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estaurant News R
December 2014 Vol. 29 No. 11
N A T I O N A L
Evelyn Wu and Wayne Morris.
C O V E R A G E
R E G I O N A L
F O C U S
Something old, Something new CROWDFUNDING OPENS HAMILTON RESTAURANT
PASTIZZA EXPANDS WITH GRAB-AND-GO By Kristen Smith, assistant editor
Canada Post Publications Mail Agreement No. 40010152
$ 5 . 9 5
them,” said Wu. “These flavours built the cuisine of the country.” TORONTO—Evelyn Wu and Wayne General manager Wu and chef Morris are marrying cultures with the Morris met while working at Waopening of Borealia on Toronto’s Oss- terfront Restaurant & Wine Bar in Kelowna, BC. ington Avenue on Nov. 28. The pair set their focus on historic Wu, who also has culinary trainFirst Nations and early settlers’ reci- ing and experience, had always wantpes. “That way, we could encompass ed to open a restaurant. They moved all kinds of flavours, but have a uni- to Toronto last summer to find the right space and work out the details fying concept as well,” Wu told ORN. She was inspired by working in of their concept, which draws inspithe R&D kitchen at The Fat Duck in ration from historic foods with inAPPROVAL REQUIRED which offers upscale Bray, Berkshire, fluence from immigrant groups who The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. arrived to Canada in the 18th and 19th renditions historical BritishCHECK dishes. DO NOT GIVE of VERBAL INSTRUCTIONS. CAREFULLY! Beyond this point we cannot accept responsibility for any errors. Alterations (other than typo“Canada has a really rich history centuries. graphical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may be, signing your name so we may know that the proof reached the proper authority. of people coming from other counThe name, Borealia, is derived tries and bringing their cultures with from the Latin word for northern and SIGNATURE OF APPROVAL DATE
was a suggested name for the nation prior to Confederation. By reading history books and old cookbooks, Wu and Morris worked on menu development together for the 45-seat, 1,700-square-foot restaurant, of which 40 per cent is the kitchen. “One weekend, when we were developing desserts, I realized on Sunday night that we had just eaten two pounds of butter,” laughed Wu. Morris said they looked at the origins of dishes, such as tourtière, which is thought to have been made with the now-extinct passenger pigeon, called “tourtes.” Continued on page 3
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DeCataF@BostonPizza.com DAoustC@BostonPizza.com The 50 Years of Boston Pizza design, Boston Pizza and the Boston Pizza roundel are registered trademarks of Boston Pizza Royalties Limited Partnership, used under licence. © Boston Pizza International Inc. 2014.
10" × 2.875"
SEP - 2014