(Image: Trevor King)
Those strolling around the King and Church area on Saturday evening were surprised to see silky mist pouring from a small alcove outside Claudio Aprile’s Origin. From 7 p.m. to 11 p.m, Aprile dished out free cones of the stunning ice cream that he perfected at his more modernist digs, Colborne Lane. And what makes it so unique? Using a recipe he developed after consulting a team of PhDs in ice cream technology at the University of Guelph, he mixes crème fraiche with liquid nitrogen and a hit of lemon, all of which unleashed billows of smoke onto the sidewalk throughout the evening. The result is a sublimely smooth and rich ice cream (that’s preservative-free as well). Aprile and his assistants were scooping with a technique he picked up in Uruguay that delivers a cone that looks more homemade that molecular.
The pop-up was a cool end-of-summer delight for the surprised—and sometimes wary—passers-by (Aprile explained: “It’s two things people aren’t used to in Toronto: its unusual and it’s free”). He tells us the free pop-up was his way of thanking the people who have made his King East endeavour so successful. “For the past year and a half, the neighbourhood has been so supportive. I wanted to give them something back,” he says. He plans to use the new alcove space as an impromptu taco stand and hand roll station in the future, and also hints that his pop-up ice cream parlour was just the beginning—he’s promising an announcement soon.
Who is that timid young gentleman behind Claudio in the first picture? So very handsome.
September 12, 2011 at 3:01 pm | by SabrinaChef Aprile is so innovative with his creative ideas. Keep us posted on future events! Ice Cream, Tacos, Hand Rolls, PopUp, Applause!!!
September 12, 2011 at 3:05 pm | by yyzfoodHow is this innovative ? Just another trend bastardized by yet another copycat chef. When will restauranteurs (especially in TO) come up with their own ideas, instead of POORLY trying to imitate what chefs are doing in the US, or Europe.
“Consulting with a team of PHD’s in Ice Cream Tech ?” what a joke!
September 12, 2011 at 5:19 pm | by Ferranhow gracious of claudio, business must be doing well in both his restaurants, shame about all the bad reviews
http://www.opentable.com/colborne-lane
September 12, 2011 at 7:17 pm | by Youssef TareqFerran, nothing is original, not even your name…original ideas don’t derive from only one person but many. Be happy we have cool things happening here in Toronto!
September 13, 2011 at 10:03 am | by anonReally, a complaint about fresh free ice cream in Toronto on a warm summer night? THAT’s a joke. Try harder when looking for something to gripe about.
Congrats on all the success Aprile!
September 13, 2011 at 12:28 pm | by CCGAll the staff at Colborne Lane have shown me nothing but love and for that I will always be grateful. Keep up the amazing work Claudio!
September 13, 2011 at 9:25 pm | by BG011That good looking chap in the background is Rashim, Origin’s star bartender.
September 13, 2011 at 10:36 pm | by JacobEveryone, Please simmer down. I didn’t intend to strike such a cord. Just some free ice cream. C & the Origin Group.
September 13, 2011 at 11:27 pm | by The Working ClassTo The working Class
Welcome to Toronto Life, were most hide behind the name and hate on anything and everything. I had the pleasure of enjoying an amazing meal at Origin a whiles back. Chef Claudio came out and made the ice cream table side and it was delish.
Keep it up.
September 14, 2011 at 9:43 am | by CulinerdI love Origin and Colborne Lane!!! Both places have changed the culinary landscape in Toronto. Bravo to the entire team at both restaurants!!!! Cant wait to see what Claudio has planned for Colborne Lane’s 5th anniversary.
September 15, 2011 at 5:47 pm | by David Wong@Ferran: It’s better to do something old and do it well, than to something original poorly, just for the sake of being original.
September 16, 2011 at 10:32 am | by Parker