Gallery: the highly-anticipated collaboration between Jason Carter and Daniel Burns, two of Canada’s top out-of-work chefs
Gallery: the highly-anticipated collaboration between Jason Carter and Daniel Burns, two of Canada’s top out-of-work chefs
This weekend, 90 diners gathered over three nights at Mitzi’s on College for one of this year’s most highly anticipated dinners: a collaboration between chefs Daniel Burns (Momofuku’s food lab, Noma, The Fat Duck and St. John) and Jason Carter (Centro, Lee), both currently between jobs. Those fortunate enough to snag a seat were treated to a $100 five-course menu with wine pairings, along with some snacks to start things off. The pair—who first met while both were line cooks at Susur over a decade ago—were assisted by a brigade of Toronto’s finest in both front and back of house, including chefs Steve Gonzalez (ex-Origin), Basilio Pesce (ex-Biff’s) and Daniel Hadida (Nota Bene) on the evening of our attendance. We heard that Guy Rawlings (Bellwoods Brewery) and Nick Liu (GwaiLo) also passed through the kitchen on subsequent evenings, and there were also contributions by the folks at Actinolite, Thuet and Tawse Winery. Did the industry vets live up to the hype? Find out in our gallery of the whole meal »
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- Chefs and friends Daniel Burns and Jason Carter. Carter told us that similar events will be happening in the future in other North American cities, but the dates and locations are yet to be determined
- Carter and Burns Dinner
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- Lemon verbena tea made from fresh trimmings gathered from one of the planters
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- Mignardise: Flødeboller, a Danish chocolate-coated marshmallow treat. Here, a thin layer of chocolate enrobes an elderberry yogurt mousse sitting on a thyme-sable base
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- “Chocolate”: A streak of celeriac mousse topped with chocolate soil, celeriac purée that was coated with celeriac feuilletine and a quenelle of chocolate gelato; a shard of apple cider meringue and dots of caramelized apple puree finished the plate
- Carter and Burns Dinner
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- “Yogurt”: A quenelle of rhubarb yogurt folded with beet sorbet that was capped by a dehydrated beet tuile, pickled yellow beets and dollops of rhubarb purée, all swimming in a thin beet and licorice sauce <br /> Wine pairing: 2007 Crémant d'Alsace Blanc de Blancs
- Carter and Burns Dinner
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Wine pairing: 2007 Crémant d’Alsace Blanc de Blancs
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- “Kid”: This yogurt-marinated goat that was prepared sous-vide then grilled just before service. The medium-rare meat had a light charred flavour from its paper-thin crust, which stood out against the slightly grassy flavours from the semi-firm bed of fresh-shucked peas and fava beans
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- “Mushroom”: Roasted maitake with mushroom broth and braised artichokes, French sorrel, pickled onions and yarrow (the fern-like sprigs) <br /> Wine pairing: Tawse Cabernet Franc
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Wine pairing: Tawse Cabernet Franc
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- Hot mushroom broth was poured from ceramic tea pots for the second course
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- “Shellfish”: Blanched then lightly roasted lobster with a cucumber vinaigrette–dressed salad of daikon and pickled endive. The mild and refreshing starter was dusted with toasted rye crumbs, tarragon oil and tender clover leaves <br /> Wine pairing: 2010 Tawse Echos Riesling
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Wine pairing: 2010 Tawse Echos Riesling
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- Thuet’s hearty pain de campagne was served with whipped butter
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- Chef Jason Carter does a last minute check on his set up before he starts to blanch the lobster for the first course
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- Chef Daniel Burns fluffs up the endive and daikon salad in preparation for the first course’s lobster
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- Chef Steve Gonzalez (ex-Origin, <em>Top Chef Canada</em>) watches as Burns begins to plate
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- The assembly line of chefs preparing the first dish
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- A peek inside the kitchen (left to right: Jason Carter, Steve Gonzalez, Daniel Burns)
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- Snack #2: Potato crisps with egg emulsion and burnt hay. These delicate crisps were made from puréed potato chips that had been spread into thin sheets, dehydrated and then fried before being sprinkled with burnt hay powder, like a modernist cuisine version of Pringles
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- Evidence of within-restaurant foraging
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- Fresh herbs and vegetables, still in their planters, doubled as room decorations (these were plucked periodically throughout the night)
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- The table setting for each diner along with a simple menu card outlining the five courses of the night
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- Snack #1: Crudités—heirloom carrots, radishes and fennel—with green sauce. The simple snack was a nod to the influence of Copenhagen cuisine on both chefs (Carter spent time staging at Noma in 2011, and Burns served as that restaurant’s pastry chef for three years)
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- Although each place setting had a mini menu, the full menu description was written out along a banner
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- Two long tables were set up in the dining room to accommodate the 30 guests. On each table, potted herbs were used as centrepieces (herbs used for the evening’s plates were also gathered from these same pots before and, in the case of the lemon verbena, during service)
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- Aperitif: Brooklyn Gin Negroni. All guests were greeted with a Negroni as they entered Mitzi’s side entrance
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/carter-burns-dinner/&title=Gallery: the highly-anticipated collaboration between Jason Carter and Daniel Burns, two of Canada’s top out-of-work chefs&picture=https://torontolife.com/wp-content/uploads/2012/04/apr12CarterBurns_intro-624x402.jpg&description=[caption id="attachment_134802" align="aligncenter" width="656" caption="Steve Gonzalez and Daniel Hadida, on the ends, joined chefs Daniel Burns and Jason Carter in the kitchen (Image: Renée Suen)"][/caption]
This weekend, 90 diners gathered over three nights at Mitzi’s on College for one of this year’s most highly anticipated dinners: a collaboration between chefs Daniel Burns (Momofuku’s food lab, Noma, The Fat Duck and St. John) and Jason Carter (Centro, Lee), both currently between jobs. Those fortunate enough to snag a seat were treated to a $100 five-course menu with wine pairings, along with some snacks to start things off. The pair—who first met while both were line cooks at Susur over a decade ago—were assisted by a brigade of Toronto’s finest in both front and back of house, including chefs Steve Gonzalez (ex-Origin), Basilio Pesce (ex-Biff’s) and Daniel Hadida (Nota Bene) on the evening of our attendance. We heard that Guy Rawlings (Bellwoods Brewery) and Nick Liu (GwaiLo) also passed through the kitchen on subsequent evenings, and there were also contributions by the folks at Actinolite, Thuet and Tawse Winery. Did the industry vets live up to the hype? Find out in our gallery of the whole meal »
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