We wanted to end the year with something great, something old and something new. And of course with you.

This time when we visit Spain we’re going to focus more on the north and the Basque region while including some dishes from all over the Iberian peninsula. We’ll be pouring Txakoli, Rioja and a couple other goodies for you. We’ll be doing modern and traditional, so expect the unexpected. The tapas will be flowing, and we’ll be sending out cazuelas, postres and who knows what else!

Please join us for what will be a fabulous evening on December 3rd at 7:30PM. We’ll be at Goed Eten, a great breakfast spot on Ossington just South of Dundas.

SOLD OUT

Saturday December 3, 2011, from 7:30-11pm
Tickets are $95/person, includes dinner, wine and fun!
And you are invited!

Notes:

• There will be shellfish, nuts, eggs, cocoa and dairy on your plate.
• When tweeting about it, remember to use the hashtag #PintxosPickle, and don’t forget to follow us@secretpickle , @alexaclark and @mattkantor
• This is our last event of the season, seating is limited and demand is high so don’t miss out.

Playing with the themes of sweet and savoury, Matt’s menu was some of the best food we’ve had at Secret Pickle ever.  Of course, it didn’t hurt that it was also his first Pickle with a full professional kitchen on site.

Bobbette and Belle was a fantastic venue for the Pickle, a full kitchen for Matt and plenty of space for our guests.  Huge windows to the street and tables decorated with some of Bobbette & Belle sugar flower petals (which some picklers snacked on)

The night flowed smoothly from the Caviar & White Chocolate Mousse served on a Curry Blini which Matt designed to pair with the Bobbette & Belle Passion Blossom cocktail

to the dessert Tacos de Mole which was served with a custom Bobbette & Belle chipotle marshmallow made for evening.

Pastry Pickle Menu

Caviar, white chocolate mousse, curry blini

Beet and goat cheesecake salad with tarragon and pistachio

Swordfish, parsley, blueberries, passion fruit, and baby chanterelle

Peach and Pork Belly Pie – peach and bacon tart, sour cream pie dough, Benedictin blue cheese-sour cream-star anise base cream, roasted vidalia onion ice cream

Pineapple, cucumber+mint granita, candied peanut, smoked paprika

Cocoa + ricotta gnocchi, eggplant, cherry tomatoes, basil

Slow braised lamb shoulder; apricot dice poached in vanilla, cinnamon and white wine; hazelnut-crusted turnips cooked in honey and butter, honey-coffee tuiles.

Tacos de Mole – chocolate cake, chipotle marshmallow, cilantro-lime curd, corn parfait + chorizo soil

The evening ended with a wonderful surprise with Allyson & Sarah bringing out custom packages for each of use to take home and samples of their wonderful macaroons!

Big thanks to Allyson & Sarah of Bobbette and Belle for sharing their space and being a part of the Pastry Pickle; and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Simon, Gerry and Wade.

An exciting addition to the evening was that Brian setup a time-lapse camera setup to shoot the evening start to finish so you can see the entire experience in 1 minute:

Matt developed a fantastic menu incorporating a range of farm fresh produce, contemporary techniques and great flavours leaving everyone excited to see what was coming next.

VEGAN PICKLE MENU

Caipirissima with an amuse bouche of cucumber, mint, peas, carrots

Beet and cherry gaspacho

Raw shiitake, asparagus, gunpowder pudding, blueberry compote, lovage leaves

Romaine , quinoa, fennel, lemon ash oil , Nasturtium Blossoms , and more!

[surprise celebration course: watermelon, tomato & pastilla chili sauce, wood sorrel, sea salt, lime zest]

Coconut parfait, coffee falafel, Radish Kimchi, thai garnish

Traditional Beefsteak “tartare” : pickled cucumber, “egg” , toast

Farrotto, corn shoots, corn nuts, india pale ale, garlic scapes

Olive oil cocoa cake , avocado puree, peanuts, olive, rum

All of the dishes on the menu were well received, and Matt even snuck in a surprise course for the Picklers that night. But one dish from the evening was a hands down favourite: the Beefsteak Tartare which included a yellow tomato “yoke” to give the full experience of tartare.

Big thanks to Brian for the use of his studio for this fantastic evening, and to Sandra for the introduction. And of course to the hard working and fantastic Secret Pickle Crew:  Matt, Michael, Marichka, Wade and Gerry.

Hold onto your hats!  This time, we’re doing something totally crazy: Sweet versus Savoury at the Pastry Pickle.  We’re gonna make some really cool food, pour some great wine, and have the same awesome time that we always do.

Join Us For Dinner

Cucumber ice cream? Chocolate with Rabbit? Tomato?  We’ll be presenting the dishes and you’ll be deciding whether they are sweet or savoury.  At the end of the night, we’ll see who has won the smackdown – sweet or savoury.

We’re thrilled to be holding the Pastry Pickle – sweet vs savoury smackdown at one of Ontario’s best pastry shops: Bobette and Belle.  These folks know how to make pastry and inspired by their raw talent this dinner is going to walk that fine line between sweet and savoury.  Making this pickle be that much more spectacular.  

Still not sure?  Check out what people are saying on our website : secretpicklesupperclub.com

Pastry Pickle – Sweet-Savory smackdown!
Saturday August 13, 2011, from 7:30-11pm
Tickets are $105/person, includes dinner, wine and fun!  (fees & taxes takes it to $125)
And you are invited!

You’ll be dining at Bobbette and Belle in Leslieville.  Chef Matt Kantor is in the kitchen. Your MC for the evening will be Alexa Clark.

Notes:

• There may be fluffy bunnies, cute lambs and adorable chicks on your plate. Vegetarians beware.
• There will be nuts, eggs, cocoa, dairy, wheat and shellfish on your plate.  We don’t adjust the menu for allergies.
• This meal may have a bit more sugar than our previous dinners.  You might get a bit buzzy. Enjoy it!
• When tweeting about it, remember to use the hashtag #PastryPickle, and don’t forget to follow us@secretpickle , @alexaclark and @mattkantor

Don’t miss out because we sell out, seating is limited and demand is high.

Join Us For Dinner

Vegans rejoice!

You’ve been asking and we’ve been listening, it’s time for the Secret Pickle to go Vegan with the Contemporary Vegan Secret Pickle Supper Club.

Prepared with the skill and imagination of CIA-trained Chef Matt Kantor and presented by the lovely Alexa Clark, this dinner will keep you guessing, thinking and savouring all night long. And for those of you omnivores out there, you won’t know what you’re missing unless you join us.

Think Top Chef meets Toronto’s farmers markets. Matt will be bringing together Ontario farm-fresh ingredients, contemporary styles and techniques from around the world, and his own natural flare with mushrooms, vegetables, and grains.  The Vegan Pickle is going to be a exciting multi-course vegan menu complete with vegan wine selections from Chateau des Charmes.

There is no better season to be working with the fresh ingredients that are all around us!

Please join us for a flavourful, fun and intimate evening on July 16th as the Secret Pickle Supper Club serves:

Contemporary Vegan!
Saturday July 16, 2011, from 7:30-11pm
Tickets are $95/person, includes dinner and wine, and HST too.
And you are invited! — get your tickets here

Catered by Chef Matt Kantor. You’ll be dining at Brian Pieters Photography Studio in Leslieville, space graciously provided by Brian and his colleagues. Your MC for the evening will be Alexa Clark.

Notes:

• We’re excited to be serving 2 wines from Chateau des Charmes (whose wines contain no animal products)
• There is no meat, honey, egg, cheese, gelatin or bone in anything that will be served at the #VeganPickle.
• This is a meal for everyone!  Vegans, vegetarians, and omnivores alike. (no TVP or Tofu allowed)
• Tweeting about it? Remember to use the hashtag #VeganPickle, and follow us @secretpickle

Seating is limited so get your tickets now!

The menu was inspired by and incorporated a wide selection the fantastic teas avialable at Steeped and infused.  Matt’s menu became an exploration of all that tea can bring as aningredient.  And it brought it!

Jennifer Best, the founder of Steeped and Infused, educated us about each tea as it’s corresponding course was presented. She also presented each of the Secret Picklers with samples to take home.

TEA PICKLE MENU

Tea Sangria, Jennifer’s special recipe incorporating Green & White Grapefruit Supreme blend

Bronzion ceviche made with kumquats, ginger ale and hibiscus.

Asparagus raw and cooked,  mushroom raw and cooked,  potato confit, manchego, ramps,  gunpowder custard

Lapson Souchong-Copper River Salmon,  spruce tips,  grapefruit,  and watercress soup

Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”

Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.

Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding

Spring Iced Ice Tea

“Tea Service”: chocolate and jasmine ganache served with tea cookies,  spearmint, and rhubarb.

Big thanks to Jennifer Best for use of her store, and to the hard working and fantastic Secret Pickle Crew:  Matt, Marichka, Wade and Gerry.

The theme for the evening was Spring and each course was associated with a different Spring Festival from around the world. From Ostara to Korea’s Cold Food Festival, Carnivale de Ivrea to Holi, we ate our way through 7 courses of invocations and symbols of spring all presented through the playfulness of Chef Matt Kantor’s menu.

It was also Earth Hour, so at 8:30 we lit a second set of candles which were preset on the tables and Genna turned off all the lights at Loft404. Except in the kitchen, where it was safety-first.  But one kitchen cooking for 33 people seems like a reasonable way to approach Earth Hour!  We never bothered to turn back on the dining room lights. Which means some dark photos, but a great night!

The meal was fantastic, possibly some of the best food ever served at a Secret Pickle. Certainly a testament to Matt’s skill and creativity.

Spring Pickle Menu

La Mugnaia made with aperol, gin, orange, tonic (the custom cocktail we designed to align with Carnivale de Ivrea, the Battle of the Oranges held every year in Ivrea)

King crab served with gelee made out of coconut and condensed milk, a basil leave and granadilla. (Hansik the Korean Cold Food Festival)

Bass crudo with lemon juice, coffee oil, sel gris and a beer-bread sauce made with oak aged ale and garnish is puffed farro. (Starkbierzeit – the German festival of strong beer)

Jumbo sea scallop butter poached served with hen of the woods mushrooms, artichoke and served with a meyer-lemon foie vinaigrette. (Cuaresma – Lent in Spain)

Halibut sous vide in olive oil served with a ragout of white asparagus, purple potato and fennel. Garnished with pea shoots and pea marshmallows. (Ostara – the Pagan and Wiccan celebration of the Vernal Equinox)

Confit of rabbit leg, pulled and served with goat cheese gnocchi a la parisienne, with garlic scapes. Finished w/ parmigiano reggiano. (Bacchanal of Gnocco – Verona’s festival of gnocchi)

Lamb sous vide then seared and served with basmati granita, chickpea puree, slice radish, micro radish and olive powder (Nowruz – Persian New Year)

Carrot cake deconstructed and served with carrot puree, nutmeg crumbs and mousse of cream cheese. (Holi – Hindu festival of colour)

What a great night.  Big thanks to Genna Bauder for use of Loft404, and to the hard working and fantastic Secret Pickle Crew: Simon, Marichka, Gerry and Patrick.

Want to come to the next one? Make sure you sign up now to get an invite

While we have been hunting, we’ve connected with some generous hosts who have invited us to join them in their space for a Secret Pickle.  Never ones to turn down a great opportunity, we’ve decided to take them up on their offers, embrace the adventure and inspiration that each new venue brings, and announce the Season of the Traveling Pickle.

Each of the next Secret Pickle events will be touring Toronto’s open spaces.  Some we’ll announce in advance, like February 12th’s event at Te Aro.  Some we’ll be keeping quiet until tickets are purchased and we’ll share the venue only with the picklers joining us for that event.  All will be fun food adventures into some cool spaces around Toronto. And you’ll still get the exciting food, great company and interesting conversation you’ve come to expect as part of the Secret Pickle.

Remember to sign up for the mailing list and watch your email for your invitations!

We’re excited about the themes and flavours that these new venues are inspiring and eager to see you all again. It has been way too long.

So put on your traveling shoes and let’s start the adventure.

Special thanks to Ryan Taylor for letting us crash for the first bunch of pickles.  Fair Trade Jewelry Company is such an awesome space, and we were so happy to have held our events there.  Ryan is a really awesome guy and remains a friend and collaborator on my future food-related happenings. But, as all things come to an end someday, Secret Pickle has set out to seek its’ fortune in the big city.

For the next pickle, we have a new home.  We will be hosting our dinner at Te Aro, one of the best roasters and brewers of coffee in the GTA.  And what a coincidence – its going to be a coffee theme.  That right, each course has some wonderful stimulant in it, roasted by our hosts at Te Aro.  Each course will have coffee rubbed, stuffed, infused, pureed, baked and dusted into various ingredients.  This dinner will be February 12th, just in time for Valentines day!

Expect to see some meat, some mushrooms, and possibly some veggies of course.  And wine – we will definitely have some wine. Oh and other alcohol. Oh and fish. Probably. Did I mention pastry?

Stay tuned for the official announcement. Don’t forget to join the mailing list, And Welcome Back!