These are a few of the plates from our banquet packages at Eaton Hall. In descending order there is butternut squash ravioli in shitaki broth with sage fritter, wild mushroom agnolotti with leek cream and sundried tomatoes, grilled New York striploin steak with mushroom ragout and stuffed cornish hen with red wine reduction.Oh, and yes...I was cooking.
6 comments:
Hi Mark,
I just saw your posting on the Chow's site. I'd like to thank you for your comments about Gaucho's. We really appreciate it. We are looking forward to seeing you again in our restaurant soon!
Regards,
Tania Nuttall
Tania:
Lola and I really appreciate your restaurant and enjoy it more and more every time we come in. You have a winner!!
Actually, I'm going to come in soon and get some shots of the restaurant, your crew and the food and post Gaucho's on "Livingston Cooks."
And when I have absolutely nothing to do, I'll come in to cook with you for a few hours and brush up on my Brazilian BBQ.
I can't wait to bring my kids in for dinner too!!
Adios for now!!
Marko
Beautiful food - it's true, you eat with the eyes first.
Thank you.
Marko
Hi Marko - welcome to Toronto! I've only visited Galiano Island in BC, but I'm sure you must be missing it. We'll be seeing you eons from now on Sept. 6th 2009 at Eaton Hall (for our wedding). It's good to know you're such a true lover of good food! We're huge jazz fans too, so hopefully you'll enjoy some of the the music spilling over toward the kitchen - I'm sure we'll enjoy the food.
Hey there! Thanks for stopping in to Livingston Cooks! Please give me a call at EH and introduce yourself. And you can rest assured that your wedding will go as smooth as possible with me in the kitchen banging out the food!
Talk to you soon,
Marko
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