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estaurant News R April 2013 Vol. 28 No. 3

N A T I O N A L

C O V E R A G E

R E G I O N A L

F O C U S

By Elaine Anselmi, assistant editor

Carmen grows up QDOBA OPENS ITS DOORS IN ONTARIO

TORONTO—The owners of Kensington Market’s Torito Tapas Bar are opening a new Spanish concept on Queen West, Carmen. Taking over the space formerly occupied by Caju, the restaurant officially opened Apr. 1, following a soft open the week prior, executive chef and coowner Luis Valenzuela told ORN. “Carmen is Torito’s big sister, even though she’s younger,” he said. The new space is larger and has more fully developed dishes along with some tapas style options, said Valenzuela, who remains executive chef of both restaurants but with a more hands-on position at Carmen. Paella is the specialty at Carmen, with several options including a house style and one influenced by Spanish architect Antoni Gaudi – who Valenzuela said inspired him on a trip to

3 Torito chef and owner Luis Valenzuela is branching out to Queen West.

$ 5 . 9 5

Barcelona. The kitchen has one designated paella cook that will allow them to make it to order, he said. Smaller dishes range in price from $6 to $12. Valenzuela said he wanted a menu where customers can order several smaller items and a beverage for a reasonable price. For a larger piece of meat that would be considered a main course, or a dish large enough to be shared, prices are between $18 and $26. The menu has a playful nature to it, reflected in dishes such as the “carnivorous quail”, a deboned quail stuffed with chicken confit. It’s carnivorous “because the quail ate the chicken,” Valenzuela quipped. The bar has a menu of in-house canned or jarred preserves, said Valenzuela, mainly seafood such as sardines, mussels and anchovies, as well as a jarred cocktail ceviche. Continued on page 3

• Ready, set

restaurant

pub

...duck.

Fionn MacCool’s

WINE WIRE TAKES THE PLUNGE

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established 1996

“Just another day at the office.”

TORONTO—Students from Niagara College’s Canadian Food and Wine Institute were the first to the finish in King Cole Ducks’ “Great Amazing Duck Race” on Mar. 16. Teams from nine Ontario colleges competed in this Amazing Race-style, farm-tofork challenge. Client: PrimeTabitha RestaurantsHendricks, | Docket: Development a first- | year culinary innovation and food technology student, and Scott McInerney, a second-year culinary management student, won the race that extended from Newmarket to downtown To-

ronto, according to Niagara College’s Mar. 19 JOSH PEACE Franchise owner release. The race began at the King Cole Ducks farm, where teams selected and prepared their own duck to tow r e l i s h , on the TTC to the St. Lawrence and fried Project: Ontario Edition 10” xoysters 3” | Build:with 100% | Colors: CMYK | Revision: 1 RN_JOSH-ONT duck marketRestaurantNews to select ingredients. The| Trim: race ended at George Brown Birch tree syrup glaze, according to the release. For a main apple glaze. College with a duck cook-off. For their prize, Hendricks and McInerney course, the team prepared a herb served an appetizer trio of pista- and citrus duck breast with yam both students won $1,000 chio duck liver parfait, duck slid- puree, beet dumpling and local from King Cole Ducks. er on a duck egg bun with beet vegetables with a sweet and sour An early morning start at King Cole Ducks’

Canada Post Publications Mail Agreement No. 40010152

franchising@primerestaurants.com 1-877-694-8186 ext. 404 primepubs.com

FEATURE: THE BURGER EFFECT

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restaurant

breeder farm. Photo by Kim Lowes.

• pub

Fionn MacCool’s established 1996

“Just another day at the office.”

SUE CHRISTENSEN Franchise owner

franchising@primerestaurants.com 1-877-694-8186 ext. 404 primepubs.com Client: Prime Restaurants

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Docket: Development

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Project: RestaurantNews Ontario Edition

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Trim: 10” x 3”

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Build: 100%

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Colors: CMYK

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Revision: 1

RN_SUE-ONT

Ontario Restaurant News - April 2013  
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