Six days a week, The Tea Room opens its doors at midday and welcomes tea-takers with pots of hot and aromatic teas, tiny sandwiches, and dainty pastries all made from scratch. In addition to ? la carte quiche, soups, and sandwiches, afternoon tea packages bundle together sweet treats, such as scones, devon cream, and preserves, or savory platters of smoked salmon. Of course, teatime would be meaningless without the tea itself, and choosing from the huge variety of available loose-leaf options might prove to be the afternoon's most difficult challenge.
The chefs also prepare a variety of catering packages to entertain large parties for special events. Items are priced per person, so any size group can easily be accommodated.
The griddle gurus at Crème de la Crepe craft sweet and savory, buckwheat-based crêpes as well as French cuisine for breakfast, lunch, and dinner. Crêpe craftsmen fold delicate dough around customer-chosen toppings such as brie, smoked salmon, Nutella, and béchamel sauce, which is one of the defining sauces of French cuisine, along with the thin, inky juice extracted from dictionaries. Additional menu items include baguette sandwiches, an assortment of quiches, and fresh pastas tossed in house-made bolognaise, pesto broth, and white-wine-based sauces.
Roger Metivier photographed his first event??his sister's wedding??when he was just 11 years old, using nothing more than a plastic 35mm camera. He hasn't stopped taking pictures since, and even used his talents to win accolades such as the Queen's Diamond Jubilee Award. Today, the Canadian-born photographer and filmmaker travels the world under the name of his company, Dandyline Pictures. He uses a sometimes classical, sometimes playful approach to composition in shooting subjects as far-ranging as plates of food, sweeping natural landscapes, and people disguised as food. He also passes on his knowledge in a private photography school.
During group workshops and private classes, Metivier teaches basic manual photography techniques??such as how to use ISO and aperture to one's advantage??as well as compositional techniques suited to styles ranging from portrait to restaurant photography. Meanwhile, he also works with a team of skilled artists and technicians to provide video production, animation, graphic design, and other services.
Though crepes may trigger images of French pastry shops, that is only half the story at Yum? Crepe. That's because the Japanese owners wanted to fuse traditional crepe recipes with a touch of Asian flavor. This means that classic crepes?such as those filled with slices of strawberries and smears of Nutella?share the menu with Japanese versions filled with sweet red beans, chestnuts, and green-tea ice cream. These Eastern flavors even pervade the savory side of the menu, with a ham-and-cheese crepe appearing next to one loaded with teriyaki chicken. This mix of savory and sweet lets staffers serve both hearty meals and light desserts, making the eatery the perfect spot to see how many multicourse dinners you can eat in a single night.
A distant relative of a chain of Polish creperies, Our Crepe's chefs plate more than 50 kinds of sweet and savory creations made with the traditional European-style pancakes. Lined with savory ingredients such as vegetables, meats, and cheeses, crepes are folded into little pockets for quick and easy consumption. Be sure to save room for one of the shop's sweet dessert crepes, topped or filled with nutella, strawberries, coconut, walnuts, chocolate, and other treats.
After deciding at a young age what he wanted to do, Red Canoe Bistro?s chef Tobias Pohl-Weary wasted no time getting started. By age 12 he was assisting chef Jamie Kennedy during a New Years Eve meal at the Palmerston Restaurant, by 17 he apprenticed under chef John Higgins at the King Edward Hotel, and by 18 he'd apprenticed under Chef Michael Stadlander at Eigensinn Farm. After managing some of Canada?s finest restaurants, chef Pohl-Weary decided to pour his considerable knowledge and experience into Red Canoe Bistro.
Favouring a hyper-seasonal menu, Tobias builds dishes that give voice to regional Canadian ingredients, wild edibles, and local game. Diners might feast on naturally raised beef and pork belly burgers with wild leek aioli, chuck steak chili with local habaneros, or pan-seared scallops with a spiced carrot puree and goat?s milk yogurt drizzle. Local ingredients mingle with flavours from India, Asia, and Italy to create robust entrees that helped earn Wine Spectator?s Award of Excellence for 2012 and 2013. Tobias and his team of culinary savants are always willing to change their recipes to accommodate vegans, and people with allergies or specialty diets upon request.