I am no stranger to Canyon Creek, as I have dined at their establishment on several occasions throughout the years. I have featured some of their dishes on my IG here, here, and here if you are interested in seeing what else they offer. A couple of local bloggers, and influencers were invited to the Front St location of Canyon Creek to get a taste of what it's like to be a Canyon Creek Club member. The event was called “The Chef’s Table” and featured a 6 course menu complete with wine pairings, hosted by our Executive Chef Dorian King. The following dinner is $50 per member (including all food and wine pairings), and is available at all Canyon Creek locations.
 
The Canyon Club is a customer program (free to join) where guests are invited to experience the best of what Canyon Creek has to offer. Members receive the following:

$10 off $30 just for joining.
Call-ahead seating
Access to secret menu items
Exclusive food and beverage experiences

1st course - Charcuterie paired with Ravenswood Chardonnay. The first course was an arrangement of cured meat and cheese. There was a variety of cured meats (Jamón Ibérico, Chorizo Ibérico, and Bresaola), and cheeses (Albert’s Leap Ontario Brie, Zamarano, and Brezain Wood Fire Smoked Cheese).

2nd course - Jimaca Shrimp Tacos paired with Kim Crawford Sauvignon Blanc. The dish arrived with two tacos topped off with tiger shrimp, dark red grapefruit, avocado, pickled red onion, serrano chili, and coriander cress with sriracha crema dotted around the ends. This was my first time trying a jicama tortilla, which added a nice crunch to the tangy shrimp. Jicama is an edible root vegetable, and native to Mexico. It's a good alternative for those who love tacos, but are more calorie-conscious. This was my favorite appetizer of the night.

3rd course - Bison Carpaccio paired with a Vintage Ink Merlot Cabernet. The bison carpaccio was plated with a side of arugula salad with sherry vinaigrette. Chef Dorian King mentioned in the introduction of the dish that the bison is Canadian Rangeland Bison and farmed in Alberta, and raised with no antibiotics, or growth promotants.

4th course - Beet and Goat Cheese Salad paired with Inniskillin Pinot Noir. Normally, I find goat cheese to have a rather strong aroma, but this one had a nice earthy flavor to it without being overpowering. The salad is comprised of honey goat cheese coulis spread across the plate topped off with arugula salad.

5th course - Filet Mignon and Lobster Portabella paired with Robert Mondavi Cabernet Sauvignon. The main course was a filet mignon accompanied by a giant Ontario cremini mushroom stuffed with butter baked lobster. The addition of the asparagus, and russet potato mash was a nice touch to create sides that well complemented the steak. The steak itself was a decent size to accompanied a 6 course meal, and it was lean with good flavor. There is a slightly bigger version of this dish available only at the Canyon Creek Sherway location (7 oz sirloin in lieu of filet mignon).

6th course - We ended the meal with dessert -  Potted Blueberry Cheesecake paired with Ruffino Prosecco. The dessert was served in individual mason jars topped off with blueberry compote, and a mint sprig. The no-bake cheesecake had a nice flavor contrast as the cheesecake bits had a subtle cheese flavor, while the blueberry compote was sweet. 

 

As an added incentive, sign up to become a member today at www.canyoncreekrestaurant.ca/club, and receive a $20 off $40 offer when you sign up with the promo code BLOGGEREXCLUSIVE (valid until March 15, 2016). It's a great value!

Address: 156 Front St W, Toronto, ON M5J 2L7



Disclaimer: The food provided in this post was complimentary. However, all of the opinions expressed in this review are of my own.