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Canoe - Snacks

Snack time @OliverBonacini's Canoe Always #GoodEats!


 Porchetta with 48 Day Sauerkraut, cooked with bacon fat.





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Richmond Station

Scallops, burger, and all the desserts @richmondstn w/ @foodinthecityTO. #GoodEats


Scallop Ceviche with Corn Chips, Lime, Wild Leeks, and Sriracha Aioli


Station Burger with Lettuce, Beet Chutney, Aged Cheddar, Milk Bun, Rosemary Fries, Bread and Butter Pickles


Blueberry Corn Cake with Corn Panna Cotta, Tarragon, Coconut, Mint, Blueberry Sorbet


Saffron Pudding with Rosewater Sherbet, Nokodchi, Plums, Pistachios


Penny Candy Eclair with Peach Cream, Strawberry Sorbet, Almonds, Strawberry Wafer Lemon, Strawberry, and Blue Raspberry Jelly


Chocolate Mousse, Whisky Ice Cream, Cherries, Rye Twigs, Hazelnuts


Strawberries and Shortcake with Lemon Curd, Hibiscous, Puffed Tapioca, Blueberry Cream

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Canoe - Snacks

A quick snack @Oliver_Bonacini's Canoe! #GoodEats


Halibut Ceviche, Pickled Watermelon Rind, Puffed Tapioca, Rhubarb Purée


Alberta Lamb with Strawberry BBQ Ribs, Roasted Loin, White Eggplant, Sumac Lemon Sheep's Milk Cream, Pickled Green Strawberries, Garlic Scapes


Date Pudding (Goat Cheese Semifreddo, Green Apple & Brown Butter Toffee), Chocolate Torte (Okanagan Hazelnut, Praline & Ovaltine Ice Cream), Milk Chocolate & Kernel Peanut (46% Milk Chocolate, Banana Butter & Caramel Ice Cream)

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Marben - Sausage League

@MarbenResto annual #SausageLeage, today's contestants @thevaldezTO vs @Caplansky! #GoodEats


Valdez: Chorizo Lime and Pan Made Potato Tortilla


Caplansky: All Beef Sausage, Bean Cassoulet, Crispy Chicken Skins


.....and the winner is Caplansky!

@foodinthecityTO was craving risotto, so here's Marben's Smoked Risotto with Seared Scallops, Chorizo, Sea-Buckthorn, Hazelnuts, and Sea Asparagus.


King Street Social Kitchen Tasting

An afternoon full of #GoodEats by @HyattOnKing's @Chef_Wesley!

Last week I had an opportunity to sample some of the new offerings at Hyatt Regency's King Street Social Kitchen, most of them were part of this year's Summerlicious offerings and at $20 for lunch and $35 for dinner this is a place you want to check out of you're looking for a deal for some good eats! In addition to sampling the licious menu, we were invited to experience their new pool program.

The pool program is complimentary for guests of the Hyatt Regency, but is also open to the public Thursday to Sunday, who can purchase a $39 day pass which included a locker for the day, towel service, and a glass of Hyatt's Signature Sangria. On a beautiful summer day like last week, this would be a no brainer for anything looking to relax by a pool for the afternoon. Due to limited availability, reservations are strongly encouraged, and can be made through their website here.


Apple and Watercress Salad with Walnuts, Goats Cheese, Grape Tomatoes, and Pomegranate.


Chilled Casaba Melon Soup with Fresh Mint, 10 year aged Balsamic Vinegar and Créme Fraîche.


Toasted Portabella Mushroom and Toasted Brie with Grilled Asparagus, and Cold Pressed Truffle Oil



Grilled Caribbean Jerked Chicken
Captain Jack’s Classic Fish and Chips - Fresh Halibut, Home Style Fries, Signature Tartar Sauce
Pan seared Red Snapper with, Organic Garden Salad, Tartare Sauce and Potato Gratin

Fire charred  Rib eye Steak with Red chili and Tarragon Butter, Roasted Fingerling Potatoes, Wild Mushroom and Arugula Salad


From the Garden - Coconut Sweet Potato Mash, Summer Garden Veg, Red Pepper and Parsley


Dessert - Keylime Pie Tart, Assorted Cakes, Cupcakes, and Macarons





The good eats don't stop on the rooftop pool. There's an incredible selection of delectable dishes to fit your every craving. 

Starters include: 

Three Bean Salad- chopped red onions, fresh parsley, scallion, fresh lemon juice-$7.95

Caprese-sun ripened Roma tomatoes, boccachini cheese, basil e.v.o.o-$7.95

Roasted corn and Avocado-Crisp Romaine, charred Ontario corn, soft herbs, house vinaigrette-$7.95

Fresh Fruit -Chopped, mango, pineapple, water melon, summer berries, Bosc pear-$6.95



Fire grilled Jerk Chicken –Quinoa salad, pineapple and mango salsa, fresh mint-$11.95

AAA Angus burger-Aged cheddar, juicy tomatoes, crisp ice-berg, regular fixings-$11.95

Swordfish-Thyme and citrus marinate, Orange and Chili salad, grape tomatoes-$12.95

Garden grilled-Aged balsamic, eggplant, asparagus, zucchini, fungi, hummus, flatbread-$10.95



Avocado and bee pollen milk shake, made with fresh Vanilla cream-$5.95

Cake n’ Coffee-A choice of 3 fresh cakes and Pike’s Starbucks Coffee-$6.95

Chilled Trifle -Layered custard, angel hair, jello, fruit cocktail, mint cream-$6.95

Hagan daaz-Gourmet ice- cream bars-$4.95


Thanks to Hyatt Regency Toronto for hosting us, and Mary Tang for organizing the event.


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Canoe - Summerlicious 

First #OBlicious @Oliver_Bonacini's Canoe in the 7yrs I've been eating there! @ChefHorne #GoodEats 

Since its inception in 2003 after the S.A.R.S. epidemic, licious has become a twice a year staple event in the Toronto food industry, with many of Toronto's most well known restaurants taking part. It offers guests an opportunity to dine at restaurants with a prix fixe at very reasonable prices; $15, $20, $25 for lunch, and $25, $25, 45 for dinner. 

While I think this is great for the city and the industry, I tend to shy away from restaurants during these two weeks. In past years you would hear stories of the quality of food dropping, portion sizes being reduced, and appalling service. With that said, it's been getting better over the years as restaurants have a tried and true battle plan to ensure a smooth service and consistent experiences for diners. Starting a couple years ago I began visiting restaurants for licious again, two years ago I went to one, and this year a whopping TWO restaurants!

If you know me well, you know Canoe is my favourite restaurant in Toronto. So with some convincing from Chef we headed out to Canoe for the last night of Summerlicious 2014.

Light bright menu perfect for the summer!


Course 1: BBQ Trout Escabeche with Pickled 100km Veggies and Sesame Lavash (flatbread).

A Canadian take on a Mediterranean/Latin American dish where fish is marinated in an acidic mixture before being poached. This dish was developed by Chef Bill Osborne before leaving for Stock Restaurant.

Paired with Ziraldo Riesling, Niagara Peninsula, Ontario, 2012.


Course 2: Sweet Pea Panna Cotta with Tender Shoots, Crispy Roots (Taro Root), Okanagan Hazelnuts, Fava Beans, and Puffed Tapioca.

Paired with Rosewood Estates Sémillon, Beamsville Bench, Ontario, 2012.


Course 3: Aurora Chicken Terrine with Holland Marsh Leeks, Scrunchions, and Wild Gribiche Sauce

Garnished with mustard seeds, mushroom caps, capers, and dried croissant. The terrine is made by puréeing chicken thigh and cooking it souside, combined with breast meat, it's then compressed and cooked again. 

Paired with Malivoire Moira Rosé, Beamsville Bench, Ontario, 2013.


Course 4: Caribou Loin with Sqush Blossum, Young Sour Apricot, Smoked Honey, Spruce Grits. 

A preview of Chef Horne's next tasting menu, Taste Grain/Prairies, starting next month.

First time I have ever had Caribou! It's a really gamey meat with a iron/metallic aftertaste that lingers. Incredibly tender and lean this was cooked perfectly. The apricots paired well by providing much needed balance and acidity to the meat. 


Course 5: Rye Brined Pork Loin with Kohlrabi Slaw, Niagara Stone Fruit Mostarda, Crispy Barley, Wild Garlic Scapes

Easily the winning main for us. Well balanced with varrying textures and super tender and juicy meat. Only gripe with this dish is that the portion was huge!

Paired with Creekside Iconoclast Syrah, Niagara Peninsula, Ontario, 2011.


Course 6: Bison Bavette & Short Rib with Heirloom Tomato, Watercress and Crushed Alliston Potatoes. 

If you love big bold flavours you're going to like this one. The Bavette comes from the belly of the animal, very tender, economical, and flavourful. This cut is perfect for grilling and has a deep earthy flavour! I had really high hopes for this dish, meats had great flavour but the sauce/glaze was jsut a little too sweet for my liking.

Paired with Mission Hill Reserve Merlot, Okanagan Valley, British Columbia, 2011.


Course 7: Hewitt's Dairy Buttermilk and Lemongrass Flan with Wild Blueberries, Angel Food Cake, and Green Tea Cream

Paired with Cave Spring Indian Summer Select Late Harvest Riesling, Niagara Peninsula, Ontario, 2011.


Course 8: Coffee Chocolate Gâteau with Banana Cremeux, Milk Chocolate Chantilly, and Peanut Brittle.

Paired with Lighthall Muté, Prince Edward County, Ontario, 2011.

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Canoe - Snack Time

Lots of #GoodEats for snack time @Oliver_Bonacini's Canoe.


Milk Chocolate & Kernel Peanut - 46% Milk Chocolate, Banana Butter & Caramel Ice Cream.


Preserved Seaside Strawberries - Black Sesame Chiffon, Jasmine & Mascarpone Sorbet.


St. Honoré Cheese - Flowerless Honey, Biscuits, and Raisins.


Vegetarian Spring Rolls - Kozlik's Mustard Plum Sauce.

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Pangaea - Summerlicious

Just a couple days left to check out some #GoodEats from @MartinKouprie @PangaeaTO!

At $35, it's a great opportunity to check out one of Toronto's staple fine dining restaurants.


Tuna Tartare with Shaved Radish, Coriander, Shibori Yuzu Gel, and Crisp Shallots.


Ontario Lamb x3 - Oven Roasted Lamb Loin with Charred Lamb Sweetbreads, Sous-vide Lamb Kidney on Cous Cous with Mustard Seeds, Raisins, Ginger, and Almonds.


Steamed Halibut with Sous-vide Octopus, Zucchini, Cauliflower, Broccoli, Carrot Parisienne, Saffron Vinaigrette. 


Lemon Bar: Frozen Lemon Cheese Mousse, Graham Cracker Crust, Crisp Sour Lemon Meringue.


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La Carnita/Home Of The Brave

Always tons of #GoodEats when visiting @la_carnita & @theHOTB! Easily 2 of my favourite spots in the city.


No question, you gotta get the Mexican street corn!


Another couple of favourites: ceviche tostada & fried cod tacos.


Wold Cup special: German blood sausage taco. Beef Cheeks as well.


Rounding off with a couple desserts. Rainbow paleta to celebrate Pride (Strawberry, Orange, Mango, Lime, Grape...I think?). Tres Leche Cake, and Churros...with a spoon!


One final dessert, Donut Pina Colada Ice Cream Sandwich.

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Check out some of the new things @StockToronto from @ChefBestig & @BillOsbornes. #GoodEats all around!

At the beginning of the year, Oliver and Bonacini took over food services at the Trump Hotel. Chef Bestig, 12-year veteran of O&B (Sous at Auberge du Pommier and Canoe, and most recently the concept chef of O&B restaurants including the Cafe Grills, Canteen, and Windermere House) is the Executive Chef at Trump, in charge of all food services in the building; from room service, to the restaurant, and bar. Chef Osborne is the Chef de Cuisine at Stock, who oversees the Stock Restaurant on a daily basis. He's a veteran of Canoe Restaurant and Bar, head Sous Chef at Canoe running the dinner service for the past couple of years. These two chefs know what they're doing and I'm glad to see the new direction they're taking the restaurant in terms of the quality and consistency of food coming out of the kitchens.

They've hit the ground running and are raising the bar every day. Here's a quick look at some of the tasty offerings at Stock!


Osyter and Caviar 


Seared Ahi Tuna and Tuna Tartare with Chives, Apple and Celeriac Salad, Compressed Apple, Sliced Grapes, Radish, Walnut


AAA Steak Tartare with a Caesar Salad Side, Bacon, Pretzel Melba, Cheese Twist, Crispy Shallots, Capers, Dijon Mustard


Sea Buckthorn with Green Sorrel


Roasted Chantecler Rouge Chicken, Spiced Cauliflower, Edamame, Wild Mushrooms


Kale & Ricota Ravioli, Butternut Squash, Marcona Almonds, Brown Butter


Hot Chocolate Pudding (Fudge and Brownie), Toasted Marshmallow, Vanilla Ice Cream, Coco Hazelnut Praline


Poached Pear & Stout, Guinness Gingerbread, Baily's Cream, Brandied Toffee, Candied Beets


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