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Final Product
Osprey Bluffs pure natural Ontario honey (Photo: Hugh Simpson)

Hugh Simpson always knew that he wanted to work on a farm one day. He owned a piece of property up in Grey County, but lived in Toronto and worked in the financial services industry. After spending 25 years toiling away in corporate marketing strategy and business development, he finally decided to take the plunge.

“In 2008 the financial services environment changed pretty significantly,” Simpson recounts. “I figured it was a good time to pull the trigger and move up to my farm full-time.”

“I always knew I wanted to do something agricultural at its roots ... I’ve had a strong affinity towards farm and agriculture for a long time.”

Although he considered using his farm to become a cash cropper or beef livestock farmer, he was particularly drawn
to the idea of beekeeping. After a year-long internship for another commercial beekeeper in Grey County, 50-year-old Simpson had learned enough to set out on his own.

Honeybee Heaven
Honeybee heaven (Photo: Hugh Simpson)

The Honey Farmhouse
The honey farmhouse (Photo: Hugh Simpson)

Today Simpson is the beekeeper and proprietor of Osprey Bluffs honey farm, which includes 300 bee hives on 20 different bee yards across three counties, including Grey County, Simcoe County and Dufferin County. And he runs the entire operation all by himself.

“We could be bigger than 300 hives and I could hire three or four people,” says Simpson. “But I choose to do it small so I can do it primarily on my own and tell the story with absolute confidence because it is my own.”

Simpson also understands that many restaurant guests appreciate and enjoy the story around the provenance of their food. And if a chef can tell that story because he or she personally knows the beekeeper, the experience is all the more memorable. 

“I think the alternative is pretty bland,” says Simpson. “If you’re buying the product that’s been processed from who-knows-where, then what is really special about what you’re bringing to your guests?”

Several years ago at Michael Stadtländer’s Foodstock, Simpson met a few of O&B’s chefs, including Chef John Horne of Canoe, and began building a rapport. Ever since, Osprey Bluffs honey has been consistently popping up on our restaurants’ menus, whether it’s drizzled over warm fresh ricotta at Canoe, or glazed over roasted chicken as part of O&B Blue Mountain’s Easter brunch.

"We use Osprey Bluffs honey for tea service, drizzled on plates, infused, reduced glazes, marinades..." says Chef John. "You name it we use it for it. It's amazing."

Canoe - Summerlicious 2013
Canoe’s Torched Bread Pudding with Niagara plums and Osprey Bluffs honey sabayon (Photo: Cindy La)

Osprey Bluffs honey particularly works well with desserts, such as Canoe’s Torched Bread Pudding with Niagara plums and honey sabayon, or the Sablé Breton with vanilla-roasted plums, pistachio mousseline and caramelized honey.

As for Simpson, his favourite way of eating honey is pretty uncomplicated. He likes to spread the sweet, sticky substance on a piece of warm toast. Ultimately, when it comes to honey, he thinks it’s best to keep things simple.

Simpson is wholly devoted to his work. He sticks to a natural method and only produces raw, unpasteurized honey. Raw honey is actually solid at room temperature and looks slightly cloudy. That opaque quality means that the honey still contains bee pollen granules, tree sap, vitamins, minerals and enzymes.

“The attribute which is the most important to me, and makes the biggest difference for the people tasting it, is that it’s absolutely pure and all natural,” says Simpson. “Nothing happens to that honey except what the bees have done.”

Bees Hauling Pollen
Honeybees coming in and out of their hive (Photo: Hugh Simpson)

Worker Bees
Raw honeycomb (Photo: Hugh Simpson)


Raw Honeycomb
Raw honeycomb (Photo: Hugh Simpson)

Queen Bee
The queen bee in her cage (Photo: Hugh Simpson)

A Good Looking Frame of Bees
A good looking frame of bees (Photo: Hugh Simpson)

Lots of Bees - A Good Sign
Lots of bees - a good sign indeed (Photo: Hugh Simpson)

The only impact Simpson has on the honey is through a minimal filtering process to remove bits of bees and leaves. Beyond that, Simpson relinquishes full control over the properties of the honey to the wild card that is Mother Nature. Much like a grower of grapes for wine is dependent on a multitude of natural variables, a honey harvest is completely dependent on the patterns of the bees, flowers, climate and geography.

Simpson says he's not cultivating anything as his efforts are mostly about keeping the bees numerous and the hives healthy, and then just letting things happen naturally.

The final product that Simpson collects at the end of the summer always reflects a unique array of flavours and colours. Osprey Bluffs honey is multi-floral, representing floral nectar all the way from the early dandelions of spring to the goldenrods that bloom in late summer, as well as the basswoods, clovers and alfalfas found in between. Again, just like wine, each year brings about its own special batch.

“It’s kind of a personal product that people are enjoying,” says Simpson

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Hooray for Hollywood!

09/03/2014 | 10:20 AM
O&B Goes to LA

While the days become shorter and the nights cooler, Oliver & Bonacini is busy gearing up for the Toronto International Film Festival.  As Toronto fills with stars, O&B restaurants are getting ready to welcome film enthusiasts, celebrity spotters, press and film industry VIPs.  We never know when a movie deal might close over freshly-shucked oysters at Biff’s Bistro, or a Hollywood starlet will pop in to Luma after a long day of walking the red carpet!

The team at O&B Events is especially excited for the Festival. In addition to hosting numerous TIFF-related events, we are part of two of the hottest parties of the year: The Festival Opening Night Party is taking place at Malaparte at the TIFF Bell Lightbox - the central hub of all the Film Festival action - while the Closing Night Party is being held at Arcadian.

With all these star-studded events and high-profile people coming to the city, we could think of no better way to get into our heads in the game than a quick trip to the City of Angels to research the hottest event trends in Hollywood, and experience cutting-edge food, beverages and service, California-style.  Corporate Events Chef Jamie Meireles headed our team, along with Sous Chef Robert Lizotte and Associate Director Mark Budden.
 
The first order of business was a trip to the Los Angeles Food & Wine Festival.  Over 145 chefs take part in the spectacular four-day event, where Hollywood celebrities and celebrity chefs mix and mingle while enjoying the very best of Los Angeles’ food and wine culture.
 
O&B Goes to LA

O&B Goes to LA
 
Chef Jamie and Robert had the opportunity to experience lots of amazing bites, as well as indulge in some fantastic California wines. One of their favorite dishes was by Ernesto Uchimura from Plan Check Kitchen + Bar in Santa Monica. His take on the Bloody Mary involved crab and pickled asparagus wrapped in a Bloody Mary fruit and vegetable leather, finished with flowering herbs and sprinkled with bacon powder. Cheers! 
 
O&B Goes to LA
 
After tasting so many amazing dishes, the only logical next step was to go to dinner.  It was the perfect opportunity to visit the restaurant of Oliver & Bonacini alumnus Nakul Mahendro, former manager at O&B Bayview Village, who also had a booth at the Festival.  Nakul and his father, executive chef Pawan Mahendro, opened the Indian gastropub Badmaash last year in downtown Los Angeles.  The menu includes traditional Indian dishes such as Chicken Tikki Masala and “Good Ol’ Saag Paneer,” as well as a variety of Bombay-style street food, and a section simply called #FoodPorn @BadmaashLA.

Badmaash - Downtown - Los Angeles

Badmaash - Downtown - Los Angeles
 
O&B Goes to LAO&B Goes to LA

The next day was full of star-gazing as we headed for Hollywood Boulevard.  The streets were crammed with people vying to find their favorite celebrity immortalized in the concrete in front of TCL Chinese Theatre or on a star on the Hollywood Walk of Fame. 

O&B Goes to LA  

It was time for a quick stop for a “Pistol Whipped” Margarita at Tinhorn Flats Saloon and Grill.  The mixture of muddled jalapeños and cucumber added a refreshing kick to this classic summer drink.
 
O&B Goes to LAO&B Goes to LA

We continued our journey on foot to Sunset Boulevard, where we could get ready for our close-up.  Save for a couple of joggers, the pristine sidewalk was all ours.  This is definitely not a walking town!  After a decent trek we had worked up a thirst, so we had to stop in at the historic Chateau Marmont for a drink on their lovely open patio.  Opened in 1929, the hotel is based upon a French Gothic Chateau.  The eclectic outdoor space featured high arches, lots of greenery and heavy wooden furniture with plush fabrics…a true oasis within an oasis. 

O&B Goes to LA     
O&B Goes to LAO&B Goes to LA

It was time to Uber it back downtown before the sun set on the strip.  Our next stop was Industriel Urban Farm Cuisine, where we were greeted by a warm service team who were excited to share their vision about food and cocktails.  We had to try The Ballad of Jack & Rose and La Catrina, for two different takes on working with mezcal.  Both cocktails were surprisingly light.  The flamed rosemary in The Ballad immediately filled the room with a fresh herbal aroma, and added a savoury smokiness to the drink, while the chamomile added a lovely smoothness to the mixture of rum, mezcal and lime.  La Catrina tasted fresh and clean, while the large ice cube prevented the light flavours from being watered down too quickly.
 

In addition to being delicious, The Ballad of Jack & Rose entitled us to a free fire show!
 



Since the staff were so lovely, we decided to return later that evening for dinner.  The stand out dish of the evening was the game platter.  That night, it was loaded with lamb, rabbit, and a smoked veal brisket.  It paired perfectly with a 2010 Yamhill Cuvée Pinot Noir by Domaine Serene from the Williamette Valley, Oregon.
 
O&B Goes to LA

Our trip was not just about experiencing Los Angeles food culture first-hand.  We also had the opportunity to speak with a group of experts to have helped define that culture.  Patina Restaurant Group, a company with lots of experience serving high-profile guests, made time to meet with us, and share some of their professional insights about dining and event trends.  PRG operates over twenty-nine unique restaurants on the west coast, including 10 in downtown Los Angeles, where they showcase the best local ingredients California has to offer.  Their flagship restaurant, Patina, is a Relais & Châteaux property, overseen by Master Chef Joachim Splichal.  Their catering division, Patina Catering, offers large and small-scale catering, all with restaurant-quality food and service.  Their passion for hospitality and their commitment to the industry shone through as they shared their vision about consistently providing world-class guest experiences at every event, large or small.

Reza Samadi, Regional Director of Operations, described his “the answer is always yes” philosophy when it comes to catering.  Whether a guest wants something that is not on the menu, or even in the building, the PRG team always makes it work.  He also pointed to the ever-evolving expectations of guests, and the new challenges they bring.  While a perfectly cooked beef tenderloin was once the gold standard, guests are now looking for lots of options, especially gluten-free, vegetarian, and vegan dishes.  At really high-profile events, Patina Catering will even have someone on hand at a grocery store, at the ready to pick up some unanticipated request.  Expecting the unexpected means being prepared both mentally and physically to make it happen – the perfect thought to keep in mind as we ready ourselves for TIFF.   

The final day of our trip included a visit to Grand Central Market on South Broadway.  Opened in 1917, the market continues to serve up fresh produce (including bags of avocados for $1!), meats and seafood, cheese, dry goods, and a variety of flavourful meals at 36 different vendors.
  
O&B Goes to LA California grapes always put a smile on Chef Jamie's face.
 

O&B Goes to LAO&B Goes to LA

O&B Goes to LA

O&B Goes to LA
That’s a lot of ceviche!

O&B Goes to LA
Taco photo time!

It was an unforgettable trip, and the perfect way to kick of Festival season.  Here’s to a great TIFF 2014!

Posted by Jess | Post A Comment |


Heroes vs. Villains

Leave it to Chef John Horne (Canoe) to push the envelope and serve crunchy fried critters at one of the city’s most buzzed about food events.

The special occasion was Heroes vs. Villains, a comic book themed celebration of food.  Organized and hosted by Afrim Pristine of Cheese Boutique, the event was more than a labour of love.  Afrim was bringing together his two greatest passions – food and comic books.


Heroes vs. Villains

For this formidable task, Afrim called upon his super friends, 11 of the city’s top chefs, who were chosen to represent a hero or villain with their astounding cooking powers.  “We’re all kids at heart – we grew up with comics and these are amazing chefs,” said Afrim.


Heroes vs. Villains

Over 200 enthusiastic guests, largely comprised of industry folks and loyal customers, received the red carpet treatment.  Hopping from one food station to another while wandering through the store was a euphoric experience for any gourmand.


Heroes vs. Villains

Our very own Chef John was in his spidey-suit, complete with live tarantulas on display, serving up spider-appropriate crickets.  Now, I’m not particularly fond of insects and certainly not eating them.  But where else would I have an opportunity to eat a cricket? 


Heroes vs. Villains

In line with his dedication to using all local ingredients in his cuisine at Canoe, Chef John sourced crickets from New Millennium Farms, an edible insect farm in Ontario.  The crickets were fried with a house-made Montreal steak spice, ‘caught’ in a delicate sugar-fennel spider web that sat atop a tall glass of ‘radioactive’ corn soup.


Heroes vs. Villains

Donning his most prized possession, a Batman cape that he’s had since he was six years old, Afrim explained his why the event meant so much to him, “Comics are a boyhood passion of mine – it’s the little things that bring a smile to my face.  This was a dream for me and the chefs made my dream come true.  I’ll never forget that night.”

And the guests won’t forget it either.  I ate some crickets.  I went home smelling like cheese.  It was a pretty terrific night.


Heroes vs. Villains
Green Hornet
 

  Heroes vs. Villains
 
Heroes vs. Villains
Pinxto of 60 day ribeye, American blue cheese, mushroom, boquerone (Bar Isabel) by Chef Grant Van Gameren / Captain America


Heroes vs. Villains

Heroes vs. Villains
Bufala mozzarella, crushed heirloom tomato, white balsamic sorbet (The Harbord Room) by Chef Cory Vitiello / The Joker


Heroes vs. Villains

Heroes vs. Villains
Australian black truffle & ricotta tortellini (Splendido) by Chef Victor Barry / The Hulk

 
Heroes vs. Villains
Farmhouse Ploughman Platter (Farmhouse Tavern) by Chef Tom Wade / The Flash

Heroes vs. Villains
Cured Arctic char, horseradish, dillweed crème fraiche (Hopgood Foodliner’s) by Chef Geoff Hopgood / Magneto

Heroes vs. Villains
Chef Geoff Hopgood / Magneto and Chef Tom Wade / The Flash


Heroes vs. Villains
 
Heroes vs. Villains
Marinated summer artichokes, goat yogurt, 100 year old balsamic (Royal Canadian Yacht Club) by Chef Jonathan Goodyear / Wolverine 


Heroes vs. Villains

Heroes vs. Villains
Live Gaspé scallops, caviar, Prosecco shooter (Buca) by Chef Rob Gentile / Iron Man


Heroes vs. Villains

Heroes vs. Villains
Roasted whole lamb, Green Goblin salsa verde (Campagnolo) by Chef Craig Harding / Green Goblin
 

Heroes vs. Villains>

Heroes vs. Villains
Selection of Gourmadises (Nadège Patisserie) by Chef Nourian Nadège / Catwoman


Heroes vs. Villains
Kryptonite Snow Crab Vichyssoise (Grand Colette Café) by Chef Michael Steh / Superman


Heroes vs. Villains
Afrim Pristine / Batman

Posted by Cindy | Post A Comment |


Toast of TIFF!

08/28/2014 | 14:47 PM
We love the excitement that TIFF brings and this year, it's better than ever.

From August 28th to September 12th, each of our participating restaurants will be pouring a unique TIFF-inspired cocktail.  Follow us @OliverBonacini and tweet or Instagram a photo of your cocktail with #ToastofTIFF14 for a chance to enjoy one of two exclusive evenings as our guest:
 
Opening Night
 
You and a guest will enjoy dinner for two at Canoe at the chef’s rail, personally prepared by Executive Chef John Horne.  Sip on our cocktail "The King's Peach" as you watch the kitchen team in action.  Savour Chef Horne’s newest multi-course creation, Taste 60th Parallel, featuring ingredients from the Canadian North.  Next, it’s time to head to Roy Thomson Hall to view the world premiere of the opening night film, The Judge.  Wrap up the evening at the biggest bash in town, the Festival Opening Night Party, at Malaparte at the TIFF Bell Lightbox – the centre of all the action.
 
Closing Night   
 
Close the Festival with an exclusive O&B experience.  You and a guest will indulge in inspired French bistro fare by Chef Amanda Ray at Biff’s Bistro.  Start with a toast with "The French Connection" cocktail before savouring Chef Amanda Ray’s cuisine.  Allons-y!  You’re off to Roy Thomson Hall to be transported to Versailles in the closing night film, A Little Chaos.  Après, you move to Arcadian for the Closing Night Party, with food by O&B Events.  Fin!
 

Here are all the delicious cocktails.  Time to have a few!

 
Toast of TIFF Cocktails 2014
Bannock - The Barberryan Invasions
Olmeca Tequila, Grand Marnier, Bar Lime, Strawberry Basil Juice, Muddled Strawberry


Toast of TIFF Cocktails 2014
Biff's Bistro - The French Connection
Aperol, Beefeater Gin, Amaro Montenegro, Topped with Perrier-Jouët


Toast of TIFF Cocktails 2014
Canoe - The King's Peach
Wiser's Legacy Whisky, Peach, Nectarine, Apricot & Cherry Bark, Vanilla Bitters


Toast of TIFF Cocktails 2014
Canteen - Mr. Pink
Campo Viejo Rioja Rosé, Limoncello, Muddled Mint, Lemon, Lime, Topped with Soda


Toast of TIFF Cocktails 2014
Jump - Maps to the Bars
Lot No. 40 Whisky, Lemon, Simple Syrup, Topped with Biff's Juicy Red

 

Toast of TIFF Cocktails 2014
Luma - The Oxford Riot
Beefeater 24 Gin, Fresh Apple Juice, Lemon Verbena, Cucumber, Ginger Bitters

 

Toast of TIFF Cocktails 2014
O&B Yonge & Front - Chariots & Fire
Absolut Vodka, St-Germain Elderflower Liqueur, Lillet Blanc, Vanilla, Lime, Chili
Posted by Cindy | Post A Comment |


At O&B we love our mac and cheese. While it might seem like the most traditional of dishes, many of our restaurants offer their own unique spin on this common comfort food. At Canteen, Chef Michael Hay uses garganelli noodles, Parmesan, local cheese curds and double-smoked bacon lardons. Over at Bannock, we add a little green goodness to the dish with peas, broccoli and mustard greens.

This week I joined Sous Chef Vida Gavia in the O&B Bayview Village kitchen so she could teach me their twist on the classic recipe.

She begins by pouring her mac sauce (recipe below) into a saucepan on medium-high heat. Sous Chef Omar typically makes 80 litres of this sauce at least twice a week! Since it's essentially a Béchamel sauce, the restaurant also uses it on the Cheesy Pizza and Smoky Pizza, as well as a truffled version for the Poached Eggs & Ontario Asparagus served during weekend brunch.

Once the mac sauce begins to bubble, Chef Vida pours in a bit of chicken stock to loosen it up. She then adds three different blends of cheese: mozzarella, Niagara Gold and Swiss, as well as cheese curds - all sourced from Cheese Boutique. When it comes to this recipe, there's no skimping on the cheese!

An older version of Bayview's mac and cheese opted for Parmesan, Balderson cheddar and goat cheese. But there's something about the current cheese combination that just seems to work perfectly.

"The Niagara Gold is a little bit nutty in taste," says Chef Vida. "And the cheese curds give that gooey texture to the dish."

Mac & Cheese

After folding in the cheese, she brings it all to a boil, careful not to overboil in order to avoid thickening the cream too much. She then adds green peas and the pre-blanched macaroni noodles.

Ooey Gooey

After a quick toss and seasoning of salt to taste, the mac and cheese is ready to be poured out into a personal-sized casserole dish. The last step is to dust the top with crushed Goldfish crackers (the cheddar flavour, since obviously there's no such thing as too much cheese) before popping it under the broiler for a quick 10-20 seconds - just until the top is golden brown.

"The Goldfish aren't just a gimmick - the kids love it and they taste good too!" insists Chef de Cuisine Steven Kwon, who loves sneaking a bite or two of his kid's mac and cheese whenever they order it.

The final product is a deliciously creamy, oozy mac and cheese perfect for the kids and the young at heart. One of the restaurant's top-sellers, guests can choose to goose theirs up with double-smoked bacon, or even smoked salmon during weekend brunch. On Saturday nights, look out for baked lobster mac and cheese as part of the Surf & Turf dinner special. The kitchen is also happy to offer a gluten-free version of the dish, with a flour-free mac sauce made-to-order.

While Chef Steven will sometimes play around with the details of the mac and cheese recipe with Corporate Executive Chef Anthony Walsh, he's confident the dish is immune from ever being dropped from the menu. It's as indispensable as the O&B Mushroom Soup.

Whether you choose to recreate our mac and cheese at home, or join us in the restaurant for the occasional indulgence, we hope this recipe evokes all the comforting sentiments the kid in all of us has grown to appreciate.

Mac & Cheese Final

Mac & Cheese Recipe (Serves 4-6)

Mac Sauce Ingredients
  • 1 cup unsalted butter
  • 1.5 cups all-purpose flour
  • 2 stalks celery
  • 1/2 cup onion, sliced
  • 2 tbsp. Dijon mustard
  • 1 tsp. ground nutmeg
  • 1 tsp. white pepper
  • 1.5 tsp. salt
  • 3/4 cup grated Parmesan cheese
  • 1L 35% cream
  • 0.8L 1% milk
  • 1 bay leaf
  • 1/4 cup chicken stock
Mac and Cheese Ingredients
  • 8 cups macaroni noodles, cooked
  • 1/4 cup cheese curds
  • 1/4 cup grated cheese
  • 1/3 cup peas, cooked
  • 1 tbsp. Goldfish cracker crumbs
Method
  • In a pot, melt butter. Add onions, celery, bay leaf, nutmeg, salt and pepper.
  • Sweat until completely cooked. Add flour and cook the roux. Slowly add the cream, while working the roux. Add all of the cream and milk. Add the chicken stock.
  • Add Dijon and continue stirring constantly until all the flour is well cooked out.
  • Whisk in the Parmesan and cook out until the sauce is completely smooth. Adjust seasoning to taste.
  • Add cooked macaroni noodles, cooked peas, cheese curds, and grated cheese to the sauce.
  • Sprinkle Goldfish crumbs and broil.
Posted by Rebecca | Post A Comment |


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