Insider’s Tips - Dec.5
Chef Lorenzo Loseto reports that while Ontario root vegetables are still in good shape, along with Ontario apples and pears, local hothouse produce is becoming scarce and inconsistent in quality. For example, the hothouse red peppers are not as red or as large as they were earlier in the season. The season has effectively come to an end.
At the Ontario Food Terminal, U.S. produce is abundant and well-priced. The Chef was particularly pleased with the fennel, rapini, broccolini, and persimmons he found. There is plenty of U.S. citrus available, although the Chef’s favorite mandarins, Blue Star Satsumas, have not yet been imported this year. Spanish pomegranates are also completely absent, and Italian chestnuts have been replaced by Chinese chestnuts, which the Chef opted not to purchase. However, he did pick up Italian plums and kiwis.
The Chef continues to create exciting dishes for his tasting menus. One standout is his pork belly, confited in the oven with duck fat, paired with a pear Marsala tarte and eggplant salsa verde.
The Chef is also very satisfied with this year’s fish selection (tuna, swordfish, and turbot) and has not needed to substitute any of the newly available varieties offered by his suppliers. One highlight on his tasting menu is a delicious swordfish, grilled on one side with charcoal, served with agnolotti and artichoke foam. If you’re ordering à la carte, the Chef is happy to prepare either the pork belly or the swordfish, provided he is not overwhelmingly busy at the time.
For lunch, available Wednesday to Friday, try the cold cod plate, which is served with cherry tomatoes, potato salad, and grapefruit. All these specials will also be available for banquets or private dining between Christmas and New Year’s this year.
Click here to view the New Year’s Eve menu at $199 per person.
SPECIAL OFFER!
From December 15 to February 15, there will be no HST charged except on spirits.
Don’t forget our convenient underground parking garage located directly across Queen Street, with the entrance off Dalhousie Street. To view parking options, click here.