Sometimes the secret to a really memorable meal isn’t that secret: great ingredients, classic combinations, accomplished technique, elegant presentation. I didn’t say it was easy, but I’m certain that Matthew Church will pull it off with aplomb.
Pickled + Roasted Beet Salad
Frisee, Goat Cheese, Walnut, Orange, Sherry Tarragon Vinaigrette
Cured, smoked & braised, served with watercress & aioli
with Mushroom, Artichoke, Tomato, Parmesan & Basil
Deconstructed Blueberry Tart
Macerated Blueberries, House made Ice-cream, Crumb
Matthew Church has been cooking since he was 17, starting under a number of executive chefs at a fine dining restaurant in Northern Ontario. Matt recently moved to Toronto looking for inspiration and creativity, and landed a Sous Chef gig designing his own menus. Nice.