It was our very own tale of two cities when Canada’s 100 Best celebrated the launch of our Cooking Issue 2017 with events in Toronto and Montreal.
Editor-in-Chief Jacob Richler and Publisher Geoffrey Dawe hosted food scene devotees in the stunning SubZero and Wolf showrooms in Toronto and Montreal. Ceili Cottage owner Patrick McMurray introduced partygoers to his signature oyster & whiskey pairing, and catering was masterfully handled by Montecito Restaurant chef Matt Simpson in Toronto and Tuck Shop‘s Jon Bloom and Sub Zero and Wolf chef Eric Desormeaux in Montreal. The food (naturally) was extraordinary: think King Cole Ducks prosciutto appetizers, deviled eggs with crab and caviar and JP Wiser’s whiskey-aged beef. With wines from the excellent cellars of Mark Anthony Wines & Spirits and classic G&T’s from Ungava Gin, a good time was had by all.
A special thank you to the Canada’s 100 Best Restaurants chefs who helped make our first-ever Montreal event such a success. The party wouldn’t have been the same with Toque‘s foie gras macarons and Normand Laprise , Maison Publique‘s Derek Dammann, Fruit Crispy dessert from Charles-Antoine Crête and Cheryl Johnson from Montreal Plaza and Maison Boulud‘s Riccardo Bertolino.
Thank you to all of our sponsors: Italian Trade Commision, Egg Farmers of Canada, TurkeyHill SugarBush, Mark Anthony Wines, King Cole Ducks, Cumbraes, SubZero and Wolf, Montecito Toronto, Ungava Gin, All-Clad Canada, Rolling Meadow Dairy, San Pellegrino, Molisana Imports, Breville Canada, Fraktals, JP Wiser’s, Victorinox Swiss Army and Canadian Beef.
Next up: The List 2018 coming your way April 2018.