Heard many great reviews about Origin at St Lawrence Market but I did not get a chance to try it until now. I am a great fan of its big brother restaurant, Colborne Lane and consider it as the best restaurant in Toronto. I hope Origin can exceed and succeed… Here is my experience at Origin…
The hostess sat us at the counter in front of the kitchen area. At first, I felt weird about the setup but once I settled in, I loved my experience at the kitchen table. I’m an addict to all reality cooking shows (Top Chef, Hell’s Kitchen, Master Chef etc…). It was wonderful to see how our orders made from start to finish…
- Waiter took our orders
- Orders came out as receipts in the kitchen
- The head chef called out the dishes… Starters blah blah blah, Next blah blah blah, Main blah blah blah (She called the orders so quickly I couldn’t understand what the dishes were at all.)
- The rest of team responded back ‘yes chef’ (and her team actually understood the orders.)
- Chefs preparing the dishes. Put all the components beautifully right in front of us.
- We got to witness one of the order got messed up and there was a small argument that led to the whole dish got thrown out and re-fire (Unlike Hell’s Kitchen, there was no swearing)
- The head chef double checked the dishes before they went out
- And ta-ta the dishes placed in front of us
- Our food…
- Spicy beef or tuna or mushroom hand roll + apple + shiso + miso mayo + amaranth
- Burrata + pesto + eggplant + roasted red peppers
- Chorizo + manchego rice + poached egg + salsa verde + dried black olive
- Miso glazed black cod + soba noodle salad + ginger vinaigrette + miso broth
- Hot chocolate cake + candied citrus + soft serve
- Smoked cod croquettes + saffron aioli
- All the dishes were original and creative. The taste was slight at the salty side but I liked the strong favor.
Overall, the food is great, the service is satisfactory and the ‘chef-watching’ experience is one of a kind. I will definitely go back.
Fried egg + hash brown + bacon + basil
For the last four Christmas, I have established a tradition to cook Christmas dinner for two of my favorite guys in the world (my boyfriend and my younger brother). Every year I tried to top the year before by cooking more complex dishes. This year, it is time to tackle my favorite type of meat – lamb.
To start the meal, I put together an Italian meat platter with cheese and pan-fry scallops on top of freshly made tomato salsa.
First entree… Slow Roasted Prime Rib. I was so busy with setting up the dinner, I completely forgot to take pictures at all. You can see I’m marinading the beef in the background but I don’t have a picture of the final product =.=
Second and the main entree… Rack of Lamb with Pistachio Crust.
Then put the rack of lamb into the oven for 20 minutes. Rest for 10 minutes. Crave and done.
Start off my Christmas morning with scrambled eggs with spinach and latte macchiato (made from my brand new Nescafe Dolce Gusto coffee machine).
Bake Brie Cheese with my new Brie Baker.
Today’s menu is the classic of Sunday brunch – Egg Benedict.
To make the perfect Egg Benedict, you’ll need…
- English Muffins
- Poached Eggs
- Hollandaise Sauce
- Put 2L of water in a pot with a tablespoon of white wine vinegar and a tablespoon of salt. Bring to a boil.
- Crack open an egg into a bowl.
- Using a spoon to stir the water in circular motion. Creating a whirlpool effect.
- Cook the egg for 2 minutes.
- Melt 1 stick of butter.
- Combine 3 egg yolks and 3 teaspoons of cold water.
- Whisk the mixture in a bowl over simmering water for 2 minutes until the eggs are thick and pale yellow.
- Remove from heat. Add the melted butter very slowly into the mixture. Whisk, whisk, whisk.
- Add 2 tablespoons of lemon juice and 1 tablespoons of water. Whisk.
- Pan fry the ham and muffin.
- Start with the muffin, place two pieces of ham on top. Then the poached egg and a spoon of Hollandise sauce over the egg.
- Sprinkle parakai and chives on top
Celebrate Christmas with magical lights, fire pits, ice cold beer, sausages and everything you would imagine what Christmas is like in Eastern Europe.
|Toronto Christmas Market 2011
||December 2nd to December 18th
||Monday to Friday Noon to 9pm
||Saturday and Sunday 10am to 9pm
I love street food and I always wonder how come the street food culture cannot be flourished in Toronto. Is it the cold winter? Is it people don’t like to eat and walk? Is food healthy an issue? Is our government not putting enough money and effort to promote this amazing gastronomic adventure?
I went to San Francisco two months ago and it is truly the city of food truck and street food. The creme brulee cart was one of my favorite. I hope to bring this to Toronto someday.
Cream of mushroom soup + grill cheese sandwich + saute vegetable.