El Catrin Restaurant at the Distillery District

Four events in the span of a week for #TeamLCF, culminating with the pre-launch of El Catrin Restaurant in Toronto's Distillery District. Where Boiler House used to be, this is a large, open space with patio and indoor dining area. Beautifully set up, El Catrin is hoping that it's authentic, fine Mexican cuisine will make a splash.

You have to see the painted murals on the massive wall inside to believe it. Gorgeous.

And of course, the wall of tequila.

The food was great - delicate flavours, great texture. The oyster ceviche is a stunner. We were also served margaritas ... by far, the best I ever had. Strong, well balanced between the acid and sugar, great aromatics from the tequila. Only quibble? Not the choice of glassware, but rather the clumped salt on the rim, and the straw. Because salting a rim means that you want your drinkers to drink from the glass, not a straw. Just like how you wouldn't wear a belt and suspenders together. Now officially opened, would very much like to go back, for a bite and a good cocktail. 

DF

Azure Restaurant at the InterContinental Hotel

This year, we were invited to dinner during Toronto's Summerlicious event, where participating restaurants offer a prix-fixe menu. This is a great opportunity to sample some of the finest restaurants in the city - some people take it very seriously. #TeamLCF was fortunate enough to be invited to a dinner at the InterContinental Hotel's Azure Restaurant, #ICTorontoCentre. We got dressed up, and sadly, this was to be my last time with Eugene. I don't want to talk about it; the pain is still too fresh, too raw.

A nice, airy dining room ...

... and started with the market greens and blue Benedictine cheese ...

... and the East Coast crab cake.

For entrées, we had the Pacific organic salmon ...

... and the Canadian farmed beef striploin.

To finish, the Bailey's chocolate torte ...

... and the icewine strawberry panna cotta.

Dinner was enjoyable. Indeed, sometimes it's not about the food - it's about the company too. My buddy is leaving the country, far, far away. Who knows when I'll be able to see her again. We went to a friend's gathering at the Spoke Club later that night - yet another pair that's going away for school. So we treasure these moments when we have them. Until we eat and drink together again, my friend!

DF

The Harbord Room

At the Bombay Sapphire Cocktail Hour event, we met Cory Vitielli of The Harbord Room. We won the cocktail creation with my take on the Gimlet, so Cory invited us to the restaurant, for his tasting menu. Wonderfully cozy inside, great setup in an old Victorian house, on Harbord/Spadina. There were many, many courses, each paired with a wine. Great wine and cocktail menu offered, lots of interesting things.

From the ceviche to the soup, to the fish taco and the fresh pasta, ending with roast and fried chicken - a symphony of texture and tastes. Fabulously seasoned, and in Cory's words "the last bite as good as the first", the dinner was certainly an adventure. Lots of surprises in every course, lots of passion and heart evident on the plate. A team cooking here who takes risks and makes it work. Highly recommended.

DF

Bombay Sapphire - Cocktail Hour

In June, #TeamLCF was invited to an event hosted by Bombay Sapphire at Toronto's Osteria dei Ganzi, to celebrate cocktail hour, 1920's style.

Risky move, going to Church Street in white pants.

Right off the bat, we were greeted with a tall glass of Tom Collins.

Raj Nagra, brand ambassador for Bombay Sapphire, and Cory Vitielli of The Harbord Room were presenting.

There were many, many bites to sample ...

... each with a paired cocktail (this, fresh raspberry and gin, shaken with egg white)

When the bar gear is Japanese, you know things are on another level.

And after another drink ...

... it was our turn to 'create' a cocktail to match a fennel and pastry dish.

We were given everything we would need - all the equipment and fresh ingredients.

And DF got to work ...

... we lined the bar with our creations ...

... and #TeamLCF won with 'The Bush', a take on the Gimlet. You play to your strengths, and to your audience, in this case, our judges, Raj and Cory. Classic guys all around, so of course, we stick with tradition and try not to mess up the balance. 2 ounces gin, 1 ounce lime juice, 3/4 ounce sugar syrup, and a few coriander seeds. Shaken hard, and garnished with a sprig of fennel, to bridge with the dish.

Back inside, Raj prepared a last drink for us, a true classic, the Martini.

Using lavender and apple bitters, as well as bianco vermouth.

Complex, powerful, and elegant as the man himself. A wonderful end to the evening. All photos courtesy of ROKChoi Photography.

DF

LCF introduces #TheRMBTeam

It's been a busy few weeks for La Cave de Fang lately. Been getting many events this summer, which is always very exciting. And I'm very grateful. So I think it's a good time to introduce #TeamLCF and #TheRMBTeam. Food and drink, we make it happen, in whatever media format's your pleasure.

Photo courtesy of ROKChoi Photography.

In June, we started the season with a brand event for Bombay Sapphire, hosted at Toronto's Osteria dei Ganzi.

Photo courtesy of ROKChoi Photography.

At the event, we met Cory Vitielli of The Harbord Room, who invited us to dinner.

The following evening, we were on Bloor's La Société, for the media preview of Ben Sherman's Fall/Winter 2013 collection.

Our Friday ended at the Intercontinental Hotel's Azure Restaurant & Bar, with an invite to experience their Summerlicious menu.

And most likely the last event for me (in Toronto), a launch event for El Catrin Restaurant, Mexican cuisine in Toronto's Distillery District. #TeamLCF working hard this summer - detailed event info to follow.

DF