Search the blog
Twitter
Powered by Squarespace
Navigation
Friday
Apr242015

Mikey's Pizza

.@FeedYourDragon with some #GoodEats deep dish pizza! 

 

 

 

Meat King - Pepperoni, Sausage, Crumble Bacon, Meatball

 

 

Click to read more ...

Wednesday
Apr222015

Canoe - Winterlicious 2015

Winterlicious 2015 @OliverBonacini's Canoe. #GoodEats

 

Rabbit & Fowl Mini Pot Pie with Chestnuts and Cranberries.

 

Sirloin Tip Steak with Beer Braised Brisket, Heirloom Carrots, and Grain Porridge.

 

Caramel Mousse with Cream Puff, Milk Chocolate Chantilly Cream, and Coffee Jelly.

Click to read more ...

Monday
Apr202015

Tacos, Fish & Chips, and Crepes

It's always a #GoodEats kinda night when in Kensington Market!

 

Tacos from Seven Lives!

 

 

Fish & Chips and Poutine from Fresco's Fish & Chips.

 

 

Green Tea Crepe from Millie Creperie.

Click to read more ...

Wednesday
Apr152015

Oliver & Bonacini Café Grill Bayview Village 

Thanks to @ChefStevenKwon for all the #GoodEats @OliverBonacini Bayview!

 

Oooo all that food!

 

Starting off with dessert first! 

Belgian Waffle - Vanilla Chantilly Cream, Berries, Melted Chocolate

 

Fried Chicken French Toast - O&B Artisan Brioche, Mandarin Maple Syrup

 

Peekytoe Crab & Shrimp Cake - Cabbage Slaw, Avocado, Pico de Gallo, & Charred Jalapeño Dressing

 

Steak and Eggs - 8oz Grilled Flat Iron, Yukon Gold Potato Hash, Charred Tomato Salsa

 

Eggs Benedict - Poached Eggs with House-smoked Atlantic Salmon on O&B Artisan Cheddar Scallion Scone with Yukon Gold Potato Hash and Hollandaise.

 

 

Click to read more ...

Monday
Mar302015

Canoe - Taste Prairies 

Supurb finish to @OliverBonacini's Canoe @ChefHorne's Taste Canada series. #GoodEats

With a focus on grains, big meats, and traditions from the Prairies, this tasting brought a bunch of new and unique flavours and textures to the table. This was without a doubt one of the heartier meals out of the series, with its regional influences and the season being in the middle of winter, the meal was still very nicely balanced and the total experience of the meal built upon the previous dish. As always, Chef Horne and his team executed a perfect meal, and took new and fun approaches to some traditional dishes. 

If you missed out on previous tastings, you can take a look at them here: Taste Québec, Taste British Columbia, Taste Maritimes, Taste 60th Parallel, and Taste Ontario.

 

Amuse-bouche: Stampede

Corn Dog, with Milkweed Pods, Pickled Carrot, Housemade Ketchup, and Pickled Mustard Seeds.

Paired with Nickel Brook "Babbling Brook's" Root Beer, Burlington, Ontario. 

 

Course 1: Homestead Beef Soup

Osso Buco, Hominy, Carrots, Sunflower Oil.

Cooked in white sweet corn, then dehydrate, chopped, and recooked for a very unique texture. Carrots slow cooked in sweet syrup.

Paired with Mill Street Brewery Dammerung Dunkel, Toronto, Ontario.

 

Course 2: Bison Carpraccio

Pickled Saskatoon Chanterelles, Pemmican Threads, and Shaved Duck Yolk Bottarga, Milkweed Pods, Mustard and Barley.

Paired with Rye & Ginger Shot.

Chanterelles are picked at the height of the season in August then pickled to preserve their flavour and texture. One of the most fun and interesting pairings, a Rye and Ginger shot, as you eat it, it changes. It keeps changing and keeps you finding different things, different flavour points, it's really complex. Really Flavourful. It takes away the sour notes from the pickle, the cedar flavours come through, and the giner cure from the bison shines. 

 

Course 3: Alberta Lamb

Curried Squash, Dinosaur Kale, Garlic, and Mixed Lentils.

Paired with Burrowing Owl Merlot, Okanagan Valley, British Columbia, 2011.

Roasted lamb loin sitting on lamb terrine made with neck meat. Spanish sweet and sour sauce, and roasted squash. 

 

Intermezzo: Birch

Buffalo Yoghurt and Birch Syrup.

 

Course 4: Manatoba Lake Trout

Cabbage, Puffed Grains, Swede Broth, and Rutabaga Pierogies.

Paired with Keint-He Portage Rosé, Prince Edward County, Ontario, 2013.

One of the most understated dishes of the night, the crystal clear consommé was full of flavour from the cabbage that had been braising for 6 hours to give it a melt in your mouth sensation. The drizzle of olive oil provides just enough texture to give it the broth a velvety feel.

 

Course 5: Granola Bar

Saskatoon Berries, Hemp, Buckwheat, Olive Oil Ivoire Cream, Cashews and Quinoa.

Paired with Hinterland Ancestral, Prince Edward County, Ontario 2013.

Click to read more ...

Thursday
Mar192015

Kam's Roast Goose

Roast Goose, BBQ Pork, Cured Duck Eggs, Blood Sausage and more!

 

 

 

 

 

 

 

 

 

 

 

 

Click to read more ...

Wednesday
Mar182015

Tim Ho Wan

Hong Kong, the home of cheap Michelin Star meals.

 

 

 

 

 

 

 

 

 

 

 

 

Click to read more ...

Tuesday
Mar172015

Tung Po

Pissing Shrimp, Squid Ink Pasta with Octopus Balls....so good!

 

 

 

 

 

 

 

 

 

Click to read more ...

Monday
Mar162015

Congee King

Tripe and Tendon. Yup yup!

 

 

Click to read more ...

Friday
Mar132015

Tasty Congee and Noodle

More wonton noddle soup!

 

 

Click to read more ...