Our Culinary team has really outdone themselves with this show stopper. At the recent unveiling of our new Spring and Summer menu items, our Chinese Tea Poached Salmon was one of our sales team’s favourite new dishes.
It’s served cold on a bed of refreshing glass noodles and features the fresh flavours of edamame, ginger and tamarind. In order to achieve a layered flavour profile, we used Lapsang Souchong tea as our poaching liquid. Lapsang Souchong derives it’s sultry flavour from the pinewood on which it is smoke-dried and if Wikipedia is to be believed, it was one of Winston Churchill’s favourite beverages. We found that the tea’s classic, smoky aroma infuses perfectly with the tamarind glaze.
Guillaume ClairetSpring Recipe: Chinese Tea Poached Salmon
The Design Exchange has been ground zero for countless spectacular events over the years. Bursting forth from the former home of the Toronto Stock Exchange, it has been a significant host to Toronto’s event scene for two decades, setting the scene for myriad weddings, corporate events and fundraising galas. The interior of the former Stock Exchange is beautifully dramatic in its own right, but for a yearly recurring event we knew it was essential to provide an element of surprise.
Guillaume ClairetAn Enchanted Evening at the Design Exchange
Despite the arctic freeze hovering over Toronto this winter, our Executive Chef Karen O’Connor along with Executive Pastry Chef Bonnie Kravitz and our amazing culinary team have not been hibernating! The kitchen has been humming with the ideas brought forward from our eager Menu Committee, consisting of sales and culinary staff, all dedicated to the creation of Scrumptious! Inspiration came from the colour and anticipation of spring and summer produce, and fresh ideas were molded into the new event catering menu, lovingly perfected in our kitchens.
Guillaume ClairetLooking Ahead: Spring – Summer 2014
In December, we were thrilled to have the opportunity to create a discovery themed menu for the Grand Opening of Ripley’s Aquarium Toronto, a new special event space in the heart of downtown Toronto. For this opening, Ripley’s wanted to make quite a splash on the city’s event scene (pun intended), so our own senior event planner, Jake Curl and executive chef Karen O’Connor worked together to achieve their vision. They took guests on an exciting journey of discovery through the aquarium space with a menu that took inspiration from the visual cues of each exhibit.
Guillaume ClairetUnder The Sea: An Evening at Ripley’s Aquarium
For the Salvage event at Metropolis we pulled out one of our newest desserts: Chocolate Pudding with Smoked Whipped Cream and Toffee Crunch. That’s right, smoked whipped cream. It was a hit at the event and now we’re eager to show you how it’s done.
Guillaume ClairetBehind The Scenes: Smoked Whipped Cream