Saturday, February 6, 2010

An Epic Winterlicious, $45, 3-Course

Smoked Fanning's Salmon
100km Baby Watercress, Avocado Puree, Oranges,
Aquavit-Herb Creme Fraiche

Sleger Farms Organic Green Salad
C'est Bon Fresh Chevre, Beets, Apples, Pistachios,
Chamomile-Citrus Dressing


Local "French Onion" Soup

Spiced Wagyu Beef, Hercule de Charlevoix Cheese Crostini

The Main Course

Braised Lamb Shank
Smoyd Farm Potato Puree, Winter Vegetables,
Wild Mushroom-Syrah Jus

New Brunswick Salmon
Lentils Stewed with Chobai Sausage, Broccolini,
Sundried Tomato Bernaise


Spinach Tagliatelle

Walnuts, Northern Woods Mushrooms,
Geai Bleu Cheese, Cream Sauce


Dark Chocolate Praline Torte

Raspberry Sauce, Apricot-Basil Compote


Espresso Brulee
Cinnamon and Macadamia Nut Biscotti

Pumpkin and Hazelnut Mousse
Maple-Ginger Ice Cream

In Toronto, a huge number of restaurants participate bi-annually in Winter/Summer-licious. It was created in the wake of the SARS crisis and has been a resounding success, so it stays with us. For two weeks during the winter and another couple weeks in the summer, we are invited to partake as a restaurant in this event. We of course always do.
It's a great way to get people excited about seasonal ingredients and a good deal to boot. This is also why it's bananas crazy busy during the 'licious period. To me, this is a good time to distinguish the good restaurants from the great ones. The good will focus their efforts on quantity. They'll tuck their heads down and pump it out. The great ones, the kind we strive to be, will focus on the quality. Bring the people in, show them what you can do (if this is what you can do with a $45 3-Course, wait til you see their a la carte sort of attitude).
Winterlicious is officially available everywhere until February 11th.

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