Well, if you were in Toronto this weekend, and you’re reading this, it was probably to attend Curtis Duffy’s first preview of his Grace menu, at a dinner at Toronto’s cutting-edge Colborne Lane with Chef Claudio Aprile. If you didn’t get to go… well, Toronto Life captured the dinner from both the diner’s perspective and behind the scenes in an impressive slideshow. So check out the kinds of things you’ll be eating when Grace opens this fall— like this one:
Duffy’s dramatic second course was an interactive one: first, cold corn soup was poured table-side over a shell of liquid nitrogen-frozen coconut milk and ginger juice, that had been streaked with recado negro (a paste made from burnt pepper ash from Mexico). Then the diner was instructed to break through the opaque dome shield to reveal a delightful tumble of torn corn bread, cherries, ginger and corn, both raw and freeze-dried.
So what did you have this weekend? Check out Toronto Life’s slideshow here.