By all accounts Toronto Beer Week was a resounding success. Many beers were consumed, and there were some outstanding beer dinners and other food pairing events that took place at restaurants across the city. Greg made it out to more of them than I did (stupid allergies), so many of the photos here are his (which explains why they might get a touch out of focus as we go through each course, as pretty much every one of these dishes came with an accompanying beer pairing.)
Brian Morin grew up in Toronto, where he studied at George Brown College, and then moved on to working in small restaurants like Napoleon and Truffles. In the 1980s, he moved on to work in hotel kitchens such as The Four Seasons, Sutton Place, and the Intercontinental. He then became the executive chef of Prime restaurants, and in 2003 opened his own restaurant, beerbistro(18 King Street East).
What inspired you to become a chef?
I loved cooking from an early age, probably about 10 years old.
What is your favourite dish at the restaurant where you cook and why?
Hard to say because it would depend on my mood. I think our mussels are some of the best things we do and are the best in the city.
Three ingredients you couldn’t live without and why?
Beer, butter and cheese.
Oh we ate some tasty things this month, my friends. Despite being sick for the past month, I’ve managed to drag myself out to a few places for a bite to eat (I know, the sacrifices I go to for this website), and have documented them all for you lovers of the food porn.
The above dish is not a pizza, or a tart. Rather it’s the very intriguing presentation of the duck and foie gras ravioli at Scarpetta (550 Wellington Street West). Drizzled with a marsala reduction, it was earthy, homey and sweet all at the same time. Possibly my new most favouritest thing.