Canis: the restaurant I don't really want to tell you about

Duck for two at Canis.

I don't really want to tell you about my meal at Canis. Royce convinced me to do it, but that doesn't mean that I want to.
But please, allow me to explain. It's not that I'm hoarding, trying to keep a good restaurant all to myself. The logic isn't lost on me that the better a restaurant does the longer it will be around. And furthermore, I'm a planner. If something is worth it, I have no qualms making the effort required to reserve a dinner advance.

My resistance to share is driven by a fear that is deeply rooted in a marriage between superstition and paranoia. It's something that's developed, nay festered, over the years.

An edible birthday present for a friend

Recently, for a friend's birthday, we opted to celebrate by staying in. I volunteered to provide dinner.

Camomile roasted heirloom carrots, whipped goat cheese ring, seed brittle and herb garnishes

Beet and Goat Cheese

This beet and goat cheese dish is inspired by some famous Spanish chefs (Roca and Adria) with some interesting techniques and surprises to entertain your diners. This dish has multiple components: Toasted walnut and cocoa soil, goat cheese sphere, goat cheese mousse, roasted beets and the sugar beet (a beet blown out of sugar). 

As Billy would put it - "Beets by Royce". In terms of the beets, the roasted beets were placed in 350˚F oven for about an hour or until tender, it is then marinated in orange juice and hibiscus syrup. And as for the blown beets, sugar was cooked and then blown using a sugar pump.

78 Degrees Presents: A Harvest Dinner

The Harvest Salad. 

A salad of fresh vegetables, herbs, flowers and fruits.

78 Degrees Catering Presents: Chefs without Kitchens

Green pea shooter, bacon salt rim, mint

Marben

Sitting at the Chef's table, we see chef Misha Nesterenko preparing the pork roast for the night. 

Chef Misha, a good friend of mine, has worked in fine dining establishment such as: Gordon Ramsay's on Royal Hospital Road, Midsummer House, Hibiscus.  Having worked under Clare Smyth, Daniel Clifford and Claude Bosi, he is now the executive chef at Marben. It was a pleasure to have him and his staff cook a wonderful dinner. It was one of the better dining experience I've had in Toronto. 

Oysters with a cucumber mignonette.

Charcutiere Platter with pickles, mustard, crostini and chutney. All made in house. 

Chicken Caesar Salad. 

Beet and Endive Salad. 

Cod Fritters. 

Flounder Carpaccio with lemon aioli, cherries and beets.

Pork Croquette.

My favourite: Rabbit and Foie Gras Terrine with peach chutney, herb salad and a shaved crostini. 

Pig Roast with sides.

A dessert sampler. Bread pudding,  Earl Grey Creme Brulee, Claude's Dark Chocolate tart