Artisanale

Artisanale Restaurant
Guelph, On

When a chef's culinary philosophy is "A good cook knows how to take the best ingredients and make them shine in a way that can make your heart sing.".....you know that's a restaurant I want to eat in. A couple of weeks ago I had the pleasure of enjoying a Harvest Table dinner in Chef Yasser Qahawish's new Artisanale Restaurant in Guelph. Simple and delicious French country cooking at it's best using fresh, organic and local ingredients.

"Yasser Qahawish spent many years working his way through some of the best kitchens in Toronto and France, including his most memorable “stage” with Mme and M. Bregeon in the Loire. He was one of the first chefs in Toronto to buy everything from organic farmers’ markets when he ran the restaurant at Osgoode Hall. It was the quality of ingredients that brought him to the markets well before it was commonplace. And it is the passion, wisdom and courage of the farmers that he has come to know that has inspired him to build his restaurant, culinary style and kitchen to be able to work with these producers and celebrate their food through his meals."

The highlight of the dinner for me, besides the wonderful food, was dining with local farmer and supplier of some of Artisanale's vegetables, Greg Mountain from Whole Circle Farm. His passion for farming and the produce he grows was inspiring. I wanted to buy a pair of overalls, hop on the back of his tractor and go plow some fields. Ok, not really, but I did think about it!

Passion was definitely the theme of our dinner. We heard the passion for organic local food from everyone starting with Chef Qahawish, manager Sergio to all the servers I spoke with. I can't wait to go back enjoy another wonderful dinner. If you get a chance, you should too. :)

Our Harvest Table Menu

Brandade Savoyarde

Summer Beets, Fava Fritter, Sheep's Cheese

Whole Roast Lamb with Seasonal Vegetables

Summer Berry Soup with Sabayon Glace & Meringue

Enjoy some more photos from this amazing dinner.
     

Chef Paolo Lopriore

A Tuscan Dinner

Yesterday, our local weather included thick fog, rain, high winds and snow....welcome to a Canadian winter. When we sat down for dinner at The Prune Restaurant in Stratford, they asked us to forget the weather outside and allow Chef Paolo Lopriore, to transport us to a Tuscan countryside. I smiled and sighed and knew it was going to be a wonderful night. Chef Lopriore did not disappoint me.

Chef Paolo Lopriore’s love of food comes honestly. Kitchen life started out at the foot of his mama- a self-taught and passionate home cook who instilled in Paolo the need for quality local, seasonal ingredients long before either term was a catch-phrase on restaurant menus. After school, his talent caught the eye of the culinary master Gualtiero Marchesi, in Milan. Lopriore worked under Marchesi’s tutelage in Florence and at L’Albereta in Brescia. In 2002, he took over as Head Chef of Il Canto, ranking 39 in the S. Pellegrino World’s 50 Best Restaurants 2011. By experimenting with textures and consistencies, using the raw, seasonal ingredients of Tuscany’s fertile countryside, it’s said a meal at Il Canto is a multisensorial dining experience.

Chef Paolo Lopriore's Dinner

At The Prune Restaurant, Stratford

Hosted by the Stratford Chefs School

We started with an amuse bouche of egg custard topped with tobiko (flying fish roe)..creamy, a little salty, delicious

Our first course was Sweet & Sour Eggplant Caponata with Shrimp.....delicate & refreshing.

2nd course was an amazing Squid Ink Risotto....perfectly cooked & the squid was so tender. It was smiley face good :)

Our main was Venison with a Blueberry Sauce.....pink in the middle & perfect with the sweet/savoury sauce.

Dessert was a Lemon Pudding with Lemon, Honey & Coffee ice cream. I must admit, I enjoyed each component on its own more than when I combined the flavours. I was in the minority this evening as my dining companions loved this dessert just as it was.

We finished with petit fours; white chocolate with tarragon, chocolate with mint & nut tuiles. A lovely end to a lovely dinner.

Bloom Ceviche

Bloom Restaurant and Ceviche
Courtesy of Chef Pedro Quintanilla of Bloom Restaurant

Last Monday, I was invited to Bloom Restaurant in Toronto to sample some dishes from their new chef, Pedro Quintanilla. Cuban born Quintanilla brings a passion and uniqueness to his cooking. He says that his happiest moments are when he's in the kitchen creating new recipes and watching customers enjoy his food. It was a pleasure sampling some of his new creations.

We started our dinner with a choice of cocktails, a Bloom Mojito and a Blooming Bud (raspberry and Prosecco). I ordered the Blooming Bud but I must admit, I preferred the Mojito which was light, refreshing and sour....just the way I like my mojitos. With the cocktails, we were served an Amuse of Cassava Frites with a delicious Mojo Dipping Sauce. I liked the frites but it was the dipping sauce that I really enjoyed.

The starters were a Ceviche (with Halibut & Shrimp cured in Lime Juice, Habanero Peppers and Cilantro) and a Spring Terrine (Chicken Liver and Foie Gras & Asparagus). My favourite was the Spring Terrine. I couldn't get enough of it and truth be told I'm not a huge fan of liver so this dish was a complete surprise for me. With the starters we enjoyed a Malivoire, Pinot Gris 2009. It was lovely and light and a great wine with both the starters.

Next came the Mains, a Sesame Crusted Ahi Tuna Fillet (with a Tofu Wasabi Dressing, Crispy Baby Potatoes and Roasted Mixed Vegetables) and a Pan Seared Flank Steak (with a Chimichurri Sauce, Garlic Mashed Potatoes and Ginger Glazed Carrots). My favourite protein was the Ahi Tuna. It was perfectly cooked and the Tofu Wasabi dressing gave it just the right amount of kick. My favourite sides were served with the Pan Seared Steak; the Garlic Mashed Potatoes and Ginger Carrots were perfect. With the mains, we were served a Malivoire, Pinot Noir 2008. The wine was deep, rich and spicy. This Pinot Noir was my favourite wine of the night.

And finally dessert! The two desserts were a Cuban Flan (with Dulce de Leche & Thyme) and Churros (with a Spiced Chocolate Sauce & Ice Cream). The stand out dessert was the Churros. The only complaint I had with the Churros was that there were only three on my plate. They were sweet, warm and crisp. What really made this dessert outstanding was the chocolate sauce spiced with chili and cinnamon.....pure heaven. Our dessert wine was a delightful Malivoire, Icewine Riesling 2008.

Thank you Bloom Restaurant and Mary Luz Mejia for the invitation to this enjoyable evening. I look forward to returning and trying more of Chef Quintanilla creations.

Chef Quintanilla shared with us his Ceviche recipe and I wanted to share it with you. Enjoy!

Chef Pedro's Ceviche

Ingredients:
2 pounds white-fleshed skinless fish fillets such as halibut
1 pound shrimp
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh habanero peppers
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)

Directions:
1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.

2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and habanero peppers and refrigerate for 15-20 minutes

3. Just before serving, mix in the parsley, cilantro and onion.

4. Serve in chilled martini glasses

Enjoy some more photos from our dinner.