The Four Seasons, Toronto

Wow, today was crazy.  I finished my last class at 10am, got caught by google 3D and finally got to the Four Seasons to volunteer for the Ontario Hostelry Institute’s 19th Annual Gold Awards Dinner.

We had a chance to help Head Chef Claudio Rossi with the dinner plating.

Down to the nitty-gritty.  What did we eat/serve?

Anitra Brasato, Salt and Maple Ontario Duck Breast Soft Marscarpone-Polenta, Charred Vine Tomato, Salsa Verde

Air Cured and Marinated ‘Pingue’ Bresaola Lemon-Hazelnut Oil, Monforte Toscano Shavings 100km Farm Pickled Mushrooms with Grisini Garnish

It felt amazing to be working at the Four Seasons.  I loved the staff, the atmosphere, the camaraderie.  They felt like a genuine family.  The bartender and some of the waiters had been there 15 years.

After the link I will take you on a tour of the inside of the Four Seasons Hotel kitchen and also a signed autograph by Samuel L. Jackson (really!).