I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
Oliver & Bonacini is set to unveil the first of two restaurant concepts in partnership with Saks Fifth Avenue.
Beaumont Kitchen, a 5,550 square-foot all-day dining lounge, is scheduled to open in the upscale department store’s Sherway Gardens location on Feb. 25.
“We are very proud to partner with Saks Fifth Avenue, as both of our organizations have a shared commitment to inspired service and exceptional quality,” said Andrew Oliver, President of Oliver & Bonacini Restaurants.
Led by Oliver & Bonacini district chef Michael Hay, Beaumont Kitchen promises to honour the West Coast cooking philosophy of fresh, seasonal, local and original menu items.
“The menu at Beaumont Kitchen is ingredient driven, with a focus on natural flavours,” Hay said. “By showcasing whole foods in simple, authentic and unique ways, our dishes will encourage guests to indulge without guilt.”
Alongside Canadian ingredients and Californian influences, Beaumont Kitchen’s vegetable-centric menu includes Mexican, Middle Eastern and Italian flavour profiles.
Menu highlights include crudités and salads composed of root vegetables; turkey meatballs with Parmesan brodo, orecchiette and collard greens; black bean dip with warm chorizo; and thin crust cauliflower pizza with fior di latte, pancetta, and oregano.
Oliver & Bonacini is also planning a second location in partnership with Saks Fifth Avenue. The multilevel, yet-to-be-named restaurant will open in the Eaton Centre later this year.
Beaumont Kitchen joins about a dozen restaurants under the Oliver & Bonacini banner, including Canoe, America, Bannock, Jump, Luma and Oliver & Bonacini Café.