Jason Inniss

The Dish

Closings

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Bouches will no longer be amused after Amuse-Bouche closes on May 31

The people behind Amuse-Bouche confirmed today what was already suggested by the giant For Lease signs on their walls. After five successful years, the west-end French bistro will be shutting its doors on May 31. “Knowing that our lease was up for renewal, we contemplated our options and finally decided it was time to move on and explore new ventures and opportunities,” reads the message sent out to VIP customers and signed by operators Jason Inniss, Sarah Lyons and Bertrand Alépée.

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People

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Toronto knock-off of Iron Chef will pit Jamie Kennedy against Ted Corrado

The second annual Stop for Food festival is pretty much a rip-off of Winterlicious and Iron Chef, but since it’s for charity, we’ll let it slide. To kick off the month-long prix fixe fête in 19 restaurants, a cook-off will be held on February 22 at the ROM’s C5, where attendees will see Jamie Kennedy (Gilead Bistro), Anthony Davis (Roosevelt Room) and Jason Inniss (Amuse-Bouche) compete against Luis Valenzuela (Torito), Chris Brown (The Stop) and Ted Corrado (of C5, which means he has a home stove advantage). Thirsty traveller Kevin Brauch will be hosting the culinary clash, but no word yet on whether there will be a secret ingredient or a yellow pepper–eating chairman. The event is sold out, but with proceeds going to the Stop Community Food Centre, that’s a good thing. Organizers are presently taking names for the waiting list.

The Dish

Random Stuff

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Just Ducky: chef Jason Inniss shows us how to make Amuse-Bouche’s honey-glazed roasted duck

duck_amuse-bouche__If pigs could fly, they’d be ducks, according to Jason Inniss, chef and co-owner of the endearing west-end restaurant Amuse-Bouche. As with pork, every bit of the bird is usable, and Inniss cooks them beak-to-pope’s-nose, from confit to rendered fat to roast breast to stock. He’s a stickler for conscientious thriftiness. He serves his honey-glazed, roasted duck breast with Swiss chard cannelloni, and even the discarded chard stems have a purpose; he sautées them with house-made spaetzle as a side.

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Random Stuff

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Chefs make better lovers, threatening T.O.’s culinary superiority, cell phone credit cards

Go zest: Vancouver and the rest of B.C. want to be Canada's food capital (Photo by Small)

Go zest: Vancouver and the rest of B.C. want to be Canada’s premier food destination (Photo by Small)

• Could this be the end of the Toronto-Montreal axis of culinary superiority? We doubt it, but a new initiative between the British Columbia government and restaurateurs in the province is aiming to put Lotus Land on the culinary map. [Vancouver Sun]

• Longtime New York food critic Gael Greene argues that chefs make better lovers, and that celebrity chefs in particular should spend less time cooking and more time reaping the fruits of celebrity—especially sex with willing young food groupies. As if Rachel Ray needs another reason to smile. [Daily Beast]

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