The Kitchen Canada opens with an evening by Chef John Placko

Ontario lamb on risotto with Hollandaise sauce, Uphill Farm vegetables, and mint jelly
Blair Lawrence (TKC), Chef John Placko

Blair Lawrence (TKC), Chef John Placko

Molecular gastronomy chef extraordinaire, John Placko, hosted an intimate pop-up 4-course dinner to celebrate the launch of the new culinary arts venue called The Kitchen Canada. The lucky few friends, industry and food bloggers got to enjoy the evening by starting off with cocktails and hors d’oeuvres in the unique style that is John Placko.

The delicacies tantalized in taste but also dazzled in interesting textures such as the squid ink chip in the appetizer dish and the carbonated grape in the dessert.

Ontario lamb on risotto with Hollandaise sauce, Uphill Farm vegetables, and mint jelly

Ontario lamb on risotto with Hollandaise sauce, Uphill Farm vegetables, and mint jelly

The Kitchen Canada venue which can hold 32 people

The Kitchen Canada venue which can hold 32 people

Black sesame, white sesame, yuzu, raspberry and matcha

Black sesame, white sesame, yuzu, raspberry and matcha

Goat cheese with cucumber and a carbonated grape

Goat cheese with cucumber and a carbonated grape

Chocolate, passionfruit and coconut snow topped with dark chocolate raspberry twigs

Chocolate, passionfruit and coconut snow topped with dark chocolate raspberry twigs

Blair Lawrence, Culinary Director and Host of The Kitchen Canada, explained how the space can be used as a versatile event space with culinary lesson as the forefront in the professional, open kitchen. Gourmet ingredients can be sourced as well. The Kitchen Canada (TKC) is located at 24 Ronson Drive Unit #11 in Etobicoke.

For more info visit www.thekitchencanada.com

To get in on upcoming molecular gastronomy classes with John Placko including Nov 23rd at TKC, click here.

Check out The Kitchen Canada’s Culinary Director and Host, Blair Lawrence, in this video lesson on making bacon and lentil salad at The Kitchen Canada

Full gallery here:

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