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Le Creuset's 90th Anniversary at Malaparte


Le Creuset - there is no other cookware that inspires as much excitement, whether you're a home cook or a professional chef.  I know firsthand because I'm one of those people who oooohs and ahhhhs at the sight of Le Creuset pots. Their bright, bold colours and beautiful glazing get me a little giddy as I start to imagine all the incredible dishes I'd cook.

This past Monday, Le Creuset celebrated its 90th anniversary with an exclusive bash at Malaparte. Guests were treated to a refreshing signature cocktail, Vintage Flame, so aptly named to commemorate Le Creuset's first colour of molten cast iron. 


Le Creuset's 90th Anniversary at Malaparte

Our friends from Hooked were on hand to serve freshly shucked oysters as everyone sipped, nibbled and mingled during the reception. 


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

In Malaparte's main room, Canada's finest chefs were on hand to serve hungry guests, who wandered from station to station, while interacting with the chefs.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

O&B Corporate Executive Chef Anthony Walsh, Luma's Chef de Cuisine Michael Wilson and the team from Luma served a unique and so very Canadian dish - Fogo Island Capelin & Crab with kedgeree molasses, sweet rice and dulse spice.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Chef Connie DeSousa from Calgary's CHARCUT turned heads (no pun intended) with her signature Pig's Head Mortadella and hand cranked meat slicer (thanks Chef Rocco Agostino). The delicate pork was mixed with pistachios and truffles, stuffed inside a hollowed out pig's head, then shaved so paper thin, it melted in your mouth.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Chef Massimo Capra simmered his comforting Tuscan-style Chicken Cacciatore until it was fall-off-the-bone tender.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Chef David Hawksworth from Vancouver's Hawksworth Restaurant served a refreshing and seasonal bite of Summer Tomato with prosciutto, burrata, fermented chili on toast.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Chefs Michael Caballo and Tobey Nemeth of Edulis brought a classic French picnic in the country to life with pâté, herring à l'huile, Dijonnaise potatoes and pickles.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Chef Dale MacKay and Christopher Cho came all the way from my hometown, Saskatoon, to represent Ayden Kitchen and Bar. The duo served a decadent Saskatchewan Pork Belly with kimchi, turnip purée, kaffir lime and cilantro.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

It is always nice to see Chef Jason Bangerter of Langdon Hall, who served his Taste of Terroir dish - a pretty plate of burnt garden onion, black walnut, leaves, flowers and a quenelle of cider vinegar sorbet.


Le Creuset's 90th Anniversary at Malaparte

Le Creuset's 90th Anniversary at Malaparte

Chef Andrew Ellerby of The McEwan Group presented Parker House Rolls with BBQ beef brisket, guacamole, dill coleslaw. They looked adorable in the Le Creuset dishes.


Le Creuset's 90th Anniversary at Malaparte

By night's end, it was time to cut the cake - shaped like the iconic vintage Le Creuset pot and so life-like that it was hard to imagine eating it. But we did - because there's always room for cake.

Happy 90th, Le Creuset!

Posted by Cindy | Post A Comment |


One of my favourite things about summer is enjoying all the incredible locally grown fruits and vegetables the season has to offer.  Chef de Cuisine Motonobu Nishimura has certainly brought out the best of summer in these new summer dishes at Auberge du Pommier. Here are a few shots from our photo shoot.


New Summer Dishes at Auberge du Pommier
Tomates - Ontario heirloom tomato, olive oil, Monforte sheep’s milk cheese


New Summer Dishes at Auberge du Pommier
Méli-Mélo d’Été - New Farm greens & sprouts, shaved summer squash, nasturtium, romanesco


New Summer Dishes at Auberge du Pommier
Risotto - Northern Woods mushroom fricassée, fromage Comté, sweet corn, porcini jus


New Summer Dishes at Auberge du Pommier
Saumon - grilled B.C. salmon, dried olive & caper tapenade, artichokes à la Grecque, basil, lemon emulsion


New Summer Dishes at Auberge du Pommier
Boeuf - 48 day dry-aged rib eye, grilled zucchini, bone marrow & herb crusted potatoes, rosemary jus


New Summer Dishes at Auberge du Pommier
Fraise - strawberry savarin, poached strawberries, basil parfait, vanilla Chantilly


Posted by Cindy | Post A Comment |


New Summer Dishes at Jump

07/29/2015 | 20:58 PM
Here's a look at Chef de Cuisine Luke Kennedy's beautiful summer dishes at Jump!


New Summer Dishes at Jump
Squid Ink Linguine Vongole with clams, crispy pork belly


New Summer Dishes at Jump
St-Canut Porchetta with butter beans, tomatoes, green beans, chicharrón


New Summer Dishes at Jump
Grilled European Sea Bream with warm potato salad, white balsamic, crème fraîche, herb and shallot butter


Posted by Cindy | Post A Comment |


Summerlicious 2015 at O&B

06/19/2015 | 20:21 PM
Reservations for Summerlicious 2015 are now open!  Here's a sneak peak at what our restaurants are offering this year from July 3-26, 2015.

We're also hosting a Summerlicious Culinary Event, A Dinner in Peru - for more info, please click here.

Keep an eye out for contest ballots when you dine with us - and enter for your chance to win a $1000 O&B gift card! Also, post photos of your O&B Summerlicious dishes on Twitter and/or Instagram with #OBlicious for your chance to win one of the $25 O&B e-gift cards given away daily during Summerlicious!


America Restaurant

$28 lunch / $45 dinner.  Call 416.637.5550 or reserve online.

Summerlicious 2015 at O&B
Warm Cashew Cheese with summer pollen, new farm greens, puffed barley, sour cherry honey

Summerlicious 2015 at O&B
Salt-Baked King Salmon with vadouvan chickpea, cauliflower, foraged greens


Auberge du Pommier

$28 lunch / $45 dinner.  Call 416.222.2220 or reserve online.

Summerlicious 2015 at O&B
Terrine - chicken terrine, preserved peach, sauce verte, pickled mushrooms & vegetable marmalade

Summerlicious 2015 at O&B
Boeuf - beef filet, summer vegetable ratatouille, basil, fingerling potatoes, olive tapenade


Bannock

$18 lunch / $25 dinner.  Call 416.861.6996 or reserve online.

Summerlicious 2015 at O&B
Semolina-Crusted Peameal Bacon Schnitzel with fingerling potato salad, beans, sage brown butter (photo by Allison Woo)

Summerlicious 2015 at O&B
Prairie Grains “Fried Rice Bowl” with poached egg, tofu, black bean sauce (photo by Allison Woo)


Biff's Bistro

$23 lunch / $35 dinner.  Call 416.860.0086 or reserve online.

Summerlicious 2015 at O&B
Braised Pork Belly with celeriac rémoulade, grilled peach compote & almond caper sauce (Photo by Allison Woo)


Summerlicious 2015 at O&B
Truite au Piperade with tomato & pepper purée, summer vegetable, Bayonne ham & 50 minute hen’s egg (photo by Allison Woo)


Canoe

$28 lunch
/ $45 dinner.  Call 416.364.0054 - phone reservations only.

Summerlicious 2015 at O&B
Ontario Bufala Mozzarella with shelled peas, coriander, candied walnuts & king crab (photo by Allison Woo)

Summerlicious 2015 at O&B
Pan-Roasted Heritage Salmon with local asparagus, watercress semolina & wild rose tartar sauce (photo by Allison Woo)


Jump

$23 lunch / $35 dinner.  Call 416.363.3400 or reserve online.

Summerlicious 2015 at O&B
Ramp Kimchi Tomato Salad with cucumber, coriander, spring onions, ricotta

Summerlicious 2015 at O&B
Basil Ricotta Agnolotti with artichokes, Parmesan cream


Luma

$23 lunch / $35 dinner.  Call 647.288.4715 or reserve online.

Summerlicious 2015 at O&B
Watermelon + Beet Salad with spiced redskin peanuts, mint, pickled onions, watercress

Summerlicious 2015 at O&B
Cornmeal-Crusted Fish Cake + Pickled Shrimp with cherry tomato and corn salsa, peanut romesco, fennel


O&B Bayview Village

$18 lunch / $25 dinner.  Call 416.590.1300 or reserve online.

Summerlicious 2015 at O&B
Peameal Pork Schnitzel with breaded peameal bacon, cabbage slaw & lemon butter (photo by Allison Woo)

Summerlicious 2015 at O&B
Vegetarian Pad Thai with crispy tofu, bean sprouts, rice noodles & fried egg (photo by Allison Woo)



Posted by Cindy | Post A Comment |


(re)Discovering Flavor - Terroir Dinner at Jump


On May 13, 2015, we were part of Terroir Symposium's Dinner Series, (re)Discovering Flavor. Hosted at Jump, O&B Corporate Executive Chef Anthony Walsh and Chef de Cuisine Luke Kennedy were joined by Chef Jair Tellez of Mexico City’s MeroToro and author of The Dorito Effect, Mark Schatzker.  

Over 60 guests were served a multi-course dinner with wine and beer pairings - and at the end of the night, were given a signed copy of The Dorito Effect.

Check out the video below to hear what they have to say about food, flavour and the importance of local ingredients. And as always, some photos from the event.





(re)Discovering Flavor - Terroir Dinner at Jump


(re)Discovering Flavor - Terroir Dinner at Jump
Chef and Owner Jair Tellez (MeroToro), O&B Corporate Executive Chef Anthony Walsh and Chef de Cuisine Luke Kennedy (Jump)


(re)Discovering Flavor - Terroir Dinner at Jump


(re)Discovering Flavor - Terroir Dinner at Jump
Mark Schatzker, author of The Dorito Effect


(re)Discovering Flavor - Terroir Dinner at Jump
Chefs with Roderick Sloan, who was visiting from Norway for Terroir


Posted by Cindy | Post A Comment |


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