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.
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.
Thanks to @ 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.
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.
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.
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.