Insider’s Tips - Jan.16

Chef reports from the Ontario Food Terminal that things are quiet, even on the inside import section of the Terminal, with the normal post-holiday slump in volume and prices.

He finally found his favorite mandarins—California Blue Jays—which he snapped up. From Ontario, Chef bought cold-storage apples and pears, along with squash. He did not like the look of any of the Ontario hothouse produce, except for cucumbers.

From California, Chef noted the return of fennel, although it was on the smaller side. He was pleased with the US radishes and kale and bought a case of daikon, which he plans to use in his amuse dishes. He liked the zucchinis from Mexico and plums from Peru, which have replaced the Italian plums he has been using. He opted for Israeli persimmons over Spanish ones. Finally, he recommends the US pomegranates.

Chef continues using Nunavut turbot and Nova Scotia halibut, preferring the latter to the smaller Pacific variety also available. He notes that the fresh Nova Scotia scallops have doubled in price this week, signalling weather issues in Nova Scotia.  

GEORGE continues to offer game such as venison and bison. An alternative you might want to request and try is pork belly, which is currently only on our banquet menu.

Desserts include apple caramel sponge or chocolate Basque cake.

During January only, we are offering our Year in Review: Best of 2024 special, comprising our most acclaimed dishes for last year. It consists of seven courses at $125+ pp, with no HST. There is an optional matching wine offering for $95+ pp, also with no HST.

We are also starting a pre-theatre dinner special at 5:30 pm, which consists of a four-course menu at $110+ pp.

After Feb 15, we will begin charging HST again.