(Feb. 4, 2013) — Q. When is a restaurant more than a restaurant?
A. When it’s a Paintbox.
The CBC’s Metro Morning does not make a habit of broadcasting live from newly opened dining establishments, but on September 20th, 2012 Matt Galloway and the Metro Morning crew were at the Regent Park Arts and Cultural Centre for full coverage of the opening of Paintbox Bistro. Why all the fuss?
Chris Klugman, whose résumé reads like a history of Toronto fine dining (Scaramouche, Stadtländers, Karin, Panache, opening chef at both Bistro 990 and Oro) welcomed the opportunity to contribute to Regent Park’s revitalization. His Paintbox Bistro and Catering company has teamed with Toronto Employment and Social Services and with George Brown College to develop local young people for restaurant careers. Each trainee learns both sides of the business, as server and as cook, not either / or. Tips too are shared equally with no extra cut for management and owners.
Altruism and a social conscience are not, however, what’s needed to tempt diners back. Executive chef Randy Farthing has worked with Marc Thuet and Mark McEwen before moving on to Senses and then Earth. He and his Paintbox team have drawn up a menu that features fresh, locally sourced ingredients presented with skill, imagination and a dab of whimsy. The bright, airy surroundings and the welcoming staff complement this impression.
We have matched the kitchen’s creations with a collage of flavours using wines both currently available and from the club cellar. For the hors d’oeuvres and the first course all tables will have the same sparkling wines. For the second and third courses, the wines may differ from table to table but they will be comparable wines of comparable value. One dessert wine will be the same at all tables; the other will be the same wine but from several vintages. We encourage you to mix and match wines with other willing tables. There are interesting food and wine questions to be answered. What goes best with smoked mushrooms: Chardonnay or Pinot Noir? Will Barolo or Cabernet Sauvignon best match the braised short ribs? Please join us in February and help to answer these questions in a lip-smacking way.
As always with our tastings, this event will be strictly non-smoking, and we request your cooperation in not wearing any scented after-shave or perfume.
|Date: Tuesday, February 5, 2013||Paintbox Bistro|
|Time: 6:30 p.m.||555 Dundas Street East|
|Limit: 48 people each evening||Toronto 647-748-0555|
|Members: $95||Guests: $105|
Cancellations accepted up to Monday January 28, 2013. See the event form for cancellation contact details. No reservations by phone, please. No confirmations will be issued — you will be contacted only if we are sold out. First come basis. Non-members may attend at guest rates, but preference will be given to members.
Download the event form if you wish to mail in your reservation cheque.
Rib Lamb Chop encrusted with Dijon and herbs
Falafel Cauliflower Lollie with Tahini Sauce
Lacquered Duck with Sesame Wonton and Spiced Vinegar Mango
2007 Duran Cava Gran Reserva (Penedes, Spain)
(keep some in your glass for comparison with the Canadian sparkling wine to follow)
62 Degree Egg, Braised Leeks, Parmesan Espuma
2008 13th Street Winery Premier Cuvee (Niagara)
Potato Risotto, Smoked Mushrooms
Oaked Chardonnay: 2000 Chalk Hill (Sonoma) or 2000 Southbrook Triomphe (Niagara)
Pinot Noir: 2005 Tawse 99/1 or a comparable Burgundy
Braised Short Rib, Red Cabbage, Cauliflower Picalili
Buttercup Squash, Braised Fennel, Wheat Balls
Roasted Lady Apple and Pear, Toasted Goat Cheese
2007 Weinlaubenhof Kracher Cuvee Beerenauslese (Austria) 375 ml
2008, 2010 or 2011Henry of Pelham Special Select Late Harvest Vidal 375 ml