I whipped up this dessert tonight on the fly when I found out, a half hour into service, that one of pastry cooks was coming in to dine with her Beau. Basil and lime chocolate pate, pomegranate gelato, seeds and coulis, flourless chocolate cake with lime syrup. One of our back servers helped me take …
This was my personal addition to our the fall/winter menu. Spiced pumpkin cake, port braised cranberries on a ganache of smoked Lindt milk chocolate, served with a mild goat cheese gelato. Sorry its not the best picture I took it on my iphone and the kitchen has florescent lighting.
Tiramisù di piedi, basically meaning stacked tiramisu. This is Atul’s interpretation of a tiramisù . This is also the dish that convinced all the chefs when he was interviewing that he was the man for the job. Coffee macaroon, mascarpone cream and coffee gelee make-up the tower and it is served with a cafe latte …
Chef asked me on Wednesday to come up with a simple lemon tart with an almond crust for origin (our sister restaurant). I ran it by him today. Lemon Curd, Almond Sablee, Ontario Currents, Vanilla Creme Fraiche, Thai Basil … He approved
Whenever Mikey comes around its kind of a big deal. He has eaten in our kitchen table numerous times so we try to come up with different menu items for him to keep things interesting. On this particular visit he had requested an old favorite dessert of his that we no longer serve. Happy to …
Whipped up this focaccia for staff meal, and because everything tastes better in a cast iron pan, I baked it in one Cheers!!
We serve a tasting size of our lemon dish for our intermezzo. lemon curd, confit lemon zest, grapefruit segments, peach schnapps snowball
These are the loaves we serve with our Foie dish, they’re little. (I think they’re cute)
Saturday night after service the bartender gave us a sample of his strawberry mojito!! Yummmm
This is Jimmy… This week Jimmy introduced me to Elderflower, I had never tasted it before. The second it hit my pallet the ideas and inspiration started flowing. Strawberries are coming into season in Ontario!!! So we have a cilantro meringue that I dehydrated on acetate to give it a beautiful gloss; strawberry sorbet, elderflower …