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
'tis the season for bright and beautiful colours.
Here are some photos from our recent shoot of Chef Motonobu Nishimura
's new spring dinner menu
at Auberge du Pommier
. To make reservations, please contact our host at 416.222.2220 or book your table online
St-Jacques - marinated scallop, domestic caviar, diced celery, papaya, ginger & celery coulis
Salade Chou Frisé - spring kale salad, pickled Granny Smith apple, smoked sturgeon, horseradish kefir vinaigrette
Thon - mi-cuit bigeye tuna, charred octopus, piquillo & saffron pilaf, dandelion, red pepper jus (photo by Allison Woo)
Agneau - Ontario lamb shank confit, green olive panisse, apricot purée, Swiss chard, Moroccan spiced jus (photo by Allison Woo)
Île Flottante - Ontario rhubarb compote, Champagne sorbet, citrus génoise
There's nothing like comfort food on a cold winter's night.
What could be more comforting than an epic Indian feast, paired with beer, after beer, after beer, after beer? I was especially excited to cover Indie Alehouse's first Kitchen Collaboration of the year on February 24th. The event featured Corporate Executive Chef Anthony Walsh
and his team - Bannock
's Chef de Cuisine Miheer Shete
and Auberge du Pommier
's Sous Chef Ash Moghe. It was an evening especially near and dear to Chefs Miheer and Ash, who shone as brightly as the flavours they brought to the dishes.
Together with Indie Alehouse's Executive Chef Todd Clarmo and his Sous Chef Andrew Dahl, the boys created an incredible family style dinner. To top it off, special beers were brewed to pair with the abundant amount of food. If the layers of heat got to you, there were more than enough beers to soothe the burn.
With great company (a few members of our O&B family were in the house!), it was a feast to remember. By night's end, I may have had to roll myself out, but I wasn't the only one.
Here are our video highlights of the delicious dinner.