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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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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

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What's on the Table 2016

11/14/2016 | 18:49 PM
What's on the Table 2016


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. 


What's on the Table 2016

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. 


What's on the Table 2016

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.


What's on the Table 2016

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?
 

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Pork and ricotta meatballs with basil pesto from Skin + Bones

What's on the Table 2016
Smoked salmon betel leaf from DaiLo

What's on the Table 2016
Tuna tartare and salmon oshi duo from Miku

What's on the Table 2016
Truffled steak tartare with chili oil, pecorino, house cured anchovy from Trattoria Nervosa

What's on the Table 2016
Pâté on toast from Richmond Station

What's on the Table 2016
Chicken 65 - South Indian fried chicken from Pukka

What's on the Table 2016
Seared Muscovy duck breast, pancake, blueberry compote from Mildred's Temple Kitchen

What's on the Table 2016
Coconut caramel truffles from Soma

What's on the Table 2016
Assorted macarons from Nadege

What's on the Table 2016
Filled mini-donuts from The Rolling Pin


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O&B Chef Amanda Ray Wins Gold

11/04/2016 | 20:58 PM
Gold Medal Plates 2016 Toronto

There is an energy in the throes of competition that is truly unique and exhilarating to be around. It could be felt several times last night, from the final few seconds before presenting the judges' plates to the nail-biting moments before the winners' announcement.


Gold Medal Plates 2016 Toronto

It was such an honour to capture a few of the moments from last night's prestigious Gold Medal Plates 2016 competition in Toronto, where our very own Chef Amanda Ray (currently at O&B Canteen) took home gold.  The competition was fierce, as Amanda competed against eight other talented chefs from Ontario to win top spot.  She'll move on to compete at the Canadian Culinary Championships in Kelowna, B.C. on February 3 and 4, 2017.


Gold Medal Plates 2016 Toronto

She wowed the judges with a Milk Braised St. Canut Porcelet with Hay Smoked Tamarack Farms Squash & Choucroute.  It was a dish that you wanted to have over and over again, with perfectly balanced flavours that made you feel happy with each bite. Her dish was paired with a lovely Cave Spring Cellars' 2014 The Adam Step Riesling.


Gold Medal Plates 2016 Toronto

And the saying, "it takes a village" couldn't have been more true - the love and support that came from our other restaurant teams, was truly outstanding to watch.

Here are a few more highlights from the incredible and victorious evening.  We all couldn't be prouder - knock 'em dead in Kelowna, Amanda!


Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto

Gold Medal Plates 2016 Toronto


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Fresh fall flavours and hearty winter recipes are out in full force over at Beaumont Kitchen! Our team is all fired up with a new menu, delivering a wide range of classic comfort food to warm your spirits.



When we think of comfort food, our brains immediately think PASTA! Super simple but incredibly delicious is Beaumont Kitchen's new Spaghettoni, served with prawns, bay scallops and white wine. The perfectly al dente noodles are coated with a housemade basil pesto. “It reminds me of my mom’s pesto, which she’s been making for 25 years,” says Chef Paul Senecal. “A lot of love goes into this dish.”



Need to put a little bit of meat on your bones? The Lamb Bolognese has got you covered. Ontario ground lamb shoulder is cooked out slowly with a ton of vegetables, rosemary, thyme and red wine, and then tossed with long ribbons of tagliatelle. The dish is rounded out with a generous shaving of Fontina, a semi-soft and ever-so-slightly stinky cheese.



Our Roast Chicken Suprême is anything but pedestrian. Served with wild mushrooms, potato gnocchi and sherry pan sauce. Featuring fermented ramps hand-picked by Chef Paul himself, as well as a bounty of foraged mushrooms and hot house mushrooms, this dish is a robust representation of the season. Pair it with a glass of Pinot Noir and you are good to go.



Craving a good ol' burger? Our signature Beaumont Burger is just the ticket. The meaty beef patty is dressed up with aged cheddar from Cheese Boutique, dill pickles, arugula, and double-smoked bacon. The ACE Bakery bun is griddled off (think grilled cheese style) so it’s perfectly toasted on the outside but still soft on the inside – and doesn’t fall apart after the first bite!





If you’re a fish fan, you might want to go for the Seared Salmon or the Niçoise Salad. Paired with green lentils, roasted beets, and wilted spinach, our Organic Ocean wild-caught sockeye salmon is super flavourful. Partly driven by Chef Paul’s French cooking day over at Biff’s Bistro, it's a little more playful and adventurous than your average Niçoise. Incorporating naturally fermented cabbage instead of your traditional pickled onions, as well as sprouted soybeans, the salad is a rainbow of flavours and textures. The best part? Four ounces of wild-caught B.C. albacore tuna - seared to perfection.



Finally, it doesn’t get much more stick-to-your-bones delicious than Beaumont Kitchen's Steak & Potatoes, which features big juicy slices of Ontario flat iron and crispy mini Yukon Gold potatoes. The potatoes are thrice-cooked – a method inspired by Langdon Hall Chef Jason Bangerter (formerly of O&B). They’re boiled, dehydrated, and then deep-fried so they get ultra crispy. Accompanied by more mushrooms, red wine, and a liberal amount of butter, this dish is the definition of comfort food.

Getting hungry? Click here to check out the full lunch and dinner menus. To reserve your table, please call (416) 641-7327 or book online.

Photos by Cindy La

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