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Gallery: the highly-anticipated collaboration between Jason Carter and Daniel Burns, two of Canada’s top out-of-work chefs

Steve Gonzalez and Daniel Hadida, on the ends, joined chefs Daniel Burns and Jason Carter in the kitchen (Image: Renée Suen)

This weekend, 90 diners gathered over three nights at Mitzi’s on College for one of this year’s most highly anticipated dinners: a collaboration between chefs Daniel Burns (Momofuku’s food lab, Noma, The Fat Duck and St. John) and Jason Carter (Centro, Lee), both currently between jobs. Those fortunate enough to snag a seat were treated to a $100 five-course menu with wine pairings, along with some snacks to start things off. The pair—who first met while both were line cooks at Susur over a decade ago—were assisted by a brigade of Toronto’s finest in both front and back of house, including chefs Steve Gonzalez (ex-Origin), Basilio Pesce (ex-Biff’s) and Daniel Hadida (Nota Bene) on the evening of our attendance. We heard that Guy Rawlings (Bellwoods Brewery) and Nick Liu (GwaiLo) also passed through the kitchen on subsequent evenings, and there were also contributions by the folks at Actinolite, Thuet and Tawse Winery. Did the industry vets live up to the hype? Find out in our gallery of the whole meal »