Toronto Taste 2009: A $225 evening of chocolate pasta and Arctic char Often, we found chefs taking breaks in between service and cooking duties. Marc Thuet and Biana Zorich (seen here) react as though they won the lottery when their sous chef arrives with plates of McEwan’s tuna. Later that night, Scaramouche’s Froggett downed Thuet’s char as helpers dismantled the flower arrangements and handed them out to the ladies in the crowd.

Often, we found chefs taking breaks in between service and cooking duties. Marc Thuet and Biana Zorich (seen here) react as though they won the lottery when their sous chef arrives with plates of McEwan’s tuna. Later that night, Scaramouche’s Froggett downed Thuet’s char as helpers dismantled the flower arrangements and handed them out to the ladies in the crowd.

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Often, we found chefs taking breaks in between service and cooking duties. Marc Thuet and Biana Zorich (seen here) react as though they won the lottery when their sous chef arrives with plates of McEwan’s tuna. Later that night, Scaramouche’s Froggett downed Thuet’s char as helpers dismantled the flower arrangements and handed them out to the ladies in the crowd.

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