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Generous portions and delicious #GoodEats @Agrarian_PEC. A must visit when in the County!


Charcuterie: Northern Italian Salami, Calabrese, Nicoise Oilives, Bread and Butter Pickles, Grainy Mustard.

Market Cheese: Blue Ermite, Avonlea Cheddar, Riopelle, Roasted Almonds, Keint-he Pinot Jelly, Water Crackers.

House Salad: Organic Baby Kale, Radish, Cucumber, Peas, Honey Dressing.


Agrarian Burger: Garlic Mayo, Iceberg, Bacon, Dill Pickle, Cheddar, Red Onion, Market Cheese.

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Peal Diver

#GoodEats, good times, good company @PearlDiverTO!


The first of many oysters of the night!


Crispy Calamari - Sesame and Panko Crust, Sweet Chili, Ginger and Lime Dip


Cured Fish Plate - Pickled Mackerel, Smoked Acadian Sturgeon, Salmon Gravlax with House Pickles and Blackbird Toast.


Our own little space! Flip through cookbooks, put your record on and play your favourite song.


Terroir 2015

Lots of #GoodEats @TerroirTalk!


Peameal Bacon and Steak Sandwiches - Chef Michael Robertson


Breakfast Pastries - OB Artisan


Garden and Foi - Chef Jason Bangerter




Amberjack and Ponzu - Chef Antonio Park




Crispy Rice, Trout Croquettes, Spicy Tomato Jam - Chef Benajamin Dennis


Arroz Con Pollo with Saffron Rice, Confit Chicken Thighs, Cilantro, Edamame, Chiles - Chef Steve Gonzalez


Uncased Filipino Sausage Musubi with Shiso and Pickled Green Papaya - Chef Kiki Aranita and Chris Vacca


Corn Dawg, Chili, Cheese, Fennel Slaw, Corn Relish, Jalapeño, Bacon, Onions, Mustard, and Spicy Aioli - Chef Stephen Payne


Coffee and Chocolate Spiced Brisket Hot Roll, Smoked Almond White Chocolate Cookies, Brazilian "Bom Pastor" Coffee - Stagger Lee's


Gochujang Pork Taco with Korilla Sauce, Grilled Kimchi, Pineapple, Salsa, and Chile Pork Cracklings - Chef Edward Song


Burnt Ends Brisket Sandwich with Apple Slaw - Chef Darryl Koster


Tunisian Carrot Salad, Harissa Vinaigrette, Kalamata Olives, Dukkah - El Gastronomo Vagabundo


Onion Dolmades Cauliflower and Sunflower Oil Emulsion - El Gastronomo Vagabundo


Creole Seafood Gumbo - Chef Dannielle Judie


Smoked Meat Knush Pocket - Chef Zane Caplansky



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Canoe: Taste Canoe

The best way to experience Canoe.


Amuse Bouche: West

Ivory Salmon Belly poached in fish stock, served with Hollandaise, Chanterelles, Pickled Mushrooms, Radish, and Mushroom Soil.

Paired with Flatrock Riddled, Twenty Mile Bench, Ontario 2009.


Course 1: Yarmouth Lobster

Squid Ink Mayo, Kohlrabi, Poppy Seed Steam Bun, Lobster Oil (cooked lobster set in oil, blitzed, and filtered), and Yuzu.

Paired with Rosewood Semillon, Beamsville Vench, Ontario 2012.


Course 2: S'mores Foie Gras

Graham Cracker Crumble Dust, Waffle, Chocolate Sauce, Toasted Marshmallow Cream


Course 3: Duck Egg Raviolo

Braised Lamb Neck, Beluga Lentils, Fried Brussels Sprouts.

Paired with Fiore Concreto Chianti Classico, Tuscany 2012.


Course 4: Cocoa Butter Halibut

Charred Leeks, Guelph Navy Beans, Citrus Parsley Root Purée, Brandade Fritter, served with a Fried Belly Fritter.

Paired with Tinpot Hut Gruner Veltliner, Marlborough, New Zealand 2012.


Intermezzo: Rhubarb

Rhubarb and Sugar.


Course 5: Wagyu Tri-Tip

Charred and Smoked Tongue, Quick 5 minute pickled King Oyster Mushroom, Cauliflower Sour Cream Purée, Bacon Chive Jus, Chives, Shallots, Purple Yam, Crème Fraîche.

Paired with Stratus Syrah, Niagara on the Lake, Ontario 2010.


Course 6: Mason Jar Crème Brûlée

Preserved Wild Strawberry Sorbet and Vanilla Shortbread Cookies, served with Pistachio Sponge Cake, Berry Sauce. 

Paired with 13th Street Below Zero Riesling, Niagara Peninsula 2013.

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Mikey's Pizza

.@FeedYourDragon with some #GoodEats deep dish pizza! 




Meat King - Pepperoni, Sausage, Crumble Bacon, Meatball



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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.

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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.

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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.



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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.

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Kam's Roast Goose

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













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