I’m a taster at Toronto Taste 2012 hosted by Second Harvest.
Toronto Taste is an annual culinary event at the Royal Ontario Museum showcasing over 60 Toronto’s finest restaurants and chefs to raise money for Second Harvest. Here are some of highlights from the event.
Best Dish of the night: Prosciutto d’alce aged 16 months from Buca
The magic of dinning with a group of friends is I can try a lot of dishes in one seating. So we did exactly that and order every single dish available on the menu at Restaurant Chantecler.
Chantecler is a fairly new restaurant on Parkdale by Jonathan Poon (chef) and Jacob Wharton Shuckster (owner). The atmosphere in the restaurant is very intimate, our server is thorough and friendly, and the food is exciting and delicious. I can confidently say this…
‘Chantecler is the best new restaurant in Toronto right now’ – Mopiku, May 2012
R: Chicken Consomme
L: Tongue and Cheek
R: Cured and torched mackerel
For the duck
Salt and peper
Making good use of my molecular kit. This time I made a lemon foam sauce for my salmon.
To make lemon foam sauce…
1/4 cup of lemon juice
1/4 cup of water
2g of soy lecithin
Combine all ingredients together. Mix with a hand bender to create foam. Spoon foam. DONE.
May 7, 2012. I was at Your Truly ordering a vegetarian tasting menu.
I’m not a vegetarian or activist of healthy lifestyle. I ordered the vegetarian menu because the meat option was sold out for the night. I was really desperate to experience chef Jeff Claudio’s food… meat or no meat I couldn’t turn back…
Your Truly daily tasting menu changes every single day. If you want to know what’s being served on that day, make sure you follow their twitter feed and their daily menu announcement around 5pm.
Here is the veggie menu on May 7 2012…
Egg. Turnip + buckwheat + parsley + king oyster
Tortilla. Spinach + potato + garlic
Spetzle. Ramp + sorrel + buttermilk
Milk & Honey. Mousse + oats + currant + coltsfoot
Overall, the meal was interesting and every dish was flavorful. However, as much as I liked my veggies and my greens, at the end of the meal I really wanted a piece of meat for dinner. Golden Turtle was just few steps down and I was half-serious about going there for a small bowl of Pho after this meal. That would be my fix… Hummm… beef…
Anyway, aside from my crazy meat addiction, I don’t feel like I can do a unbiased review without tasting their full menu. I will definitely come back for their meat menu and their wednesday snack night. Until then, I will tell you if I like this restaurant or not…
Address: 229 Ossington Ave
Want to make chocolate wind that will melt in your mouth the moment it touches your tongue?
A month ago, I bought a molecular gastronomy kit from Molecule-R. The kit packed with tools and ingredients to create modern style cuisine as seen from Heston Blumenthal or Ferran Adria.
The first ingredient I play with is soy lecithin. Soy lecithin works as an emulsifier to keep the chocolate from separating. This recipe is to make foam from chocolate and it will turn into chocolate wind once it is frozen.
La Carnita. The celebration of street food and street art. Delicious taco with limited edition print art. No set location but it popped up everywhere.
Extremely long line up but satisfied customers everywhere.
Crispy squid taco in preparation.
Taco and print art. I got number 49 out of 200 prints.
Preview… Pictures from the Street Food Block Party.