Insider’s Tips - May.1

Chef Lorenzo Loseto reported from the Ontario Food Terminal that the 2025 food season is now officially launched. To his surprise, he found Ontario green asparagus on sale. Usually, the first Ontario crop is wild leeks, but this year—for the first time in his memory—they are behind the asparagus. The asparagus was expensive this week, matching the price of Washington State asparagus, and the stalks were on the thin side, he thought. But the taste will be hard to beat.

There was a lot of Ontario hothouse produce, which he liked the look of, as well as fiddleheads from BC.

There were also many plants that farmers brought to market this week. For example, the zucchini specialists brought zucchini plants, the tomato farmers brought tomato plants, and so on. Look for them for your garden.

This week, Chef continued to buy more Brazilian mangoes, French white asparagus, and Spanish loquats. He found larger-sized Dominican avocados, which he liked.

There was plenty of U.S. produce, except for a shortage of artichokes. U.S. berries were abundant and well-priced, except for very expensive organic raspberries.

Chef has been so pleased with the fish he has been using that he continues to offer the same large selection: Tokyo scallops, turbot from the Arctic, halibut from Nova Scotia (although Pacific halibut is about to arrive), gindara cod, which has reappeared from Vancouver Island, Fogo Island crab from Newfoundland and BC organic salmon. He has added Hamachi sashimi, which he serves with his own matcha vinaigrette.

Chef continues with lighter meat offerings, including rabbit, sweetbreads, veal tenderloin, rack of lamb (a specialty) with potato perogies and chickpeas. Wild boar remains on the GEORGE menu.

Chef’s new sticky toffee pudding is drawing rave reviews.

This year, for the first time, GEORGE is open on Mother’s Day—Sunday, May 11—for both lunch and dinner. Guests will be welcomed with a complimentary mimosa at lunch and a glass of prosecco at dinner. A special basket of baked goods, prepared in the GEORGE kitchen that morning, begins the celebration—and there is a treat to take home. Make your reservation soon!