The Kitchen Canada

The Kitchen Canada (TKC) opened its doors for the first time last night. With a gathering of foodies, blog writers and other professionals. The evening began with cocktails, wine and amuse bouche that pushed the boundaries of texture with familiar flavours and modernist techniques.

Smoked salmon bagel lollies on the antigriddle 
Potato puff with whipped cheese and vinegar powder, beet meringue and chestnut cream
(Photography by Sarah Placko)
Plates and table setting with the TKC logo and the menu for the launch. 

A quick glance at the space.
Sous vide octopus, scallop and squid ink chip, black olive crumbs, fingerling and blue potatoes, leeks

Goat cheese and cucumber jelly, carbonated grapes

Sous vide Ontario lamb, squash, beets, mint jelly, sous vide hollandise, spelt risotto, demi

Black sesame seed ice cream, yuzu gel, matcha “aero”, raspberry wafers, freeze dried raspberries

Coconut snow, chocolate stones with passionfruit jelly, dark chocolate raspberry twigs
Most of these ingredients for the dinner prepared by Chef John Placko can be found at Qualifirst. 
The space is free for rental for a full day, a half day or even by the hour. Whether it be a night of wine and cheese, a pop up dinner or just attending a class taught by professionals in the city, The Kitchen Canada is the place to be.  

Momofuku Daisho (Summerlicious 2013)

Cherry tomatoes, tofu and nori. 
For our first course, we have steamed buns paired with different types of protein for some good eating. We had a choice between burger, falafel, and shrimp. These steam buns, usually seen in dim sum restaurants and street vendors throughout china were brought popular into the food scene by David Chang. Since I was going to get the pork chop for my main, I’ve decided to get the shrimp bun. The shrimp bun contained a rectangular piece of fried shrimp cake, served with pickled red onions and bib lettuce, sandwiched between the infamous steamed bun. 
Pork chop, corn, chanterlle, nori
There were 3 options for desserts this evening. Without looking at the list thoroughly, I automatically gravitated towards the crack pie. Similar to the tarte aux sucre, the crack pie’s main ingredients are sugar, butter, cream and eggs, everything essential in a French patisserie. It was served with a quenelle of whipped cream dusted with some powdered sugar. 

Momofuku Daishō on Urbanspoon