Insider’s Tips: May 22

Pavlova, Roasted Rhubarb, Strawberry Sorbet
Spring Forward Menu Promotion | $99 Three-Course Dinner, Cocktail & Snacks in Secrette | Book Here

Colder weather returned this week, but Chef Loseto notes that frost did not damage the new Ontario crop. But the initial Ontario harvest is late.

Ontario wild onions are unexpectedly over. Next week, the Chef expects Ontario strawberries will start. White Ontario asparagus was delayed but is coming soon. In the meantime, the Chef is using white asparagus from France, which is as tender as we ever remember.

The Chef bought field rhubarb, which he is roasting and making into sorbetto in addition to an accompaniment with caramel sponge.

The Ontario hothouse crop continues strong.

There was lots of American produce at the Ontario Food Terminal, and the Chef bought artichokes, cauliflower, and dandelion. He was especially pleased to see the arrival of US English peas and favas.

US citrus is scarcer and struggling as the season winds down. There is still a lot of better-looking South African citrus available.

The Chef is not buying them, but reports that of all the Asian pears now available from Asia, the best are coming in from Korea.

Regarding fish, the Chef is particularly excited about recent arrivals of US soft shell crabs and Vancouver Island spot prawns.

The GEORGE menu now features lighter meats including rabbit, sweetbreads, and the delicious buttery, delicious Spanish Iberico pluma pork we wrote about two weeks ago.

New desserts include a summer raspberry cheesecake.

To celebrate the arrival of spring, Chef Lorenzo Loseto has prepared a Spring Forward menu from the freshest of the fresh produce now available in our markets. The menu is three courses for $99++ per person. It includes a pre-dinner cocktail and snacks at Secrette. By reservation only! Book Spring Forward here.