Insider’s Tips - April.24
The first major spring product has just arrived at the Ontario Food Terminal. Chef Loseto bought the first shipment of Washington State green asparagus. The price was double last year’s price, but Chef believed that the quality of the first shipment would be better than later shipments. Don’t miss it when you are next in GEORGE.
He also bought French white asparagus, which he thinks is better than the more expensive Holland white asparagus also available. Chef believes the French crop is likely to be superior to our Ontario crop when it comes to market. Last year, there was little Ontario white asparagus available for sale, and there is some doubt it will arrive at all.
Chef expects Ontario green asparagus to start in around three weeks. Asparagus is difficult to match with the correct wine, so be sure to consult one of our Sommeliers. Fiddleheads are arriving this week from BC. Chef believes the earliest ones are usually better than the later ones from Ontario and the Maritimes. Also arriving are wild onions from Ontario.
All mangoes are in season, and Chef strongly recommends what is now on offer. He thinks the mangoes are perfect right now. He likes the Brazilian ones the best, but he thought the Philippines mangoes looked good as well.
The berry season in California is slowly starting, led by the arrival of strawberries. Chef also bought loquats from Spain.
The whole range of US spring vegetables is about to start. Traditionally, produce from New Jersey will lead the way. There will be plenty of Mexican competition this year, and Mexican quality is improving fast.
West Coast wild mushrooms have not yet started, but Chef found wild chanterelles from Portugal, which he likes.
Chef bought sustainable Glacier Bass from the Falklands, which he is pan-roasting and glazing with a yoghurt marinade.
Scallops from Nova Scotia have returned. Chef is again offering a Fogo Island Newfoundland crab dish to replace the fresh crab from the Maritimes, whose season has ended. The soft shell crab season from the “Gulf of America!!” is expected to start soon.
Chef is making changes on the GEORGE menu, bringing back Quebec roasted squabs, which may be one of our favourite items. Also, he is offering wild Ontario boar with foie, as well as sweetbreads and Ontario rabbit.
For dessert, his latest dish is sticky toffee pudding with cardamom syrup and his homemade gelato.
Reservations are filling up for Mothers’ Day on Sunday, May 11th. GEORGE will have a lunch and dinner service.
Chef Loseto is currently designing a Best of Spring menu, which GEORGE will soon be featuring—the best of the newest and freshest spring produce available in our markets to hit your tastebuds. It’s time to celebrate as nature re-awakens and a new season blooms.