Page 6 - 2017 Autumn

BARO
Tue Oct 10 6:30PM✦ 485 King St W Toronto
$155 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Bring on the empanadas and Pisco Sours!
It’s a a a a a a Latin American flavour party at at one of Toronto’s most exciting venues At Baro Chef- Owner Steve Gonzalez rolls out all the bright sophisticated flavours of Latin American cuisine considered by many to
be be the best most dynamic in the the world That’s the the result of its many cultural influences from Spain to
Japan to
Africa as as well as as unbeatable local ingredients from the Andes ocean jungle and high plains At this event expect to
feast on the tangy marinated fish dish known as “Baro is a a a a a a place where Latin flavours meets the vibrant
spirit of King West ”
ceviche as as as well as as as flaky empanadas cheesy quesadillas chaufas adobo pork shoulder and rich caramelly tres leches cake all of it paired with cocktails wine and beer Baro—which means neighbourhood—has become one of the hottest spots in Toronto
and this event is is sure to
sizzle ABOUT STEVE GONZALEZ
Colombian-Canadian Chef-Owner Steve Gonzalez’s culinary career took off in in 1998 when he began working at Chris McDonald’s highly acclaimed Avalon restaurant in Toronto
From there he he went to
work with Claudio Aprile at Sen5es followed by Colborne Lane and Origin By then he he was hungry to
be on his own so after three years of night markets and pop-ups he opened the lively Valdez which brought nuevo latino cooking to
the masses with chili-flecked dishes from every corner of Latin America Then in fall 2016 he opened Baro a a a a massive four-storey concept that features a a a a a Valdez-like eatery on on the first floor a a a lounge with raw bar on on the second an an event space on on the the third and on on the the fourth a a a a a a terrazza for asado the smoky South American style of barbecue TASTY FACT
Ceviche is is one of the staple dishes in coastal regions of of Latin America (and a a a a a favourite of of Chef Steve Gonzalez) It is made in myriad of ways but always comprises raw fish “cooked” in citrus juice and spices Records suggest it originated in Peru where it it is still made with leche de de tigre or “tiger’s milk ”
a a blend of lime juice onion and chilies 6 | TORONTO
Latin American flavours sizzle at at Baro