Taste of Toronto 2014: a sneak peek at 22 dishes coming to the Fort York food festival in July
Taste of Toronto 2014: a sneak peek at 22 dishes coming to the Fort York food festival in July
In just over a month, Fort York will be transformed into a maze of dining tents, drink stations and temporary culinary headquarters for 17 of the city’s top restaurants. It’s all happening for Taste of Toronto, a four-day celebration of the city’s thriving dining scene. Over the course of the festival, which counts Toronto Life among its media partners, each restaurant will be serving a trio of incredible plates, all priced between $6 and $10 (or rather, 6-10 “Crowns,” the official Taste of Toronto currency). We visited some of the participants’ kitchens to see how they’re coming along with their menus.
See all 22 dishes »
July 24-27. $30 (incl. 6 Crowns). Fort York, 100 Garrison Rd., tasteoftoronto.com
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- <b>Restaurant: </b>Bosk<br /><br /> <b>Chef:</b> Damon Campbell<br /><br /> <b>Menu: </b>Foie-gras parfait, roasted halibut and coconut-tapioca pearls
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- <strong>Bosk'</strong>s foie-gras parfait is topped with strawberries, pistachios and Melba toast ($8)
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- <strong>Bosk'</strong>s roasted Pacific halibut is flavoured with fennel, citrus and basil ($10)
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- <strong>Bosk'</strong>s dessert will be a bowl of coconut-tapioca pearls with passion fruit, lime and pineapple ($6)
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- <b>Restaurant:</b> Splendido<br /><br /> <b>Chef: </b>Victor Barry<br /><br /> <b>Menu:</b> Truffled agnolotti, oysters and salmon sashimi
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- The agnolotti from <strong>Splendido</strong> is stuffed with spinach and ricotta, and topped with shaved truffles ($10)
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- <strong>Splendido'</strong>s oysters with apple-jalapeño mignonette and coriander ($8)
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- <strong>Splendido'</strong>s salmon sashimi with crispy rice, avocado and nori ($6)
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- <b>Restaurant:</b> Richmond Station<br /><br /> <b>Chef:</b> Carl Heinrich<br /><br /> <strong>Menu:</strong> Burger with chips and charcuterie
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- The charcuterie platter from <strong>Richmond Station</strong> includes dry-cured salami, rillettes, duck-liver terrine and grilled summer sausage ($8)
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- <strong>Richmond Station'</strong>s signature burger is topped with beet chutney and aged cheddar cheese ($10)
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- <b>Restaurant:</b> Hudson Kitchen<br /><br /> <b>Chef:</b> Robbie Hojilla<br /><br /> <b>Menu: </b>Grilled summer squash and chicken adobo. (Hojilla also plans on serving a tuna ceviche)
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- <strong>Hudson Kitchen'</strong>s grilled summer squash with Thai vinaigrette, chicharron and egg ($6)
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- <strong>Hudson Kitchen'</strong>s chicken adobo with rice and heirloom carrots ($10)
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- <b>Restaurant:</b> The McEwan Group<br /><br /> <b>Chef:</b> Mark McEwan<br /><br /> <b>Menu: </b>Lamb Bolognese crostini, fried chicken and lobster poutine
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- Lamb Bolognese crostini with ricotta and mint, from <strong>Mark McEwan'</strong>s uptown restaurant, <strong>Fabbrica</strong> ($6)
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- From McEwan's <strong>One</strong> in Yorkville, fried chicken with chipotle barbecue sauce, honey and slaw ($8)
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- Bymark's lobster poutine.
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- <b>Restaurants:</b> Los Colibris/El Caballito<br /><br /> <b>Chefs:</b> Elia Herrera/Gerry Quintero<br /><br /> <b>Menu: </b>Pulled chicken mole sandwich, cod ceviche and pork belly in adobo sauce
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- The <strong>Los Colibris/El Caballito</strong> cod ceviche with tamarind, mango and jicama ($6)
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- <strong>Los Colibris/El Caballito</strong> will also be serving a pulled-chicken sandwich with onion, avocado and mole-poblano sauce ($6)
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- <strong>Los Colibris/El Caballito'</strong>s pork-belly confit in adobo sauce with black beans and pineapple ($10)
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- <b>Restaurant:</b> The Grove<br /><br /> <b>Chef:</b> Ben Heaton<br /><br /> <b>Menu: </b>Grilled octopus skewers and house-made ricotta with peas. (Heaton also plans on serving a Scotch duck egg)
- (Image: Renée Suen)
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- <strong>The Grove'</strong>s ricotta with peas and lemon ($8)
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- <strong>The Grove'</strong>s octopus with pork, charred corn and black-garlic mayo ($10)
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- <b>Restaurant: </b>Yours Truly (July 25 only)<br /><br /> <b>Chef:</b> Lachlan Culjak<br /><br /> <b>Menu: </b>Salt-cold inari, house-made queso and charred octopus
- (Image: Renée Suen)
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- <strong>Yours Truly'</strong>s fresh queso with fiddleheads, edible flowers and orange-blossom vinaigrette ($8)
- (Image: Renée Suen)
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- Also from <strong>Yours Truly:</strong> salt-cod inari with horseradish ($6)
- (Image: Renée Suen)
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- <strong>Yours Truly'</strong>s charred octopus with chorizo and green mango ($10)
- (Image: Renée Suen)
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- <b>Restaurants:</b> The Harbord Room/ THR & Co.<br /><br /> <b>Chef:</b> Cory Vitiello<br /><br /> <strong>Menu:</strong><br /> Chilled heirloom-tomato soup. (Vitiello will also be serving a prawn-and-lobster guacamole and an olive-oil cake with peaches and mint ice cream)
- (Image: Renée Suen)
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- <strong>The Harbord Room/THR & Co.'</strong>s chilled heirloom-tomato soup with wild watercress, Buffalo mozzarella, charred sourdough crumbs and white-balsamic sorbet
- (Image: Renée Suen)
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/taste-of-toronto-2014-preview/&title=Taste of Toronto 2014: a sneak peek at 22 dishes coming to the Fort York food festival in July&picture=https://torontolife.com/wp-content/uploads/2014/06/Renee-Suen-Toronto-Life-Taste-of-TO-YOURSTRULY-32-624x395.jpg&description=[caption id="attachment_278777" align="aligncenter" width="656"] (Image: Renée Suen)[/caption]
In just over a month, Fort York will be transformed into a maze of dining tents, drink stations and temporary culinary headquarters for 17 of the city's top restaurants. It's all happening for Taste of Toronto, a four-day celebration of the city's thriving dining scene. Over the course of the festival, which counts Toronto Life among its media partners, each restaurant will be serving a trio of incredible plates, all priced between $6 and $10 (or rather, 6-10 "Crowns," the official Taste of Toronto currency). We visited some of the participants' kitchens to see how they're coming along with their menus.
See all 22 dishes »
July 24-27. $30 (incl. 6 Crowns). Fort York, 100 Garrison Rd., tasteoftoronto.com
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