Astrid Y Gaston

Central

 Paita Expedition

Orchard of Mala

Moto

Edible Menu on Brioche

"Snow Man"

Ball Park Snacks

Edible Cigar

Carbonated Pineapples

Liquid Center Chocolate Bomb

Modern Banana Split

Yasu: Feb 2015

Blue fin tuna (Mexico) - Photo Cred: @NatChanners

Seabass (Greece) - Photo Cred: @Natchanners

Best Ramen I've ever had.

Kaji Oct 2013

Over the summer, a couple friends and I decided to go to Patria for dinner. I was working on a peach farm at that time, not realizing what the dress code was at Patria, I strolled through the doors with a plain over worn t-shirt, some dickies, a pair of burks and a box full of peaches. After a great meal with friends over tapas and wine, Chef Kaji walks through the door. A common friend introduces us and we began to chat. I was telling him about what a great experience it was dining at Kaji and that I was going to make it a yearly thing. He started to tear up and said it would be a pleasure for him to celebrate with us year after year. Even at the height of his craft, he still stays so humble. 

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.

Yours Truly: Carte Blanche

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. 

Kaji: October 2012

Atelier: May 2013

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. 

Shoto: January 4, 2013

Alinea: July 2012