Your Sneak Peek at this Year’s Toronto Taste

Can’t decide if you should attend the 26th annual Toronto Taste event on June 12th, 2016?  Here are a few sneak peek dishes that will convince you to come out and support a great cause!

Buca

 

Chef Rob Gentile – Buca

Cavolfiore Carbonara (Cauliflower Carbonara)
Serves 4
Onion Soffritto
1 cup white onion, diced
3 Tbsp olive oil
1 Tbsp unsalted butter
Cavolfiore Carbonara
2 Tbsp olive oil
3 cups cauliflower cut into bite-sized pieces
½ cup guanciale (cured pork cheek) diced small
1 Tbsp unsalted butter
1 Tbsp onion soffritto
Salt to taste
1 tsp fresh ground black pepper
2 Tbsp freshly grated Pecorino Crotonese cheese
1 duck egg yolk
For the Onion Soffritto:
Place all ingredients in a small pot and gently cook at low heat for approximately an hour and a half or until cooked through and very soft.
For the Cavolfiore Carbonara:
Heat a large saucepan over a medium high heat. Add olive oil and cauliflower. Cook through until golden. Reduce heat; add guanciale, butter, onion soffritto, salt and pepper, then mix thoroughly to incorporate.
To serve:
Place in serving bowl and cover with grated Pecorino Crotonese. Gently place whole yolk in centre, on top of the cauliflower. Garnish with a pinch of black pepper. Toss together when ready to serve.
Little Anthony's

 

Chef: Garth Legree – Little Anthony’s

Shrimp Scampi with Gremolata Crumb
Serves 4
Gremolata crumb
1 clove garlic, finely chopped
¼ cup parsley, finely chopped
½ cup plain breadcrumbs
Shrimp
1 tsp olive oil
4 Tbsp unsalted butter
½ lb shrimp, peeled and deveined
2 cloves garlic, finely chopped
½ tsp chilli flakes or fresh chilli pepper
1 shallot, finely chopped
Salt and pepper to taste
½ cup white wine
½ cup heavy cream
2 lemons – juice of 1 lemon and wedges for garnish
¼ cup flat leaf parsley coarsely chopped
For the Gremolata crumb:
Combine all ingredients in a food processor and blend until a coarse crumb has formed. Spread on a baking tray and allow to dry out for one hour.
For the shrimp:
In a large sauté pan, heat one tablespoon of olive oil and one tablespoon of unsalted butter over medium high heat. Add shrimp and sauté for one minute before adding garlic, chili and shallots and cook for another 30 seconds. Season shrimp with salt and pepper and remove from pan. Deglaze the pan with white wine. When white wine is reduce by half, add heavy cream and remainder of butter. Lower heat to medium and reduce the sauce until thickened, making sure not to split the sauce. Finish with lemon juice and parsley.
To plate
Garnish shrimp with gremolata crumb and lemon wedges. Serve with lightly dressed arugula salad and lots of crusty bread or toss with your favorite pasta.

Who’s drooling withe me?  What are you waiting for? Its time to get some tickets!
A limited number of tickets are now available at a cost of $260 each, with a $125 tax receipt. Every ticket sold enables Second Harvest to rescue and deliver enough food to provide 520 meals for adults, children and seniors in need in Toronto. For more information or to purchase tickets, visit torontotaste.ca or call 416.408.2594.

Categories: Food Events

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