The Canadian Chefs’ Congress – an amazing organization started by famed Canadian Chef Michael Stadtländer – is on the precipice of its next big event: Spring Thaw on March 31st, sponsored by All-Clad Metalcrafters. (See the bottom of this post for a special offer on tickets!) The evening will be a tour de force of Canada’s top culinary talent, with over 20 chefs preparing whimsically delicious and stunningly presented Spring-themed eats featuring the best non-GMO and organic produce Ontario has to offer. (Oh! And there’ll be a dozen wineries pouring their finest vinos there, too!) In anticipation of this monumental evening, we’re featuring five of the Spring Thaw chefs in this week’s Tastemaker series…
Chef Anthony Rose has a cult following of foodies who adore his comforting takes on American fusion at his Rose and Sons/Big Crow complex. He’ll be hopping on the Middle Eastern-esque bandwagon shortly too with the upcoming opening of his newest restaurant, Fat Pasha. We caught up with the ravenous Rose to chat about life, love, and the pursuit of eggs benny…
Tell us a bit about yourself. What should people know?
I like long walks in the woods with my girlfriend, the purpose of which is to always get lost and then we drink whiskey and use a compass to find our way home.
Why did you get involved with the Canadian Chefs’ Congress and Spring Thaw?
I love Canada and am always so inspired working with Michael and Nobuyo; they really push the envelope and make you think on a greater scale.
Can you give us a hint about what Spring-themed item you’ll be serving at the event?
We are opening a new restaurant called Fat Pasha and we will be serving special delicacies from our new menu which will be amazing and awesome.
What’s the most underrated ingredient in your opinion?
Finish this sentence: I love Toronto because…
…the polar vortex makes me feel alive.
What are three things you can’t live without?
MEC toque, aurora borealis, and tarot cards.
What’s your favourite restaurant and its must-order dish?
Deb’s Place in Barrie. Eggs Benedict.
What’s your go-to cocktail and where do you go to get it?
Arak with water, from my liquor cabinet.
Choice karaoke song?
“Good Morning Starshine” from Hair.
Can you give us any details about your highly anticipated new restaurant, Fat Pasha?
It’s a mash up between the food of Israel and North American Jewish food influenced by Europe.
To save 10% off your Spring Thaw tickets (and waive the taxes + service fees), click here and enter promo code SPRINGTHAW14. See you there!