February 23, 2012
Our look at food, drink and notable restaurant launches. By Don Douloff
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.
6 Apps that have thoroughly worn out their welcome
Grease is the Word
Deep-Fried Spring Rolls
Petrified Chicken/Beef Skewers
It’s not 1976, people!
Anything With Smoked Salmon
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.