Charlie Burger Presents: Gastown Toronto

Last night, I attended my second Charlie Burger Dinner. At the corner of University and Queen, at the foot of Adam Beck statue, we were once again greeted by a man sitting on a wine barrel. We were asked how we wanted our pasta made. Our response was: “With West Coast Water, of course.” After receiving a brown paper lunch bag with a “$” symbol, we walked across the street to Campbell House Museum where my sister and I would spend the rest of the evening indulging in Chef Cooper’s tasting.

Lee Cooper is a chef/partner at L’Abattoir Restaurant in Vancouver, BC. Upon opening L’Abattoir, Lee has spent countless hours in multiple michelin starred restaurants all over the world, most notably The Fat Duck. Chef Cooper is now delivering modern West coast cuisine with a heavy French influence. In 2011, L’ Abattoir was ranked 3rd on its list of “Best New Restaurants” in enRoute magazine.

Amuse Bouche

Bread Service: Bacon Brioche, anchovy & parmesan straws, spiced flatbread
2010 Alhambria Bianco (catarratto & lnzolia) Spadafora, Sicily
Smoked sturgeon
Caviar, horseradish, creme fraiche, fried potato, chive flowers, egg yolk emulsion
Champagne Charlie Burger, Blanc de Blancs, Grand Cru, Oger, France

Roast Scallop
Char grilled kale, broccoli, bacon, chicken jus, maitake mushroom, corn, fava beans, broccoli puree, 
dried broccoli, crisp proscuitto
2009 Chardonnary Schietto – Spadafora, Sicily

Slow cooked egg and pasta
Truffle, pecorino sabayon, mushroom marmalade, chives
2010 Pecorino DOP, Pasetti, Abruzzo

Breast of pigeon cooked on the bone
Whipped foie gras sauce, peas, pigeon & vinegar sauce, pea sprouts, pigeon cracker
2000 Casa De La Ermita Tinto, Jumilla, Bodegas Casa d la Ermita Spain

Rhubarb fizz
Tapioca, sorbet, strawberry, rhubarb soda, compressed strawberries
Rose Spumante Brut “Rosa della Regina” Dal Bello, Veneto Italy

Burnt apricot mousse
2006 Tokaii Late Harvest, Puklus, Hungry

One of our server wearing a very interesting shirt. PETA (People Eating Tasty Animals)

Petite fours

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