This first dinner of the Culinary Foundation for Chefs could not have been possible without the input and creativity of the team ofthe critically acclaimed Manhattan NY dining destinations of INSIEME, HEARTH and TERROIR. Their willingness to come to Toronto and allow us to savour the fruits of their talents on this occasion set a pattern for us to follow.
MARCO CANORA and PAUL GRIECO practice their gastronomic artsin one of the world’s most competitive dining-out markets. We were proud to have them with us for this first of many CULINARY FOUNDATION for CHEFS events at the CHEFS HOUSE.
With special thanks for their assistance to: Chef Oliver Li, The Chefs’ House; Bettina Schormann, The Ancaster Old Mill; Anna Olson, Olson Bakery; Mario Pingue, Niagara Food Specialties; Fatos and Afrim Pristine, The Cheese Boutique; Hart Melvin, Gelato Fresco; Charles Baker, Charles Baker Winery and Stratus Wines; Del Rollo, Vincor; Peter Bodner-Rod, 13 Street Winery; Len Crispino, Foreign Affair Winery; and Heather Dyer and the staff at the Chefs’ House