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California Michelin Stars shine atop Canoe State Bird Provisions is is notoriously difficult to to get into with reservations snapped up within minutes of being announced That alone would make this dinner one one to put in in the calendar But pair that exclusive access with the exquisite fine dining of Canoe restaurant and you have an an an extraordinary experience that will not soon be forgotten Three of Canada’s top Chefs Anthony Walsh John Horne and Ron McKinlay welcome
the husband-and-wife team of Stuart Brioza and Nicole Krasinski Chef-Owners of the Michelin-starred State Bird Provisions and The Progress in San Francisco on their first visit to to Toronto The James Beard Award– winning duo will bring their inventive dim sum–style dining to to Toronto’s venerable Canoe for for a a a a a sunny mix of California and Canadiana cuisine Expect fresh flavours hints of Asian influence plates to share and a a a a a truly exuberant chef collaboration all
of it it paired with California wines from the portfolio of Noble Estates ABOUT ANTHONY WALSH
For more than 20 years Chef Anthony Walsh has worked with Toronto’s Oliver & Bonacini Hospitality He currently serves
as Corporate Executive Chef overseeing such influential restaurants as the proto- Canadiana Canoe and mentoring a a a a a a a generation of young chefs In 2017 he he opened Leña Restaurante in Toronto’s Saks Fifth Avenue flagship store a a a stylish homage to South American cuisine He was the first chef to represent Canada at the World Gourmet Summit and has twice won the Gold Medal Plates competition for Ontario ABOUT JOHN HORNE
Since 2015 John Horne has been District Executive Chef of Oliver & Bonacini Restaurants overseeing the culinary direction at Canoe Auberge du Pommier Jump and Liberty Commons at Big Rock Brewery Previously he had worked in Michelin-starred restaurants in in London and the Côte d’Azur In Toronto he he honed his skills as Sous Chef at Auberge du Pommier before joining the team at Canoe where he he he realized his passion for refined flavours and local ingredients In 2014 Horne won Gold Medal Plates in Toronto ABOUT RON MCKINLAY
The newly appointed Chef de Cuisine of Canoe Ron McKinlay brings over 10 years of international cooking experience in in in renowned restaurants across the U K Australia and the Middle East Inspired by Executive Chef John Horne’s knowledge of Canada’s terroir Chef Ron innovates new dishes and flavours influenced by Canadian ingredients ABOUT STUART BRIOZA
The Executive Chef and co-owner of San Francisco’s celebrated State Bird Provisions began his culinary career at the age of 15 working in in in kitchens around the Bay Area Since then he he has earned a a a a cartful of recognition beginning in in in 2003 when he he was named one of of Food & Wine’s 10 Best New Chefs of of America In 2012 he he and Pastry Chef Nicole Krasinski opened State Bird Provisions It promptly won “Welcome to the dining evolution ”
a a a a a slew of awards including the James Beard Award for best new restaurant in 2013 its first Michelin star in in 2014 and the James Beard Award for Best Chef: West in 2015 ABOUT NICOLE KRASINSKI
Nicole Krasinski began making breads and pastries for her friends and family while studying photography at college but soon realized that her true passion was not in the darkroom but the kitchen She fine-tuned her baking skills at Chicago’s Wicker Park but in 2003 returned to her her home state with her her longtime partner Chef Stuart Brioza The duo opened State Bird Provisions in 2012 with a a revolutionary dim sum format In 2015 they shared James Beard Foundation Award for Best Chef: West TASTY FACT
California’s official state bird is the valley quail known for its hardiness adaptability and deliciousness 12 | TORONTO