Toronto Taste 2013
One way to determine our favourites from last night's annual Second Harvest foodie fundraiser is whether or not we would go back for seconds.
Salt Wine Bar's sticky BBQ baby back ribs coated in a maple-chili adobo sauce were so tender the meat fell right off the bone. Enoteca Sociale put out handmade orecchiette with pork shank ragu. The pasta was so fresh it was literally being rolled right in front of our eyes. Buca's 'Italian Breakfast' with cured duck yolk, Ottawa Valley butter, cinnamon cap mushrooms and scorzone truffle resting on a soft piece of focaccia - tasted as good as it looked.
Pizza Libretto's generous servings of amaretto chocolate budino with hazelnuts, caramel and chantilly whipped cream took top spot for the sweets. Oh and we can't forget about Gelato Fresco whose small cones are always the best way to finish off the night (we went for two - hazelnut with chocolate fudge chunks and oatmeal).
Salt Wine Bar's sticky BBQ baby back ribs coated in a maple-chili adobo sauce were so tender the meat fell right off the bone. Enoteca Sociale put out handmade orecchiette with pork shank ragu. The pasta was so fresh it was literally being rolled right in front of our eyes. Buca's 'Italian Breakfast' with cured duck yolk, Ottawa Valley butter, cinnamon cap mushrooms and scorzone truffle resting on a soft piece of focaccia - tasted as good as it looked.
Pizza Libretto's generous servings of amaretto chocolate budino with hazelnuts, caramel and chantilly whipped cream took top spot for the sweets. Oh and we can't forget about Gelato Fresco whose small cones are always the best way to finish off the night (we went for two - hazelnut with chocolate fudge chunks and oatmeal).
(Salt's BBQ ribs)
(Enoteca's pork ragu)
(Buca's Italian Breakfast)
(Pizza Libretto's chocolate budino)
(Gelato Fresco)
(The Saint's duck nuggets)
(Mark McEwan's fried chicken & slaw)
(Rodney's oysters)
(Scaramouche scallops)
(Little Anthony's chicken parm)
(Ruth's Chris Steakhouse)
(Porchetta sandwiches from AGO's Frank)
(Chef Victor Barry)
(Four Seasons - Cafe Boulud charcuterie)
(Woodlot's Dave Haman)
(Pangaea's chilled asparagus soup)
(Fred's Bread BLT)
(Dufflet's cake cups)
(L'unita)
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