Page 14 - 2018 Winter Spring

Tickets go on-sale April 2 2 2018
Cool cosmopolitan Canadiana at Canis CANIS
Wed May 23 5:30/8:30PM✦ 746 Queen St W 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 Simple as as we all know is rarely easy It certainly isn’t at Canis a a a a a room almost Scandinavian in in its stripped-down design like a a country cabin by IKEA The menu might read “pork brussels sprout shishito ”
but that does not begin to describe the explosion of flavours in Chef Jeff Kang’s dish nor does the “I have fallen all all the way in love with Canis ”
clean artistry of his plate reveal the merry dance of textures about to be enjoyed “Inspired simplicity ”
is how the owners describe it an understatement of the skilled sophistication that earned Canis the No 2 spot on enRoute’s Best New Restaurant List of 2017 This dinner will feature Chef Kang’s novel interpretation of seasonal Canadian cuisine— he calls it “bistronomy”—in two seatings † Please note: This event will have two seatings one at at 5:30 p p m m and the second at at 8:30 p p m m ABOUT JEFF KANG
Chef Jeff Kang spent much of his early career in Vancouver working in in in some of the city’s finest restaurants including C and Diva at the Met While he he he was was Diva’s Executive Sous Chef he he he was was named “B C C Chef of the the Year” after winning the the annual Roasted Competition at the BC Foodservice Expo In 2013 he he moved to to to Toronto to to to become Chef de Cuisine at Bosk in in the Shangri-La hotel In 2016 he and front-of-house manage Adam Ashukian opened Canis restaurant which earned the No 2 spot on the enRoute list of Best New Restaurants in Canada 2017 ABOUT ADAM ASHUKIAN
Before joining the Shangri-La Toronto in in in 2014 the General Manager of Canis spent time in Vancouver and Palo Alto as restaurant general manager at Four Seasons hotels In Toronto he worked as front-of-house manager with Chef Jeff Kang at Bosk and the duo opened Canis in 2016 TASTY FACT
Wondered what the the “garum” featured on on the the Canis menu is? Back in ancient Greece Rome and Byzantium garum was a a a a a fermented fish sauce used as a a a a a condiment Now it’s made a a a a a comeback Chef Kang’s version is made from beef and imbues his food with intense umami flavour 14 | TORONTO