In a meeting of culinary minds, Canoe played host to an intimate Visa Infinite dinner on Saturday, April 16, 2022, where celebrated L.A.-based Chef Jeremy Fox joined forces with Executive Chef Ron McKinlay for an exquisitely appetizing collaboration.
Known for his sophisticated approach to vegetables, Chef Fox is the award-winning chef-owner of the Michelin-starred Birdie G’s as well as Rustic Canyon, which also earned a Michelin star in 2020 and was named one of The Daily Meal’s top 100 restaurants in the U.S.
Beyond his Michelin recognition, Chef Fox has also earned numerous accolades, including Food & Wine’s Best New Chef 2008, Los Angeles Times’ “Jonathan Gold’s 101 Best Restaurants” 2013 to 2016 and three James Beard nominations for Best Chef: West.
Serving up classic Canoe dishes together with a selection of Chef Jeremy’s highly regarded refined-meets-rustic fare, the evening paid homage to the spirit of synergy in the beautiful setting of our 54th floor dining room. In true Canoe fashion, Sommelier Billy Woon carefully paired each delectable course with wines selected specifically for the occasion.
Upon arrival, guests were greeted with bubbles and sipped on tequila-focused cocktails, including a Sage Paloma and a Herradura Sour, as they enjoyed their first bites. Passed canapés included a P.E.I oyster with truffle custard and cured duck as well as a haggis croquette with roasted romaine from Chef McKinlay, along with an oyster Caesar with anchovy and yolk bottarga as well as a tataraski of steak tartare, lángos and caviar from Chef Fox.
The melodic sounds of Liz & Brigitt, a cello and violin duet, were the evening’s musical entertainment, adding even more ambiance to an already buzzing room. After chef introductions, welcome remarks and details about the wine and cocktails, seated service began with the first course: a dish of ‘beets and deli flavours’ from Chef Fox, featuring ‘everything’ dill pickle vinaigrette and smoked trout roe paired with a 2016 Benjamin Bridge Vintage Brut from Gaspereau Valley, Nova Scotia.
As each course and wine pairing arrived, a chef’s explanation of the dish ensured guests understood the intricate combination of ingredients on their plate, along with details about the plate’s inspiration, notable suppliers or producers and, of course, technique.
Next up, Chef McKinlay showcased a swordfish and veal tartare with barbecued asparagus and charcoal and ramp tops, paired with a 2020 Prà ‘Otto’ Soave Classico from Veneto, Italy. The menu continued with Chef McKinlay’s crispy pork jowl with blood orange, beurre noisette and buttermilk, paired with a 2018 Alexana Revana Vineyard Pinot Noir. To follow, Chef Fox served his ‘kishka’, consisting of blood sausage, hoshigaki, matzo, buckwheat and green walnut, paired with a 2017 Hidden Bench ‘Terroir Caché’.
As a sweet finish to the talented duo’s collaborative display, diners enjoyed a Canoe favourite dessert of Ontario rhubarb, camelina oil cake and goat yoghurt mousse from Pastry Chef Ashley Stock. As guests savoured the last few bites, they welcomed Chef McKinlay and Chef Fox’s entire brigade into the dining room for a round of applause, showing thanks and appreciation for their hard work and flawless execution. As guests departed, they were gifted a signed copy of Chef Fox’s stunning cookbook, On Vegetables: Modern Recipes for the Home Kitchen, an inspiring souvenir to take home.
Our sincerest thanks goes out to Chef Fox, his team, our Canoe family and the Visa Infinite Dining Series for the opportunity to collaborate and share our craft. If you missed it, we look forward to hosting you next time!
Photos by Rick O’Brien