This year, Winterlicious is taking place Jan 31st to Feb 13th, 2014. I’ve been a long time fan of this program as it’s a great way to check out new restaurants for a reasonable amount of money.   There’s three-course prix fixe lunch menus for $15 or $20 and $25, and dinner is priced at $25, $35 and $45. Perfect prices for someone who is on a budget. (Like. Me.)

Lucky me….I was invited by Pangaea to attend their Winterlicous Dinner and by the Hyatt on King  (King Street Social) to attend their Winterlicious Lunch Menu. I’ve never been to either restaurant so I was excited for both meals.

Here’s a recap:

Pangaea Winterlicious Dinner 2014: …$35

The minute you enter the doors, you are warmly greeted and your coats are taken into a nearby closet. Then you notice the high ceilings and the beautiful art. I was already impressed before I even ate anything. Our lovely waitress was uber professional and the menu choices I selected were well executed. It was truly a perfect meal – loved the service, the ambience and the food.

Top Left :Foie Gras Torchon, Grape Confit with Toasted Brioche.

Bottom Left Pork Tenderloin (brined and grilled), Chickpea ragout with spinach, honeyed sweet potato

Top Right: Hot Apple Cider

Bottom Right: Toasted Cinnamon Creme Brûlée, Poached Pear, GingerSnap Biscotti.

Please click here for the entire Winterlicious lunch and dinner Menu for 2014

Hyatt on King – King St. Social – Winterlicious Lunch 2014 …..$20

The entire team at Hyatt on King did an amazing job and reached out to a group of food bloggers to sample their Winterlicious Lunch Menu. Sadly I had an appointment that day that I could not miss and was going to decline. But then I noticed that lobster poutine was on the menu…and I knew I had to attend, even if I had to dash out. In the short period of time that I was there, this is what I sampled.

Top Left: Winter Greens (vegan)
Baby arugula and leafy greens, roasted pears, grape tomatoes, slivered almond with an Orange Chili vinaigrette

Top Right: Lobster Poutine
Butter poached British Columbia lobster served with our signature gravy, angel hair parmesan and frites.

Bottom Left: Roasted Red Bell Pepper and Tomato Bisque Truffle Crème and a Sweet Potato Soup (vegan)

Bottom Right: Grilled Black Tiger Prawns
bell peppers, grape tomatoes, red onions, micro green salad with a soy ginger reduction

Please click here for the entire menu for King Street Socials’ Winterlicious Lunch and Summer Menu for 2014.

 

I really hope you get a chance to check out Winterlicious. There’s still time left!!

For more information:

 

Pangaea  1221 Bay St. Toronto 416 920 2323

 

Twitter: @Pangaea

 

King Street Social – Hyatt Regency  on King 370 King St. West, Toronto, 416 595 2524

 

Twitter: @hyattonking

 

Fact: I subscribe to the Toronto Star only so I can read the food section. Therefore, Wednesday is my favorite day to receive the Toronto Star. I read a variety of articless and recipes from Jennifer Bain, Josh Rubin, Amy Pataki on a regular basis.  I am truly interested to know what they are eating, cooking, buying, etc. I know I could look it up online but that’s a whole other discussion!!

The “Star Tested” recipes are always reliable and I have clipped out many of them over the years. Infact I am still clipping them out (so old fashioned – can you believe?)

Last week there was an article that caught my attention, which was written by food editor Jennifer Bain and food writer Eric Vellend.

Seeing as it was the holidays and I had some spare time on my hand – I decided to to try this simple soup which comes from the chef/owner of Martin Kouprie from Pangaea and is in his new cookbook: Pangaea. Why It Tastes So Good.

Parsnip and Lemon Soup:

This is what you need:

INGREDIENTS

1 tablespoon butter

1/2 cup diced Spanish onion (I used normal onions)

2 cups peeled, diced parsnips

4 cups chicken stock, vegetable stock or water (I used water)

1 tablespoon finely grated lemon zest (from 2 lemons)

3/4 tsp sea salt (to taste)

METHOD:

1. In a large saucepan over medium heat, melt butter until it foams.

2. Add onions. Cook stirring, 3 minutes to soften.

3. Add parsnips, stock (or water). Raise the heat to high and bring to a boil.

4. Add zest.

5. Reduce heat to medium and simmer 15 minutes till parsnips are tender.

6. Remove from heat and cool slightly.

7. In a food processor puree soup. (I puree solids first and then slowly add liquids till its smooth)

END RESULT:

A creamy delicious healthy simple soup! What more could you ask for?

Happy Cooking!!

p.s for some reason I think this soup needs a herb, but I haven’t figured out which one? Suggestions are welcome.