May 14, 2010

Festival of Chefs 2010: reds bistro

Mike Steh
reds bistro
at the Festival May 15

This is Mike Steh’s third consecutive visit to the Festival, so the anticipation from a seasoned presenter is going to raise the presentation ante this year. I’m hearing gossip that prawns are on the menu. In the meantime you may recall our post on the restaurant experience from last year about reds. This year we popped in for something quick during lunch...upon Chef’s recommendation I settled for a tasty Grilled veal....

My server Carol recommended the Chardonnay and with that my lunch was quick and hit the spot for an on-the-go experience. Surprising that I was able to do that within a fine dining establishment which is not always my first thought when on the run and hungry.



A very tasty Grilled Veal tenderloin and seared scallop. Smoked bacon and butternut squash risotto, red wine jus.
This was paired with Flat rock Chardonnay. 2007 from Niagara Peninsula to match with the
Scallops.

Catch Mr. Steh at CheeseB tomorrow from 12-4pm, and on Sunday May 16 we have Anthony Rose of the Drake.

Wine will be provided by 13th Street Winery.

Silent Auction
Two items will be closing to further bids this Sunday at 7:00pm:

Lunch for 4 set with Cheese Boutique’s linen, porcelain and silverware on May 22nd, 2010 at 1:00 p.m.
Tasting menu to be prepared and served by Chef Chris McDonald of CAVA.
Wine from Norman Hardie Winery served by Norman Hardie.

Lunch for 4 set with Cheese Boutique’s linen, porcelain and silverware on May 23rd, 2010 at 1:00 p.m.
Tasting menu to be prepared and served by Chef John Higgins of George Brown College.
Wine from Norman Hardie Winery served by Norman Hardie.

~the Big Cheese

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