Insider’s Tips: June 26
Executive Chef Lorenzo Loseto reports that the farmers at the Ontario Food Terminal have switched from being concerned about a cold spring to being concerned about the current heat wave, which they say is greatly endangering their inventory life.
New Ontario produce continues to arrive for the first time this year. It includes fava beans, green vegetables like Swiss chard, kale, and spinach and all the field herbs. Chef bought more Ontario zucchinis and zucchini flowers, English peas and field radishes.
There is a shortage of Ontario carrots, and some Ontario farmers are offering Mexican carrots, describing them illegally as Ontario produce.
From California, Chef bought celery, artichokes, broccolini, fennel, cherries and apricots. Soon he will switch to Ontario broccolini when it becomes available but will likely avoid Ontario fennel, which in the past has been noticeably inferior.
He bought Mexican avocados, which are still expensive. This year he finds that they are taking a much longer time to ripen and cannot explain why. Something has changed.
Chef’s European mushroom supplier continues to provide French white asparagus, which has been so good this year.
The price for wild BC porcini mushrooms finally came down, and Chef bought them in quantity for preserving.
BC spot prawns are still being supplied to GEORGE. Soft shell US crab continues to be available, but the end of the season is in sight.
Fresh Atlantic bass continues, but its short season will be over this week. Chef grills the bass over charcoal and serves it with a lobster sauce and English peas.
For meat dishes, Chef recommends Quebec squab, rabbit, duck or grilled wild Ontario boar.
For a light dessert, try Chef’s raspberry cheesecake. Even his warm olive oil with Ontario strawberries works surprisingly well in this heat.
On Wednesday and Friday this week, GEORGE is offering its Premium Tasting Experience with paired premium wines, including Grand Cru Champagne, aged Riesling, Brunello and more. The experience will return on Wednesdays and Fridays from mid-July to early August (July 16, 18, 23, 25, 30 & August 1).
GEORGE’s special First Taste of Summer menu at $99 pp is being received well. Try the well-matched wine pairing designed for it. The GEORGE courtyard has fans for your comfort.
If you are in town on July 1, GEORGE will be open for dinner.