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C
CHEF GRANT VAN GAMEREN Chef has a real affinity for food that is, well, not for the health-conscious. I crave fatty, unhealthy food thats what I like! But when he does get into the greens, freshness, high acidity and texture are all key.
TASTE TEST
A WINNER
JOEY, 15 ONEILL RD., THE 500 SALAD, $17 Chef eyes the salad, rattling off the ingredients: chicken, quinoa, almonds. Im seeing things we have in our salad, like the raisins and cauliflower, he says. Theres a lot of good texture going on its nice to get bitefuls of different things.
B Classic Italian
PAESE, 3827 BATHURST ST., ARUGULA SALAD, $13 The oven-dried tomatoes with the portobello mushroom and the Parmesan is a classic pairing, chef says. He enjoys the fresh arugula and the side of focaccia but would improve the salad with a balsamic as opposed to the red wine dressing.
C Seed-isfaction
LIVE, 264 DUPONT ST., BIG BOWL, $12 How does one eat this? chef queries. Besides finding it a touch tricky to eat (the hummus in particular), van Gameren enjoys this pick especially the sprouts and seed components.
D Tasty Cobb
HOTEL GELATO, 532 EGLINTON AVE. W., COBB, $16 I love Cobb salads, van Gameren notes. The tarragon dressing impresses: I really like that kind of green, herbaceous quality of the tarragon. A+ for originality.
E Heathy twist
FRESH, 90 EGLINTON AVE. E., ALL STAR, $13 Chef dives in. Im really digging the salad, he says. Theres a lot of texture I feel healthy just eating it. Noting that hes never had a goji berry in a salad before, chef says it would be great if the sweet potato were worked into the salad, rather than sat to the side. This pick was a close second.
F Sweet surprise
DELICA, 1440 YONGE ST., ASIAN CHICKEN, $9.50 Its hard not to like the combination of ginger and sesame, chef notes. The pumpkin seeds wow further, adding a nice texture and nuttiness to the dish. Not all salads work with sweeter dressings, but this one does.
G Primo pork
TERRA, 8199 YONGE ST., CRISPY PORCHETTA, $17.95 Van Gameren enjoys the generous size of the porchetta hunks, noting that theyre moist to boot. However, he finds the pink peppercorn dressing too strong, suggesting a mustard-based one instead.
H Charismatic kale
TRATTORIA NERVOSA, 75 YORKVILLE AVE., KALE SALAD, $13.99 I love kale, chef says. If its a trend, then keep it going! He likes that theyve used the dinosaur variety and points out the generous serving of pricey pine nuts.