On Monday, April 20th, six of Toronto’s top chefs – Kevin Castonguay (Provisions), Steve Gonzalez (Valdez), Robbie Hojilla (The Harbord Room), Basilio Pesce (Porzia), Scott Vivian (Beast) and Nate Middleton (Home of the Brave) – collaborated with Ontario farmers and beverage producers for The 2015 Almanac Dinner in support of The Stop Community Food Centre.
Hosted by Provisions and Pass The Table, The 2015 Almanac Dinner (#2015AlmanacDinner) took place at The Burroughes Building. The evening began with a cocktail reception at the beautiful loft space.
Delicious cocktails + Canapes = No more Monday blues!
I enjoyed the following tasty snacks prepared by the chefs:
OYSTER AND PEARLS
Squid ink rice chip, lemon grass, ginger and Acadian Sturgeon caviar
ORGANIC SALMON SASHIMI
Crispy salmon skin, avocado, anaheim chili and raw cucumber
DRY AGED WEST GREY FARMS RAW BEEF
Multigrain raw cracker, kozliks mustard, parmesan cheese and chives
GREY OWL GOATS CHEESE
Walnut and goats yogurt espuma, anjou pear and earl grey raisin puree
Guests settling into their seats after the cocktail reception.
In celebration of Ontario agriculture, each of the six chefs at The 2015 Almanac Dinner was given the task of preparing a dish with a farm fresh ingredient from a local farmer / beverage producer (each course also had a local beverage pairing).
Here is my recap of The 2015 Almanac Dinner:
Jason Finestone, Vice President of Pass The Table, started things off with a glass of Gold Dust Cider from West Avenue Cider.
In case you're not aware, Pass The Table (Twitter: @passthetable, Facebook: Pass The Table) is a mobile app that connects a community of diners with unique, off-menu dining experiences. They work with a range of culinary partners (restaurants, chefs, beverage producers, bartenders, venues, farmers, culinary influencers, etc.) to offer diners with unique, off-menu culinary experiences around Toronto (such as this event!) Tickets for The 2015 Almanac Dinner were available exclusively through Pass The Table.
Albacore tuna, apple, citrus, sea by throne, cilantro, chilies and potato
West Avenue Cider "Gold Dust" Golden Russet Cider
This is probably the biggest bottle of sake I've ever seen.
Bufala ricotta, radish cake and dried scallop
Izumi Shiboritate Sake
Maitake consummé, artichoke and spruce
Redtail Vineyard Pinot Gris 2013
Celeriac, cherry bomb, chicken skin, corn meal
Rosewood Estates Pinot Noir 2012
I snuck out of the dining room briefly to spy on all the action in the kitchen.
Pork sinigang, rhubarb and sweet potato
Southbrook Vineyards "Triomphe" Cabernet Franc 2013
Dessert came with table-side sprinkles!
Honey anglaise, burnt honey chocolate cake and smoked honey ice cream
Karlo Estates "Van Alstine Port" 2013
So much talent in one room. It was amazing to see the diversity and the wide range of styles from each chef as they showcase those beautiful Ontario ingredients in their plates. A big THANK YOU to the chefs, Pass The Table, Provisions, as well as the local farmers and beverage producers that made this wonderful dinner experience possible.
Before I go make sure you take a peek at Pass The Table's upcoming events. There are lots of unique dining experiences on the list which you won't find anywhere else in the city!
Provisions offers a new edge to Toronto’s catering industry. Head Chef and Owner Kevin Castonguay is driven by seasonal produce and local ingredients, with skills honed at some of the finest restaurants in Northern Italy, Sydney and Toronto.
About Pass The Table
Pass The Table is a mobile app that connects a community of diners with unique, off-menu dining experiences. Pass The Table works with a range of culinary partners to offer hyper-limited seating in restaurants, where small groups gain access to an experience exclusive to their table, as well as immersive dining experiences in unique venues. Pass The Table engages their partners to think beyond the traditional table and execute one of a kind edible adventures that will excite and inspire the epicurious.
*This meal was complimentary. The opinions and views expressed on this post are my own*