Toronto Taste 2009: A $225 evening of chocolate pasta and Arctic char Continuing the seafood theme, Chef at Home star Michael Smith offered whimsical square bowls of sustainable shrimp gazpacho—potato strips fried into anchor shapes served as a decoration. “We were up all of last night peeling potatoes,” he explained, adding that he made a thousand of them.

Continuing the seafood theme, Chef at Home star Michael Smith offered whimsical square bowls of sustainable shrimp gazpacho—potato strips fried into anchor shapes served as a decoration. “We were up all of last night peeling potatoes,” he explained, adding that he made a thousand of them.

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Continuing the seafood theme, Chef at Home star Michael Smith offered whimsical square bowls of sustainable shrimp gazpacho—potato strips fried into anchor shapes served as a decoration. “We were up all of last night peeling potatoes,” he explained, adding that he made a thousand of them.

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Toronto Life

Toronto Taste 2009: A $225 evening of chocolate pasta and Arctic char