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Happy Holidays Toronto, may all your wishes come true. ⠀ The LaPiat team want to thank everyone from this great city that is part of our unique food community. ⠀ ⠀ #happyholidays #LaPiat #Toronto #TorontoChefs #Torontocooks #Torontomealprep #Torontocaters #Torontobakers #torontofoodie (at Toronto, Ontario) https://www.instagram.com/p/Br1SP-Phs_x/?utm_source=ig_tumblr_share&igshid=jmqsjg2yraw0
Is your grilling game strong? its almost the holidays and its the perfect time to show it off. 😎 ⠀ ⠀ #LaPiat #LaPiatChef #Torontocooks #TorontoChef #Torontofood #healthyToronto #HolidaySeason #festiveseason #TorontoEats #TOChef #Torontocaterer #Torontolife #blogto #Toronto #Goodeats #Grillgamestrong #grilling (at Toronto, Ontario) https://www.instagram.com/p/BrlfTP0hINF/?utm_source=ig_tumblr_share&igshid=1gvzamt07lcic
Have you ever tried making sushi? Its not easy but will sure impress your date or significant other. Check out this video how to make cucumber sushi rolls. ⠀ Its never to late to release the Chef in you.😎 ⠀ ⠀ #LaPiat #LaPiatChef #Torontocooks #TorontoChef #Torontofood #healthyToronto #HolidaySeason #festiveseason #TorontoEats #TOChef #Torontocaterer #Torontolife #blogto #Toronto #Goodeats (at Toronto, Ontario) https://www.instagram.com/p/BrbWwo7BjgH/?utm_source=ig_tumblr_share&igshid=kuc31idypk4h
Have you ever wondered how baguettes are made. Well now you know. 😁 ⠀ ⠀ #LaPiat #LaPiatChef #Torontocooks #TorontoChef #Torontofood #healthyToronto #HolidaySeason #festiveseason #TorontoEats #TOChef #Torontocaterers #Torontolife #blogto #Toronto #Goodeats (at Toronto, Ontario) https://www.instagram.com/p/BrWUgr2htmS/?utm_source=ig_tumblr_share&igshid=efut4xp2o7m
Chicken Karaage as featured on the CNE by @tokyohotfriedchicken⠀ Served on a bed of purple rice with any two styles Nashville Hot, or Tokyo Hot/Mild.⠀ Hit this link to have one deliver to you right now https://buff.ly/2CucFHd⠀ ⠀ #LaPiat #Toronto #CNE #Tokyohot #Torontocooks #TorontoChef #Torontofood (at Toronto, Ontario) https://www.instagram.com/p/Bojq5jBgjmN/?utm_source=ig_tumblr_share&igshid=16yuxkhwgp5jz
Being one of the only regions without a coastline, I went for a real forest and mountain forward menu. I executed the dishes with earth-like flavours to demonstrate an authentic menu based on my stage experience. When creating the menu, I tried to think of what I had seen often occur naturally around my town and neighbouring citites. I designed the menu based on ingredients that can be found locally and seasonally in Toronto between December-February.
The first dish photographed- bloordale to baschi- I used sheeps milk for the ricotta because Umrbia is known for their higher sheep and sheep farmer population compared to other regions. Paired excellently with a savoury (dried) apricot sauce, toasted walnut, pickled quail egg and late harvest honey sourced from local, ethical beekeepers. I chose these ingredients because they all compliment each other highlighting unique senses once eaten together.
The second dish- dufferin to the duomo- The dish is piccione ubriaca, or drunken pigeon, done by marinating in red wine (usually homemade), vegetables and spices. Unfortunately, I was unable to obtain pigeon through the school’s supplier so completed the dish by using cornish hen (about the same size). By marinating the bird (naturally found in fields and forests in Umbria) with wine and spices, it brings out a whole new flavour profile when combined with jerusalem artichokes (topinambur), beets and dates.
Third dish photographed- north york to norcia. The original dish I used for inspiration was “alla norcina” which refers to the sauce named after Norica (similar to an amatriciana pasta named after amatrice). The type of pasta varies from penne to spaghetti but the creamy, mushroomy and sausage sauce remains the same. For my dish I recreated it taking out the mushrooms and substituting the Norcia sausage for guanciale (cured pork jowl) which is another Umbrian favourite. Of course the base for this pasta dish includes white wine (I used Orvieto Classico, found in LCBO.) Lastly the pasta shape I chose was Umbrichelli, and Umbrian classic hand rolled pasta that I was fortunate to have learned.
I’m proud of the menu that I was able to execute through my traveling experiences, research and trials at home. From this experience I have experienced what it is to create and execute a menu by oneself. This is my first menu designed of many more to come in the future.
Reporting live from the gutter (TTC) it's not too late to experience the Umbria inspired menus at chefs house! Makes reservations or walk in tuesday-thursday next week to find my dishes !! #muchlove #forthecity #toronto #6ixinitalia #italyonawave #prontotoronto #6 #Umbria #civitella #torontocooks #torontoeats #travel #abroad #food #italy #canada (at St. George (TTC))
Amazing new addition to the 'hood. You've got to check out @salttobacco great pizza, great beer, great people! #newlove #pizza #cabbagetown #torontocooks #torontofoodie #the6ix #torontofood (at Salt & Tobacco)
