We recently had the amazing pleasure of attending an 10 course tasting menu birthday dinner our friend Sarah recently. Her head chef her restaurant insisted she have the meal where she works herself declaring that we would be spoiled and he and his team did not let us down. By the way the chef in question is Steven Kwon, Chef de Cuisine at Oliver & Bonacini Café Grill in Toronto and having eaten in some of the finest restaurants in the world this special meal was up there on the list for me. Of course as with many of these amazing food experiences I’ve had in the last few years the usual food loving suspects were in attendance…
Enjoy the photos folks.

Amuse Bouche
Jerusalem Artichoke Cappuccino

First
Steak Tartare with petit pommes frites, baby watercress & Frisee

Second
Crispy prawns, shaved prosciutto, sauce romesco & almonds

Third
Seared Foie Gras, truffled French toast, Blueberries, pistachio nuts & Dark Chocolate

Fourth
Blood orange Granite, Campari Salt & baby coriander

Fifth
Spinach, candy beets, asparagus, rainbow baby carrots, chestnuts, orange, crispy Yam & grainy mustard vinaigrette

Sixth
Tagletelle, crispy bacon, Braised Veal Cheek & Pecorino romano

Seventh
Seared Halibut, fricassee of morel mushrooms, fingerling potato, edamame & tarragon

Eighth
Beef Tenderloin, Pomme Gallette & braised Savoy cabbage

Ninth
Brillat Savrin Cheese with Vanilla poached pears & candied pecans

Tenth
Birthday Cupcakes

So a few weeks ago I arrived back from work with the usual “What will I have for dinner tonight?” question running around in my head. Those who know me will understand why I have this question my head all the time but suffice it to say, food occupies a significant part of my life, after all I did go to Chef`s school…
Anyway long story short a full shop had not been done as yet that week so on gazing into the fridge for a few minutes it all came together nicely.
So here goes…

Ingredients
4 servings
• Four large Organic Bone On Chicken Breasts
• Four Organic Peaches — Summer in Ontario has them everywhere… sweet
• One large bulb of Garlic
• One Stick of Butter unsalted
• A good Olive Oil
• Salt and Pepper

Method
• Preheat your oven to 225C or 450F
• In a large dish i.e. Pyrex, place your four Chicken Breasts skin side up and season well with the salt and pepper.
• Slice the Peaches into eights and scatter into the dish making sure to place a few underneath the Chicken breasts.
• Break up the Garlic bulb leaving each clove in its skin, Scatter all around the Chicken and Peaches.
• Break the butter into pieces and place it all over the chicken
• Cover everything in your Olive Oil.
• Cover the dish in tin foil and place in the oven for between 45 and 50 minutes. Remove and uncover and place in the oven for another 20 minutes until nice a golden brown.

Serve with the sweet roasted peaches and garlic along with a side salad or what else you fancy.
Enjoy… It’s delish….