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Trashed & Wasted 2017

03/07/2017 | 22:38 PM
Trashed & Wasted 2017


Who says you can't eat trash?

On March 1, 2017, hundreds of people came together savour "garbage" at Trashed & Wasted, an event in support of Second Harvest. 

With the goal of bringing awareness to reducing food waste, seven of Toronto's chefs got inventive at Wychwood Barns, using food odds and ends that might normally be discarded, to create some delicious bites. 
 

Trashed & Wasted 2017

Our very own Chef Chris Barrett and his team from Oliver & Bonacini Events and Catering served Grilled Bannock (using bannock dough ends) two ways:


Trashed & Wasted 2017
1) with crispy prosciutto ends (hand shaved to use every bit left) with a mushroom duxelle (made with various mushroom stalks) and Parmesan rind espuma (made from rind ends from a block of Parmesan)


Trashed & Wasted 2017
2) brown butter cauliflower (purée made with stock and leaves) and toasted hazelnut crumbs (literally - nut crumbs from the bottom of the bag)


It was a great evening, bringing awareness to reducing food waste - here are some highlights.

 

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Rainhard Brewing Co. & Yongehurst Distillery Co. kept guests from getting thirsty with their creative offerings, including beer made from bread and milky whey vodka



Trashed & Wasted 2017
Hooked Inc.'s smoked mackerel and crispy fish skin onigiri


Trashed & Wasted 2017
Sanagan's Meat Locker's pickled tongue and lamb brain on crostini


Trashed & Wasted 2017
Sanagan's Meat Locker's cinnamon chicharron with whipped lard and buckwheat honey


Trashed & Wasted 2017
Montgomery's Restaurant's cold fried chicken tails


Trashed & Wasted 2017
Arepa Café's vegetarian mechada on green plantain tostones


Trashed & Wasted 2017
Actinolite's spent-grain pickled kohlrabi


Trashed & Wasted 2017
CXBO's bumped and bruised chocolates


Trashed & Wasted 2017
Imperfect produce donated by the Ontario Food Terminal for guests to take home


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Farewell, Chef Steven Kwon

02/15/2017 | 19:47 PM
Chef Steven Kwon

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.


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Steven Kwon

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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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