I’m not sure how I failed to attend a dinner by the Group of 7 Chefs up until now. Timing, finances, their predilection for odd bits of the insides of animals… all may play a role. But when they announced they would be doing a fish and beer dinner, teaming up with Bellwoods Brewery and serving sustainable fish, Greg and I knew we had to go.
The Group of 7 Chefs is actually comprised of more than seven local chefs. Scott Vivian (Beast), Rob Gentile (Buca), Mark Cutrara (Cowbell), Kevin McKenna (Globe and Earth), Matty Matheson (Parts & Labour), Chris Brown (The Stop), Bertrand Alepee (The Tempered Chef), and Marc Dufour (Globe and Earth) are the main crew, but they have been joined occasionally by local chefs Nick Liu (GwaiLo), Guy Rawlings and others, depending on the specific dinner and individual availability.
The premise is that the chefs get together once a month, on a Monday, when they’re all off from their regular gigs, and work together to create a multi-course dinner. There are a few sous chefs helping out, but most of the work is done by the chefs themselves, with everyone helping to cook and plate each others’ dishes, and a grand sense of fun and camaraderie, despite the stress and hard work.
Continue reading “The Group of 7 Chefs – Go Fish”
Roving chef Matt Kantor has announced plans to settle down, specifically at a space at 1256 Dundas Street West (at Dovercourt), where he’ll be cooking up Spanish-influenced cuisine. Plans are for Bakio to open in about 12 weeks, but maybe double that to allow for delays and a potential CUPE strike.
Oliver & Bonacini Cafe Grill at Bayview Village (2901 Bayview Avenue) is closed for 4 weeks starting today for renovations.
Angelo’s on King (791 King Street West) is no longer open for lunch but will continue to open for dinner.
The Golden Apple Confectionery (warning – flash and music!) is coming soon to Liberty Village. They plan to open in April at 171 East Liberty Street, unit #142 where they’ll be offering various types of caramel apples and chocolate delights.
Porchetta & Co. (825 Dundas Street West) brings back the uber-popular porchetta and waffle dinner, this Thursday and Friday after 5pm only.
Continue reading “Lucky Dip – Monday, March 19th, 2012”
Kensington Market icon European Quality Meats and Sausages (176 Baldwin Avenue) will be closing down on April 7th. Full story at the Toronto Star.
Also in Kensington, Thirsty and Miserable has opened at 197 Baldwin Street. With a “culinary team” listed as Swansen and Deep Freeze, maybe don’t go expecting anything more than booze and great local craft beer.
Chef Greg Couillard is back in town, serving up Nonya cuisine tonight at The Depanneur (1033 College Street). There were still tickets left as of this morning. Couillard revealed to guests at last night’s dinner (which was fantastic!) that he plans to open a restaurant in Toronto’s west end, to be called Pink Slip. He’s also doing a guest stint from March 4- 6th at the Fox and Fiddle at Cityplace (25-17 Fort York Boulevard). (Yeah, I know, but that’s what the man said.)
Continue reading “Lucky Dip – Monday, February 27th, 2012”
While I truly have no objection to street food, it’s still almost always my preference to eat while sitting down, with a knife and fork, and preferably a nice glass of beer or wine to go with it. So while I’ve avoided pretty much all of the recent street food events in Toronto because I’m annoyed by the trendiness of the whole thing, the opportunity to enjoy some traditional street food dishes, all while sitting comfortably, was not to be passed up.
Put together by Scott and Rachelle Vivian of Beast Restaurant, last night they gathered a number of chefs for a dinner in which they each created a course based on a street food dish. Yes, there were forks and knives (along with tasty wine pairings from Fielding Estate Winery), but the only china we were given was a side plate. Everything else came in the traditional wrapping/carrier, or else on paper plates, just as you would get the items from a food cart or truck.
Continue reading “Eat the Street”
96 Tecumseth Street
brunch for two with all taxes, tip and coffee: $57
I’m breaking our ethical policy here. We normally prefer not to “review” places where we know the chef or owners. Just so that if it’s a bad review, nobody is hurt when their pal Sheryl disses their grub. And so that if it’s a good review, we can’t be accused of writing something positive only because we know the chef. But we really wanted to review Beast because Chef Scott Vivian is doing really unique brunch stuff, and in a land of never ending eggs Benedict, unique stuff deserves to be covered. And while I’m not going to be able to use the ideal situation of “anonymous and impartial reviewer”, know that I’m going to be as fair as I can in my assessment.
Like much of the regular menu, brunch at Beast is heavy on the meat. Burgers ($12 – $14) and the signature pig’s head pasta ($12) top the card before the traditional Sunday morning fare appears. Vegetarians have the option of French toast ($10) or yogurt and granola ($6), but if you’re not up for some form of beast, then Beast likely won’t appeal.
Continue reading “Sunday Brunch – Beast”
We ate some fine and tasty stuff this month. Have a look…
First up, I attended the A9 Fenadegas Winemaker’s lunch at C5, featuring wines from Portugal.
This BC wild halibut cheek and scallion pancake were paired with a Veercoope Via Latina Alvarinha 2009, as well as a Adega Pegos selected Harvest 2009.
Continue reading “SalivAte – July 2010”
Born in Montreal to an Italian father and an Indian mother, Chef Scott Vivian has always loved food. Chef Vivian has earned praise from Georgia to Colorado to Oregon before coming back to Canada. In 2006, he took on Toronto via Jamie Kennedy Wine Bar. A year later he was promoted to Chef de Cuisine of Jamie Kennedy at the Gardiner (111 Queen’s Park). In October of 2009, he had the amazing opportunity of becoming co-owner and executive chef of Wine Bar (9 Church Street). Chef Vivian will continue his support of local food procurement as he and his wife Rachelle open their first restaurant Beast(96 Tecumseth Street) in June 2010.
What inspired you to become a chef?
My deep passion and understanding of food and culture. I knew it the moment I stepped foot in my first professional kitchen.
Continue reading “Stirring the Pot with Chef Scott Vivian”