Insider’s Tips - Nov.7

Fewer farmers were present at the Ontario Food Terminal this week, according to Chef, but those who were there were still harvesting field crops thanks to the surprisingly warm weather. Chef suggests looking for Ontario dwarf squashes, which can be roasted whole. These smaller varieties are sweeter than full-grown butternut squashes.

Chef purchased hardy Ontario green vegetables, leeks, and bok choy—which he particularly recommends—along with various root and hothouse products. He plans to make preserved kimchi with the bok choy.

This week, Chef introduced two new vegetable dishes: turnip mousse, replacing the English pea mousse on the tuna dish, and squash tamago (a type of custard), which will feature in his amuse-bouche.

From the U.S., Chef sourced fennel, pomegranates, and persimmons. U.S. grapefruit season has begun, alongside a limited selection of oranges and lemons.

From Italy, he added kiwis and plums to his inventory. West Coast chanterelle mushrooms are almost out of season, with the next crop of wild porcini and morel mushrooms expected in spring.

GEORGE is still offering a variety of fish dishes, allowing diners to enjoy an entirely pescatarian experience if they wish.

Looking ahead to next week, Chef plans to feature confit boned lamb shanks, which are expected to be a treat. For now, bison has replaced pork tenderloin, and venison has replaced veal on our menu.

GEORGE recently received two of Chef’s favourite Quebec cheeses: Grey Owl goat cheese and Quebec's unpasteurized Le Silo, a seven-year-old cheddar. (Try it with a glass of Merlot or Pinot Noir.)

In addition to some new gelatos, Chef is preparing a lemon-based dessert, along with his signature Basque cake.