Bruno Lopez, Gihen Zitouni, and their team at the James Beard House
Warm Cheese Croquettes and Atlantic Smoked Salmon Lollipops
Porcini–Oxtail Broth with Ricotta–Roasted Root Vegetable Ravioli
Charcuterie by Mario Pingue of Niagara Food Specialties
Amuse Bouche > Miniature Albacore Tuna Fricassee
Seared Quebec Foie Gras with Creamy Corn Purée, Wine-Poached Peaches, and Quail Egg
British Columbia Scallops with Squid Ink Risotto, Chanterelles, and Sorrel
Ontario Suckling Pig Terrine with English Peas and Butternut Squash Purée
Behind the scenes in the James Beard House kitchen
Assorted Canadian Cave-Aged Cheeses > Golden Blyth, Juliette with Rosemary, and Bleu Elizabeth with Crostini and Wild Grape Jelly
Quebec Goat Cheese Panna Cotta with Vanilla Crumble and Lemon Foam
Bruno Lopez at the James Beard House
Dinner

Toronto Pastiche

Bruno Lopez

The Ritz-Carlton, Toronto

Gihen Zitouni

Toca at the Ritz-Carlton, Toronto

Wine Director Taylor Thompson

The Ritz-Carlton, Toronto

One of the most diverse cities in the world, Toronto is the perfect base for Gihen Zitouni, a Montreal-born Tunisian with a multicultural, technique-driven cooking style that was honed at luxury kitchens around the world. Join us when she prepares a menu of her signature, globe-spanning cuisine.  

Event photos taken by Jeffrey Gurwin. 

MENU

  • Hors d'Oeuvre

    • Warm Cheese Croquettes
    • Atlantic Smoked Salmon Lollipops
    • Porcini–Oxtail Broth with Ricotta–Roasted Root Vegetable Ravioli
    • Charcuterie by Mario Pingue of Niagara Food Specialties
    • Henry of Pelham Family Estate Cuvée Catherine Brut Rosé NV
  • Dinner

    • Amuse Bouche > Miniature Albacore Tuna Fricassee
    • Seared Quebec Foie Gras with Creamy Corn Purée, Wine-Poached Peaches, and Quail Egg
    • Daniel Lenko Estate Winery Old Vines Chardonnay 2010
    • British Columbia Scallops with Squid Ink Risotto, Chanterelles, and Sorrel 
    • Cave Spring Cave Spring Vineyard Riesling 2011
    • Ontario Suckling Pig Terrine with English Peas and Butternut Squash Purée
    • Henry Of Pelham Family Estate Baco Noir Reserve 2010
    • Assorted Canadian Cave-Aged Cheeses > Golden Blyth, Juliette with Rosemary, and Bleu Elizabeth with Crostini and Wild Grape Jelly 
    • Château des Charmes Late Harvest Riesling 2007
    • Quebec Goat Cheese Panna Cotta with Vanilla Crumble and Lemon Foam
    • Cave Spring Riesling Icewine 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 10.10.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Dayton, OR Sat, 05.10.2014
 
Cincy in NYC Sat, 05.10.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
New Zealand Wine Fair 2014 Mon, 05.12.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Amelia Island, FL Sat, 05.17.2014
 
Japanese Spring Bloom Sat, 05.17.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Exuberant Italian Mon, 05.19.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Los Angeles Hot Spot Wed, 05.21.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Florida Fresh Thu, 05.22.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Pittsburgh Sat, 05.31.2014
 
JBF Kitchen Cam