Canoe Wild 2014 from Oliver & Bonacini Restaurants on Vimeo.
Highlights from our incredible annual Canoe Wild event on November 22nd with Canoe
's Executive Chef John Horne
and O&B Corporate Executive Chef Anthony Walsh
. This year's dinner featured the two Jeremys - Chef Jeremy Charles and Sommelier Jeremy Bonia, all the way from Raymonds Restaurant
in St. John's, Newfoundland, and Alex Cruz of Société-Orignal
in Montreal, Quebec.
You can see more photos on Canoe's Facebook page
See you next year, everyone.
Chefs Anthony Walsh, Jeremy Charles and John Horne
First Course: Herring-Ye, Herring-Ye, Herring-Ye by Alex Cruz
Second Course: Appease the Cod with Pork (Chef Jeremy Charles)
Third Course: Guts & Glory (Chef John Horne)
Fourth Course: Seal the Deer (Chef Anthony Walsh)
Fifth Course: Ptarmigan by a Hare (Chef Jeremy Charles)
Sixth Course: Trifle of Trees (Canoe's Pastry Chef Robert Gonsalves)
Canoe Wild 2014 team!
From November 13th - 16th, Luma
celebrated all things Icelandic.
This year, we were proud to host Taste of Iceland
at Luma, welcoming Icelandic Chef Viktor Örn Andrésson
(Blue Lagoon's LAVA Restaurant). Recently awarded 2014 Nordic Chef of the Year, Chef Viktor joined Chefs Michael Wilson
(Luma) and Anthony Walsh
(O&B Corporate Executive Chef) in the kitchen to prepare stunning Icelandic cuisine.
Here are the beautiful dishes from Taste of Iceland.
Icelandic Arctic Char - blow-torched and lemon-cured Arctic char, Icelandic barley, horseradish and cucumber
Icelandic Cod + Langoustine - slowly cooked cod and dried seaweed söl from Stykkishólmur, lightly smoked langoustine salad, apple, black salsify and pickled onion
Icelandic Free-Range Lamb - roasted rack of lamb, sunchokes, wild mushrooms, carrots and Madeira glaze
Icelandic Viking Skyr - skyr and wild blueberries, chocolate crémeux, marzipan cake, hazelnuts, skyr and lemon ice cream
Congratulations to Chef John Horne
and the Canoe
team on winning gold at Toronto's prestigious Gold Medal Plates
On November 12, 2014, Chef John went head-to-head with nine of Toronto’s finest culinary masters at the prestigious culinary event and will go on to compete at the Canadian Culinary Championships in Kelowna on February 6 and 7, 2015.
Wowing the judges with Grandview Farms’ short ribs glazed with tree syrups, Chef John served the dish with crispy fried maple leaves and tissue thin birch – sweet, aromatic and utterly Canadian. The dish was paired with a 2012 Iconoclast Syrah VQA from Creekside Estate Winery
Watch the gold medal winning moment, plus a few photos from the amazing evening.
Photo by Brian Chambers
This year marked not one, but two particularly special milestones for What's on the Table
(WOTT). The charity event celebrated its 10th anniversary AND managed to raise over $340,000, surpassing last year's total by almost 100K! Talk about a successful evening.
All proceeds raised from the event go to directly support The Stop Community Food Centre
and its anti-hunger programmes. The Stop's primary missions include increasing the community's access to good food through its food bank, sustainable food systems education, urban agriculture and more.
Our own Corporate Executive Chef Anthony Walsh
has participated in the evening since its inception, leading the way for other O&B chefs. This year, Chef Michael Hay
from O&B Canteen
stepped up to the plate with his tasty Falafel Sliders. Topped with garlicky Greek yoghurt, Bibb lettuce and pickled cucumber, these two-bite burgers were a big hit among guests.
Chef Michael Hay and Laura from the Canteen team serving up their tasty falafel sliders
Falafel Sliders with Garlicky Greek Yoghurt & Bibb Lettuce
We caught up with Chef Michael on camera, before the event got underway, about the inspiration behind his dish and why he felt it was important to participate in WOTT 2014. Watch the video below for a few highlights!
Chef Michael was in good company that evening, joined by some of Toronto's most celebrated chefs. Guests enjoyed a variety of meat, seafood and vegetarian creations, complemented by some of the best wines Niagara has to offer. Here are a few featured nibbles from our industry peers.
Mildred's Temple Kitchen - Smoky Tea Cured Trout
The Good Son - Chicken Liver Parfait
Salt Wine Bar - Chorizo Meatballs with Arugula, Pesto & Manchego
Richmond Station - Duck Liver Pâté on Brioche
Tundra - Wagyu Beef Tartare with Crispy Bacon, Olive Oil & Kozlik's Triple Crunch
The Stop Community Food Centre - Carrot & Fennel Glazed Grilled Trout
Hooked - Selection of East Coast Oysters
Porzia - Polpette Barese with Semolina
DaiLo - Smoked Giggie Trout on Betel Leaf
George - Lemon Thyme Pettole
Vertical Restaurant - Albacore Tuna
Beast - Curried Chicken Arancini with Buffalo Milk Raita & Brinjal Pickle
Jamie Kennedy Kitchens - Refried Beans, Crispy Confit of Pork & Cider Mignonette
Monforte Dairy - Artisanal Cheese
Nadège Patisserie - Cotton Candy Macarons
Photos by Cindy La
Cucina is back at O&B Oakville
Chef Matthew Foote
's Southern Italian prix fixe menu, which offers a two-course lunch
for $18 and a two-course dinner
for $28, goes beyond traditional pizzas and pastas. The menus provide guests with a taste of something new and perhaps slightly on the adventurous side.
You have until November 23rd to try these dishes out for yourself. For reservations, please call 289.291.0265 or book online
In the meantime, here are some shots from our Cucina photoshoot to get your mouth watering. Be sure to scroll down to the bottom of the page for a behind the scenes video, which features Chef Matthew's take on each dish.
Frittata with smoked provolone, chickpeas & cauliflower caponata
Casarecce with butternut squash, sage, pancetta cream sauce & Treviso
Grilled Atlantic salmon with tomato white wine broth, spinach, capers & basil
Orange, grapefruit & fennel salad with green olives & pickled chili
Bruschetta with peperonata, arugula, white anchovy & garlic crostini
Cavatelli with braised lamb, tomato, basil & broccolini
Photos by Cindy La