Page 12 - 2017 Autumn

Sea to to sea: Nick Nutting & Todd Perrin bring flavours of of the west and east to to to one of of Toronto’s most Canadian tables Two of the country’s most exciting coastal chefs meet in Toronto for for an unforgettable Canada 150 celebration of all good things
from sea sea to to sea sea Oliver & Bonacini’s top chefs Anthony Walsh and John Horne will welcome Nick Nutting of of Tofino’s Wolf in in in the Fog and Todd Perrin from Newfoundland’s Mallard Cottage to Canoe the iconic Canadiana restaurant Together these four illustrious chefs “Inspired by Canada’s raw rich land ”
will explore the ingredients that make our cuisine so exciting and new Expect succulent seafood from each coast as as as well as as as traditional —and some not-so traditional—foodstuffs from right across this vast land Dishes will be be paired with the best of BC and Ontario wines including aromatic whites that pair elegantly with seafood and spicy reds that excite the palate In a a a a a a a a year when Canadians are celebrating all that makes us great this is is one event to mark on the calendar 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 the newly opened Liberty Commons at Big Rock Brewery Previously he he had been Executive Chef of Canoe where he he realized his passion for refined flavours and local ingredients He had worked in in in Michelin-starred restaurants in in in London and the Côte d’Azur and in Toronto he he honed his skills as Sous Chef at Auberge du Pommier before joining the team at Canoe In 2014 Horne won Gold Medal Plates in Toronto ABOUT ANTHONY WALSH
Chef Anthony Walsh is one of Canada’s most revered chefs For more than 20 years he he has worked with Toronto’s Oliver & Bonacini Restaurants most recently as Corporate Executive Chef overseeing such influential restaurants as Canoe and mentoring a a a a a a generation of young chefs In 2016 he he opened Leña Restaurante in Toronto’s Saks Fifth Avenue flagship store a a a stylish homage to South American cuisine Along the way he’s received countless accolades including becoming the first chef to represent Canada at the World Gourmet Summit and twice winning the Olympic Gold Medal Plates competition for Ontario ABOUT NICK NUTTING
Nick Nutting began his career at Calgary’s celebrated Catch restaurant as a a a a a a protégée of Chef Michael Noble From there he he he moved
to Montreal where he he he learned the techniques of classic French cooking from Chef Mark Gaffney at at the the meat-centric Garçon and then to the wild West Coast where he he he worked as as Restaurant Chef Chef and Chef Chef de Cuisine at the Wickaninnish Inn In In 2014 he became Executive Chef Co-Owner and chief forager of of Tofino’s Wolf in in the Fog named enRoute magazine’s best new restaurant in Canada 2014 ABOUT TODD PERRIN
Outside St John’s Todd Perrin is best known as the larger-than-life Newfoundland chef from the first season of Top Chef Canada back in 2011 and the Top Chef Canada: All Stars rematch in in in in 2017 After beginning his career in in in in Kananaskis and Zurich he returned to to St John’s in 2001 to to open the highly regarded Two Chefs Inspired by his Top Chef experience in 2013 he he became Chef-Owner of the passionately regional 18th century Mallard Cottage in Quidi Vidi Village ranked number five on enRoute magazine’s list of Top Ten Best New Restaurants in Canada 2014 TASTY FACT
Guests should keep an eye out for some of the interesting regional ingredients from each coast which might include gooseneck barnacles from the waters off Tofino and cod tongues from Newfoundland 12 | TORONTO