Toronto Taste 2013: We sample dishes from the chefs of Buca, Splendido, Scaramouche and more
Toronto Taste 2013: We sample dishes from the chefs of Buca, Splendido, Scaramouche and more
More than 60 restaurants and other food purveyors took part in the 23rd installment of Toronto Taste at the ROM on Sunday, offering their culinary creations to over 1500 foodies in support of Toronto food-rescue program Second Harvest. Top chefs, including Buca’s Rob Gentile, Splendido’s Victor Barry and Scaramouche’s Carolyn Reid, served up everything from dainty zucchini fritters to pork sandwiches slathered with bacon-fat mayo. Check out our 55-page slideshow to see our favourite dishes.
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- New Little Anthony chef de cuisine Garth Legree and team
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- Hearty chicken Parmigiano sandwiches from Little Anthony
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- Chef Dan Sanders of Globe Bistro & Earth (right) with owner Ed Ho
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- Globe’s shrimp ceviche with sea buckthorn and cucumber foam
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- Epic chef Collin Thornton and team
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- Epic’s beetroot-cured Blue Mountain trout with radish slaw and goat-cheese crème fraiche
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- Chef Carolyn Reid with her team from Scaramouche
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- Scaramouche’s pan-seared scallop with asparagus broth, smoked paprika oil, lovage, chorizo and crispy Parmesan
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- Chef Albert Ponzo with his team from Le Select
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- Le Select’s rabbit käsekrainer with stinging-nettle millet risotto, fresh sprouts and asparagus
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- George Brown Chef School students from Chef’s House, the King East concept restaurant
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- Chef’s House’s applewood-smoked Pacific salmon on potato blini with pickled red onion and honey-mustard crème fraiche
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- Mildred Temple Kitchen chefs Donna Dooher and Michael Leary and team
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- Mildred Temple Kitchen’s bite-sized cubes of yuzu-compressed watermelon topped with green tea-cured trout
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- Chef Trista Sheen with her team from Crush Wine Bar
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- Crush’s zucchini fritters topped with house-made duck pastrami, chimichurri and queso fresco
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- Chef Kevin Prendergast and his team from Tundra
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- Tundra’s walnut crisps with chicken-liver pate and cranberry chutney
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- Linda Modern Thai chef Wing Li and team
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- Linda’s curry beef tripe with radish pickles in a corn taco shell
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- Chef Graham Pelley and his team from E11even rocking some sweet yellow shades
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- E11even’s cucumber cones with citrus ricotta and poached BC spot prawns
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- Chefs Jeremy Gash (middle) and Heather Mordue (right) of L’Unita
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- L’Unita’s cannoli stuffed with Ontario strawberries and rhubarb-mascarpone filling
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- The L’Unita table also served shot glasses of zuppa inglese (ricotta cream, olive oil cake and fruity nespole)
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- Chef Anne Yarymowich with her team from Frank
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- Frank’s slow-roasted marinated pork loin
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- Frank’s Florentine porchetta sandwiches dressed with orange-rosemary aioli, herbed mustard and marinated pepperoncini
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- Chef Luca Gatti with his team from Enoteca Sociale
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- Enoteca’s handmade orecchiette with pork shank ragu, sweet peas and ricotta salata
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- Chef Rocco Agostini and the team from Pizzeria Libretto
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- Libretto’s amaretto chocolate budino with hazelnuts, caramel and chantilly whipped cream
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- Aria chef Eron Novalski and team
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- Aria’s beer-battered zucchini flowers stuffed with whipped ricotta
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- Chef Victor Barry with his team from Splendido and County General’s new chef de cuisine Danai Ho
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- Splendido’s sous-vide egg yolk with spinach purée, mushroom foam and garlic croutons
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- Scarpetta’s new chef de cuisine Gaetano Ferrara and team
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- Scarpetta’s braised rabbit with sweet pea-parsnip spaetzle and fresh mint
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- Café Boulud chef Tyler Sheddan and team
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- Café Boulud’s Portuguese veal stew topped with chorizo, white beans, Swiss chard and basil-caramel crumble
- (Image: Renée Suen)
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- Café Boulud also served samples of beef cheek, saucisson sec and chorizo
- (Image: Renée Suen)
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- Chef Rob Gentile with chef de cuisine Ryan Campbell and the rest of the Buca team
- (Image: Renée Suen)
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- Buca’s “Italian breakfast”: duck yolks, Ottawa Valley butter, cinnamon-cap mushrooms and black-summer truffles on focaccia
- (Image: Renée Suen)
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- The Saint’s new chef de cuisine Jesse Vallins (left)
- (Image: Renée Suen)
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- The Saint’s duck nuggets with pineapple mustard
- (Image: Renée Suen)
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- Chef Marc Thuet and wife Biana Zorich from Thuet
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- Fresh-baked Thuet bread with 36-hour braised Mennonite pork belly and beef tongue (Hogtown Charcuterie), topped with arugula, pickled daikon and bacon-fat mayo
- (Image: Renée Suen)
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- Chef Stephen Pynn with his team from Bannock
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- Bannock’s beef tartar and smoked beef brisket on bannock with candy-cane beets, mustard sauce and crunchy rice pearls seasoned with Montreal steak spice
- (Image: Renée Suen)
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- Toronto Taste 2013
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- Crostini with beet-cured salmon, crème fraiche and onions from Corner House
- (Image: Renée Suen)
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- Toronto Taste 2013
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- Adam Pesce’s team from Reunion Island Coffee served their new line of iced teas
- (Image: Renée Suen)
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- Cheery Dufflet Rosenberg of Dufflet Pastries served dainty cups of cake
- (Image: Renée Suen)
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- Hart Melvin of Gelato Fresco served a new oatmeal-flavoured gelato called “Boston Strong,” inspired by the typical breakfast food for marathoners. All proceeds go to a fund to assist those affected by the Boston Marathon bombings
- (Image: Renée Suen)
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- Event co-host Roger Mooking with Food Truck Eats founder Suresh Doss
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- Event co-host Bob Blummer surrounded by friends including Susan Willemsen (The Siren Group) and Petite Thuet breads
- (Image: Renée Suen)
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- Toronto Taste 2013
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/toronto-taste-2013/&title=Toronto Taste 2013: We sample dishes from the chefs of Buca, Splendido, Scaramouche and more&picture=https://torontolife.com/wp-content/uploads/2013/06/toronto-taste-2013-21.jpg&description=[caption id="attachment_218318" align="aligncenter" width="624"] Chef Graham Pelley and his team from E11even rocking some sweet yellow shades (Image: Renée Suen)[/caption]
More than 60 restaurants and other food purveyors took part in the 23rd installment of Toronto Taste at the ROM on Sunday, offering their culinary creations to over 1500 foodies in support of Toronto food-rescue program Second Harvest. Top chefs, including Buca’s Rob Gentile, Splendido’s Victor Barry and Scaramouche’s Carolyn Reid, served up everything from dainty zucchini fritters to pork sandwiches slathered with bacon-fat mayo. Check out our 55-page slideshow to see our favourite dishes.
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