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
  • 212.627.2308
 
 
 

January 2014

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Winter’s Tale Thu, 01.09.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
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New York Hot Spot Mon, 01.13.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Fancy Tue, 01.14.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chesapeake Bounty Wed, 01.15.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
 
Greenhouse Gallery Thu, 01.02.2014
 
Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Farm Harvest Thu, 01.23.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Eat. Drink. Barcelona. Fri, 01.24.2014
 
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Mexico Meets Maine Mon, 01.27.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Hamptons Style Tue, 01.28.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Collards and Carbonara Wed, 01.29.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Vintage Brews Thu, 01.30.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
California Heirloom Fri, 01.31.2014
 
 
JBF Kitchen Cam