Taste of Toronto, an action packed foodie festival, was back for it’s second year showcasing over 50 of the city’s top chefs and restaurants. Some recurring restaurants from last year took part as well as new additions like Morimoto Toronto and Masterchef Canada collaboration, R+D. Along with these culinary heavyweights were a slew of sampling stations from over 70 artisan producers and premium brands which made for a spectacular day of eating.
With the opportunity to try dishes from some of Toronto’s most talked about restaurants, demonstrations from critically claimed chefs, and plenty of wine and beer tastings, this four day outdoor extravaganza located at the historic Fort York site could said to be the foodie event of the summer.
Eating my way through the day, these were some of my favourite dishes:
Dish: Competition chicken thigh with Cuban corn
Thoughts: Barque knows barbecue and this knowledge definitely shined through with a perfected cooked chicken thigh that brought amazing levels of smoky bbq flavour from their expert sweet and savory rub/sauce.
Restaurant: The Drake
Dish: East coast lobster roll with avocado and jalapeno
Thoughts: A delicious fluffy roll, hearty chunks of fresh lobster mixed with light and creamy avocado and topped with a spicy kick from the jalapeno- basically everything one hopes for from a good lobster roll.
Restaurant: The Harbord Room
Dish: Grilled summer squash with Za’atar, pumpkin seeds, pomegranate, Macedonian Feta, fresh herbs and picked red onions
Thoughts: This was right up there as one of my favourite dishes of the day, squashing anyone’s idea that salads are boring. Despite the lengthly list of ingredients, they all married together perfectly for one cohesive bite of bold summer flavours.
Dish: Paella Patria with Bay scallops, shrimp, muscles, local pickerel, snap peas and saffron
Thoughts: This is a dish that you can tell was made with love and hours of flavours built into it. In every bite you got delicious chunks of fresh seafood with a bed of rice that took on the aroma of saffron, garlic and tomatoes. The giant steal pan they prepare it in is also pretty impressive.
Restaurant: Richmond Station
Dish: Funnel cake with vanilla ice cream and stewed fruit
Thoughts: What you would normally think of as a carnival treat, Chef Carl Heinrich and his team at Richmond station elevated to Top Chef level. The crispy, doughy funnel cake, with sweet vanilla ice cream and bursts of cooked fruit worked as an amazing bite to end our eating for the day!
Until next year Taste of Toronto!