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Canada Dinner

Toronto, May 21, 2014

Bailliage of Toronto

The Bailliage de Toronto enjoyed a ‘Gastronomic Tour of Spain’ menu specially created for the members and their guests by Executive Chef Oliver Li at The Chef’s House Restaurant.

Located in the heart of downtown Toronto, The Chefs' House is an innovative, student-focused concept restaurant where George Brown Chef School and School of Hospitality and Tourism Management students have the opportunity to learn from the best teacher – experience!

Executive Chef Li is a perfect mentor to the aspiring chefs. A true professional, he has worked in hotels and restaurants around the world. He is a passionate, gifted teacher and a constant source of inspiration for the students.



Getting the Spanish food theme off to an excellent start, chorizo in red wine and a delicate gazpacho were offered at the reception.

The dinner menu continued the excellence:

Piquillo pepper filled with salt cod and grilled octopus
charred green onion, romesco

Rainbow trout
pan-seared, accompanied by jamon sauce

Cocido Madrileno
Madrilenian stew of chickpeas and meats
(a classic recipe dating from the 16th century)

Torta Mallorquina de la Almendra
Majorcan almond cake, olive oil ice cream



To accompany the gastronomic delights, we were regaled with a selection of fine Ontario wines:
- Daniel Lenko Chardonnay
- Karlo Estates Riesling
- Di Profio Gamay Noir
- Karlo Estates ‘Van Alstine’ Fortified Red Wine


In acknowledgement of a most enjoyable evening, Bailli Jason Clarke presented Executive Chef Oliver Li, Chef Chelston Fernandes, and Dining Room Manager Scott MacKenzie, with commemorative plates.



Completing the presentations, the Bailliage also took the opportunity to present Ryan Sharp, the winner of its local heat of the Jeunes Chefs Rôtisseurs Competition, with the Bailliage’s impressive ‘Rise to Excellence’ Trophy.

Based on a report by Jason Clarke, Bailli


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