Last month, we joined The Chase Fish & Oyster for a special 5-course menu created in collaboration with Toronto’s The Edible Story in celebration of Canadian apple season.
For those of you who haven’t been to The Chase, we definitely recommend it. We love it not only for the food and exceptional service but for the beauty of the restaurant itself. The Chase lives in the Dineen Building at Yonge and Temperance, in the core of the Financial District, with two beautiful floors equipped with bars, cocktail seating, and dining rooms.
We visited the restaurant on a special night where the restaurant partnered with Alanna Fleischer and Brian Cheng from The Edible Story and Will Publow from Rush Lane and The Calvin Bar. The Edible Story chefs worked alongside Chef Keelan Currie from The Chase to design an inventive menu which included Hamachi, Venison Tartare, Beef tongue, Duck, and the most decadent Toffee Pudding we have ever tasted.
From the bar, Dessa Harhay, head bartender at The Chase, worked with Publow to create five exceptional drinks to pair with each of the five courses. Our favourites were the definitely the ciders and the fruity whiskey drinks. Though we are not scotch connoisseurs, we could appreciate the aroma of the lot 40 smoked scotch which filled the air for the entire third course.
But perhaps our favourite thing about the event was the theme. There is nothing more simple and pure than an apple, and it was a great way to enjoy the end of autumn. The menu included multiple ciders both hot and cold, brûléed apples, and granny smith garnished toffee. Let’s not forget the candy apple we took home. Scrumptious.
What dish do you think looks best? Let Vv Magazine know in the comments below, or tweet us @ViewtheVibe.