Tag: Rachelle Vivian

Sunday Brunch – Beast

Beast Restaurant
96 Tecumseth Street
647-352-6000
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.

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SalivAte – July 2010

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.

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Stirring the Pot with Chef Scott Vivian

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.

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Y’all Come to Supper!

Hank’s
9-1/2 Church Street
416-504-9463

A few weeks ago, when I interviewed Scott and Rachelle Vivian about their take-over of the Wine Bar and Hank’s, the duo let me know about their plans to open Hank’s at night with a menu of southern favourites that Vivian had learned to cook growing up in Atlanta. Hank’s at Night was unveiled and opened to the public this past week, and the menu is indeed a collection of homey and stick-to-your-ribs southern comfort food.

Sourcing all beer, wine and the majority of ingredients from local growers or producers (there’s a chocolate dessert, but no stewed greens until they come back in season locally), the pair are offering up a pretty decent assortment of southern dishes, done really well.

Here’s a few of the things on the menu…

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At the Top of Their Game

I am generally sceptical when being served game meat. Having grown up eating wild caught stuff, the flavour of the game meat served in Toronto restaurants is generally subdued. Ontario law dictates that wild game meat cannot be sold to the public, so most of the venison, rabbit, elk, kangaroo, etc., that we eat here has been farmed. Farming has its pros and cons, of course, but one of the the most noticeable differences is the lack of a gamey taste because the animals are eating controlled feed instead of foraging in the forest.

This is a good thing, in a way, because it means that people will try game meat and not be put off by the strong flavour. But folks like me, who expect the strong flavour, often find game meat lacking. What is needed, then, is for the meat to be prepared at the hands of a skilled chef who knows how to nuance, accentuate and tease out the flavours. Last night, 9 sets of those skilled hands took on the challenge.

The Ontario Game Dinner at Hank’s was a benefit for Slow Food Toronto – money raised went towards sending Toronto chefs to Slow Food’s bi-annual conference in Italy.

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