we're SERVING UP *WAY*
more than just f+b

 
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ON THE MENU

FROM EL CATRIN:

  • Hawaiian Chicken

  • Chef Olivier's Hula Potato Salad

FROM PURE SPIRITS:

  • Hawaiian Squid Skewers

  • Malpeque Oysters with Mango Salsa

  • Polynesian Noodle Salad

  • Fresh Fruit Freezies

  • Tahiti Treat

FROM DISTILLERY EVENTS:

  • Baked Halibut Fletch

  • Watermelon / Fruit

  • “Island Slaw”

FROM CHEF MIKE:

  • Bourbon and Tropical Fruit Glazed Smoked Ham

FROM CLUNY BISTRO:

  • Asado Roasted Suckling Pig with Ember Roasted Pineapple

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STAY SHARP

Brian Lee from Toronto’s Tosho Knife Shop will be teaching Toronto cooks how to keep their edge.

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GDC LUAU EDITION

Every month cooks from The Distillery Restaurants have the opportunity to compete in The Greatest Dish Challenge for a cash prize of $250, their name on the trophy, and serious bragging rights.

This month, the competition will take place live at the #416COOKSBBQ with a Luau theme to match the event. Cooks who accepted the August 2018 challenge will be judged by the Distillery Restaurants panel for presentation, theme integration, flavours, technique, and menu viability.


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DEMOS

Paella | Catalonian Executive Chef Ramon Simarro of Madrina will demonstrate the precise cookery of his national dish

Whole Fish and Oyster | Fish and Oysters are what Pure Spirits is. Chef Aaron Linley will demonstrate the art of flat fish butchery and talk about the many variety of oysters that are served in the restaurant

Koji Aged Meats | Koji is the spent rice that is left over from Sake production. Cluny Bistro's Chef Lachlan Culjak explains its uses and how he has enhanced the flavour of a dry aged striploin

Stone Ground Mole | This centuries old complex sauce contains over 20 ingredients.  Executive of El Catrin Chef Olivier Le Calvez will prepare it as it was made in 1810

Nitrogen Ice Cream | Chef Patissier and Chocolatier Chris Kwok of Cluny Bistro mixes science and dessert