What’s on the menu at this year’s Taste of Toronto
By Renée Suen| Photography by Renée Suen
| June 7, 2016
For the third year in a row, Taste of Toronto is taking over Fort York for its four-day outdoor food fest. Starting June 23, attendees will be able to enjoy more than 50 signature dishes from over 20 of the city’s top chefs, shop for artisanal products and participate in interactive programming. Returning chefs include Richmond Station’s Carl Heinrich, Elia Herrera of El Caballito and Los Colibris and Victor Barry, this time representing Piano Piano. They’ll be joined by first-time participants Kazuya Matsuoka of Miku and Nota Bene’s David Lee. Here’s a sneak peek at some of the dishes they’ll be serving.
Antler
Harvest salad with smoked salmon, pickled squash and onion, radish, greens, pumpkin seeds and fresh Portuguese goat cheese. $8.
Duck yakitori with a sweet soy glaze. $6.
Spiced ash–crusted venison lollipop. $12.
Carver
Watermelon salad with feta, black olives, mint and crispy capers. $6.
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Roast chicken sandwich with L’Artisan Oka cheese, charred lemon aïoli and grilled tomato pesto. $10.
Lemon and fennel–roasted porchetta sandwich with mostarda and arugula. $8.
The Drake
Pork-and-shrimp dumplings with Sichuan chili jam . $8.
Salmon fried rice with salmon roe and Drake XO sauce. $6.
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Fat Pasha
Hummus with tahini, lemon, pickle, olive, hot peppers and pita. $6.
Falafel and baba ghanoush with tahini, lemon, pickle, olive, hot peppers, hummus and pita. $8.
Za’atar grilled chicken and Fat Pasha cauliflower with tahini, lemon, pickle, olive, hot pepper, hummus, skhug hot sauce and pita. $10.
Mamakas
Lamb kontosouvli: spit-roasted Ontario lamb with bulgur salad, tzatziki and oregano. $10.
Miku
Aburi oshi sushi: wild B.C. sockeye salmon with jalapeño and Miku sauce; and prawn with lime zest and ume sauce. (Two pieces of each are served with house-made pickles.) $10.
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Kaisen duo: albacore tuna with wakame tartare and a ginger prawn cocktail with wasabi chimichurri. $8.
Opera cake: green tea génoise, matcha butter cream, dark chocolate ganache, adzuki bean cream and a hazelnut wafer. $6.
Nota Bene
Gluten-free and vegan zucchini carpaccio topped with toasted almonds and truffle pecorino. $6.
Gluten-free and vegan “soyrizo” tacos: sunflower “sour cream,” Nota Bene sriracha, sprouts and coriander. $8.
Japchae noodle bowl topped with heritage pork, shrimp XO sauce, coriander and “crunchy bits.” $10.
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Piano Piano
PEI oysters with an apple-jalapeño mignonette. $8.
Smoked True North salmon with caper caraway, pickled onions and crème fraȋche on toast. $6.
Veal parm sandwich with hot peppers, roasted onions and mozzarella. $10.
Rasa
Brussels sprouts topped with cauliflower-cheddar sauce, scotch bonnet vinaigrette and crispy shallots. $6.
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Lamb speducci with labneh, fried halloumi and pomegranate molasses. $8.
An ice cream sandwich made with pistachio gelato and two Fernet Branca sugar cookies. $6.
Richmond Station
Oysters served with mignonette and hot sauce. $8.
The Station Burger. $10.
$19 and up. June 23–26, Fort York’s Garrison Common, 100 Garrison Rd., tasteoftoronto.com
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