Last week Toronto played host to some of the continent's top chefs and restaurateurs at the Distinguished Restaurants of North America (DiRoNA) conference. A couple of culinary highlights from the conference were the CN Tower reception at Horizons, and the Grand Gala at the Fairmont Royal York Hotel.
The CN Tower event featured Canadian cuisine, and had the Hon Peter Fonseca, MPP, Minister of Labour, opening the conference.
The Grand Gala at the Fairmont Royal York was an elegant sit-down event featuring a Japanese dinner paired with fine Italian wine. The Kaiseki dinner was created by Iron Chef 2002, Kimio Nonaga, with the assistance of Chef Ryo Ozawa of EDO Toronto.
What is Kaiseki?
Here was the menu for the evening:
OTOSHI – AMUSE BOUCHE
Vino Spumante – Pinot
Italian Black Truffle Flan
2009 Il Vendemmiale Gavi DOCG
Four Composed Japanese Tastes
Home-made Sesame Tofu Spinach Mushroom Medley
Foie Gras Opium Poppy Seed Pate Satsuma Potato Beggar’s Bag
2007 Roccanivo Barbera d’Asti
Kuroge Wagyu Tataki
Sliced Black Wagyu Rib-Eye with “Ponzu Sauce”
Shisso-Flavored Potato Salad
2009 Il Sensale Roero Arneis DOCG
Cherry Wood Smoked Miso
Marinated Canadian Salmon and Scallop
Rice-dusted Crisped Fluke with “White Snow”
2005 Barolo Sant’ Ambrogio
Duck Two Ways
Steamed Minced Duck
Japanese Mushroom Rice “Puck”
Simmered Duck Breast with “Hot-Spring” Egg
2009 Moscato d’Asti DOCG
Nonaga Original Japanese Cheesecake
“Kinako” & Black Bean Ice Cream
Fried sugar coated Sweet Potato
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