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What/Where to Eat Now

Our look at food, drink and notable restaurant launches.


February 23, 2012

Our look at food, drink and notable restaurant launches. By Don Douloff

Winter Thyme cocktail, from Martini Club.

Winter Thyme cocktail, from Martini Club.

7 Killer Apps
Says Trevor Lui, director of operations and sustainability, International Centre, Toronto:

Comfort food Smoked-tomato bisque shooter with mini-grilled cheese sandwiches; mini-poutine with braised short ribs.

Slider variations (mini-brioche lobster rolls; lamb burgers).

Bite-sized versions of entrées (Butter chicken on basmati-rice bed, in papadum cup.)

Crudite shooter (Julienned raw veggies ’n’ dip, in shooter glasses.)

According to Lyndsay Picciano, CMP, CPCE, director of catering, Fairmont Copley Plaza Boston:

Serve-yourself stations Mac ’n’ cheese (sample topping: buttery Ritz Cracker crumbs with herbs); french fries/waffle fries in small boxes (sample topping: truffled mayo); mashed potatoes (‘regular’ and sweet potatoes) in martini glass (sample topping: applewood-smoked bacon bits).

Cheeses Displayed on individual plates with dried fruit and baguette slice—or as individual, mini-caprese salads.

Ice storm (Palate-cleansing sorbet shaped into mini-fruits, embedded with plastic stem and passed either at table

(pre-dinner) or post-cocktail, as attendees take their seats.

Enough Already!
6 Apps that have thoroughly worn out their welcome

Grease is the Word

Deep-Fried Spring Rolls

Crabcakes

Risotto Balls

Vulcanized-rubber-on-a-stick

Petrified Chicken/Beef Skewers

It’s not 1976, people!

Mini Quiches

Anything With Smoked Salmon

Liquid Assets
Sabrina Greer, head mixologist and events director, Martini Club International, Toronto, says cocktails made with premium spirits (especially uber-popular 100-per-cent-agave tequila) and premium mixers (fresh-pressed juices; house-made cordials; high-grade commercial varieties)and Beer-based cocktails will be hot for 2012.

Stock Restaurant Launches
Stock restaurant launched in February on the 31st floor of Trump International Hotel & Tower Toronto. Menu Mode: Farm-raised steaks, chops and sustainable seafood. Sweet Tooth: Desserts include confections made in the chocolate lab, a dedicated, temp-controlled kitchen. Wine: Globally sourced, with vintages exclusive to Stock, via master sommelier John Szabo. Room: Art deco (1920s glamour; rich woods, plush leather, sleek chrome). Kitchen: Exec chef Todd Clarmo (ex-Langdon Hall and Canoe); chef de cuisine Paul Banallick (ex-Auberge du Pommier). Seating Capacity: Main restaurant, 105 (available for buyout); private loft, 35; open-air skypatio, 12.

Restaurant Sinclair Opens
Restaurant Sinclair opened Dec. 7, 2011, in the Hotel St-Sulpice, in Old Montreal. Menu Mode: Contemporary French. Sweet Tooth: A short, but well-conceived, dessert carte, courtesy of pastry chef Joe Rodriguez. Wine: Sommeliers Marc-Olivier Gavina and Catherine Albert have compiled a list favouring Europe, especially France. Room: Contemporary chic, in black, gold and red, punctuated by an onyx bar, limestone floor and custom-made wallpapers and banquettes. Kitchen: Exec chef Stelio Perombelon (ex-Pullman and ex-Les Cons Servent). Seating Capacity: Main restaurant, 100; Le Moyne room, 80; Sinclair lounge, 40; Le Royer room, 30; Jeanne-Mance room, 10.



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