I ate Toronto Taste

Tonight, I volunteered at Toronto Taste, one of Toronto’s largest culinary shows/fundraisers. It was a hugely successful event. I had some awesome celeb chef sightings (Lynn Crawford, Mark McEwan, Michael Smith). I tried a few good wines. And, most importantly, I ate some amazing food!

Here are four shots of different dishes I tried. I apologize in advance, but I ate soooo many dishes that I lost track of what I ate and who made it… #bloggerfail

I ate this sous-vide fish (I can’t remember what fish exactly), with a little poached pear, wild rice, chickpeas and I believe the green puree was spring peas. I can’t remember what restaurant made this dish, but it was one of my favourites.

I ate this cured elk composed salad by Buca chef/owner Rob Gentile. It was made with bitter greens, edible pedals, lardo, a radish-y veg and a very light vinaigrette. Easily my favourite dish at the event.

I ate this churro with salted dulche de leche and chocolate sauce. I heart churros.

I ate this maple custard and chocolate truffle from Dufflet Pastries. Yummo!

I made this portobello and goat cheese tart

I made this portobello mushroom tart with goat’s cheese for lunch today with Chris S. The recipe is an alteration to an asparagus and gruyere tart I fell in love with on a blog I regularly read called, Closet Cooking. The tart was sooo delicious! However, next time I’m going to sprinkle it with freshly chopped wood herbs like rosemary and thyme.

Bird’s-eye-view!

I made this hummus plate

I made this hummus plate for lunch with Chris S. today. The hummus is home-made. I flavoured it with lemon and garlic and garnished it with cayenne pepper and cilantro. If you don’t already make your own hummus, then you should. So easy. So cheap. SOOOOO delicious!

I made this cookie trio

I made this cookie trio. Inside the little package of love is a chocolate crinkle, a chocolate chip cookie and a chocolate cornflake haystack. The cookie trio would be a perfect “thank you” present for everyone at your next big event or wedding.

Here’s a close up of my cookie trio

I made these fruit, cheese and vegetable platters

I made these three platters for the party I’m catering this evening.

I made this fruit platter. It has strawberries, blackberries, raspberries, pineapple and grapes. I made a really awesome vanilla creme fraiche to accompany the fruit.

I made this cheese platter. In the front is a chevre called Le Double Joie, behind is a blue called La Roche Noire, and finally a gouda called Thunder Oak Jalepeno. The platter is decorated with medjool dates, almonds and apple slices. It is accompanied by a little honey and those fancy-pants President’s Choice crackers.

I made this vegetable platter. From front to back: green peppers, red peppers, yellow peppers, blanched asparagus, fennel and finally cucumber. The plate is served with a homemade lemon hummus and black olives.

I made these Balinese chicken satays

I made these Balinese chicken satays today for the same catering gig I made the sliders for. This recipe (recommended to me by Emma B.) uses ground chicken flavoured with plenty of garlic, shallots, ginger, turmeric and other common spices found throughout Bali. The recipe recommended serving the satays with peanut sauce or sambal. I didn’t have the ingredients for either, so I whipped up a fresh cilantro vinaigrette that goes really nicely with the satays.

I made these slider patties

I made this small army of slider patties for a catering gig I have tomorrow evening. I absolutely love sliders; they’re adorable, delicious and fun. And the cherry on top, or should I say the PICKLE on top, is the world’s cutest cibatta buns I found at Loblaws for them!