Spring is here and for us, it’s the perfect time to launch our new website.
Our presence is in the heart of downtown Toronto and extends beyond the GTA.
For over thirty years, Daniel et Daniel has been part of Toronto’s Cabbagetown, and we have watched the area transition into a diverse and lively neighbourhood. Our company started with a kitchen attached to a small storefront, and we have developed into a four building facility with multiple kitchens, office space, and have over a hundred employees.
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
Let’s talk about summer barbecues! While a BBQ is the quintessential summer get-together for families and friends, it’s also a great setting for corporate functions. Casual and fun, the ambiance is a great match for a day of teambuilding or relaxing and rejuvenating at a corporate retreat. We love hosting barbecues at some of Toronto’s top venues, like Artscape Wychwood Barns, Polson Pier or Miller Lash, among others.
Prop your feet up and let us do the cooking this year! Fall is here and Thanksgiving is coming up quickly. We are taking orders for our Thanksgiving dinner at Home right now so make sure to put your order in before Thursday October 4th 2012. All pick-ups will be on Saturday, prior to 2 PM.