Brunch @ Quatrefoil on April 20, 2013

Chefs Fraser Macfarlane and Georgina Mitropoulos, were once working at one of the best restaurants in Toronto, now offering one of the best contemporary French cuisine in Dundas, Ontario. At Quatrefoil, Chef Fraser Macfarlane uses local ingredients along with classical technique, paired with good service to offer a memorable dining experience. 
Since their opening in May 2010, they were named as one of the top 10 restaurants in OnRoute, and ranked top 10 in Toronto Life. I had to see it and taste it for myself.
We were served a selection of breads with a house made butter. An offering grissini, brioche and slighly warmed pieces of multi-grain and sourdough. (I think?!?!) 

The grill calamari was served with a shaved fennel slaw on top. The most interesting part on this dish was the balsamic and lemon dipping sauce. The balsamic sauce had a molasses/ aioli consistency, which was paired what seemed to me as a lemon curd. 

I ordered the meatloaf with mushrooms and mashed potatoes. The meatloaf was tender and flavourful, the puree of mashed potatoes were very light, and jus had a depth of flavour. Needless to say, everything on the plate was spot on. 
I really enjoyed the plating of this dessert. The chocolate and mint offers a ganache tube, mint ice cream and other components to add different texture and complexity to the final course. 
It was too cold that day to walk around town, so we drove home shortly after our brunch. Even with a 45 minutes drive each way just to eat, it was definitely worth the trip. And I can’t wait to go back for dinner.

Shoto: January 4, 2013

Snapper (Black Bean, Cherry Bomb, Myoga)

Geoduck (Beet, Cabbage, Shio Kombu)

Goose Wonton (Brussels sprouts, Shitake)
Fried Duck Egg 
Tortellini (Pumpkin, Shrimp, Ricotta Salata)

Skate (Vadouvan, Yogurt, Carrot)
Sunchoke Consomme (Sunflower Granola, Foie Gras, Black Pepper)

Peking Squab 

Apple (Sansyo, Mirin)

Coronation Grapes (BlackSesame, Toast)

Momofuku Shoto on Urbanspoon

Alinea: July 2012









78 Degrees Presents: Childhood Memory Dinner (August 20, 2012)

Menu for the night
Menus and place mats at the table with crayons to doodle on
Baby Food
Chilled corn bavarois in baby food jars
Afternoon Snack
House made fish crackers
From left to right: zesty cheddar, creamy ranch, buttery jalapeno
 Alphabet lobster soup
Butter poached lobster, lobster tomato cream, lobster consomme gelee in the form of letter blocks.
Three little pigs
Glazed 40-hour pork belly, sous vide pork tenderloin, parma proscuitto, cherry jus
Pickled mustards, pickled onions, kirsch’d cherries, white balsamic vinegar, parsley oil
Tarragon and parsley leaves, fried pork rind
Campfire (Part I)
Roasted sweet potatoes, marshmallow topping, milk chocolate ganache, feuilletine
Campfire (Part II)
Milk chocolate pudding, shortbread crumbs, marshmallow ice cream
“Kinder surprise”
Dark and milk chocolate, white chocolate, ???

Bistro Narra on Urbanspoon