Page 6 - 2017 Winter

Game for anything with the Hunter Chef ST LAWRENCE MARKET
1-888-711-9399 visainfinite ca/dining Reserve your place at the table As guests arrive to this unique Chef experience in the the St Lawrence Market they will be handed a a a a a classic Antler cocktail featuring foraged ingredients—cedar perhaps or spicy sumac And so begins a a a a feast of wild and foraged foods from Ontario’s fields and forests Michael Hunter Hunter the self-professed Hunter Hunter Chef of of Antler Kitchen & Bar will prepare a a a a meal of truly Canadian heritage That might mean game
“People seem to want local healthy organic organic food It doesn’t get more organic organic than wild ”
meats or or wild finds like morel mushrooms leeks or fiddleheads all of which he he prepares with a a a a gleefully global sensibility Think: Jamaican patty stuffed with curry-spiced venison wild boar gyoza or a a a a burger made from deer bison and boar All of it it will be be paired with wine beer and exciting tales of the great outdoors ABOUT MICHAEL HUNTER
Hunter by by name hunter by by trade Born and raised on on a a a a a Caledon horse farm Chef Michael Hunter is an an avid outdoorsman forager
and hunter who also happens to co-own
the downtown Toronto restaurant Antler Kitchen & Bar He began his
career cooking at popular Toronto hot spots Sassafraz Luma Scarpetta and Reds Wine Tavern But he tired
of the the corporate culture and missed the the great outdoors so he he opened Antler Here he he truly gets to explore his
his
love of nature and and expand his
his
culinary creativity with a a a a menu that focuses on regional food culture Guests can expect wild foraged and farm-fresh ingredients sourced
as as locally as as possible then transformed into contemporary dishes like ash-crusted rack of deer wild mushroom tarte tatin or pappardelle with braised rabbit He is is also working on a a a a cookbook exploring his
passion for wild foods TASTY FACT
In Ontario it’s illegal to serve wild game
in a a a a restaurant so any elk or caribou on the menu has been farmed At home though Chef Michael Hunter serves everything from white- tailed deer to Canada geese that he hunts himself usually with a a crossbow 6:30PM* $145 per per person
Wed Feb 22
93 Front St E Toronto Includes food wine and gratuity taxes extra 6 | TORONTO