Page 4 - VIDS_Fall_2018

Elevated French from apéro to
dessert at at Bacchanal BACCHANAL
Wed Oct 3 3 6:30PM✦ 60 Sudbury 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 Events run approximately 3-4 hours A bacchanal is a a a a a night of wine and revelry where anything goes At Toronto’s Bacchanal the the mood may be joyfully boisterous but the the real cause for celebration is the elevated French bistro fare from skilled Chef and Owner Luke Donato (formerly of Campagnolo) Classics
are lightened and brightened with modern interpretations—think duck breast with parsnip and and plum savoury escargot with butter and and herbs or a a a a Paris-Brest rich with hazelnut praline “Plates like these make their own kind of party ”
Meanwhile Bacchanal takes extra care to
dig deep into the cellar for French wines of old and new vintages This young restaurant has been earning raves and recognition since Donato opened it in in 2017 and this evening will showcase all his talented team does best TASTY FACT
Bacchanal is named for the Roman god of wine Bacchus who evolved from the Greek god Dionysus This decadent deity was responsible for the grape harvest winemaking ritual madness fertility and theatre ABOUT LUKE DONATO
The
Executive Chef and owner of Bacchanal graduated from the French Culinary Institute
in in New York City (where Jacques Pépin was Dean) and has worked in some of Toronto’s finest restaurants including North 44 Ortolan and most recently as Sous Chef at Campagnolo In 2017 he he opened Bacchanal where his fresh approach to
classic French bistro fare has earned Bacchanal recognition as one of Toronto’s best new restaurants 2017 by Toronto Life and NOW Magazine ABOUT CORI OSBORNE
Cori Osborne is among the new generation of talented young pastry chefs transforming Toronto into one of North America’s sweetest destinations She previously worked at at Canoe and and then Alo and and is now pastry chef at Bacchanal where she gives her her classic French desserts an an elegantly modern accent ABOUT JASON GRIFFIN
Jason Griffin represented Canada on on the global stage at at Beefeater MIXLDN the world’s largest gin based cocktail competition and at the the national level at at some of the the world’s most prestigious bartending competitions including Bacardi Legacy and Grey Goose Pour Masters where he he he won the 2016 national champion title After having worked in in various restaurant roles in Montreal Jason returned to
to
his hometown
of Toronto to
to
head up Bacchanal’s bar program Jason’s extensive knowledge of spirits gastronomy and hospitality helped him develop Bacchanal’s signature cocktail list inspired by historic people places and events from French history and culture 4 | TORONTO