• [Food Post] Tsujiri Toronto

    Tsujiri Toronto's first North American outpost opened earlier this week near Bay and Dundas amid much fanfare. This is their first foray into a market outside Asia, but they are planning on expanding to other cities in North America in the future. I had the pleasure of getting a sneak peek of some of the products that Tsujiri Toronto has to offer a day before its soft opening, and got the chance to chat with one of the managers, Tylor Shek.

  • [Food Post] Nordstrom Eaton Centre Opening Gala featuring Daniel et Daniel

    The gala opening epitomizes what Nordstrom is all about - great customer service and consistency of the brand. Hence why they partnered with Daniel et Daniel to be the official caterer of the Nordstrom Opening Gala, as both companies share the same ideals and business ethics.

  • [Food Post] Waterloo Food Tour

    The Region of Waterloo is home to many regions that inspire start-ups (such as Thalmic Labs), housing, and of course many restaurants. The Region is developing and propelling a movement alike many urban areas, by bringing innovative ideas and talented people together, whilst keeping the scenic and spacious rural landscape. Andrew Coppolino of www.waterlooregioneats.com (@WatRegionEats on Twitter) gave us a tour on behalf of Waterloo Region Tourism, with 4 set destinations in mind for the day.

  • [Food Post] Ebisu on Queen / Ebisu Toronto

    Ebisu Japanese Restaurant originated from Vancouver, as its first location opened in December of 2006. There are two locations in Vancouver and one in Richmond, along with two restaurants under the Kamei names. The brand itself is very well-known in Vancouver, and they hope to expand it in Toronto with this new outpost.

  • [Food Post] Dave and Buster's Oakville Grand Opening

    However, over the last two decades, much has changed, including the demise of arcade and game centers due the emergence of mobile phones and Netflix. The health movement over the last six years has also made Dave and Buster's traditional burger and fries menu far less appealing than what it was. With that being said, they have changed their food menu, and the options are now more diverse. The menu is rather extensive with items like shareable appetizers, side salads, beef steaks and ribs, pasta, sandwiches, and so much more.

  • [Food Post] Morals Village Mississauga

    Morals Village is a hot pot restaurant chain with over 600 locations in China. They opened their first Canadian location in 2015, and has since grown at a relatively rapid pace. About 1.5 weeks ago, I had the pleasure of attending the Morals Village Mississauga Grand Opening Event. The Mississauga location is their 5th Canadian location, and they have plans to open another in Ottawa. With that being said, Morals Village prides themselves in providing top-notch quality and Szechuan cuisine influenced flavour with their hot pot offering.

  • [Event] The Royal Dinner with Chef Michael Bonacini

    The Royal Winter Agricultural Fair is now open until November 13, 2016 at the Exhibition Place, Toronto. Start the holiday season early by attending one of the largest combined indoor agricultural fairs and international equestrian competitions in the world. The fair takes place every November in Toronto, and it is where guests can enjoy the best in agriculture, local food, and equestrian competitions from across the country. There are so many things to do, and see at this year's The Royal Winter Agricultural Fair.

  • [Food Post] CNE Media Preview 2016

    Every Sunday, Montecito offers a brunch buffet starting at 11 am to 3 pm. Brunch isn't new at Montecito, but they recently revamped their brunch buffet, and added several new items to the menu. The 12,000-square-foot Montecito opened up its doors late 2014, and is a partnership between Hollywood director Ivan Reitman and Chef Jonathan Waxman.

  • [Travel] Satsuki and Mei's House from Totoro

    My Neighbor Totoro is a 1988 animated production written and directed by Hayao Miyazaki. It's a childhood favorite of many people and I have seen many shops dedicated to selling Totoro merchandise while in Japan.

  • [Travel] Day #15 in Japan [Koyasan]

    A shukubo is an accommodation that allows you to stay in a Japanese temple or shrine for the night, and enables you to experience the culture. You are given your own personal room, and there are multiple washroom facilities throughout the temple.

Showing posts with label French. Show all posts

uFeast x Beast Presents: Garçon! An Evening of Refined French Cuisine

U-Feast are a food focused community that offers all members "exclusive off-menu dining experiences". The company first launched in April of this year, and has since thrown a few dinner events. I'd say that they have been pretty successful in building a strong local food network, as the events has allowed people to enjoy a series of one-of-a-kind dining experiences, and interact with other food lovers. Earlier this month, I was invited to an U-Feast's event that was held at Beast in downtown Toronto. The dinner was hosted by Scott Vivian (owner and head chef of Beast), and he invited two other chefs to collaborate with him; Chef Ned Elliott of Foreign & Domestic from Austin, and Chef Mathew Gaudet of West Bridge from Boston.

 Each of U-Feast's events are designed to be unique, as the company aims to provide memorable dining experiences that are curated by Toronto’s chefs. The dinner that I attended was all about "Classic French Cuisine". Needless to say, I was highly anticipating the event, as I don't get to indulge in French cuisine as often as I'd like in Toronto.

Sab Stories - Wasabi-infused Dillon's vodka, raspberry syrup, lime, angostura, citric acid
 The night started off with the amuse bouche, which was prepared by the sous-chef of Beast, Jason Poon. The creamy Sea Urchin Mousse - leeks, champagne vinegar, and beurre blanc, was a good start to the dinner. On hand was the sommelière for the evening, Rebecca Meir-Liebman, who paired each course with their respective wines which were courtesy of Chateau des Charmes. She was responsible for the development of the wine lists for the evening, and did an excellent job. Rebecaa paired the amuse bouche with a glass of NV Brut Sparkling Wine, Méthode Traditionnelle.

NV Brut Sparkling Wine, Méthode Traditionnelle
 The next course was a traditional torchon that centered on the burrata, which was prepared by Mathew Gaudet. Overall, I thought that his Grilled Spicy Duck Heart Salad - cured foie gras, burrata, Little Neck clam vinaigrette, was wonderfully done. I really enjoyed the shaved foie gras torchon, and the Little Neck clam vinaigrette clearly demonstrated his Boston roots in his cooking. 

2013 "Old Vines' riesling
I was also impressed by the presentation of Scott Vivian's take on the classic Smoked Trout Tart - spinach, dill, caviar, hollandaise. He was inspired by a classic dish that was done by a famous French chef, Michel Roux. However, Scott Vivian did put his own spin on the dish by making his own tart shell, and filling it with trout that he smoked with applewood, and then made into a mousse. The smoked trout had a nice smoky flavor that wasn't too potent. Lastly, the tart was topped off with some fresh Swiss chard that was locally sourced, and then blanch. 

2013 Gamay Noir "Droit"
The next dish was the work of Colin Moise, who was the Chef de Cuisine at Beast. He was inspired by one of Pierre Gagnaire's recipes, and did a take on a pastry with sweetbreads, and came up with the Pamericelli of Sweetbreads & Foie Gras - wild mushrooms, Treviso. The flaky puff pastry was generously filled with foie gras, and wild mushrooms. Additionally, the cherry vinegar added a little bit of saltiness to the glaze, so the pairing of the sweet 2008 Late Harvest Riesling was perfect for many. 

The last savory dish before dessert was Ned Elliott's Omelet of Whelks & Truffles - tomato confit, crispy brains, crème. I was a slightly taken aback once I realized that I was chewing pieces of brains, but the overall omelet was delectable. Just a note that although the menu stated whelks, they didn't have it at their disposal in the kitchen. So, Ned Elliott used another delicacy, gooseneck barnacles, in the dish instead.


I have a major sweetooth, so I always look forward to the dessert after a meal. The dessert served at the dinner was by  Rachelle Cadwell, who also competed on the Canadian show, Donut Showdown. Her Chocolate Tart - hazelnut ice cream, raspberry, daquoise, coffee, was beautifully plated with three different kinds of chocolate. The chocolate was also encrusted with tiny bits of coffee on the inside. Lastly, the raspberry juice definitely did add a fruity tartness, which helped to balance the dark chocolate pieces. Overall, I had a wonderful, memorable, and well-balanced dinner at the Beast & Friends - An Evening of Refined French Cuisine (U-Feast) event.

Digestif // New Schmidt// Fernet Branca // Carpano Antica// Absinthe //sugar
The next U-Feast event will take place at Mata Petisco Bar on September 22, 2015. The event costs $70, and will consists of a five-course fiesta. Check the menu, or book the ticket(s) at https://www.ufeast.com/event/Made%20in%20Brazil.

Address: 96 Tecumseth St, Toronto, ON M6J 2H1

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

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DT Bistro Patisserie

Since my last visit, they have changed their restaurant name to DT Bistro Patisserie, and not just simply known as Dessert Trends. The restaurant itself is a white house, and the closest intersection is probably Spadina Ave and Bathurst Street. This review is not from a recent dinner, so some of the items that I ordered may no longer be on their current menu.

My first visit to the restaurant was back in early 2012, but it was solely for their desserts. Those delicious looking desserts are brightly showcased in a display case at the front. I didn't know that they served food for both lunch and dinner until much later. The small restaurant is a low lit which provided a very quiet and romantic ambiance. A majority of the tables were filled that Saturday night, but people weren't talking very loudly. 

 To start, one lbs of mussels ($13) were ordered. I thought that the mussels were cooked perfectly, and I liked that it wasn't drenched in white wine sauce. The light taste and smell of the white wine was delectable. 

The portion for the sticky chicken wings ($8) was rather small, and the wings itself didn't contain a lot of meat. I thought that the glaze was overly too sweet, but the accompanied slices of pickles did help to counter the sweetness.

The price of the sirloin steak ($25.00) wasn't bad, and I thought that the portion was decent. The steak was topped off with onions and mushrooms which added more aroma to the dish. I did enjoy the steak that I got, but I wish that I could say the same about the fries. The fries were extremely soft, and wasn't to my liking.

 One of my favorite desserts in the world is crème brûlée. So it was only natural that I got the crème brûlée ($8.50) from DT Bistro Patisserie after my meal. They are known more for their desserts, and it did not disappoint.

DT Bistro on Urbanspoon

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Au Pied de Cochon

For the Canada's Day long weekend, my friends and I went to Montreal, QC, to hang out.
 On our last night there, we split into three different groups for dinner (the other two groups went for Greek and Sushi respectively), and six of us went to Au Pied de Cochon.

Au Pied de Cochon is a popular culinary establishment in Montreal. It has been a few years since I last dined at Au Pied de Cochon (the last time was with my family), so I was elated when my friend, Tim, made the reservation for 6 people. The six of us arrived for our 9:30 pm reservation on the Saturday night and the place was still booming with diners. The restaurant interior was narrow and long, and its decor had a rustic wooden feel to it. The overall atmosphere was quite lively and loud.

One of the great appeals of the restaurant is their extensive menu. The menu at Au Pied de Cochon offers concoction of dishes that entails the uses of animal parts that are not always found in other restaurants.

We were seated in the back and after a few minutes, our server arrived to take our orders. He went over the menu and told us about the restaurant's specials. We were given home-made bread and butter to snack on as we wait for our dinner. The bread was warm and very soft on the inside. I also enjoyed the creamy texture of the butter, which tasted great with the bread.

 For a starter, I chose the Foie Gras Cromesquis ($3.50). The dish arrived with two deep-fried cubes containing foie gras. As soon as you take a bite, the warm foie gras (fat liver) explodes with a burst of flavor in your mouth, resembling a rather cheesy flavor.

Brittany chose the Tomato Tartlet ($6.50) as an appetizer. This dish was basically sweet tomatoes and melted cheese on top of a pastry crust. For those who are health enthusiasts, many of the items on the menu are very fatty so you won't be able to find anything healthy. However, I believe that this dish was probably the healthiest out of the bunch even if it's slightly rich.

 Angelina chose the Duck Carpaccio ($13.00) as an appetizer.

Ray went for the Tarragon Bison Tongue ($7.50) as an appetizer.

Both Raymond and Brittany ordered the Duck in a Can ($43.00).  Pictured above is the unopened can that contains the "cooked duck".

Both of them were given a plate decorated with celeriac puree on top of a piece of bread; the duck in a can would then be poured on top of it.

The novelty of the dish is that the server would open the can containing the cooked duck, and then poured it right onto the plate leaving a neatly presented dish (which is pictured above). Be forewarned though, if you have a small appetite then this dish is probably not for you, as it is both fattening and filling. Both of my friends' plates contained heavy chunks of duck and foie gras swimming in a pool of rich oil.

I opted for the Bison Ribs ($28.00) as I have tried their foie gras before on my previous visit a few years back. The portion was extremely large, and I could only finish 3/4 of it before getting full. The bison meat was flavorful, meaty and slightly tender.

The fries (in duck fat) ($4.75) was pretty good as it was crispy on the outside and soft on the inside.

Angelina ordered the Cured Foie Gras & Boudin Tart ($28.00) as the main course.

Tim ordered the Stuffed Pied de Cochon with Foie Gras ($45.00) as the main course. You can probably tell from the picture alone but the portion was huge.

Tim's friend ordered the special of the week which was a 1.5 lbs lobster roll toped with fois gras ($48.00).

Brittany and Ray ordered the Lemon Meringue Pie ($5.75).

Even though, I was very full from my meal, I could not resist getting dessert. Especially when I saw that they had Crème Brûlée ($7.00) on the menu. I wished that I didn't order it as it was a very
 underwhelming dessert. The reason being was that my caramelized top was 75% burnt, and the taste of it seeped through into the custard. Therefore, I was left with a strong burnt after-taste and smell. The dessert was disappointing but everything else was good.


Quality of Food: 3.9/5
Service: 4/5
Overall Dining Experience: 4/5
Price: $$$$ || Online Menu

Address: 536 Avenue Duluth Est, Montreal, QC H2L 1A9

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