The team of chefs in the Beard House kitchen
Maple-Cured Lake Trout on Potato Crisps with Crème Fraîche and Lovage
Crispy Silken Tofu with Smoked Miso Broth and Toasted Nori
Ontario Water Buffalo Tongue Pemmican
Ontario Charcuterie with Mustard and Pickles
Qualicum Bay Scallop with Acadian Sturgeon Caviar and Tom Yum Beurre Blanc
Goose with Whelk, Pickled Tomatoes, Red Fife, and Dulse
Elk with Pommes Anna, Squash, and Birch Syrup
Concord Grapes and Aged Goat Cheese with Sweet Mustard
Behind the scenes in the Beard House kitchen
Dinner

The Group of 7 Chefs

Bertrand Alépée
The Tempered Chef

Chris Brown
The Stop Community Food Centre

Mark Cutrara
Cowbell

Consulting Chef Marc Dufour

Nick Liu
GwaiLo Asian Brasserie

Matty Matheson
Parts & Labour

Kevin McKenna
Taboo Resort, Golf and Spa, Gravenhurst, Ontario, Canada

Scott Vivian
Beast Restaurant

All restaurants, unless otherwise noted, are located in Toronto.

Want to experience the best of Toronto’s rich food scene? Come to this dynamic dinner featuring the self-titled Group of 7 Chefs. Known for hosting incredible, forward-thinking dinners, this passionate crew of the Canadian city’s best and brightest culinary stars will be bringing their collective gastronomic genius to the Beard House.

This dinner will feature fine wines from the Somewhereness wine group.

 

Event photos taken by F. Martin Ramin.

MENU

  • Hors d'Oeuvre

    • Whipped Goat Cheese Cannoli
    • Maple-Cured Lake Trout on Potato Crisps with Crème Fraîche and Lovage
    • Crispy Silken Tofu with Smoked Miso Broth and Toasted Nori
    • Ontario Water Buffalo Tongue Pemmican
    • Flat Rock Cellars Reserve Sparkling Brut 2007
  • Dinner

    • Ontario Charcuterie with Mustard and Pickles
    • Charles Baker Picone Vineyard Riesling 2010
    • Qualicum Bay Scallop with Acadian Sturgeon Caviar and Tom Yum Beurre Blanc
    • Tawse Quarry Road Vineyard Chardonnay 2010
    • Goose with Whelk, Pickled Tomatoes, Red Fife, and Dulse
    • Norman Hardie County Pinot Noir 2009
    • Elk with Pommes Anna, Squash, and Birch Syrup
    • Stratus Red 2008
    • Concord Grapes and Aged Goat Cheese with Sweet Mustard
    • Malivoire Riesling Icewine 2009
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 09.11.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam