Winterlicious 2013 (#LiciousTO) is upon us again! From January 25 to February 7, 191 restaurants across the city of Toronto will be offering exclusive prix fixe menus; some restaurants participate for dinner only while others participate in both lunch and dinner (see the full list of participating restaurants here). For a variety of reasons, many people take this opportunity to dine out every year; most do so because they want to take advantage of the incredible value offered during the event (especially at high-end restaurants), while others may want to take the chance to explore new restaurants that they have always wanted to try, but never had the opportunity to go. Whatever the case may be, Summerlicious and Winterlicious ("'Licious") always generate a lot of buzz - it attracts huge crowds of diners which ultimately supports our city's local restaurants.
In addition to the prix fixe menus, 'Licious also offers Culinary Events. These exclusive culinary events are created for those who want a different experience than the normal prix fixe; for those who want to explore and partake in a "culinary adventure".
On Tuesday, January 29, my friend Carmen (@carmenhunngry from CARMENHUNGRY) and I attended "The Tempered Beast" at Beast Restaurant, a Winterlicious Culinary Event where Chef Scott Vivian of Beast Restaurant (Twitter: @BeastRestaurant, Facebook: Beast) and Chef Bertrand Alepee (Twitter: @TheTemperedChef) joined forces and created a unique, 4-course tasting dinner which showcased a variety of their favourite dishes. "The Tempered Beast" was held for two consecutive nights and was a sold-out event.
I started the night off with a...
Mon Cheri Manhattan
Grants blend whiskey, Rosewood Estates cherry honey wine, syrup ($5)
Bread to start.