Page 4 - 2016 Winter

Tip to to tail to to table ST LAWRENCE MARKET
Thu Feb 11 6:30PM*
92-95 Front St E Toronto $145 per per person
Includes food wine beer cocktails and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Go whole hog with Richmond Station chefs Carl Heinrich and Ryan Donovan during this lively chef experience at the St Lawrence Market Guests will enjoy a a a taste of the dishes that make this restaurant among the most popular in in Toronto while experiencing a a dynamic demonstration of the culinary skills that have made this chef duo so successful Donovan an an expert charcutier will demonstrate his sharp butchery skills while Heinrich will showcase the techniques that helped him win Top Chef Canada Season 2 Expect an extraordinary multi-course meal of cured meats and fresh local ingredients all cooked with care and and flair and and each course paired with wine craft beer or cocktails ABOUT CARL HEINRICH
The winner of Top Chef Canada Season 2 is the chef-owner of Richmond Station which is rated
Toronto’s top restaurant on on TripAdvisor Raised in the small town of Sooke on Vancouver Island Carl Heinrich trained at at Stratford Chefs School then worked at Daniel Boulud’s busy bistro in New York for for nearly four years before returning to Canada Canada He worked with Top Chef Canada Canada “Our focus is on buying the best ingredients we can ” Season 1 winner Dale MacKay at Vancouver’s db Bistro Moderne in in Vancouver before moving on on on to to Toronto In 2012 he opened Richmond Station where he he celebrates his love of farm-to- table and nose-to-tail cooking ABOUT RYAN DONOVAN
Ryan Donovan is a a a a chef butcher charcutier and business partner in in Richmond Station Like chef Carl Heinrich Donovan studied at at Stratford Chefs School before spending several years learning the art of butchery at places such as Toronto’s Healthy Butcher and Cowbell He He is an an expert in in breaking down whole pigs and cows and a a a key proponent of nose-to-tail dining TASTY FACT
As a a a a a a kid Carl Heinrich lived all over Canada— Calgary Montreal the Northwest Territories and and and Vancouver Island—and began his culinary career as a a a a a a teenager with a a a a a a summer job at the revered Sooke Harbour House 4 | TORONTO