CHEF DWIGHT SMITH
Dwight is a Toronto-based Red Seal Chef with over 15 years of professional kitchen experience. He started his culinary career in 2008 by enrolling at George Brown College, one of Canada’s premier culinary institutes. He hasn’t looked back, gaining experience working alongside some of Canada’s top chefs, including Michelin Star, Chef Patrick Kriss of ALO Food Group, Chefs Anthony Walsh and Michael Bonacini of O&B Hospitality, and Michael Noble of the iconic Notable Restaurant in Calgary, Alberta. His goal now is to bridge the gap between restaurants and home cooking, making great food more accessible across his social media platforms.
Brunch
STARTER:
Morning Parfait Symphony
Layers of honey-infused vanilla yogurt adorned with the wholesome goodness of chia seeds and crowned with an array of fresh, vibrant fruits, creating a harmonious melody of flavors and textures that awaken the senses.
MAIN COURSE:
Eggs Benedict Extravaganza
This masterpiece of culinary craftsmanship features perfectly poached eggs nestled atop slices of Canadian Peameal bacon and creamy avocado. It is all crowned with velvety hollandaise sauce and served on a buttery croissant, elevating the classic brunch favorite to new heights of indulgence.
DESSERT:
Divine Milk Chocolate Mousse
Immerse yourself in the divine decadence of silky-smooth milk chocolate mousse. This heavenly creation melts effortlessly on the tongue, leaving a lingering sensation of pure bliss with every spoonful.
Dinner
APPETIZER:
Tuna Tartare Delight
Freshly diced tuna, perfectly balanced with creamy avocado and sweet mango, kissed with a hint of miso and brightened by the aromatic essence of cilantro. Served with delicate taro chips for an exquisite crunch.
ENTRÉE:
Curried Scallops Extravaganza
Plump sea scallops delicately seasoned with fragrant curry, nestled atop a bed of hearty stewed chickpeas and luxuriously creamy coconut sweet potato puree, creating a symphony of flavors and textures that dance on the palate.
Red Wine-Braised Beef Short Ribs
Tender beef short ribs, slow-braised (we have sous vide, Argentine grill and a Charcoal oven if desired) to perfection in rich red wine, served alongside a velvety parmesan polenta that melts in the mouth. Accompanied by sautéed greens, adding a touch of freshness and vibrancy to this comforting dish.
DESSERT:
Decadent French Chocolate Brûlée
Indulge in the velvety smoothness of French chocolate, transformed into a luscious brûlée that captivates the senses with its rich flavor and delicate caramelized crust, a sublime finale to an unforgettable dining experience.
