Pangaea Restaurant Toronto

Hey Everyone,

Recently a group of my fellow culinary students and I took a night out in Toronto to enjoy some of the benefits of Winterlicious! We went to the restaurant Pangaea located at Bay & Bloor, this left our palates both amazed and satisfied. The Chef de Cuisine Derek Bendig certainly knows how to maintain his kitchen and only allow the finest foods to be delivered to the tables. Upon our arrival we were given bread and a magnificent pear butter. Our courses included a Pear and Endive Salad: roasted pear, shaved fennel, watercress, frisée, walnuts, Stilton cheese, mustard dressing - Smoked duck: celeriac roulade and lamb lettuce - Kobe beef flank steak: maple glazed Brussel sprouts parsnip and lemon purée wild rice and chestnuts with a braising jue - Ocean trout: Soy glazed baby bok Choy, shiitake mushrooms water chestnuts, red onion, lime caramel sauce - Calamari: panko crusted humboidt squid, chipotle and lime aioli - Maple Pecan Tart with macerated dried fruit and bourbon whipped cream, A collection of Local cheeses & some cheeses made by Derek Bendig Himself. This was by far the best meal I've had yet in the city, we were all left saying nothing but wow and  couldn't believe how amazing our meals had been. Should anyone have the opportunity to visit this restaurant I would say you're crazy not to allow yourself to experience it! I've included some pictures for you all to see. It's Foodgasmic!
 Cheers! 

 

Culinary Lab Week 3

Hey everyone,

So within my Culinary Training at George Brown College we do a variety of different labs each week desserts and skills. This week we did a mushroom terrine with a velouté to help it set since there wasn't enough time for use of a protein.  The presentation design on the plate was out of carrot, leeks and red onion, as you can see I've included a picture. I'm extremely happy with the outcome and my design considering I'm no artist on paper! A terrine can be made out of a variety of things and typically includes a protein, like liver. I don't think I would make this particular mushroom terrine again however, I would certainly like to experiment with some different proteins and ideas! The stock didn't start off as a very flavourful one so I would like to begin with a more flavourful better quality for the gelatine liquid and that would help! If anyone has any questions, I'm free to answer them :) Enjoy your weekend with good wine, great company & even better food!

I'm Back!

Hey Everyone!
Sorry I've been out of the blogging world for a while, I've been ill, but I'm back and in full swing! In the upcoming weeks you can expect new more exciting posts! Thank you to all who are loyal to reading my blog I truly appreciate it :) Now go enjoy, great food, good wine, and even better company, Cheers!