Chef Matthew Gaudet (@GaudetMatthew)
Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Chef/The Beast owner Scott Vivian

Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Beast sous chef Colin Moise (@ColinMoise)
Chef/The Beast owner Scott Vivian
The Beast décor

Social media food photography [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]
Social media food photography

Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]
Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]
Social media food photography

Social media food photography
Winepairings courtesy of Château des Charmes (@mbosc) Wines poured by Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) Party favour courtesy of Maison Maille (@,MailleCanada)
Dinner for two by UFeast Corporation $248.60 (includes food, wine, taxes and gratuity)

Click to add a blog post for Beast on Zomato

Twitter: Jamie Martyniuk @unionlocal613
Twitter: Jason Poon @ja_poon
Twitter: Rachelle Cadwell @doughtoronto
Twitter: Matthew Gaudet @GaudetMatthew
Twitter: Colin Moise @ColinMoise
Twitter: Ned Elliott @foreigndomestic
Twitter: Yvonne Tsui @th3hungrycat
Twitter: Rebecca Meir-Liebman @RebeccaSomm
Twitter: Château des Charmes @mbosc
Twitter: Maison Maille @MailleCanada

Culture.licious with Minh – Toronto – 2012 12 07

07 Friday Dec 2012

Posted by TFG in The Latest

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Tags

Bahn, Bánh Pa Tê Sô, Bun Goi Gia, Cake, Cassava, Cassava Cake, Chef Minh, Dipping, Dipping Sauce, Fresh, Fresh Herbs, Garlic, greens, Meat, Minh, Noodle, Noodle Soup, Pa Te So, pastry, Pies, Pork, Pork Meat Pires, Puff, puff pastry, Red Chilis, rolls, sauce, Savory, Savoury, Seafood, Shrimp, Shrimp Rolls, Shrimp Salad, Sliced, Soup, Sous Chef, Tamrind, Vietnames, Vivi, Whole Red Chilis

Fresh Shrimp Rolls with Dipping Sauce

Fresh Shrimp Rolls with Dipping Sauce

CULTURE.LICIOUS
713 Lansdowne Avenue Toronto, Ontario M6H 2Z3 +1-416-571-5864 (evenings)

Twitter: @Culturelicious

Information e-mail: Wendy Chung

The evening cost $40.00 per person (including Tax and gratuity)

CULTURE.LICIOUS Facebook Page

Chef Minh and Sous Chef Vivi in the kitchen
Fresh Shrimp Rolls with Dipping Sauce With Shrimp, Fresh Herbs and Shrimp Salad
Bánh Pa Tê Sô – Vietnamese Puff Pastry Savory Pork Meat Pies

Greens for Bun Goi Gia Tamrind Seafood Noodle Soup
Noodles and Greens for Bun Goi Gia Tamrind Seafood Noodle Soup
Bánh Pa Tê Sô – Vietnamese Puff Pastry Savory Pork Meat Pies

Bánh Pa Tê Sô – Vietnamese Puff Pastry Savory Pork Meat Pies
Shrimp Salad with Greens, Sliced Red Chilis and Garlic
Shrimp Salad with Greens, Sliced Red Chilis and Garlic and Fresh Shrimp Rolls, Fresh Herbs with Dipping Sauce

Shrimp Salad with Greens, Sliced Red Chilis and Garlic and Fresh Shrimp Rolls with Dipping Sauce
Shrimp Salad with Greens, Sliced Red Chilis and Garlic
Shrimp Salad with Greens, Sliced Red Chilis Garlic Bánh Pa Tê Sô – Puff Pastry Savory Pork Meat Pies

Sliced Red Chilis and Garlic and Whole Red Chilis
Fresh Shrimp Rolls with Dipping Sauce
Fresh Shrimp Rolls with Dipping Sauce

Dipping Sauce for Fresh Shrimp Rolls
Sliced Red Chilis and Garlic
Bun Goi Gia Tamrind Seafood Noodle Soup (Noodles, Clams, Pork and Shrimp)

Bun Goi Gia Tamrind Seafood Noodle Soup (Noodles, Clams, Pork and Shrimp)
Cassava Cake
Cassava Cake

Wendy Chung (organizer), Minh (chef) and Vivi (sous chef)
Minh (chef)
Vivi (sous chef)

Minh (chef) and Vivi (sous chef)
Wendy Chung
Decor and Images © Wendy Chung

The Kitchen
The Kitchen

Decor
Decor
The Culture.licious chefs

The Chefs
The Kitchen
Decor and Images © Wendy Chung

The Kitchen (clean up)
Images © Wendy Chung
Images © Wendy Chung

Images © Wendy Chung
The Menu
The Menu

The Postcard


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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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