Page 12 - 2018 Winter Spring

On-sale now A A chef collaboration that redefines Asian cuisine DAILO
Wed Apr 18
6:30PM✦ 503 College St Toronto
$180 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Two world-class chefs from different cultures both renowned in their respective cities for their dedication to reshaping the the culinary space of New Asian cuisine That’s what’s on the table when DaiLo’s talented Chef Nick
Liu welcomes Chef Abraham Conlon from Chicago’s Fat Rice for what is sure to be an unforgettable dinner of elevated Asian flavours Since it opened in in 2014 DaiLo has become
one of the busiest most respected restaurants “Chef Nick
Liu brings a a worldly resume to DaiLo ”
in in the city and one that keeps getting better with with age Expect this evening to thrill with with unexpected dishes and terrific wines from a a list that is among the best in Toronto
TASTY FACT
Chopsticks have been used as kitchen and eating utensils in in virtually all all of East Asia for over 6 000 years ABOUT NICK LIU
Nick
Liu is Executive Chef and Partner in Toronto’s highly acclaimed DaiLo Born and raised in Markham ON Chef Liu grew up savouring the global tastes of his Chinese- Indian-Hakka family He started his cooking career at the CN Tower’s 360 went on to culinary school at George Brown then spent several years cooking at some of Toronto’s greatest restaurants including Scaramouche In 2008 he he became Executive Chef at Niagara Street Café and in 2014 he opened DaiLo Here he he combines his his Asian heritage with his his French training a a a a combination that won him the fourth spot on enRoute magazine’s list of Best New Restaurants 2015 ABOUT ABRAHAM CONLON
His heritage may be Portuguese but Chef Conlon is inspired by the the Southeast Asian culture that surrounded him when he he grew up in in in Massachusetts He trained in in in classic French cuisine but quickly grew intrigued by fusion cooking At Chez Asian Bistro in in in the Dominican Republic he he melded Southeast Asian cuisine with local ingredients While working in in in in Virginia he he he became the youngest chef to be be awarded AAA’s Four Diamond Award In Chicago he founded the underground experience X-marx before opening Fat Rice which fuses Portuguese and Southeast Asian flavours 12 | TORONTO