James Chatto, the culinary scribe and organizer of Gold Medal Plates, described the medal winning effort. “At its heart were thick slices of superb ahi tuna that had been rolled in potato threads and deep-fried for the seconds needed to crisp them. The tuna itself remained essentially raw, glossy and dark as a polished Indian ruby. Carrot and pear were the accompanying components. Some of the carrots had been roasted in butter and transformed by tapioca and multidextrin into little marshmallow-textured nubbins of flavour. A finely chopped salad of carrot and pear was dressed with a gingered jasmine reduction. Radish provided moments of subtle heat, while a beet-stained, tartly pickled, obliquely cut slice of fennel added an unexpected tang. Drops of highly seasoned peppercorn mayo stood as an optional condiment for the tuna and a flourish of fennel pollen and pistachio powder finished the dish. 2010 Old Vine Riesling from Kew Vineyards on Niagara’s Beamsville Bench, a wine full of the aromas of petrol and lemon zest, was an inspired match…” And all this for what really was an appetizer portion.
Lorenzo shops for the best ingredients in the nation in Toronto’s markets. The seafood bears the OceanWise designation like the winning lobster dish he prepared for Gold Medal Plates and the cheese tray is exceptional.
The list of awards won by George Restaurant is long and lustrous. NOW Magazine rated George to be “Best Patio for Food Downtown 2012”, to Zagat’s “Extraordinary to Perfection for Food and Service” 2012 and “World’s Top Restaurants” Food Category “Extraordinary” for the past five years.Menu 2019 George Restaurant
Contact George at the number below to reserve a Food Day Canada table.
111 Queen Street East
Toronto, ON M5C 1S1
T: 416 863 6006