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.
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.
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.
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.
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.
Photos by John Tan