Chefs House
Blog
Hello to all,
I am coming down to my
last week in the H411(Italian Program) at George Brown College. Starting
Tuesday April 17th 2017 I will be featured at The Chefs House (215
King St E, Toronto, ON M5A 1J9). While I was in Italy working hard I created a traditional
Italian menu to cook when I came back. Well that week is here now!!!! I’m
really existed to share my Italian experience through my menu.
Here is a
sneak peak of my menu and some pictures of my menu.
Capstone Menu
Matthew Metcalfe
Featured Chef of
the Week
Quote: “Go fresh or stay out of my kitchen!”
Falling in love with simple but elegant dishes with
fresh product from the farm. It does not get any better than this. Chef says, “If we can grow it, we can cook it.”
Antipasto
Poached Egg with
Potato Puree, and Caviar
Poached
egg, potato puree, caviar, garnished with beet leaves and beet dust and a touch
of olive oil
Uovo
poached con puree di patata, e caviale
Uovo
poached, puree di patate, caviale, guarnito con foglie e polvere di barbabietola
rossa e olio d’oliva
Primo
Torte with
Ricotta Cheese, Double Butter and Parmesan Cheese
Ricotta
cheese with spinach tortelli with double butter and parmesan
Tortelli di ricotta,
doppio burro e parmigiana
Tortelli con
ricotta e spinaci, con doppio burro e parmigiano
Secondo
Duck Brest with
Sun Chock Puree, Fire Roasted Pecans, and Mushrooms
Farm
raised duck. Seared duck breast and a braised thigh, sun chock puree, roasted
chestnuts, radicchio, mushrooms, and a duck demi
I due modi
dell’anatra con puree di topinambur, castagne arrostite, e funghi
Anatre allevate in
fattoria. Petto d’anatra scottato e coscia brasata, puree di topinambur,
castagne arrostite, radicchio, funghi e demi d’anatra
Dolce
Hazelnut Cake
with Raspberry Gel, Ricotta Snow, Olive Oil Ice Cream
Torta di nocciole
con purea di lampone, neve di ricotta, olio d’oliva gelato
If you like
what you see come book a reservation (416)-415-2260
That’s all
for now
Cheers
Matthew Metcalfe
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