Weekly Tips: April Edition
Even though spring may now be in the air, Executive Chef Lorenzo Loseto faced unwelcome sub-zero temperatures this month at Ontario Food Terminal. It was too cold for Ontario rhubarb or any other spring produce. He did find excellent Ontario hothouse vegetables. He bought and recommends hothouse peppers, eggplant, cherry and heirloom tomatoes, as well as chili peppers.
From the farmers' root cellars, he noted that Ontario leeks were available. From BC, wild onions, wild fennel and stinging nettles have started. The Chef decided to hold off on these items and wait for the first crop of Ontario wild produce.
US produce was somewhat more expensive this year. There were shortages of pineapples, gem lettuce, broccolini, artichokes and Brussels sprouts. The Chef liked the look of the newly arrived US leaf spinach. This spinach is now appearing on GEORGE dishes, and we can confirm it is delicious.
There is a shortage of table grapes from Mexico and South America.
Loquats from Spain have started and Spanish blood oranges continue to be available. Look for Brazilian mangoes, which the Chef recommends.
The Chef bought newly arrived figs and cactus pears from Mexico, as well as Mexican fava beans and asparagus. We had some Mexican asparagus over Easter and were surprised at how good it was despite its high cost.
We’re pivoting to fish and seafood right now. Fish always seems freshest and most welcome at this time of year, and it is a specialty of the Chef, who knows how to prepare it.
Don't miss our hand-cured ocean trout from Scotland, shown above. Look for Chesapeake soft-shell crabs and BC spotted prawns to start soon. The wild bass season off the Boston coast is underway. It will be over in a few weeks, and we recommend this year's catch.
The first batch of sweetbreads is expected to arrive next week. We are also serving Ontario rabbit.
With lighter foods coming into season, the Chef is switching to lighter desserts, including a deconstructed cannoli, a chocolate Basque cheesecake and the Chef's own distinctive maple rhum baba.
Once a year, GEORGE Restaurant is filled with opera as younger Canadian opera stars from COSA (Centre of Singing Arts) display their talents, accompanied by a grand piano. All this wonderful music, accompanied by superb food and wine, takes place next Wednesday night, April 15. Click here for details.