Canoe Shack-Up: Au Pied de Cochon’s Martin Picard brings his Quebec crew for an epic, maple-soaked feast at Canoe
Canoe Shack-Up: Au Pied de Cochon’s Martin Picard brings his Quebec crew for an epic, maple-soaked feast at Canoe
By Renée Suen | March 22, 2012
By Renée Suen | 03/22/2012
Carl Rousseau (St. Canut Farm) with Martin Picard and Marc Beaudin (Au Pied de Cochon, Cabane à sucre)
Acclaimed Montreal chef Martin Picard , best known for his haute-rustic gastronomic temple Au Pied de Cochon, was in town to celebrate the release of his new cookbook, Au Pied de Cochon Sugar Shack. The colour book is full of recipes from his temporary and seasonal restaurant that’s known for serving traditional sugar shack fare with a Picard twist (think equal parts gluttony and innovation, with plenty of foie gras and other gut-busting ingredients). As part of a three-city tour, Picard partnered with Oliver & Bonacini corporate executive chef Anthony Walsh for “ Canoe Shack Up,” a $185 maple syrup–laden five-course menu which volleyed between recipes developed by the two chefs. Supported by the crews from Cabane à Sucre au Pied de Cochon and Canoe (led by John Horne ), and fortified by some excellent VQA wines, the event saw a ton of big-name Toronto chefs and restaurant owners in the 110-guest audience, including the folks from Beast, Campagnolo, Enoteca Sociale, The Gabardine, Malena, Parts & Labour, Trevor and Hamilton’s Earth to Table Bread Bar feasting and imbibing as Picard held court and signed books. For a look at the crowd and the entire sugar shack–inspired menu (not to mention some behind-the-scenes silliness), check out our slideshow »
127344 (Image: Renée Suen) Maple candyfloss, a sugary and nostalgia-inducing finish to an evening celebrating maple syrup and Canadian cuisine Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp35-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp35.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp35.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup35/ mar12canoeshackup35 0 0
Maple candyfloss, a sugary and nostalgia-inducing finish to an evening celebrating maple syrup and Canadian cuisine
127343 (Image: Renée Suen) Michael Stein and Arlene Stein (Terroir Hospitality symposium, Evergreen Brick Works) with Marc St. Jacques (Auberge du Pommier) Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp34-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp34.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp34.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup34/ mar12canoeshackup34 0 0
Michael Stein and Arlene Stein (Terroir Hospitality symposium, Evergreen Brick Works) with Marc St. Jacques (Auberge du Pommier)
127342 (Image: Renée Suen) A cross-sectional shot of that incredible maple mille-feuille Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp33-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp33.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp33.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup33/ mar12canoeshackup33 0 0
A cross-sectional shot of that incredible maple mille-feuille
127340 (Image: Renée Suen) Setting up for dessert service Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp31-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp31.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp31.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup31/ mar12canoeshackup31 0 0
Setting up for dessert service
127339 (Image: Renée Suen) Course 5: maple mille-feuille. A show-stopping creation in which maple pastry cream alternates with flaky crisp layers of puff pastry and fresh whipped cream.<br /> Wine pairing: 2008 Tawse Quarry Road Barrel-Aged Chardonnay Ice Wine, Vinemount Ridge Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp30-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp30.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp30.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup30/ mar12canoeshackup30 0 0
Course 5: maple mille-feuille. A show-stopping creation in which maple pastry cream alternates with flaky crisp layers of puff pastry and fresh whipped cream. Wine pairing: 2008 Tawse Quarry Road Barrel-Aged Chardonnay Ice Wine, Vinemount Ridge
127338 (Image: Renée Suen) A view from behind the pass: Canoe Shack-Up guests were treated to the spectacle of pastry chef Gabrielle Rivard-Hiller (Cabane à Sucre) preparing the maple candy floss in front of the pass Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp29-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp29.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp29.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup29/ mar12canoeshackup29 0 0
A view from behind the pass: Canoe Shack-Up guests were treated to the spectacle of pastry chef Gabrielle Rivard-Hiller (Cabane à Sucre) preparing the maple candy floss in front of the pass
127337 (Image: Renée Suen) David Minicucci (L'Unità and Maléna) with Alexandra Hutchison and Craig Harding (Campagnolo) Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp28-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp28.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp28.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup28/ mar12canoeshackup28 0 0
David Minicucci (L’Unità and Maléna) with Alexandra Hutchison and Craig Harding (Campagnolo)
127336 (Image: Renée Suen) Rolling up the paper cones for the maple candyfloss Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp27-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp27.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp27.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup27/ mar12canoeshackup27 0 0
Rolling up the paper cones for the maple candyfloss
127335 (Image: Renée Suen) Maple candy floss wigs and moustaches. No doubt, these are acceptable sugar shack attire Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp26-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp26.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp26.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup26/ mar12canoeshackup26 0 0
Maple candy floss wigs and moustaches. No doubt, these are acceptable sugar shack attire
127334 (Image: Renée Suen) Sugar high: the silliness that ensues when a cotton candy machine is combined with chefs (obviously, this particular batch of cotton candy wasn’t served) Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp25-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp25.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp25.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup25/ mar12canoeshackup25 0 0
Sugar high: the silliness that ensues when a cotton candy machine is combined with chefs (obviously, this particular batch of cotton candy wasn’t served)
127333 (Image: Renée Suen) The “h.f. belly” (“h.f.” stands for “holy fuck”): a crowd-pleasing number from Picard involving St. Canut pork belly shouldered by thick, blistered perforated cracking Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp24-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp24.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp24.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup24/ mar12canoeshackup24 0 0
The “h.f. belly” (“h.f.” stands for “holy fuck”): a crowd-pleasing number from Picard involving St. Canut pork belly shouldered by thick, blistered perforated cracking
127332 (Image: Renée Suen) Course 4: dégustation des porcelet de Carl: compressed pork shoulder, tourtière, loin and “h.f.” belly (see the next slide). This busy plate featured items from both Picard and Walsh’s repertoire using St. Canut pork.<br /> Wine pairing: 2007 Stratus Red, Niagara-on-the-Lake Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp23-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp23.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp23.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup23/ mar12canoeshackup23 0 0
Course 4: dégustation des porcelet de Carl: compressed pork shoulder, tourtière, loin and “h.f.” belly (see the next slide). This busy plate featured items from both Picard and Walsh’s repertoire using St. Canut pork. Wine pairing: 2007 Stratus Red, Niagara-on-the-Lake
127331 (Image: Renée Suen) Chef’s Table: many GTA chefs came out to the event including Grant van Gameren (Enoteca Sociale), Scott Vivian (Beast Restaurant), Matthew DeMille (Enoteca Sociale) and Matty Matheson (Parts & Labour) Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp22-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp22.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp22.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup22/ mar12canoeshackup22 0 0
Chef’s Table: many GTA chefs came out to the event including Grant van Gameren (Enoteca Sociale), Scott Vivian (Beast Restaurant), Matthew DeMille (Enoteca Sociale) and Matty Matheson (Parts & Labour)
127330 (Image: Renée Suen) Intermezzo : iced cedar sap. The evening’s palate cleanser was a fine-crumbed granita that was mildly sweet and left pine-like aromas at the back of the throat Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp21-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp21.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp21.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup21/ mar12canoeshackup21 0 0
Intermezzo : iced cedar sap. The evening’s palate cleanser was a fine-crumbed granita that was mildly sweet and left pine-like aromas at the back of the throat
127329 (Image: Renée Suen) Chefs Picard and Walsh, long-time friends, having a last minute chat at the pass Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp20-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp20.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp20.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup20/ mar12canoeshackup20 0 0
Chefs Picard and Walsh, long-time friends, having a last minute chat at the pass
127328 (Image: Renée Suen) Chef Martin Picard taste tests the intermezzo course Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp19-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp19.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp19.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup19/ mar12canoeshackup19 0 0
Chef Martin Picard taste tests the intermezzo course
127311 (Image: Renée Suen) From the evening’s Quebecois guest team: Carl Rousseau (St. Canut Farm) with Martin Picard and Marc Beaudin (Au Pied de Cochon, Cabane à Sucre). Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp_intro-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp_intro.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp_intro.jpg 656 414 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup_intro/ mar12canoeshackup_intro 0 0
From the evening’s Quebecois guest team: Carl Rousseau (St. Canut Farm) with Martin Picard and Marc Beaudin (Au Pied de Cochon, Cabane à Sucre).
127327 (Image: Renée Suen) Course 2: roasted bone marrow with Yarmouth lobster and sweetbreads. Walsh’s appetizer featured cinnamon cap mushrooms, sautéed stinging nettles and meaty nuggets of lobster and sweetbreads that were stuffed into a hollowed, axially cut bone before being smothered in a lobster cream sauce.<br /> Wine pairing: 2009 Norman Hardie Chardonnay, Niagara Peninsula Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp17-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp17.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp17.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup17/ mar12canoeshackup17 0 0
Course 2: roasted bone marrow with Yarmouth lobster and sweetbreads. Walsh’s appetizer featured cinnamon cap mushrooms, sautéed stinging nettles and meaty nuggets of lobster and sweetbreads that were stuffed into a hollowed, axially cut bone before being smothered in a lobster cream sauce. Wine pairing: 2009 Norman Hardie Chardonnay, Niagara Peninsula
127326 (Image: Renée Suen) Pastry chef Gabrielle Rivard-Hiller (Cabane à sucre) starting work on the final course: a show stopping mille-feuille. Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp16-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp16.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp16.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup16/ mar12canoeshackup16 0 0
Pastry chef Gabrielle Rivard-Hiller (Cabane à sucre) starting work on the final course: a show stopping mille-feuille.
127325 (Image: Renée Suen) Chef John Horne (Canoe) plating the second course Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp15-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp15.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp15.jpg 400 600 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup15/ mar12canoeshackup15 0 0
Chef John Horne (Canoe) plating the second course
127324 (Image: Renée Suen) Course 1: foie gras tarte tatin. This Picard-helmed dish featured a swoon-worthy helping of seared foie gras over caramelized puff pastry lined with melted Lancaster cheddar and baked apples. A silky, lightly pickled onion jam topped the opening course, helping to cut through the pastry’s richness. A tumble of cottage cheese mellowed out the salty and sweet flavours of the various tarte tatin components.<br /> Pairing: 2009 Antolino Brongo Cryomalus Apple Ice Cider, Saint-Joseph-du-Lac, Quebec, a beautiful amber nectar that’s made from a blend of five apples Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp14-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp14.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp14.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup14/ mar12canoeshackup14 0 0
Course 1: foie gras tarte tatin. This Picard-helmed dish featured a swoon-worthy helping of seared foie gras over caramelized puff pastry lined with melted Lancaster cheddar and baked apples. A silky, lightly pickled onion jam topped the opening course, helping to cut through the pastry’s richness. A tumble of cottage cheese mellowed out the salty and sweet flavours of the various tarte tatin components. Pairing: 2009 Antolino Brongo Cryomalus Apple Ice Cider, Saint-Joseph-du-Lac, Quebec, a beautiful amber nectar that’s made from a blend of five apples
127323 (Image: Renée Suen) A variety of breads by O&B Artisan’s David Wilson Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp13-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp13.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp13.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup13/ mar12canoeshackup13 0 0
A variety of breads by O&B Artisan’s David Wilson
127322 (Image: Renée Suen) Canoe’s open kitchen gave all 110 diners the opportunity to watch the chefs in action as they prepared the sugar shack–inspired menu Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp12-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp12.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp12.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup12/ mar12canoeshackup12 0 0
Canoe’s open kitchen gave all 110 diners the opportunity to watch the chefs in action as they prepared the sugar shack–inspired menu
127321 (Image: Renée Suen) In the kitchen with chefs John Horne and Amanda Ray. Here the pair is making the bannock used in the Ivory salmon canapé Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp11-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp11.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp11.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup11/ mar12canoeshackup11 0 0
In the kitchen with chefs John Horne and Amanda Ray. Here the pair is making the bannock used in the Ivory salmon canapé
127320 (Image: Renée Suen) Some recognizable Toronto chefs joined in the evening’s book launch celebration including Grant van Gameren (Enoteca Sociale) and Scott Vivian (Beast Restaurant) Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp10-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp10.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp10.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup10/ mar12canoeshackup10 0 0
Some recognizable Toronto chefs joined in the evening’s book launch celebration including Grant van Gameren (Enoteca Sociale) and Scott Vivian (Beast Restaurant)
127319 (Image: Renée Suen) The evening’s five-course menu was a collaborative effort between Picard and Walsh Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp9-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp9.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp9.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup9/ mar12canoeshackup9 0 0
The evening’s five-course menu was a collaborative effort between Picard and Walsh
127318 (Image: Renée Suen) Group of Seven chefs Bertrand Alépée (The Tempered Chef) and Scott Vivian (Beast Restaurant) bond just before dinner service. The group was recently invited to cook a dinner at James Beard House in New York for September 2012 Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp8-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp8.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp8.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup8/ mar12canoeshackup8 0 0
Group of Seven chefs Bertrand Alépée (The Tempered Chef) and Scott Vivian (Beast Restaurant) bond just before dinner service. The group was recently invited to cook a dinner at James Beard House in New York for September 2012
127317 (Image: Renée Suen) Chunks of the maple-torched Ivory salmon fillet were served on handmade bannock with maple-bourbon-caviar crème fraîche as a canapé Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp7-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp7.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp7.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup7/ mar12canoeshackup7 0 0
Chunks of the maple-torched Ivory salmon fillet were served on handmade bannock with maple-bourbon-caviar crème fraîche as a canapé
127316 (Image: Renée Suen) The senior chefs from the Oliver & Bonacini team who were responsible for the evening’s menu. From left to right: Marc St. Jacques (Auberge du Pommier), Amanda Ray (Canoe), Julie Marteleira (Canoe), Bertrand Alépée (The Tempered Chef), Anthony Walsh (Oliver & Bonacini Restaurants), John Horne (Canoe) and Paul Brans (Bannock) Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp6-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp6.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp6.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup6/ mar12canoeshackup6 0 0
The senior chefs from the Oliver & Bonacini team who were responsible for the evening’s menu. From left to right: Marc St. Jacques (Auberge du Pommier), Amanda Ray (Canoe), Julie Marteleira (Canoe), Bertrand Alépée (The Tempered Chef), Anthony Walsh (Oliver & Bonacini Restaurants), John Horne (Canoe) and Paul Brans (Bannock)
127315 (Image: Renée Suen) Since this was after all a book signing, copies of the restaurant’s self-published cookbook were available for guests to purchase and have signed by chef Picard Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp5-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp5.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp5.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup5/ mar12canoeshackup5 0 0
Since this was after all a book signing, copies of the restaurant’s self-published cookbook were available for guests to purchase and have signed by chef Picard
127314 (Image: Renée Suen) Canapés served at the Canoe Shack-Up included St. Simon and Beach Angels oysters from Oyster Boy with freshly prepared accoutrements and cucumber pearls set with agar-agar Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp4-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp4.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp4.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup4/ mar12canoeshackup4 0 0
Canapés served at the Canoe Shack-Up included St. Simon and Beach Angels oysters from Oyster Boy with freshly prepared accoutrements and cucumber pearls set with agar-agar
127345 (Image: Renée Suen) Shucking Oyster Boy oysters Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp3-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp3.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp3.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup3/ mar12canoeshackup3 0 0
Shucking Oyster Boy oysters
127313 (Image: Renée Suen) Guests were greeted with flutes of 2008 Hinterland Rosé Method Traditional from Prince Edward County Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp2-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp2.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp2.jpg 624 416 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup2/ mar12canoeshackup2 0 0
Guests were greeted with flutes of 2008 Hinterland Rosé Method Traditional from Prince Edward County
127312 (Image: Renée Suen) Canoe chef de cuisine John Horne putting the finishing touches on some maple-torched Ivory salmon Canoe Shack-Up https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp1-96x96.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp1.jpg https://torontolife.com/wp-content/uploads/2012/03/mar12CanoeShackUp1.jpg 400 600 [] https://torontolife.com/food/canoe-shack-up-gallery/slide/mar12canoeshackup1/ mar12canoeshackup1 0 0
Canoe chef de cuisine John Horne putting the finishing touches on some maple-torched Ivory salmon
holy foodgasm!
I am madly in love with Martin Picard.
Looks like fun AND deliciousness! Wish I was there!!
I am madly in love with Chef Horne – the chef with cotton candy on his head – so silly so cute so approacheable so real.