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.
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?
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.
Photo by Allison Woo
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...
Crispy Pig’s Tail with beet mole, huevos, jalapeño, finger lime
Pan-Roasted Halibut with crispy potato, soft-shell clams, green goddess dressing
Squid Ink Chitarra with monterey squid, rock shrimp, black garlic, parsley
Washington State Lamb Rack - lamb shoulder scalloped potatoes, smoky eggplant, cedar mint jelly
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.
Guests learning about whisky from Dave Mitton and the cocktails created by Jump's General Manager, Julien
Clockwise from top left: General Manager Julien playing with fire; Chef Luke serving the last course; and whisky shots
Clockwise from top left: Behind the scenes plating in the kitchen; venison course; razor clams (photos by Julien Lavoie)
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.
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
Pan-Roasted Sweetbreads on the charcoal grill
Chorizo and Argentinian Blood Sausage
O&B Corporate Executive Chef Anthony Walsh manning the grill station
Chefs Tom Riley and Paul Brans saucing delicious bites from the grill station
An assortment of delicious, smoky, charred, grilled meats
Several Trialto stations on the patio were pouring Malbec offerings for the evening - guests sampled and sampled and sampled
Even Chef Amanda Ray from Biff's Bistro stopped by to check out the action!
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.
BC Deep Cup Kushi Oysters, Sea Buckthorn and Tarragon
Wild Leek and Charcoaled Potato Chowder - Gaspé Tanner crab boudin blanc, miners lettuce
Chilled Horse Mackerel & Sea Urchin - buckwheat flan, myoga, wasabi
Conquest Hill Squab & Francois’ Wild Hare - morel Haggis, mountain cranberry, fiddleheads and stinging nettles
Rhubarb Tart - Clafoutis, crème fraiche ice cream
Collage: Photos by the Bonacinis
Food: Photos by Chef Julie Marteleira