It seems as if every chef worth their weight in pork belly has been playing around with sausage-making lately. And with sausage and hot dog restaurants showing up as the next big trend, we’re all going to be eating many more of the things in the near future. So why not pit local chefs against each other to see who truly makes the best wurst.
Ryan Donovan and the gang at Marben (488 Wellington Street West) have decided to do just that. Throughout the spring and summer, select Wednesdays (2 each month) will see Sausage League take over the restaurant. While Marben’s regular menu will still be on offer, guests will have the option of ordering the sausage special for $25. What they’ll get is two dishes – one prepared by each chef – and they’ll get to choose their favourite. The chef who gets the most votes each night will move on to the next round of competition.
Yeah, we thought we’d bring back the SalivAte column, because there’s so much good food going on in our city and it’s fun to share. Above is the soon-to-be-infamous duck confit French toast from Origin (107-109 King Street East). The toast is a soft cinamon-ny brioche style bun with plenty of tender duck meat, pickled blueberries, hoisin sauce and crème fraiche. Maple syrup on the side. It’s a fantastic combination of sweet, savoury, salty and tart.