the cookbook store blog: Le Pavillion, A Pop-Up Joe Beef resto at The Derelict Hearn Generating Station, Toronto

The ambiance was MONUMENTAL at the derelict but cleaned up Hearn former power generating station. This was the location for Le Pavillion, a resto pop-up commissioned for the Luminato Festival, held annually in Toronto every year. The link below will show you a photo of the resto venue, located 4 floors up (you had to walk up the stairs....good exercise before the big dinner), in the power plant control room, on the landing above the ground floor.

http://www.theglobeandmail.com/life/food-and-wine/restaurant-reviews/article30397624.ece/BINARY/w940/image.jpg

Montreal's Joe Beef chef Frederick Morin and Toronto's Honest weight chef/proprietor John Bil, both good friends, were inspired to contribute their talents for this event and they also inspired chef celeb friends and winemakers to contribute to either food prep, busing, wait staff,etc, to this grand oevre, such as wine maker Norman Hardie, Chef Daniel Boulud, Joe Beef Chef/co-proprietor David Mcmillan, sommelier Vanya Filipovic, etc. Chocolates were supplied by Montreal's Nora Grey.

The derelict mess of the grounds and interior had to be cleaned up, water brought in from a source 200 meters distant, and power and the kitchen area scoured. Chefs Morin and Bil both contributed to adding design elements to the industrial space to make the room more pleasing and convivial.

Seven hundred, $100.00 per person, 7 course menu tickets were sold out within 24 hours of being offered. In keeping with the industrial theme, both Mr Bil and Mr Morin wore construction vests and steel toed boots for the service. Each day items were selected to be served from a very extensive a la carte menu (our group added 2 items to our set dinner). The a la carte menu also changed daily.

Fabulously fresh oysters, clams and prawns accompanied by mignonette sauce and Russian dressing.

Wonderful house made bread accompanied the Joe beef style terrine of duck, gizzards and foie, cooked in a can, the tops removed and the can lifted at the table.

Ta-da!!!

Classic gelee is added to the top of the terrine. The terrine and gelee were so classic and perfect. Delicious!

Joe Beef ham, cured in wine lees, thinly sliced and served with julienned celery root mixed with a walnut oil mustard cream and walnuts.

Ontario white asparagus poached in beurre blanc, chilled and at service, warmed in green asparagus juice and served with a side of mousseline of epoise (epoise simmered in cream, chilled and folded with whipped cream and white pepper)

Gateau of arctic char, scallops and crayfish mousse with a crayfish bisque sauce. My favourite dish of the night....but every dish was at a high level.

Roast lamb with figs in a delightfully rich sauce.

Ratatouille.

Buttered rice.

Our "Extras"

Snails with garlic butter.

No Photo: Horse tartar, meat chopped a la minute, with classic accompaniments of capers, raw egg yolk, diced shallots and chopped parsley. This was perfect and delicious.

Desserts