http://www.earls.ca/ #earlsfallmenu $$$ open daily 416.916.0227
Fall is here and so is the new seasonal menu at Earls. I love the crisp fall morning air, one can wear skirts with boots or boots with leggings. Almost anything goes – like spring but cooler. Anyway getting back to the food, which this evening is designed by a group of talented, award winning chefs, “Earls Chef Collective”, flying into Toronto for the dinner. They include, from Earl’s Test Kitchen in Vancouver, Chef Hamid Salimian (Diva at the Met, Culinary Team Canada), Chef David Wong (Bocuse d’Or, Fairmont Pacific Rim), Chef Dawn Doucette (Zuni Café, Top Chef Canada) and from New York, Culinary Development Chef Jeff McInnis with Chef Janine Booth, Yardbird, Miami, now Root & Bone, New York) – It’s a sit down but casual evening of sampling a selection of new dishes and cocktails. Tonight cabin fever spiked with an array of spices, a honey pot that is so money and the savoriest Caesar I’ve had in a while. FYI pickle can make a Caesar…
Famous buttery lobster and prawn salad rolls packed with capers, parsley, lemon aioli inside a grilled brioche. Steaming BBQ pork buns, so pillowy and spongy, finished with hoisin hot sauce, cilantro and roasted peanuts. Oven roasted half chicken, Spatchcock style chicken is juicy to the extreme glazed in lemongrass, sided with a spicy peanut sauce and daikon cucumber salad. Plump Thai prawns fried crisp resting over Napa cabbage, Thai basil, cilantro paint, sweet and sour glaze are so delicious – love the roasted peanuts.
Chorizo and mushroom hash – more like Brunch but tasty – poached eggs, crispy fried potatoes, avocado, field mushrooms and hollandaise. It’s healthy (quinoa, crispy onions, peanuts, coconut and lemongrass broth) and oh, so good – Thai vegetable bowl (need the recipe). A trio of desserts warms my heart (awwwww) : chocolate hazelnut bar, warm chocolate sticky toffee pudding, pumpkin pie.