Do It Slow “Banchetto”, Toronto

Occasionally one does get the chance to spend a little time with one’s heroes…

Jamie and Slow Food Founder Carlo Petrini

Jamie and Slow Food Founder Carlo Petrini

”Do it Slow” Banchetto Menu
Friday May 1st, 2009

Canadian Cheese Reception
Chef: Jamie Kennedy

Cave Spring 2006 Chenin Blanc Sparkling VQA Search: Cave Spring
Château des Charmes 2005 Methode Traditionnelle Rose VQA Search: Des Charmes
Featherstone 2007 Gamay Noir VQA Search: Featherstone
Henry of Pelham Cuvée Catharine Brut VQA Search: Henry of Pelham

1st Course
“Charcuterie Masters”
Cold Smoked Duck Breast and Whitefish
Mushroom, Chicken and Cognac Terrine, Chicken, Basil and Cashew Pate
Venison Couveture Salami, Elk Bresaola
Beef Cheek en gelée, Rabbit and Mustard Rillettes, Duck Neck and Pistachio Torchon
Red Fife Wheat Lavash, Pickled Quail Eggs, Kozlik’s Triple Crunch Mustard
Chefs: Sharon Bergey, Karen Viva-Haynes, Mark Cutrara, Jonathan Gushue, Jeff Crump
Red Fife Pain Rustique and Campagne
Organic Fresh Churned Butter
Pastry Chefs: Rob Howland, Bettina Schormann

2nd Course

“Veg Heads”
Red Fife Flatbread, B.C. Stinging Nettles, Vertical’s Ricotta Salata,
First Cold Pressed Niagara VQA Grape Seed Oil
Maple Consommé, Wild Foraged Vegetables
Butterball Potato Pave
Wild Leek, Fiddlehead and Mushroom Ragout
Chefs: Tawfik Shehata, David Chrystian, Anthony Walsh, Tom Brodi, Michael Steh
Featherstone 2008 Old Vines Riesling VQA Search: Featherstone

3rd Course

“Reel Big Fish”
Roasted Ontario Lake Trout, Black Walnut Crust
Local Spring Greens
Sorrel Fume
Sunchoke Crisps
Chefs: Joshna Maharaj, Steffan Howard, Andrew Milne-Allan, Marco Tucci
Cave Spring 2005 Estate Chardonnay VQA Search: Cave Spring


Lovage Sour Freezie’s
Pastry Chef: Michelle Fernandes

4th Course
“The Whole Tamworth Pig”
Roasted Belly and Loin
Ham Cooked in Red Fife and Hay Crust
Jowl and Trotter Ravioli
Pork and Apple Sausage, Kozlik’s Mustard, Cookstown Potato Salad
Pork Reduction, Morels, Rhubarb Chutney, Apple Cider Gelée, Pickled Vegetables
Chefs: Teddy Corrado, Bertrand Alépée, Jason Inniss, Anne Yarymowich, Anthony Rose
Henry of Pelham 1999 Cabernet Merlot Reserve VQA Search: Henry of Pelham

5th Course

“Honey Four Play”
Black Walnut and Rosemary Financier, Honey Mousse
Hewitt’s Goat Milk Panna Cotta, Borage Honey, Cookstown Roots
Meadowview Honey Pie, Matsu Apple Sauce Mousse, Tamworth Crust,
Honey Cream, Peanut Brittle
Honey-Lavender Fudge, Inniskillin Ice Wine Glaze
Pastry Chefs: Rachelle Cadwell, Chantalle Noschese, Michelle Fernandes, Chrystal Porter
Château des Charmes 2005 Late Harvest Riesling Search: Des Charmes
Coffee Provided by Merchants of Green Coffee

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