From restaurant critic Alexandra Gill in the Globe and Mail:
Mr. Posteraro clinched a well-deserved gold medal with his porcini mushroom and chestnut soup, a creamy purée emulsified with melting chunks of foie gras butter and topped with truffled brioche croutons. The two-part dish came with a side spoon of sautéed mushrooms nestled under cubes of chilled mushroom jelly.
The chef plans to recreate his winning soup at the national culinary contest’s finale, to be held in Toronto in February.
Alas, it isn’t on the regular menu.
Our waiter is doubtful when we request it.
“We just ate the last of it before service,” he says with a laugh.
We sulk. The waiter confers with the kitchen. Chef appears at our table. Yes, the request is possible. We feel like celebrities.
Full story available here.