Fellowship of Food

Where the Food Experience is Always Celebrated

Latest Articles

#iheartbosk
No Reservations About It – #iheartbosk

For many of us, the thought of hotel food might elicit memories of an underwhelming Cobb salad in an outdated lounge or overpriced room service. And while I have been fortunate to enjoy some truly great dining experiences at a “home away from home”, it is often my practice to search out the local grocery store to pick up some basics to enjoy – either at the hotel itself or on a picnic somewhere in the city I am visiting with my husband.

That’s why I’m doubly happy to report that not only are there delicious hotel eats to be found in Toronto, but that you don’t have to be from out-of-town to appreciate the experience being offered by Bosk Restaurant at the Shangri-La hotel Toronto!

Recently, I had the privilege of participating in a tasting dinner with a small group of individuals curated by Daniel Desforges of the Do The Daniel.com. I knew that when a handwritten note arrived, accompanied by several macarons and an origami work, this would be prove to be a unique evening. And when I entered the lobby and was greeted by Angie Tran and Kerry Connelly, the Marketing Manager and Director of Communications for the Shangri-La respectively, my suspicions were confirmed.

Before indulging our taste buds with food and drink, our visual senses were stimulated during a visit to the new Garden Suite, which includes a private terrace and garden (as the name would suggest) and the special welcome amenity of a tea service to calm weary travelers.

It would have been easy to linger in the suite, with a collection of petits fours and sandwiches prepared by the Shangri-La London’s Pastry ChefNicholas Patterson, not to mention the very inviting four-poster bed, but that would have been a disservice to the food and beverage staff who had worked so hard to prepare a special menu for us.

Leaving the suite and heading to the Lobby Lounge, it was my ears that were delighted by the treat of live music – a regular occurrence in the space, including performances on the Fazioli piano specifically created for the hotel upon which is engraved lyrics from Joni Mitchell’s ‘My Old Man’. Other artistic creations are also showcased, including an extension of the ‘Rising’ sculpture by Zhang Huan featured prominently outside the entrance. I have to admit this work caught my attention before construction of the hotel was completed.

The tour had built up my thirst and I was greeted in the Bosk bar, with its signature bocce ball lights, by two patriotic pours – the first being the ‘Hat-Trick’ Breakfast Cocktail, a take on the classic Caesar available with vodka, gin or tequila, topped with local lager and garnished with olives, cucumber, bacon and lemon. The second “Power Play” cocktail was the ‘Zamboni’, a mix of Southern Comfort, Bacardi White rum, orange juice and Sprite. And even if the name is a hockey reference, many of the other guests commented on the summer vibe they were feeling.

We were then invited to take our seats, indicated with nameplates reflecting the same origami style of the piece we had received at our homes. As fate would have it, I was across from Jessica Denomme, a good friend of a new colleague, who also shares a family connection to the K-W area. As I’ve often said before, the people you dine with are an important ingredient in the experience, and this seemed to lay the table for a fantastic night of fellowship. In fact while several faces were familiar to me, I can honestly say that I felt a great connection was forged between everyone in attendance.

As we made our way through the six courses, we were provided details on the choice of flavours and techniques used by Executive Chef Damon Campbell. Through the wonders of social media, I had also connected with Director of Wine/Sommelier Mark Moffatt over Top Chef Canada the previous night, and so as he poured each glass and described the process behind the pairing, it felt like a friend sharing a rare treasure. Indeed, one of the bottles he selected is only available at the Shangri-La and a few other establishments in Canada. But more than the Master Sommelier title, I have no doubt that it is his personality that allows him to form important relationships with winemakers around the world.

I’ve listed the complete menu below, but a standout dish for me was the caviar donut – which Chef Campbell explained included egg and chives, the traditional accompaniments for caviar, in a beautiful presentation.  The Cumbrae’s Farms spring lamb also made me miss the days of living around the corner from this fine meat purveyor (the store, not the farm). And of course, having Chef Campbell himself grate truffles directly onto my Nova Scotia lobster was a decadent treat. Overall, there was a definite artistry on display, which I have a great appreciation for.

Though temperatures had yet to rise outside, our dessert gave us a taste of spring, in the form of a cherry blossom cotton candy tree. And of course, with the name of the event being #iheartbosk, a nod to love had to be included – in this case, as chocolate lipstick and lips.

The icing on the proverbial cake was that over the course of the dinner, we had the opportunity to not just share pictures and thoughts through our various social media platforms, but to help one lucky person win a high tea experience at the Shangri-La as part of a Twitter contest.

So whether you’re planning an upcoming visit to Toronto or want to treat yourself to a staycation, I recommend putting the Shangri-La on your map. And as I said to Kerry, my idea of the perfect follow-up to feeding your body is to pamper your body, by heading to the Miraj Caudalie Spa on the fifth floor of the hotel. Wouldn’t you agree?

Read more
High Tea Contest
Tea For Two – And It Could Be You!

By Cory

In the nearly two years since Fellowship of Food has existed, the rise of food porn has continued at an astronomical rate. Without getting into the debate that has begun over the presence of cameras and smartphones in restaurants, we confess that we enjoy posting pictures of what we consider to be pleasing plates (just check our Instagram accounts @fab_channer and @corymdp if you’re not convinced).

Read more
Custom S'more: Passion Fruit Almond Marshmallow, Breton Cookie & Valrhona White Chocolate
My Fab Wedding Dream Team, chapter 1 – Eyal Liebman

Hello my darling readers! Spring is almost upon us and I am SUPER PUMPED! Winter was long, freezing and dark, so I am ready for spring fashion and new spring menus popping up in all my favourite foodie spots!

Read more
recipe-for-change-logo
Dinning for a Difference

By Cory

I recently had a chance to speak to University of British Columbia student about a project she was working on concerning food safety at campus. Within a few minutes, it was clear that she had a deep passion for the subject. I was impressed by her initiative and it reminded me of a long-held belief: Food can be so much more than  just what we put into our mouths.

Read more
Made for each other? Small batch + small batch vodka
Wednesdays With Walter

By Cory

While it may be difficult to paint a complete picture of what Canadian culture is, there are certain things so quintessential to this country that they seem to be part of our nation’s DNA. For example, winter and snow: classic Canadiana. So it was fitting that there was (yet another) snowstorm in progress outside when I invited Mark Munroe of WeRAddicted and Mark Munroe Media over this past Wednesday to sample Walter all-natural craft Caesar mix (yes, I mean some day drinking).

Read more
Darlington
It’s that time again…

Friends,

Did you miss me?!?!?! I have missed you!  If you have been following me on Twitter and Facebook, then you probably don’t miss me as much, as I have been keeping some regular posts on there.

Read more

Switch to our mobile site