Insider’s Tips - Oct.17
With Thanksgiving behind us, most farmers and distributors have packed up and gone home for the year from the Ontario Food Terminal. Those who are left are selling root vegetables and hothouse products and will be around until Christmas. Last week, the first frost arrived in Ontario and most crops except root vegetables are done.
Chef found Ontario field crops either unavailable or in very short supply. Some Ontario hothouse crops were available, but the Chef did not buy many of them. Instead, he bought root vegetables: parsnips, beets, white turnips, sunchokes, and carrots for his new fall menu. He also bought Bosc pears and Honeycrisp apples, which he thought were excellent this year.
He did find the last of the Ontario strawberries and bought US pomegranates, which he will use to gradually replace the strawberries. He avoided imported persimmons, which did not look good this week.
Citrus was a problem, with nothing available from the US. Everything was from South Africa or Mexico, and the lemons, in particular, did not look good. The superior Israeli citrus usually doesn't arrive until the New Year.
Chef bought wild chanterelle mushrooms from Oregon and BC, as well as BC pine mushrooms. Chanterelles are no longer available from Saskatchewan because it is now too cold. While people in Ontario forage for wild mushrooms here now, they are never found in sufficient quantities to supply restaurants.
Turbot from Nunavut is still unavailable, but GEORGE may be getting some next week. In the meantime, we have Nova Scotia halibut and tuna, which the Chef thinks is very good. We also offer the popular Gindara Cod (also known as Butterfish) from Vancouver Island.
GEORGE received its first shipment of Alberta venison, which we will be offering alongside Alberta bison to mark the fall season. And the Chef's delicious Quebec squabs are not to be missed if you haven't had them.
Proud of his Puglian heritage, the Chef told us that his Pistachio, Cherry Cannoli offered at lunch for dessert are, in his opinion, the best in the city. He also was very pleased with the Yuzu Banana gelato he recently made.
On October 23, Fanti of Tuscany will present its wines and olive oils paired with an Italian dinner prepared by the Chef. Fanti is located near Montalcino, the centre of the Brunello district. The Fanti family has owned the Tenuta Fanti estate since the eighteenth century. Apart from 52 hectares of sustainable vineyards, the estate includes 8,500 olive trees, which produce low-acid oils. The dinner will include four of the estate wines, including two Brunellos, and an opportunity to sample Fanti's olive oils.
The Tenuta Fanti Estate is widely recognized for its high-quality wines, regularly listed in top restaurants around the globe. This is an opportunity to learn about how special Brunellos are. The price per person is $210, excluding GST and gratuity.
To prepare you for fall, we are offering a Sazerac cocktail, which is made with pear-infused Bourbon and Calvados.
Lunch in GEORGE has started well. We notice that lunchers have taken to our 3 or 4 course tasting menu which changes frequently as superior ingredients appear in our kitchen. The lunch offering is lighter and simpler than dinner and designed to get you back to work in the afternoon while giving you a taste of what a Michelin rated restaurant can do.
On October 23, Fanti vineyard is coming to GEORGE. Export manager Irene Dal Canto, and Le Sommelier president Bernard Stramwasser will lead us through the wines and olive oils of this historic Tuscan estate, paired to a spectacular four course dinner prepared by award-winning Executive Chef, Lorenzo Loseto, The Tenuta Fanti estate has belonged to the Fanti family since the beginning of the eighteenth century. We`ve been there on a Tuscan walking trip and its beautiful. Fanti is widely recognized for its high-quality wines, regularly listed in top restaurants around the globe. If you love great Brunello wine and high-quality olive oil, don't miss out on this special event. Limited space available. Price is $210 ++ per person.