About Oliver and Bonacini

O&B BlogBlog RSS Feed

Displaying results 1-5 (of 163)
 |<  < 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10  >  >| 

Canoe Wild 2014

12/12/2014 | 11:18 AM

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.


Canoe Wild 2014
Chefs Anthony Walsh, Jeremy Charles and John Horne


Canoe Wild 2014


Canoe Wild 2014


Canoe Wild 2014


Canoe Wild 2014


Canoe Wild 2014
First Course: Herring-Ye, Herring-Ye, Herring-Ye by Alex Cruz


Canoe Wild 2014
Second Course: Appease the Cod with Pork (Chef Jeremy Charles)


Canoe Wild 2014
Third Course: Guts & Glory (Chef John Horne)


Canoe Wild 2014
Fourth Course: Seal the Deer (Chef Anthony Walsh)


Canoe Wild 2014
Fifth Course: Ptarmigan by a Hare (Chef Jeremy Charles)


Canoe Wild 2014
Sixth Course: Trifle of Trees (Canoe's Pastry Chef Robert Gonsalves)


Canoe Wild 2014
Canoe Wild 2014 team!


Posted by Cindy | Post A Comment |


Taste of Iceland at Luma

11/18/2014 | 17:07 PM
Taste of Iceland 2014 at Luma


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.


Taste of Iceland 2014 at Luma
Icelandic Arctic Char - blow-torched and lemon-cured Arctic char, Icelandic barley, horseradish and cucumber


Taste of Iceland 2014 at Luma
Icelandic Cod + Langoustine - slowly cooked cod and dried seaweed söl from Stykkishólmur, lightly smoked langoustine salad, apple, black salsify and pickled onion


Taste of Iceland 2014 at Luma

Icelandic Free-Range Lamb - roasted rack of lamb, sunchokes, wild mushrooms, carrots and Madeira glaze


Taste of Iceland 2014 at Luma
Icelandic Viking Skyr - skyr and wild blueberries, chocolate crémeux, marzipan cake, hazelnuts, skyr and lemon ice cream


Posted by Cindy | Post A Comment |


Canoe Chef John Horne wins Gold

11/17/2014 | 14:09 PM
Congratulations to Chef John Horne and the Canoe team on winning gold at Toronto's prestigious Gold Medal Plates competition.

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.


Gold Medal Plates 2014

Photo by Brian Chambers






Gold Medal Plates Toronto 2014


Gold Medal Plates Toronto 2014


Gold Medal Plates Toronto 2014


Gold Medal Plates Toronto 2014


Gold Medal Plates Toronto 2014


Gold Medal Plates Toronto 2014

Posted by Allison | Post A Comment |


What's On The Table 2014

11/11/2014 | 10:35 AM
What's on the Table 2014

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.


O&B Canteen - Chef Michael Hay & Laura serving up their falafel sliders
Chef Michael Hay and Laura from the Canteen team serving up their tasty falafel sliders


O&B Canteen - Falafel Sliders

O&B Canteen - 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
Mildred's Temple Kitchen - Smoky Tea Cured Trout


The Good Son - Chicken Liver Parfait
The Good Son - Chicken Liver Parfait



Salt Wine Bar - Jamon Iberico Meatballs
Salt Wine Bar - Chorizo Meatballs with Arugula, Pesto & Manchego


Richmond Station - Duck Liver Pâté on Brioche Richmond Station - Duck Liver Pâté on Brioche


Tundra - Wagyu Beef Tartare Tundra - Wagyu Beef Tartare with Crispy Bacon, Olive Oil & Kozlik's Triple Crunch


The Stop Community Food Centre - Carrot & Fennel Glazed Grilled Trout
The Stop Community Food Centre - Carrot & Fennel Glazed Grilled Trout


Hooked - Selection of East Coast Oysters Hooked - Selection of East Coast Oysters


Porzia - Polpette Barese with Semolina

Porzia - Polpette Barese with Semolina



DaiLo - Smoked Giggie Trout on Betel Leaf
DaiLo - Smoked Giggie Trout on Betel Leaf



George - Lemon Thyme Pettole George - Lemon Thyme Pettole


Vertical Restaurant - Albacore Tuna Salad Alla Catalana Vertical Restaurant - Albacore Tuna


The Beast - Curried Chicken Arancini
Beast - Curried Chicken Arancini with Buffalo Milk Raita & Brinjal Pickle


Jamie Kennedy Kitchens - Pork & Beans
Jamie Kennedy Kitchens - Refried Beans, Crispy Confit of Pork & Cider Mignonette


Monforte Dairy - Artisanal Cheese Monforte Dairy - Artisanal Cheese


Nadege - A Selection of Gourmandise Nadège Patisserie - Cotton Candy Macarons


Soma Chocolates
Soma Chocolates

Photos by Cindy La


Posted by Rebecca | Post A Comment |


Cucina at O&B Oakville

11/11/2014 | 10:34 AM
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
Frittata with smoked provolone, chickpeas & cauliflower caponata


CASARECCE
Casarecce with butternut squash, sage,  pancetta cream sauce & Treviso


ACQUA PAZZA
Grilled Atlantic salmon with tomato white wine broth, spinach, capers & basil


INSALATA FINOCCHIO & ARANCE
Orange, grapefruit & fennel salad with green olives & pickled chili


BRUSCHETTA DI PEPERONATA & ACCIUGA
Bruschetta with peperonata, arugula, white anchovy & garlic crostini


CAVATELLI DI AGNELLO BRASATO
Cavatelli with braised lamb, tomato, basil & broccolini




Photos by Cindy La


Posted by Rebecca | Post A Comment |


Displaying results 1-5 (of 163)
 |<  < 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10  >  >| 
Container Shadow