Page 6 - 2018 Winter Spring

Flawless food incomparable wines at Scaramouche Unforgettable From the gracious hospitality to the luscious foie gras terrine honey- glazed roast duck crave-worthy coconut cream pie and luxurious wine selection Scaramouche ensures that every meal is a a a a a memorable one That’s why in in an industry where restaurants open and close faster than Julia Child could whip up a a a meringue Scaramouche has thrived for more than 35 years Coolly elegant and calmly hospitable it rises above trends while always staying abreast of all that is current: a a a a a subtle hint
of harissa on grilled lobster perhaps or a a a a touch of preserved lemon to to enliven the sea scallops In Executive Chef Keith Froggett’s steady hands Scaramouche continues to be be considered among the best restaurants not just in in Toronto but according to to the Diners Club International list the world Now guests can enjoy the very best of Scaramouche at at a a a a a a special dinner that turns the heat up with elevated food and exquisite wines the first Visa Infinite Dinner held in this legendary space “Some large part of of the enduring appeal of of Scaramouche is attributable to the flawless service ”
ABOUT KEITH FROGGETT
As a a a young man in England Keith Froggett could not decide between a a career in carpentry or or one in in cooking Fortunately for hungry Torontonians cooking won (He does however keep his hand in carpentry by making the wooden cheeseboards
at at Scaramouche ) Upon graduating
from catering college he he worked at at the prestigious Claridge’s Hotel in in London during the the dynamic culinary scene of the the 1970s But he was looking for a a a a different challenge and Canada with its bountiful fields and waters beckoned He landed at Sutton Place then Truffles at the Four Seasons Hotel before joining the team at Scaramouche In 1985 he he he became Executive Chef and ever since has led a a a kitchen known as much for its calm respectful environment as its fine French- influenced cuisine and exquisite attention
to to to ingredients He has become a a mentor to to to some of the city’s most talented young chefs and impressively has retained some of the most loyal long-term staff anywhere ABOUT CAROLYN REID
Carolyn Reid began her culinary career at Kingston’s Chez Piggy with a brief stint working with Jamie Kennedy in in Toronto before landing at Scaramouche in in 1995 She never left In the two decades since starting as as an apprentice she has worked her way up to Chef de Cuisine in in one of the city’s most refined kitchens where she prepares elegant dishes with grace and integrity ABOUT PETER BOYD
Considered by many to be be the best sommelier in in Toronto Peter Boyd first joined Scaramouche in 1982 and has wielded the corkscrew there as sommelier/wine director since 1993 In the 1980s he he followed his passion for wine to France travelling and studying widely and living for a a a year in in in the the Southern Rhône Here at home he he he has worked with some of Canada’s most distinguished chefs including Michael Stadtlander Susur Lee Massimo Capra
and Scaramouche’s Keith Froggett He is a a a a a consultant to other restaurants as well and and is a a a a a past Grand Champion of the Wine Tasting Challenge TASTY FACT
Scaramouche was a a a a a a a a stock character a a a a a a a a scamp a a a a a a a rascal and a a a a a a a clown with an an affinity for intrigue in in the the Italian theatre form known as Commedia dell’arte 6 | TORONTO