By Tre Sanderson, who this year, became the first Black winner of Top Chef Canada was joined by Adisa Glasgow, also known as Young Animal, who has solidified himself as one of Toronto's premium Caribbean Chefs. Dwight Smith, who is currently the Chef de Cuisine at the ALO food group, further championed the group. Yohannes Asres was the Sous Chef at Kost and is now the Sous Chef of Atai restaurant in The Junction. Last but not least, with his 16 years of experience, Anthony Harrison has worked at Toca, Brassaii, and most recently Chef De Cuisine at Bisha Hotel.
This Chef collective came together to treat us to a culinary collaboration anchored in the flavours of the Caribbean and African diaspora.
Accompanied by two wine choices, a Riesling and a Rosé, here’s what was on the menu:
- Fish Tea
- Plantain, All-Spice & Black Truffles
- Pepper Prawn
- Cassava Gnocchi, Coconut, Curry
- Spice-braised Short Rib
- Soursop Sorbet
- Mango Coconut Meringue Pie
As we received our meal, each chef would come on the mic to explain the technique and ingredients involved in the dish.
They took plantain and made it art, they took butter bean and turned it into a purée, transformed soursop into a sorbet and they took my childhood favourite Ovaltine biscuits and turned it into a sweet and crunchy crust for a meringue pie.
This is creativity.
This is Black excellence.
My personal favourite was the spice-braised Short Rib by Chef Yohannes Asres. As a Jamaican, I know how we can take what people may call scraps (oxtail) and turn it into a delicacy, but Butter Bean into a puree!? Cmon now.
For the price tag of $128, I was left with a full belly, left astonished by innovation, a new network of people and introduced to 5 amazing chefs.
I highly recommend you come out to their next event.
