Bits ‘n’ Bites (week of March 6)

Words I like to hear: affordably priced; market fresh; gourmet comfort food. The Roosevelt Room is offering some warmth every Friday and Saturday night from 6pm to 10pm with their paired-down menu and scaled-up value, like their mini burgers, truffle-scented mac ‘n’ cheese, or their grass-fed rib eye steaks and Yukon gold frites. After dinner, stay for live entertainment and dj-driven after parties.
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Artisanal cocktail night at Marben on Tuesday March 8th. $60 for a flight of 4 vintage inspired cocktails. For reservations call 416-979-1990 or email info@marbenrestaurant.com.

Butchery Class on March 15th at 6pm. $80 for the session includes lessons on how to butcher beef. Drinks and charcuterie tasting are also included. For reservations call 416-979-1990 or email info@marbenrestaurant.com. The second Butchery Class is on April 5th and will be a lesson on how to butcher wild boar.
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Guinness World Book of Records holder for oyster shucking, Patrick McMurray (aka “Shucker Paddy”) is introducing the ShuckerPaddy knife, designed to take the work out of shucking everyone’s favourite bivalves. “This knife, unlike any other on the market, features an ergodynamic “pistol grip”, says McMurray. Monday March 7, 5:30 – 7:30pm, eat, drink and raise an oyster-inspired shooter as McMurray introduces and showcases the newly designed oyster gear. Adventurous onlookers can even give it a try!
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St Patrick’s Week at The Ceili Cottage March 12 -17, 2011. Ceili Cottage, 1301 Queen Street East, is the latest venture of award winning oyster shucker Patrick McMurray. March 14 is restaurant industry day from 4pm until closing. At 7:30pm the Hogtown Oyster Shucking Contest begins (register by 7pm), followed by a “Lord of the Flies” roasted pig head. Non-shuckers can partake at $1.50/oyster. Entertainment is provided by the Gil-Can Dancers, and the CeiliGrass Boys.
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