The Four Seasons – Sheryl Kirby

Lucky Dip – Tuesday, February 28th, 2012

In Toronto:

The paper is down at Chantecler (1320 Queen Street West) and rumour has it that they’ll be opening on Thursday.

The Queen West location of Chippy’s (893 Queen Street West) re-opens March 1st. Owner John Lee tells Steven Davey of NOW about some new items on the menu.

There are no details available yet, but Mill Street Brewpub (55 Mill Street) announced yesterday that they’re opening a 3rd location – at Pearson Airport.

The Monk’s Kettle (3073 Bloor Street West) has a new menu, with items such as paella, flat bread and trout making an appearance.

The Four Seasons Hotel (21 Avenue Road) prepares for its big move across the Yorkville neighbourhood. The last day to dine at the Studio Cafe will be March 25th.

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Smörgåsbord – Tutti Matti, Debu, The Four Seasons

Look, more Smörgåsbord! A few weeks back, we headed up to Mount Pleasant to do some shopping. Our mission was Ontario buckwheat flour from Culinarium, but we stopped at Debu’s for their awesome 3-course prix fixe lunch. This is a chickpea fritter with a mango salad that was offered as an appetizer.

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Lucky Dip – Wednesday, October 19th, 2011

Michael Schmidt is now on day 19 of his hunger strike over the lack of legalization for raw milk, and says he will continue until Premier Dalton McGuinty grants him a meeting. [Toronto Star]

When it comes to shoplifted items, cheese is the most popular food for people to steal. I’m guessing this is because it’s usually small enough to slip into a pocket. Shame about the crackers being so bulky. [Sky News]

The blood is the life… just in time for the season of ghouls and vampires, Toronto chefs are cooking with blood. And while, IMO, items like blood sausage tastes like rank death, some of the stuff (like a tart where blood is combined with chocolate) are actually really good. [Globe and Mail]

For all of those 99% complaining that they can’t get a job, any job at all, maybe they can explain why, all over the US, in the face of a crackdown on illegal immigrant workers, farmers are having to either turn to prison labour or destroy their crops because they can’t find unemployed people willing to do field work. [Wall Street Journal]

Confirmed – The Four Seasons‘ “mystery chef” is indeed Daniel Boulud. [Toronto Star]

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Stirring the Pot with Chef Thomas Bellec

Chef Thomas Bellec was raised in coastal Concarneau in Brittany, France and trained in the classical tradition – at a Michelin one-star in his hometown. He then worked in a few French restaurants before being recruited to Canada by the Inn at Manitou. In 1999, he began a career with Four Seasons Hotels, with postings first in Toronto, then in Carmelo, Uruguay, Lana’i, Hawaii, and Boston. He became the Executive Chef at Four Seasons Toronto (21 Avenue Road) earlier this year.

What inspired you to become a chef?

I was inspired to cook by my grandparents, who ran a renowned bakery in Brittany.

What is your favourite dish at the restaurant where you cook and why?

Born and& raised in a coastal town in Brittany, I love to cook seafood; my favourite dish right now served in Studio Cafe ia a pan-seared scallop with green apple and celery salad served with a warm bacon vinaigrette.

Three ingredients you couldn’t live without and why?

Bread, cheese and wine….. simply being French.

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