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BBQ Patio Party at O&B Yonge and Front


There are very few things I love more than barbeque.

So when I know there's going to be a barbeque somewhere, I get really excited. There's something incredible about that smell filling the space (and blinding your eyes with hazy smoke), and the sizzle of the hot grill. When I heard that the team at O&B Yonge and Front got a shiny new barbeque and smoker recently, I thought of all the endless possibilities.


BBQ Patio Party at O&B Yonge and Front


Yesterday, we celebrated the beautiful weather with a big bang - a jam-packed backyard BBQ with killer live music from Cody Cuisia. Our friends at Mill St. Brewery came with three new summer varieties for sampling - including the first taste of Ginger Cat. And one lucky winner even won a luxury cottage rental in the Muskokas valued at $2000, courtesy of Mill St. Brewery. Who wouldn't want a prize like that? 


BBQ Patio Party at O&B Yonge and Front


Chefs Anthony Walsh, Tom Riley, Michael Hay and Paul Brans kept the new grill fired up, serving happy guests urban BBQ pork ribs, smoked habanero and mango wings, corn on the cob with lime aioli, skirt steak tacos with avocado puree and feta, brisket sliders with purple cabbage slaw, haddock sliders, blueberry buttermilk tarts and peanut butter s'mores.

I still smell like barbeque. And I'm totally okay with that.


BBQ Patio Party at O&B Yonge and Front


BBQ Patio Party at O&B Yonge and Front


BBQ Patio Party at O&B Yonge and Front


BBQ Patio Party at O&B Yonge and Front


BBQ Patio Party at O&B Yonge and Front


BBQ Patio Party at O&B Yonge and Front


BBQ Patio Party at O&B Yonge and Front


BBQ Patio Party at O&B Yonge and Front
Photo by Allison Woo

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It was a total treat for me to shoot these gorgeous plates from America's new spring menu with Chef Bill Osborne. More new dishes are coming soon...


New Spring Dishes at America
Crispy Pig’s Tail with beet mole, huevos, jalapeño, finger lime


New Spring Dishes at America
Pan-Roasted Halibut with crispy potato, soft-shell clams, green goddess dressing


New Spring Dishes at America
Squid Ink Chitarra with monterey squid, rock shrimp, black garlic, parsley


New Spring Dishes at America
Washington State Lamb Rack - lamb shoulder scalloped potatoes, smoky eggplant, cedar mint jelly


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Canadian Whisky Dinner at Jump

04/22/2015 | 19:13 PM
Canadian Whisky Dinner at Jump


When I stopped by Jump's Canadian Whisky Dinner on April 15th, the first thing I noticed was an entire tray of whisky shots - no doubt, a small portion of all the whisky that was poured on that evening.

Hosted by Dave Mitton, Global Canadian Whisky Ambassador for Corby Spirit and Wine, the exclusive four-course dinner was crafted by Chef de Cuisine Luke Kennedy. Featuring Canadian ingredients such as cured trout, razor clams and Ontario venison, each course was paired with a locally inspired whisky cocktail, such as "The French Canadian" or "Manhattan North".

Here are a few snaps from the evening.


Canadian Whisky Dinner at Jump
Guests learning about whisky from Dave Mitton and the cocktails created by Jump's General Manager, Julien

Canadian Whisky Dinner at Jump
Clockwise from top left: General Manager Julien playing with fire; Chef Luke serving the last course; and whisky shots


Canadian Whisky Dinner at Jump
Clockwise from top left: Behind the scenes plating in the kitchen; venison course; razor clams (photos by Julien Lavoie)


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Malbec World Day 2015 - O&B Yonge & Front


There's no better way to celebrate Malbec World Day than with glasses of Malbec and Argentinian-inspired grilled bites on the patio.

Last Friday, April 17th, with our friends at Trialto and Catena Zapata, we threw a kickin' patio bash at O&B Yonge & Front, where the Malbec flowed and O&B Corporate Executive Chef Anthony Walsh manned the grill station ferociously.  Passerbys couldn't help but stop and snap photos of the 76lb hip of beef (injected with Malbec, of course) that Chef Tom Riley had prepared, while irresistable smoky aromas wafted from the grill.

Thanks to everyone who came out and joined us; for those of you who couldn't make it out, here's what you missed.


Malbec World Day - O&B Yonge & Front
Counter clockwise from top left: Malbec Glazed Pork Shoulder; Asparagus, Argentinian Blood Sausage and Corn on the Cob; the epic 76lb Hip of Beef, injected with Malbec


Malbec World Day 2015 - O&B Yonge & Front
Pan-Roasted Sweetbreads on the charcoal grill


Malbec World Day 2015 - O&B Yonge & Front
Chorizo and Argentinian Blood Sausage


Malbec World Day 2015 - O&B Yonge & Front
O&B Corporate Executive Chef Anthony Walsh manning the grill station


Malbec World Day 2015 - O&B Yonge & Front
Chefs Tom Riley and Paul Brans saucing delicious bites from the grill station


Malbec World Day 2015 - O&B Yonge & Front
An assortment of delicious, smoky, charred, grilled meats


Malbec World Day 2015 - O&B Yonge & Front

Malbec World Day 2015 - O&B Yonge & Front

Malbec World Day 2015 - O&B Yonge & Front Several Trialto stations on the patio were pouring Malbec offerings for the evening - guests sampled and sampled and sampled


Malbec World Day 2015 - O&B Yonge & Front
Even Chef Amanda Ray from Biff's Bistro stopped by to check out the action!


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Anton Mosimann at Auberge du Pommier


On Saturday, April 11th, we were honoured to host the legendary Chef Anton Mosimann at Auberge du Pommier. He has mentored many great chefs, including our very own Michael Bonacini, David Lee, Marc Thuet and Jason Bangerter, who all gathered for the occasion. The evening's special menu was inspired by French, Canadian-French and Japanese influences. Here are a few photos of the dishes.


Anton Mosimann at Auberge du Pommier

BC Deep Cup Kushi Oysters, Sea Buckthorn and Tarragon


Anton Mosimann at Auberge du Pommier
Wild Leek and Charcoaled Potato Chowder - Gaspé Tanner crab boudin blanc, miners lettuce


Anton Mosimann at Auberge du Pommier 
Chilled Horse Mackerel & Sea Urchin - buckwheat flan, myoga, wasabi


Anton Mosimann at Auberge du Pommier
Conquest Hill Squab & Francois’ Wild Hare - morel Haggis, mountain cranberry, fiddleheads and stinging nettles


Anton Mosimann at Auberge du Pommier
Rhubarb Tart - Clafoutis, crème fraiche ice cream


Collage: Photos by the Bonacinis
Food: Photos by Chef Julie Marteleira



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