On June 18th, foodies and bike enthusiasts alike descended on Böehmer Restaurant in the hip Ossington neighbourhood for a special U-Feast Chef Concert Series dinner. On this night, a seven course, Mediterranean-style extravaganza would be enjoyed by the guests, prepared by two amazing chefs.
Celebrity “biker chef” Ivan Flowers flew in from California to collaborate with Böehmer’s chef and owner, Paul Böehmer, on the “hog” themed menu. Flowers is the executive chef at Top of The Market in San Diego. Fellow bike lover, comedian, and TV personality, Mike Bullard was the emcee of the night.
- Chef Paul Böehmer
- Chef Ivan Flowers
Prior to dinner, there was a red carpet where attendees could get their photos taken. Beer, wine, and special cocktails like the Smoked Gentleman’s Manhattan and Southern Mule were the available libations. Guests socialized and enjoyed drinks while admiring the motorcycles on parked outside (and one inside) the restaurant. Finally it was time to sit down as U-Feast CEO, Terry Mocherniak, introduced the two chefs. Bullard then took over as host and entertained the crowd with his comedy stylings.
Dinner then began with several appetizers. The lobster bisque was creamy with the porcini mushroom flavour coming through nicely. The crispy Eryngii mushrooms with emerald kalettes (featured image) were delicious – the crispness of the kalettes juxtaposed with the juiciness of the mushrooms created a perfect pairing. The proscuitto di parma lobster boursin roulades were delicate and beautifully put together. There was even caviar served.
- Prosciutto Di Parma Lobster Boursin Roulades, Confit Tomato Lobster Rose, Jalapeno Syrup Tip
- Lobster Bisque with Porcini Mushroom Infusion
- Caviar
With the appetizers finished, it was time to move on to the mains. Fried chicken? Check (well quail actually). Pork belly? Check. Lamb? Check. It was like the chefs knew all of my favourite foods. Not only that, the chicken fried quail came with bacon corn bread. The pork belly was on a bed of seared Fijian yellowfin tuna, and then topped with black garlic tempura, smokey piquillo droplets and a sweet glaze. This was a surf and turf at its finest.
- Kurabuto Confit Pork Belly, Togarashi Seared Fijian Yellowfin, Ell Sauce Glaze, Black Garlic Tempura, Smokey Piquillo Droplets
- Chicken Fried Quail, Bacon Corn Bread, Pickled Jalapenos, Red Eye Jus
- Smoked Roasted Lamb Shoulder with Wild Leek and Mushroom Jus
Dessert was a lemon-strawberry tart topped with various fruit coulis. I love desserts that have both sweetness and tartness, softness and crunch, so this was yet another favourite in an evening full of favourites. Throughout the meal, it was great to converse with our tablemates, and the family-style dining helped to facilitate the social dining that U-Feast promises. It was definitely an enjoyable evening with great food, great drinks, and great company.
- Lemon-Strawberry Tart with Assorted Fruit Coulis
Also check out our coverage of the previous U-Feast dinner at Campagnolo celebrating the restaurant’s 5 years of greatest hits on College Street.
U-Feast’s next event is a “3-way” Italian dinner with Michelin Star Chef Cristina Bowerman at the Windsor Arms Hotel. This means three appetizers, three mains, three desserts, and even three door prizes. It will be another dinner to look forward to in the U-Feast Chef Concert Series, taking place on July 9th. Even better, if you buy before July 1st and use promo code MICHELINCHEF you can get $30 off. Reserve your seat and find more details here.
For more information about U-Feast and its upcoming events:
www.ufeast.com
Twitter: @u_feast #ChefConcert
Instagram: @u_feast #ChefConcert
Facebook: UFeast
Photos by John Tan
- Chef Paul Böehmer
- Southern Mule
- Smoked Gentleman’s Manhattan, Southern Mule
- L: Paul Boehmer C: Terry Mocherniak R: Ivan Flowers
- Lobster Bisque with Porcini Mushroom Infusion
- Caviar
- Chef Ivan Flowers
- Crispy Eryngii Mushrooms, Emerald Kalettes, Garlic, Lemon, Herbs, Parmigiano and Sweet Chili Glaze
- Prosciutto Di Parma Lobster Boursin Roulades, Confit Tomato Lobster Rose, Jalapeno Syrup Tip
- Prosciutto Di Parma Lobster Boursin Roulades, Confit Tomato Lobster Rose, Jalapeno Syrup Tip
- Prosciutto Di Parma Lobster Boursin Roulades, Confit Tomato Lobster Rose, Jalapeno Syrup Tip
- Chicken Fried Quail, Bacon Corn Bread, Pickled Jalapenos, Red Eye Jus
- Kurabuto Confit Pork Belly, Togarashi Seared Fijian Yellowfin, Ell Sauce Glaze, Black Garlic Tempura, Smokey Piquillo Droplets
- Kurabuto Confit Pork Belly, Togarashi Seared Fijian Yellowfin, Ell Sauce Glaze, Black Garlic Tempura, Smokey Piquillo Droplets
- Smoked Roasted Lamb Shoulder with Wild Leek and Mushroom Jus
- Smoked Roasted Lamb Shoulder with Wild Leek and Mushroom Jus
- Mike Bullard
- Lemon-Strawberry Tart with Assorted Fruit Coulis
- Lemon-Strawberry Tart with Assorted Fruit Coulis