Centro Cooks
A Celebration Of The Seasons
Centro Grill & Wine Bar
A collection of images from the best selling book.
All images copyrighted by Richard Swiecki Photography © 2010
Menus created by: Chef Marc Thuet
Food Styling by: Dana McCauley
Summer Menu
Ragout of Lobster & Rabbit Fillet
Ragout of Lobster & Rabbit Fillet
Simmered in a summer truffle essence of sauternes
Recommended Wines:
Tocai Friulano
Mario Schiopetto
Friuli
Chardonnay
Patz& Hall
Napa Valley
Gavi de Gavi
Tocai Friulano
Mario Schiopetto
Friuli
Chardonnay
Patz& Hall
Napa Valley
Insalata Caprese
Insalata Caprese with Roasted Red Peppers
Beautiful rich red peppers and succulent beefsteak tomatoes with buffalo mozzarella or bocconcini cheese and fresh basil
Recommended Wines:
Sauvignon del Collio
AZ. Agr. Venica
Friuli
Sauvignon Blanc
Barrel Fermented
Clos Du Bois
Alexander Valley
Tender Vegetable Salad
Tender Vegetable Salad in Saffron Vinaigrette
A perfect balance of fresh exotic vegetables drizzled with a hint of saffron vinaigrette
Recommended Wines: Gavi de Gavi
Cristina Ascheri
Piedmont
Sauvignon Blanc
Sauvignon Blanc
Barrel Ferments
Clos Du Bois
Alexander Valley
Nova Scotia Salmon
Fillet of Nova Scotia Salmon with Tarragon Sauce
Moist and tender salmon fillet simmered in a subtle tarragon sauce topped off with salmon or steelhead roe
Recommended Wines:
ChardonnayInniskillin
Klose Vineyard
Ontario
Capitel Croce
Capitel Croce
Az. Agr. Roberto Anselmi
Veneto
Rack of Lamb
Cabernet Sauvignon
Cask 23 Stag's Leap
Napa Valley
Malvasia Della Lipari
Carlso Hauner
Sicily
Arctic Char with Maple Mustard Emulsion and Coriander Oil
An equisite combination of coriander and maple mustard emulsion with arctic char topped off with one of the selected wines below
Recommended Wines:
Beaujolais Moulin-a Vent Georges Du Beouf
Burgundy
Rack of Lamb with Herb Crust
A beautifully roasted frenched lamb encrusted with a fine selection of herbs and bread crumbs
Recommended Wines:
Chateau PalmerMargeaux
Bordeaux
Cabernet Sauvignon
Cask 23 Stag's Leap
Napa Valley
Lemon Tart
Caramelized Lemon Tart
What dessert wouldn't be complete with a zesty lemon tart topped with fresh fruit
Chef's Suggestion: Serve with sour cream gelato or any fruit gelato
Recommended Wines:
ReislingLate Harvest
Cave Spring Cellars
Ontario
Malvasia Della Lipari
Carlso Hauner
Sicily
Fall Menu
Arctic Char
An equisite combination of coriander and maple mustard emulsion with arctic char topped off with one of the selected wines below
Recommended Wines:
Beaujolais Moulin-a Vent Georges Du Beouf
Burgundy
Pumpkin Soup
Atlantic Salmon
Cream of Pumpkin Soup served with Smoked Salmon
Mellow pumpkins served with fresh cream and garnished with smoked salmon
Mellow pumpkins served with fresh cream and garnished with smoked salmon
Recommended Wines:
Pouilly Fumé
Henri Bourglois
Loire
Osborne Cream Sherry
Wild Greens & RabbitPouilly Fumé
Henri Bourglois
Loire
Osborne Cream Sherry
Salad of Wild Greens with Rabbit and Foie Gras in Lemon-Lime Dressing
A perfect fall dinner with chopped shallots and drizzled with game stock
A perfect fall dinner with chopped shallots and drizzled with game stock
Chef's Suggestion: Chicken may be substituted for rabbit
Recommended Wines:
Neyret-Gachet
Rhone
Muscato di Andrea
Robert Pecota
Napa Valley
Canadian VenisonNeyret-Gachet
Rhone
Muscato di Andrea
Robert Pecota
Napa Valley
Duo of Canadian Venison in Pinot Noir and Blueberry Jus
Tenderloin and venison chops seared to perfection and served with a blueberry jus
Recommended Wines:
Pinot Noir
Pinot Noir
Réserve
Robert Mondavi
Napa Valley
Amarone Classico
Az. Agr. Guiseppe Quintarelli
Veneto
Amarone Classico
Az. Agr. Guiseppe Quintarelli
Veneto
Roasted Pears
Roasted Pears in Caramel Sauce
Gently submerged pears with a Poire William liquer and dusted with icing sugar
Recommended Wines:
Vin Santo
Tenuta Trerose
Tuscany
Recioto della Valpolicella
Az. Agr. Le Ragose
Veneto
Meursault
Chartron et Trebuchet
Burgundy
Chardonnay
Vin Santo
Tenuta Trerose
Tuscany
Recioto della Valpolicella
Az. Agr. Le Ragose
Veneto
Winter Menu
Foie Gras & Salmon
Croustillants Mille-Feuilles of Foir Gras and Samon in Apple Emulsion
Georgeously presented and equally as tantalizingly savoured
Recommended Wines: Meursault
Chartron et Trebuchet
Burgundy
Chardonnay
Long Vineyard
Napa Valley
Fettuccine Natasha
Smoked salmon, and finely herbed with garlic, tomatoes and cream. Caviar may also be substituted for the salmon.
Recommended Wines:
Chardonnay
Az. Agr. Giovanni Bortoluzzi
Friuli
Terre di Tufo
Az. Agr. Teruzzi e Pudhod
Fettuccine Natasha
Smoked salmon, and finely herbed with garlic, tomatoes and cream. Caviar may also be substituted for the salmon.
Recommended Wines:
Chardonnay
Az. Agr. Giovanni Bortoluzzi
Friuli
Terre di Tufo
Az. Agr. Teruzzi e Pudhod
Tuscany
West Coast Scallops
Tian of West Coast Scallops in Pastel Saffron Sauce
Succulent west coast scallops with a ratatouille of gently softened and presented in a cream sauce
Recommended Wines:
Pinot Grigio
Pinot Grigio
Cabert
Friuli
Chardonnay
Chardonnay
Robert Mondavi
Napa Valley
Red Snapper
Roasted Red Snapper with Citrus Nage
Gently browned red snapper in a superb citrus nage
Recommended Wines:
Chardonnay
Reserve
E. & J. Gallo
Sonoma
Chassagne Montrachet
1er Cru
M. Chenu
Burgundy
Chardonnay
Reserve
E. & J. Gallo
Sonoma
Chassagne Montrachet
1er Cru
M. Chenu
Burgundy
Veal Chop
Centro Veal Chop
A perfectly seared veal chop with white wine, pearl onions, garlic and snow peas
Recommended Wines:
Venagazzu
Black Label
Venagazzu Vini
Veneto
Barbarosa
Fattoria Paradiso
Emilia Romagna
Venagazzu
Black Label
Venagazzu Vini
Veneto
Barbarosa
Fattoria Paradiso
Emilia Romagna
Jasmine Rice Pudding
Jasmine Rice Pudding with Dried Fruit in Warm Spy Apple Soup
Fragrant Thai rice with a soup of Spy apples in a fruity combination
Recommended Wines:
Dolce
Dolce
Far Niente
Napa Valley
Vin Santo
Vin Santo
Castello di Querceto
Tuscany
Spring Menu
Atlantic Salmon Tataki with Sesame Cucumber Noodles
Atlantic Salmon. Cucumbers, lime juice, sesame seeds. These are a few of the ingredients that perk your your palate.
Atlantic Salmon. Cucumbers, lime juice, sesame seeds. These are a few of the ingredients that perk your your palate.
Recommended Wines:
Prosecco
Primo Franco
Veneto
Iron Horse
Sparkling Brute
Sonoma
Prosecco
Primo Franco
Veneto
Iron Horse
Sparkling Brute
Sonoma
Gnocchi
Spinach-Ricotta Gnocchi
Ricotta cheese and spinach freshly made with a hint of nutmeg
Recommended Wines:
Chardonnay
Chardonnay
Mayacamus
Napa Valley
Condrieu
Condrieu
E. Guigal
Rhone
Spring Lamb
Ontario Spring Lamb Tenderloin with Herb and Citrus Jus
Fresh Ontario lamb marinated for 24 hours, seared and presented with rosemary and fresh spring vegetables
Recommended Wines:
Darmagi
Darmagi
Angelo Gaja
Piedmont
Chateau Latour
Pauillac-Médoc
Bordeaux
Comtes de Champagne
Creme Brulée
Niagara Peach Creme Brulée & Fresh Berry Napoleon with Lemon Curd
Fresh peaches and berries. A perfectly refreshing dessert
Recommended Wines:
Muscato d'Asti
Muscato d'Asti
Volo di Farfalle
Az. Agr. Scagliola
Piedmont
Blanc de Blanc
Tattinger
Champagne
Palate Cleansers
The chef has recommended a palate cleanser for each of the special seasonal menus. These are to be taken in the middle of a large meal to refresh the palate as well as to stimulate the appetite for the remaining courses.
Melon Consommé
Purée peeled chunks of 1 lemon with 1/2 cup(125mL) lemon juice in a food processor or blender; strain througha fine-mesh sieve; discard purée. Serve consommé over ice.
Champagne Sorbet
Serve two or three small balls of sorbet in a stemmed flute and cover with champagne.
Sorbet with Grappa or Marc
Marc, like Italian grappa, is distilled from the debris remaining after the final pressing of grapes for wine. Fruit sorbet sprinkled with marc is often substituted for the trou normand. A noted marc from Alsace is made from Gewüztraminer.
Le Trou Normand
A small glass of spirits, traditionally Calvados, taken neat. The name refers to Normandy, where Calvados is distilled.
Centro Cooks: A Celebration Of The Seasons
Published in 1996 by Random House of Canada Limited, Toronto
ISBN 0-679-30823-7
Thank you to Barbara Prevedello - Author
Project Management: Paula Chabanais & Associates Limited / Russet Books
Editor: Beverly Endersby
Food Testing & Styling: Dana McCauley
Art Direction and Design: Peter Maher
Photography: Richard Swiecki
All right reserved under International an Pan-American Copyright Conventions. No part of this publication may be trproduced, stored in retrieval systems, or transmitted in any form or by any means (including digital) without permission in writing from the publisher, except by a reviewer, who may quote brief passages in a review.
Centro Cooks: A Celebration Of The Seasons
Published in 1996 by Random House of Canada Limited, Toronto
ISBN 0-679-30823-7
Thank you to Barbara Prevedello - Author
Project Management: Paula Chabanais & Associates Limited / Russet Books
Editor: Beverly Endersby
Food Testing & Styling: Dana McCauley
Art Direction and Design: Peter Maher
Photography: Richard Swiecki
All right reserved under International an Pan-American Copyright Conventions. No part of this publication may be trproduced, stored in retrieval systems, or transmitted in any form or by any means (including digital) without permission in writing from the publisher, except by a reviewer, who may quote brief passages in a review.
