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The 2019 List marks the 5th anniversary of Canada’s 100 Best. That’s 5 years, 5 lists, a country worth of incredible restaurants, and an ongoing tribute to the formidable Canadian culinary community.

To celebrate this milestone the chefs, sommeliers, bartenders and food biz giants that make up the Canadian culinary scene gathered at Toronto’s St. Regis Hotel for a glamorous party and awards show presented by KPMG & co-sponsored by Jaguar LandRover Canada. Snacking on foie gras and traditional pizza made on on the spot by chefs Josh Gale, Rocco Agostino and Michele Forgione using Breville Canada’s Smart Oven Pizzaiolo, guests enjoyed beautiful wines and smart cocktails courtesy of  Mark Anthony Wines and Spirits, Stoli Elit, Woodford Reserve, and S. Pellegrino.

The 5th annual list and awards were unveiled by Editor-in-Chief Jacob Richler, Publisher Geoffrey Dawe and Ufficio Restaurant’s Ivana Raca. For the third year in a row, Alo’s Patrick Kriss took top honours for Outstanding Chef and Best Restaurant, while Giulietta was awarded Best New Restaurant, Sal Howell of River Café took home Most Eco-Friendly Restaurant, and culinary innovator Normand Laprise was honoured with a Lifetime Achievement award. For the complete list of awards and the top 100 restaurants, head to THE LIST at  canadas100best.com

 

A lucky group of KPMG guests then headed upstairs to the St Regis Ballroom filled with Forget Me Not Flowers for a four-course dinner from the St. Regis Hotel’s Executive chef Guillaume Robin. The meal included: House smoked Ontario trout paired with Hacienda de Arinzano Blanco, D.O. Pago de Arínzano 2016, followed by King Cole duck paired with Le Volte dell’Ornellaia, Toscana IGT Rosso 2016, Carve Premium Ontario beef tenderloin topped with Rougie fois gras & red wine Barilla Campanelle pasta paired with Brumont Chateau Montus, Madiran 2014. The meal was finished with Cacao Barry Tanzanie chocolate mousse paired with Nespresso Exclusive Selection Kenya Milima. 

Prior to the after party at Louix Louis, guests were offered The Dalmore 12 year old Highland Single malt Scotch whisky.

A very big thank you to all of our awards sponsors who made the evening so special, including  The Toronto Star, Herradura Tequila, Le Cordon BleuPeroni, Cayman Islands, Fever Tree, Club House for Chefs, Canada Beef, Sub-Zero, Wolf and Cove, Camellia Sinensis Tea, Asahi Super Dry, Walters Caesar, romeo’s gin, Pisco El Gobernador, Torres 10, Scotia Wealth Management, Fairmont Hotels, St. Lawrence Market and American Express.

A very special thank you to Victorinox Swiss Army for the inscribed chef knife awards.

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