Over the next four months Gladstone Executive Chef Michael Smith will take guests through flavours inspired by different neighbourhoods in the city - including Little India, Little Italy, Koreatown and Chinatown. Smith brings his experience from the ROM’s award-winning C5, Rain and Luce.
“I enjoy creating mash-ups of unlikely flavours and textures. It’s fun to surprise people by presenting them with a twist on traditional favourites,” explained Smith.
On June 13, the tour launches with Smith’s spin on traditional Indian cuisine – with a Queen West twist. Taste cardamom-scented lamb loin from Cumbrae farms served with a smoked carrot and yogurt puree and tender Ontario asparagus. Displaying his art as a former pastry chef, Smith features an Indian-inspired dessert; a chai chocolate pound cake with Indian mango, made with chai tea from Tealish on Queen West.
“Food should tell a story,” said Smith. “Mine comes from the places I’ve been and the people I’ve met. It comes across when you eat what I prepare. It’s the food that I love and believe in.”
Each course is complemented with a wine pairing from Niagara’s Hillebrand Winery.
When & Where
The Gladstone Hotel’s juxtaposition of old and new – historical landmark and contemporary art scene – makes it an icon of local culture and a gateway for international travellers. The hotel houses 37 unique artist designed hotel rooms, with two restaurants, four event venue spaces and numerous exhibition spaces. The Gladstone is a values-based business dedicated to offering an immersive and authentic experience to its guests.