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Bar George Now Open in Montréal!

05/19/2017 | 13:57 PM

O&B is thrilled to present Bar George, a modern-day rendezvous set inside the heritage home once belonging to Sir George Stephen. Chefs Anthony Walsh and Kevin Ramasawmy honour the former resident's roots with contemporary U.K. fare, spiked with Québécois quirks.

Tucked away in the mansion's former quarters, Bar George's private dining rooms feature ornate heritage details and stylish furnishings, and serve as the perfect spots for elegant dinner soirées, breakfast meetings, and more.

Capacity: 40 seated, 60 reception
View Event Package (PDF)
For booking inquiries, please click here.


O&B will also be the exclusive events and catering provider for Le Mount Stephen, a boutique hotel and national historic site located in downtown Montréal's Golden Square Mile.

Available seven days a week from breakfast until late, the luxurious Salon Elizabeth ballroom is ideal for corporate functions, sophisticated weddings and grand galas. Headed by Chef Amanda Ray, our events and catering team is thrilled to bring exceptional food and service to our clients in Montréal.
Capacity: 350 seated, 375 reception
View Event Package (PDF)
For booking inquiries, please click here.

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O&B Does London (Again!)

04/28/2017 | 16:43 PM
Our team at O&B has a particulary devout affection for London. The city is bursting with inspiration, from knockout cooking to jaw-dropping spaces and architecture to under-the-radar, charming details. Since it has been over a year since Michael Bonacini, Anthony Walsh, and Andrew Oliver's 72-hour foodie adventure, it was high time for another trip across the pond. For this round, Anthony and Andrew led the charge overseas, and in tow were District Executive Chefs John Horne and Michael Hay, Canoe GM Maša Nikolić, and the soon-to-be-open Bar George Chef de Cuisine Kevin Ramasawmy.

In addition to touring mainstays like Jamie Oliver's Barbecoa, St. John, and Duck & Waffle, the group ate at less familiar restaurants such as Black Axe Mangal, Canto Corvino, and The Jugged Hare. From Scotch eggs to roast bone marrow, there was no shortage of delicious eats along the way. Scroll through the photos below for some trip highlights!

And they're off!

The impressive meat locker at Barbecoa

We see what you did there, Andrew.

The whole gang at the iconic Chiltern Firehouse

The scene at Duck & Waffle

And how about the view from Duck & Waffle?

One round (of many) cocktails at Duck & Waffle

Maša and Chef Walsh at St. John

Just a few of the many dishes served at Mere

Post-meal at Mere - looking good!

Approaching Quo Vadis

A little menu inspiration

Contemplating what to order?

Getting ready to tuck in at The Quality Chophouse (Hi, Andrew!)

Standing outside The Jugged Hare

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Trashed & Wasted 2017

03/07/2017 | 22:38 PM
Trashed & Wasted 2017

Who says you can't eat trash?

On March 1, 2017, hundreds of people came together savour "garbage" at Trashed & Wasted, an event in support of Second Harvest. 

With the goal of bringing awareness to reducing food waste, seven of Toronto's chefs got inventive at Wychwood Barns, using food odds and ends that might normally be discarded, to create some delicious bites. 

Trashed & Wasted 2017

Our very own Chef Chris Barrett and his team from Oliver & Bonacini Events and Catering served Grilled Bannock (using bannock dough ends) two ways:

Trashed & Wasted 2017
1) with crispy prosciutto ends (hand shaved to use every bit left) with a mushroom duxelle (made with various mushroom stalks) and Parmesan rind espuma (made from rind ends from a block of Parmesan)

Trashed & Wasted 2017
2) brown butter cauliflower (purée made with stock and leaves) and toasted hazelnut crumbs (literally - nut crumbs from the bottom of the bag)

It was a great evening, bringing awareness to reducing food waste - here are some highlights.


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Rainhard Brewing Co. & Yongehurst Distillery Co. kept guests from getting thirsty with their creative offerings, including beer made from bread and milky whey vodka

Trashed & Wasted 2017
Hooked Inc.'s smoked mackerel and crispy fish skin onigiri

Trashed & Wasted 2017
Sanagan's Meat Locker's pickled tongue and lamb brain on crostini

Trashed & Wasted 2017
Sanagan's Meat Locker's cinnamon chicharron with whipped lard and buckwheat honey

Trashed & Wasted 2017
Montgomery's Restaurant's cold fried chicken tails

Trashed & Wasted 2017
Arepa Café's vegetarian mechada on green plantain tostones

Trashed & Wasted 2017
Actinolite's spent-grain pickled kohlrabi

Trashed & Wasted 2017
CXBO's bumped and bruised chocolates

Trashed & Wasted 2017
Imperfect produce donated by the Ontario Food Terminal for guests to take home

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Farewell, Chef Steven Kwon

02/15/2017 | 19:47 PM
Chef Steven Kwon

Farewell to our old friend, Chef Steven Kwon.

Almost nine years ago, Chef Steven began his career at O&B, leading the charge at Oliver & Bonacini Café Grill, Bayview Village for over six years before taking the reins at R&D.

He has lived and traveled all over the world - growing up in Dubai and living in both Vancouver and Toronto. He now leaves us for an exciting move to Seoul, Korea.

Steven, thank you for your many years of dedication. We'll miss you immensely and can't wait to follow your adventures abroad (@skwoniii).

Here's a glimpse of Steven through the years.

Save Steven Kwon

Steven Kwon

Posted by Cindy | Post A Comment |


We couldn't be prouder of our very own Corporate Executive Chef Anthony Walsh, for being named 2016 Chef of the Year by Kostuch Media's prestigious Pinnacle Awards this year.  For 25 years, Chef Walsh has been revolutionizing the culinary landscape in Toronto and continues to be a truly great mentor to so many in the industry.  We're so thrilled you're being recognized today for this incredible achievement and know you will continue to pave the way, Chef!  Por favor.

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