Weekly Tips: December Edition

Executive Chef Lorenzo Loseto reports from the Ontario Food Terminal that the few Ontario farmers there have moved into their winter trailers and are offering robust root vegetables, apples and pears. By exception, there are still a few Ontario field crops, namely chicory, savoy and other cabbages. Being hardy, these veg were picked by the farmers themselves after their pickers went home at the end of the season.

Chef found the usual Ontario hothouse offerings brought to the Terminal by jobbers. He recommended the Ontario heirloom tomatoes if you see them. He noted that the best of the hothouse produce tends to come from the St. David region.

Apparently, US produce has increased compared to other countries as the year went on. Prices were up, particularly for cauliflower, brussels sprouts and lettuces, which have been in short supply recently. It appears that Terminal importers have returned to the US markets despite the tariff dislocations.

There was less European produce available, although Chef bought Italian kiwis and plums. Importers have not been bringing in Spanish pomegranates or Italian cactus pears. Chef bought US pomegranates, which have seeds that must be stripped compared to the Spanish variety.

Chef bought Mexican avocados and Peruvian mangoes. He suggests that you wait unitil January to buy the mangoes .

Chef is continuing to bring in and recommend Atlantic mackerel, as well as delicate turbot from Nunavut. He also bought Nova Scotia swordfish, halibut, lobster and Falklands’ glacier bass. You might try Chef’s BC royal miyagi oysters prepared with crusted black rice and deep fried. Alternatively, customers like Chef’s lobster with kimchi chilled broth and Ontario golden beets.

On the meat front, rabbit confit will shortly be replaced by Quebec duck, which Chef has just ordered. Chef recommends his current seasonal venison dish. It comes with fingerling potatoes and squash mascarpone.

For the holiday season, Chef has created a special crème brûlée dessert with persimmon pieces and chocolate chantilly.

We are now taking reservations for New Year’s Eve. The menu will feature a welcoming glass of sparkling wine and 7 courses for $250++ per person. A premium and standard wine flight is available.

For the month of December, we have prepared a Champagne and Sparkling Wine Menu with very special prices to help you salute 2025.

It’s the time of year when many people order bottles of Champagne, often without a clue as to what to order. Often, we are guided by comments like, “Churchill preferred Pol Roger—and in vast quantities.” But why does anyone think that their palates bear any resemblance to Churchill’s?

So we present here a YouTube video that discusses the differences in taste between the three basic grape varieties going into Champagne. A warning! The host does seem to possess an irritating British manner, which you may find tiresome. But there is little doubt of his wine expertise, and this makes the video worthwhile to watch.