Toronto Magazine - Premier 2008 - (Page 24) Cityscape food for thought city gastronomie By Michael Persaud Illustration by Barry Blitt identifies its creator. It is something unique that allows a savvy connoisseur to detail the experience of the chef. A signature dish is the culinary equivalent of an author finding his voice, or an artist discovering her style. Toronto’s chefs are close to magicians in the way they create dishes that reflect the ever-evolving global mosaic of the city. Over time, any chef’s signature dish will change, but for these local chefs, Toronto is the reason why. 24 toronto | 2008 a signature dish is one that le poissonier Executive chef for Maple Leaf Sports & Entertainment Limited and, notably, the Air Canada Centre, which has garnered him consistent praise from local food reviewers. Perhaps best known as co-host of Food Network Canada’s Restaurant Makeover, televised in 16 countries. For the simple (and sentimental) fact that it reminds him of his Port Dover origins, Chef Long’s “hometown dish melded with the world at large” is Mediterranean perch Caprese, partnered with fresh cow’s-milk cheese, tomato and basil. www.theaircanadacentre.com le friturier Owner of the eponymous Jamie Kennedy Wine Bar and the new Jamie Kennedy at the Gardiner. King of worldly tapas and menu offerings with well-crafted textures and sophisticated flavours. His signature dish: fries, with attitude (the good kind). Kennedy’s crisp beauties are hand-cut from Yukon Gold potatoes and served with freshly made lemon mayonnaise, minced thyme and a sprinkling of sea salt. The city’s chip truck owners are darn near beside themselves. www.jkkitchens.com http://www.jkkitchens.com http://www.theaircanadacentre.com
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