Sunday, March 28, 2010


The two chefs chat about preparing for the evenings dinner

A stunningly beautiful (and perfectly poached) egg. Simple but very difficult to perfect. This dish is pure skill

The dinner crowd gets ready

Enjoying some champagne and appetizers before heading to the dining area for dinner.

What happens when two chefs who have known each other for more than a decade decide to embark on their very own restaurant exchange? CSL was invited to Chef Victor Barry (Splendido Toronto) and Chef Justin Leboe (Rush, Calgary) very own chef exchange, which took place at Rush. Chef Barry and Chef Leboe presented a beautiful Spring menu- bright colourful presentation, and flavourful dishes including: sesame crusted haida gwaii sablefish with tagliatelle of calamari, piperade and peanut milk; Richview farms squab breast (cooked sous vide) with russet potato gnocchi al burro parmigiano reggiano, and molise black truffle.

For more on this event, visit:

All photography K&S Media copyright 2010

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