Luma’s Jason Bangerter predicted the event was going to be a meat fest, so he opted for a tuna tartare instead.
Last night, Grapes for Humanity corralled some of the city’s top culinary talent under one roof (that of the Fairmont Royal York Hotel) for RAW! The Great Toronto Tartare-Off, an event to raise funds to support a high school in Guatemala. A panel of judges, consisting of John Higgins, Amy Rosen, JoshJosephson, Corey Mintz and, to the delight of many, Geddy Lee, was tasked with crowning one chef the King—or Queen—of Tartare. Those chefs included JamieKennedy (Gilead), Didier Leroy (Didier), Lorenzo Loseto (George), JasonBangerter (Luma), Mark Cutrara (Cowbell), Brook Kavanagh (La Palette), Albert Ponzo (Le Sélect), Patrick McMurray (Starfish and Ceili Cottage) and, most impressively, Luke Wood of Thornton’s Wine and Tapas Room who flew in from Yellowknife specifically for the function.
Each tartare was paired with a wine—including picks from Rosewood Estates Winery and Stratus—and attendees moved around the room, swilling and swallowing as they best saw fit. Though chefs were invited to whip up meat, seafood or vegetable tartare, this was a meatetarian event lucked out, with only a handful of seafood options found in the room (we never found that veg pick). After tasting everything blind, the judges announced the winners in two categories: professional and amateur. Of the four amateur chefs present, Paul Pender of Tawse Winery snagged the top spot for his traditional beef tartare flavoured with capers, anchovies and leeks, with a horseradish kick to finish. But it was Lorenzo Loseto who was ultimately crowned King of Tartare for his artful cobia tartare topped with tiny skewered potato chips (although we must admit a certain fondness for Le Sélect’s offering). And with that, the remaining attendees headed home, most likely to deal with some serious meat sweats.
Corey Mintz shoots Amy Rosen with Geddy Lee at the judges’ table
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(Image: Karolyne Ellacott)
A beef and muskox blend, spiced with smoked paprika, wasabi powder, shallots and Dijon mustard. Amelie told us that their tartare was her favourite—“but it’s the only one I’ve tried!”
A beef and muskox blend, spiced with smoked paprika, wasabi powder, shallots and Dijon mustard. Amelie told us that their tartare was her favourite—“but it’s the only one I’ve tried!”
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(Image: Karolyne Ellacott)
Over at the Thornton’s Wine and Tapas Room table, we found chef Luke Wood’s eight-year-old daughter Amelie running the show
Luma’s Jason Bangerter predicted the event was going to be a meat fest, so he opted for a tuna tartare. He also graciously hammed it up for us
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(Image: Karolyne Ellacott)
Didier’s beef was mixed with cornichons, capers and a sprinkle of fleur de sel (from France, naturally), and sat on wedges of white “orgasmique” French bread
Didier’s beef was mixed with cornichons, capers and a sprinkle of fleur de sel (from France, naturally), and sat on wedges of white “orgasmique” French bread
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(Image: Karolyne Ellacott)
Chef Didier Leroy of, well, Didier, who made sure to point out the Canadian flag on his head, and the French one over his heart
Chef Didier Leroy of, well, Didier, who made sure to point out the Canadian flag on his head, and the French one over his heart
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(Image: Karolyne Ellacott)
George’s cobia tartare: the oily whitefish was served with roasted fennel, shallots and black trumpet mushrooms, and topped with a stack of tiny potato chips that had been fried on the skewer
George’s cobia tartare: the oily whitefish was served with roasted fennel, shallots and black trumpet mushrooms, and topped with a stack of tiny potato chips that had been fried on the skewer
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(Image: Karolyne Ellacott)
At George’s station, Lorenzo Loseta was carefully attending to his cobia tartare
Beef tartare from Starfish’s Patrick McMurray, with oysters, roasted laver seaweed and salmon roe
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(Image: Karolyne Ellacott)
The Epic station: wild venison tartare served on wild rice bannock, with pickled ramps, seaside blueberry powder, foie gras foam and pickled honey mushrooms
The Epic station: wild venison tartare served on wild rice bannock, with pickled ramps, seaside blueberry powder, foie gras foam and pickled honey mushrooms
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(Image: Karolyne Ellacott)
Epic’s Timothy Palmer offered up a wild venison tartare
Jamie Kennedy doled his traditional steak tartare out onto a crispy and neutral-flavoured brioche
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(Image: Karolyne Ellacott)
Kavanagh’s venison tenderloin tartare, mixed with pickled wild leek bulb, gherkin and 64° duck yolk. Kavanagh opted not to do his signature horsemeat tartare as he was a bit wary of the judges
Kavanagh’s venison tenderloin tartare, mixed with pickled wild leek bulb, gherkin and 64° duck yolk. Kavanagh opted not to do his signature horsemeat tartare as he was a bit wary of the judges
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(Image: Karolyne Ellacott)
La Palette’s Brook Kavanagh assembled cones of venison tenderloin tartare, placing them in a fancy cone-holding antler contraption
Chef Bangerter’s tuna tartare was amazing. My favorite of the fish ones for sure. And he was the funnest guy at the party.
Chef Didier’s beef tartare was my favourite meat one (can never get bored of it) and Chef Bangerter’s tuna tartare was fantastic – my favourite fish one. Chef Brook’s tartare has the best presentation.