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estaurant News R March 2014 Vol. 29 No. 2

N A T I O N A L

BOEHMER BRINGS THE COUNTRY TO THE CITY

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TESTING OUT TURKISH FLAVOURS AT FAT PASHA

C O V E R A G E

R E G I O N A L

F O C U S

$ 5 . 9 5

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Striking

Canada Post Publications Mail Agreement No. 40010152

GREENBELT BOOSTING THE HOP HARVEST

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SOME MILESTONES FOR AGROPUR’S 75th

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By Kristen Smith, assistant editor, digital content

TORONTO—For the past eight years, when George Restaurant executive chef Lorenzo Loseto prepared a dish for the regional Gold Medal Plates competition, he put his personality on the plate. It paid off, winning him the Toronto competition last year and, ultimately, the national title in early February. “Anytime I do a dish, I like to give them a sense of what we do here,” Loseto told ORN, adding he’s not interested in experimenting and potentially giving a false impression of his cooking. “I might think of a new dish, but I want my style and my personality on the plate.” The dishes are so representative of

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From rigatoni to ramen, there’s a world of pasta possibilities available the enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. DOto NOTrestaurateurs GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! today. Here’s what Beyond this point we cannot accept responsibility for any errors. alterations (other than typographical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may need know be, operators signing your name so we may know that to the proof reached the to proper use authority. their noodles for maximum profit. APPROVAL REQUIRED

Signature Of apprOval

gold

George’s cuisine, his annual regional dish for GMP is always added to the menu after the Toronto competition. Head judge James Chatto told ORN that Loseto is likely the only chef in Canada who has competed in every year of GMP. “He takes these things very seriously and he works incredibly hard on his dish each year and that’s reflected in the fact that he’s done so well over the years,” said Chatto. “This year, his dish just blew us away. It was a strong contest in Toronto this year, but Lorenzo just aced it.” That dish—potato-wrapped ahi tuna with carrot, pear and radish— earned him a spot in the Canadian

Culinary Championship in Kelowna, BC, for the first time and brought home the gold. “It was just impeccable, perfect tuna. With [Loseto], it’s always about what else is on the plate,” said Chatto, noting the focus isn’t on a large piece of protein. “His plates are always intricate and full of many well-balanced and harmonious things—it’s like a web of flavours and textures all bouncing off each other,” Chatto said. Chatto said the pairing with KEW Vineyards Old Vine Riesling hit the right notes with the carrots and fennel. Continued on page 3

date

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Ontario Restaurant News - March 2014  
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