Page 4 - 2017 Winter

An eye-opening brunch at Montgomery’s MONTGOMERY’S
Sun Feb 5 11AM & 2PM*†
996 Queen St W Toronto $100 per per person Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Chef Guy Rawlings the former Bar Isabel operations manager loves testing people’s boundaries with rare seasonal ingredients— found foraged or or fermented—as well as as intriguing well-priced libations His new restaurant Montgomery’s (his wife Kim’s maiden name) is is his playground of flavour and there’s no better opportunity to try his innovative cuisine than at at this brunch The focus is Canadiana but it goes far beyond beaver
“Humble never tasted so good ” tails and butter tarts The menu might feature rarities like salmon necks Ontario pawpaws
or spiced goose cretons served with his own house-churned cultured butter and fermented pickles and paired with little-known small-batch wines and sour beers Whatever he cooks up for brunch it’s sure to waken your palate †
Please note: This event will have two seatings one at at 11:00 a a a a m m and the second at at 2:00 p m m ABOUT GUY RAWLINGS
The Chef-Owner of of Montgomery’s is one of of Toronto’s most innovative and curious cooks Born in High Wycombe northeast of London and raised in Toronto he has cooked at some of the city’s most exciting restaurants including Cowbell where he he he was Sous Chef and Brockton General where he he he was Chef He took some time away from the line as a a a a a menu consultant for restaurants such as Lucien Bellwoods Brewery and and Bar Volo and and eventually stepped into the operations manger role at at Bar Bar Isabel and Bar Bar Raval Along the the way he he he travelled the the world from Beijing to Berlin in in in search of the next
great delicious idea whether it be birch bark or or rooster blood working at Michelin-starred restaurants such as New York’s WD50 and England’s L’Enclume along the way This past summer he opened Montgomery’s with his wife Kim Montgomery Rawlings TASTY FACT
Chef Guy Rawlings is fascinated by the craft of fermentation the metabolic process that occurs in in yeast and bacteria converting sugar to acids gases or alcohol It is the process that turns flour into into into bread milk into into into cheese grains into into into beer grapes into into wine or vinegar and meat into into certain sausages all things you will find on the menu at Montgomery’s 4 | TORONTO