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Maple Syrup Festival
Here are a few captures from the Maple Syrup Festival in Elmira this past weekend.
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India: Pune :.: feb 2010 ::
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Spice Safar
The following is a review of Spice Safar (270 Adelaide St W, Toronto). The full review can be found on Foodhogger, but here are the photographs.
The Lavender Sour and Blue Hemingway was served on a wooden trays along with a glass of sparkling water and grapefruit mousse to cleanse the palate.
The executive chef's version of bruschetta: polenta topped with cheese and garnished with pea sprouts and grated endive and sprinkled with a Spanish olive oil (imported weekly).
Chicken Satay, marinated in Malaysian chili lemongrass sauce and grilled. Finished with a soy chili coconut glaze.
Mini Burgers - 3 Dry aged ground top sirloin patties, served on in house made poppy seed buns, with a cherry tomato relish, smoked gouda cheese and a fresh thyme and truffle aioli.
The dumplings, chicken with fresh ginger - pan seared and finished with yuzu juice and soy sauce. Filled with market vegetables, sweet and Yukon gold potatoes and sesame seeds.
Tagine - braised lamb shank, market vegetables, sultana raisins, Safar-inspired Moroccan spices. Served with peach chutney and grilled flatbread.
Cheese charcuterie plate (for 2) - local artisanal cheese, served with a roasted almond and pistachio paste, seasonal fresh fruit, dried figs, in house made sour dough bread and marinated vegetables.
Later we were impressed by Flo's amazing fireshow and absinthe shots.
We'd like to thank (l-r) executive chef Matt, Jaclyn, Florian and Riyad for showing us a great time and letting us take photographs to remember the experience!
Spice Safar is an innovative, elegant and aesthetically pleasing space with a concept unique to Toronto's restaurant scene.
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The Lavender Sour and Blue Hemingway was served on a wooden trays along with a glass of sparkling water and grapefruit mousse to cleanse the palate.
The executive chef's version of bruschetta: polenta topped with cheese and garnished with pea sprouts and grated endive and sprinkled with a Spanish olive oil (imported weekly).
Chicken Satay, marinated in Malaysian chili lemongrass sauce and grilled. Finished with a soy chili coconut glaze.
Mini Burgers - 3 Dry aged ground top sirloin patties, served on in house made poppy seed buns, with a cherry tomato relish, smoked gouda cheese and a fresh thyme and truffle aioli.
The dumplings, chicken with fresh ginger - pan seared and finished with yuzu juice and soy sauce. Filled with market vegetables, sweet and Yukon gold potatoes and sesame seeds.
Tagine - braised lamb shank, market vegetables, sultana raisins, Safar-inspired Moroccan spices. Served with peach chutney and grilled flatbread.
Cheese charcuterie plate (for 2) - local artisanal cheese, served with a roasted almond and pistachio paste, seasonal fresh fruit, dried figs, in house made sour dough bread and marinated vegetables.
Later we were impressed by Flo's amazing fireshow and absinthe shots.
We'd like to thank (l-r) executive chef Matt, Jaclyn, Florian and Riyad for showing us a great time and letting us take photographs to remember the experience!
Spice Safar is an innovative, elegant and aesthetically pleasing space with a concept unique to Toronto's restaurant scene.
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