Toronto Life Insider members sat down for a one-of-a-kind feast on March 11 at Tanto, one of Ossington’s most popular restaurants. For the latest in Toronto Life’s R&D Nights series,Tanto chef Julian Iliopoulos prepared a 15-course feast incorporating everything that a whole Jersey cow from St. Brigid’s Dairy in Brussels, Ontario, has to offer. Here’s a look at the event, and some of the dishes that were served.
Here’s Chef Iliopoulos welcoming everyone to the dinner.
A quick peek at the menu gave guests only a hint of the beefy exploits that were to follow.
Beef liver mousse with shallot jam on short crust tart, and a croqueta made with braised tail, tendon and cabbage served with celeriac remoulade.
Eye-of-round carpaccio served on a rice cake with rosemary aioli and green olive poweder, served with sticks of green radish and carrot dipped in clarified Emerald Grasslands butter.
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This is a savoury panna cotta with outside-round machaca, pickled chanterelles and fried parsnip.
A sirloin tip tartare with truffled pecorino; in the background, beef fat doughnut sticks with St. Bridgid’s cheddar fonduta.
Dig in.
Chef Iliopoulos chats with diners seated at the chef’s counter. Meanwhile, behind him...
...this is happening.
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These lentils are topped with a cotechino sausage made with pig skin and ground dry-aged inside round.
All of the dishes were served with wines from Tawse Winery in Vineland, Ontario.
This is a suet biscuit served with grilled gem lettuce and Emerald Grasslands butter and a strip of beef navel that’s been cured like bacon.
The main event: cuts of striploin and ribeye aged in its own rendered tallow.
Of course there were some on-theme desserts to end the meal.
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Here they are: a bourbon milk punch served with beef-fat alfajores.
After the last dish was served, chef Iliopoulos made the rounds to thank everyone for coming.
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