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.
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.
Some like it hot. Their food, that is.
On Thursday, November 10, hundreds of foodies and Tabasco aficionados came out to the Artscape Wychwood Barns
to get their sauce on. The event, dubbed "Feed Your Original", featured a fiery collaboration between Tabasco Canada
and the famed Group of 7 Chefs
, including our own Corporate Executive Chef Anthony Walsh
Guests sampled Tabasco-inspired bites, each with their own unique kick, from each chef. Dishes were chased by seasonal cocktails, beer from the Henderson Brewing Co.
, as well as wine from Vineland, Niagara.
Scroll through the photos below for a little recap!
Chef Anthony and pal Chef Michael Robertson (Arcadian) char their beef and oyster carpetbaggers with a blow torch.
The O&B team!
Charred beef and oyster carpetbaggers with jalapeño roti prata and turnips by Chef Anthony Walsh
Japanese curry topped with crispy fried chicken, by Chef Scott Vivian (Beast)
Morcilla by Chef Steve Gonzalez (Baro)
Banana leaf grilled sambal B.C. skate by Chef Nick Liu (DaiLo)
Tourtière by Chef Bertrand Alépée (The Tempered Room)
Barbecued quail by Chef Dustin Gallagher (People’s Eatery and 416 Snack Bar)
Ssam bar (braised pork, kimchi and rice in a lettuce wrap) by Chef Chris Brown (Citizen Catering)
We'd like to extend a big thank you to the guys at Tabasco Canada for putting on this event, the Group of 7 Chefs, and to all of those who came out to enjoy. Not a bad way to spice up a Thursday!
Photos by Cindy La
Another year and another successful event for What’s on the Table
! We were thrilled to be participating once again, with Biff's Bistro
and Chef de Cuisine Bill Osborne
at the forefront. With over 30 food and drink purveyors gathering together at Daniels Spectrum, this annual fundraising event netted $326,000, with proceeds going to The Stop
‘s crucial anti-hunger programs.
It's an event that's been near and dear to us at O&B, as one of our chefs has participated every year since the event's inception.
This year's festivities was especially fun as it was Chef Bill's first event since joining the team at Biff's Bistro. He was supported by General Manager Natalie and Sous Chef Zachary.
He served a Jambonette Ardeche with pork sausage and foie gras shortbread. It couldn't have been more decadent - and that shortbread was absolutely melt-in-your-mouth.
Here are some of our highlights from this year's event. More foie gras shortbread, please?
Pork and ricotta meatballs with basil pesto from Skin + Bones
Smoked salmon betel leaf from DaiLo
Tuna tartare and salmon oshi duo from Miku
Truffled steak tartare with chili oil, pecorino, house cured anchovy from Trattoria Nervosa
Pâté on toast from Richmond Station
Chicken 65 - South Indian fried chicken from Pukka
Seared Muscovy duck breast, pancake, blueberry compote from Mildred's Temple Kitchen
Coconut caramel truffles from Soma
Assorted macarons from Nadege
Filled mini-donuts from The Rolling Pin