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Posted December 1, 2011 by samuek in Uncategorized
 
 

5 Reasons You Should Eat At Veritas

His 5 spice duck breast, yikes was it good.

So this is another post from the competition I attended, held by the Wine region of Alsace and Rhone.  The competition invited 10 of the top young chefs in Toronto to create food pairings for wines from the Alsace and Rhone regions of France.  Judges were Susur Lee, Lee Restaurant, Lesley Provost, Good Food Revolution, Nadine Anglin, Foodnetwork.ca, Ian Campbell, Drinks Ontario and Laura Ruffolo, LCBO. One of my favorite dishes is duck breast and Chef Ben Denham from Veritas did it the best.


 1.  Shellfish tart of Scallop, Mussels, Lobster, Guanciale (Italian bacon) & sunflower paired with a 2009 Alsace Reisling Reserve.  Diverse and beautiful creative cooking sourced from sustainable sources.  Susur Lee comments on this dish sharing his like for the contrast between the cold and warm ingredients.  

2.  Pear butter, toast, quail’s egg and mustard greens over a Rabbit Terrine paired with Leon Beyer Pinot Gris 2009.  Well if you have not had the best toast on earth and want to do so, then this is a great 2nd reason to visit.   

3.  Smoked 5 spice duck over roasted beet, Chanterelles, parsnip and frizee (lettuce) paired with Louis Bernard Cotes-du-Rhone 2009.  Like I said in the beginning, amazing duck breast, great colour, fat rendered down perfectly, tender and just plain tasty.  

4.  Pepper Angus striploin with Check pierogi, St. Benedictine, craime fraiche and some Gigondas paired with Ogier Gigondas 2009.  Local, organic rare angus striploin was a treat that you have to try.

 5.  Chef Ben Denham is Executive chef at Veritas under Toronto’s own food star Brad Long.  The restaurant sources from local foragers, organic, sustainable and artisanal suppliers to create special dishes.  


Have you eaten at Veritas?  Let me know your thoughts.

Veritas * Local Fare on Urbanspoon


samuek

 


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