The Templar Hotel on 348 Adelaide St. W. was host to a series of collaborative guest chef dinners this month. Presented by The Food Dudes and Dan Gunam, the Winter Chef Series brought together Matt Blondin (@chefmattblondin), Executive Chef of MBA Restaurant Group, and a formidable line-up of acclaimed talents from across Canada. The series kicked-off with Blondin teaming up with Canoe's Coulson Armstrong (Toronto), followed by Anju Restaurant's Roy Oh (Calgary), and shortly thereafter Atelier's Marc Lepine (Ottawa), Model Milk's Eric Hendry (Calgary), and Pastaga's Martin Juneau (Montreal). The dinner series ended with Toronto Plate Swap on December 21st, a collaboration between eight local chefs in support of the Children's Breakfast Club (read more about the Plate Swap here).
With only 30 seats an evening, I was fortunate enough to snag a seat on the night when Pastaga's Martin Juneau (@martin_juneau) was cooking in the Templar Ktichen. Ranked #5 on enRoute's 2012 Best New Restaurant list, Pastaga in Montreal's Little Italy focuses on local products, and offers small-plate cuisine in a casual yet upscale bistro setting. Prior to Pastaga, Juneau has spent some time in France and in Vancouver working at the celebrated Lumiere Restaurant. Juneau finished first at the 2010 Montreal's Gold Medal Plates, and went on to win gold at The Canadian Culinary Championships in 2011.
With only 30 seats an evening, I was fortunate enough to snag a seat on the night when Pastaga's Martin Juneau (@martin_juneau) was cooking in the Templar Ktichen. Ranked #5 on enRoute's 2012 Best New Restaurant list, Pastaga in Montreal's Little Italy focuses on local products, and offers small-plate cuisine in a casual yet upscale bistro setting. Prior to Pastaga, Juneau has spent some time in France and in Vancouver working at the celebrated Lumiere Restaurant. Juneau finished first at the 2010 Montreal's Gold Medal Plates, and went on to win gold at The Canadian Culinary Championships in 2011.
Each tasting menu ($89 pp) in the Winter Chef Series is comprised of 12 courses - four snacks and eight courses - with optional wine pairing ($49).
Chef Martin Juneau and host chef Matt Blondin.
FYI, all photos here on after are taken by my good friend, Alex. If you love foodporn, you need to follow Alex on Twitter (@HypeBelly), Instagram (@hypebelly) and his food blog (www.hypebelly.com) because his food photography is amazing.
CURED ORGANIC SALMON
Creamy "charlotte"potatoes, grated salmon jerky
TOURTIERE QUEBECOISE
Served with my mother's fruit chutney
HONEY CARAMELIZED TURNIP TATIN
Shallot, and organic soy pickled shimeji
CRETONS A L'ANCIENNE
On chicken skin w/ black pepper & caramelized eggplant
Pinot Noir Rosé - 2012
Weingut Peter Jacob Kuhn, Rheingau. Germany
FOIE GRAS PARFAIT
Persillade of hen of the woods, huckleberry, and toasted bread
Viognier - Cotes du Rhone - 2013
Chateau du Trignon, Jerome Quiot, Rhone. France
VITELLO-TONATO
Sous vide calf liver, albacore tuna tartare, and herb caper mayonnaise
CRUSTACEAN "ST-JACQUES"
Confit potato, taleggio and sauce béarnaise
Sylvaner Trocken - 2013
Weingut Wittman - Rheinhessen. Germany
CRISPY PIGLET BELLY
Maple glazed, with carrot pancake, and marinade
Ribolla Gialla - 2009
Paraschos, San Floriano de Collio. Italy
CHARGRILLED OCTOPUS
"Roseval"potato cake, saffron rouille, and squid ink emulsion
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GARGANELLI BOURGUIGNON
Ragout of angus shortrib, pearl onions, cabbage and lardons
Carignon / Grenache Noir Bonica Marieta - 2009
Domaine Matin Calme, Languedoc-Roussillon. France
VENISON LEG
Pan seared with beets & pistachio crumble
Grenache, Le Clot - 2011
Domaine Olivier Pithon, Languedoc-Rousillion. France
TARTE AU SUCRE
Served untraditionally...
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With the sold-out success of the inaugural Winter Chef Series, I'm hoping the dinner series will continue next year. Personally, I enjoy chef collaborations because 1) they are unique and hard to come by (especially if the chefs are from out of town), 2) chefs usually showcase more creativity and personal style since they are not bound by any restaurant menu, and finally 3) it is always exciting to see how different chefs with their respective styles can work together to create one cohesive tasting menu.
*This meal was complimentary. The opinions and views expressed on this post are my own*
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With the sold-out success of the inaugural Winter Chef Series, I'm hoping the dinner series will continue next year. Personally, I enjoy chef collaborations because 1) they are unique and hard to come by (especially if the chefs are from out of town), 2) chefs usually showcase more creativity and personal style since they are not bound by any restaurant menu, and finally 3) it is always exciting to see how different chefs with their respective styles can work together to create one cohesive tasting menu.
*This meal was complimentary. The opinions and views expressed on this post are my own*