Toronto Taste 2009: A $225 evening of chocolate pasta and Arctic char In-season Arctic char was the ingredient of the night. Marc Thuet had a glazed version, while Scaramouche served it raw with a citrus dressing and a fennel salad. Donna Dooher of Mildred’s Temple Kitchen served hers sashimi style (seen here), accompanied by a potato salad for a picnic feel.

In-season Arctic char was the ingredient of the night. Marc Thuet had a glazed version, while Scaramouche served it raw with a citrus dressing and a fennel salad. Donna Dooher of Mildred’s Temple Kitchen served hers sashimi style (seen here), accompanied by a potato salad for a picnic feel.

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In-season Arctic char was the ingredient of the night. Marc Thuet had a glazed version, while Scaramouche served it raw with a citrus dressing and a fennel salad. Donna Dooher of Mildred’s Temple Kitchen served hers sashimi style (seen here), accompanied by a potato salad for a picnic feel.

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