Insider’s Tips - Jan.23

Early in the morning, it was mercilessly cold for Chef as he attended the Ontario Food Terminal. Prices for tropical fruits were sky high, but the market saw little activity. Prices for Ontario cold storage were at bargain-basement levels due to high inventories.

Ontario root vegetables, like yellow beets and turnips, were in fine shape, and Chef was pleased to find Ontario leeks. However, it was clear that an overlay of yellowing leaves had been torn off readying them for sale.

There are few blood oranges around this month, and Chef has not seen any of the superior bitter variety from Italy.

We continue to receive an excellent supply of outstanding fish. With winter harvesting reducing supply, the price of Nova Scotia scallops has tripled, prompting us to switch to fresh scallops from Hokkaido, Japan. Chef is attempting to order sashimi-grade hiramasa from New Zealand, which is also known as yellowtail amberjack. 

There is a shortage of ducks available, so Chef bought Ontario King Cole ducks from Stouffville, which he likes a lot. During the January lull, Chef is making cured meats, which will be ready to eat in a few weeks. These include duck prosciutto, nduja sausage made with pork belly and a few chillies and guanciale using pig jowls from Linton Pasture in Ontario.

Chef’s lamb shank dish remains popular.

While the HST holiday lasts, our Year in Review: Best of 2024 special offers excellent value and will continue through the end of the month.

This year, our reserve-only Winterlicious program begins on January 31 and runs for two weeks, with reservations available from 5 to 9:30. We are also opening GEORGE for Winterlicious dinners for two Sundays on February 2 and February 9.

For Valentine’s Day weekend, we have a special Valentine’s menu on February 14 and 15, priced at $250pp+. We are also offering a Valentine’s Day Lunch on February 14 for $99pp+ and a more limited Valentine’s menu on Sunday, February 16 priced at $125pp++.