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Summerlicious 2014—The Shore Club

The Shore Club

It’s the time of year when Toronto food lovers salivate. Summerlicious is in full swing until July 20. The 12th edition of this city-wide event features more than 200 participating restaurants offering three-course prix fixe lunch ($15, $20 and $25) and dinner ($35 and $45) menus, enabling patrons to try new establishments or return to an old favourite.

This year, L’ouvrier, Weslodge and Rock Lobster are among the new additions, while returning favourites include Bannock, Crush Wine Bar, Nota Bene, Loire and Splendido.

Where Toronto sampled the dinner menu at The Shore Club, a posh steak and seafood restaurant adjacent to the Ritz-Carlton Hotel, and within walking distance to such Entertainment District venues as Roy Thomson Hall, and the Princess of Wales and Royal Alexandra theatres.

WHAT WE ATE
The Shore Club
Appetizers of grilled calamari on a bed of baby lettuce with a honey citrus vinaigrette and short rib agnolotti with stilton, shiitake mushrooms and leeks in a red wine jus.

Entrees of New York striploin with a sweet pepper chimichurri and pan seared Atlantic salmon with a sweet citrus passion fruit emulsion. Our sides (from four options) were a warm potato salad and steak house fries.

Dessert of key lime pie and a decadent chocolate brownie with ice cream.

5 QUESTIONS WITH DAVE BILLINGTON, GENERAL MANAGER OF THE SHORE CLUB
The Shore Club
How would you describe the ambience at The Shore Club?
The Shore Club has an elegant, warm and friendly vibe. It’s a great place to enjoy the finest Alberta prime beef and the freshest seafood. Our lunch crowds are dominated by business lunches and meetings, while our dinners are more social with a mix of business, pleasure and symphony- or a play-goers.

What do you like about participating in Summerlicious?
For our staff, we treat Summerlicious and Winterlicious (January 30 to February 12, 2015) as a way to celebrate being part of the restaurant community of Toronto. Our approach is a positive one, as we’re excited at the opportunity to show off our great hospitality and cuisine to guests that may not normally dine with us.

What about the experience at The Shore Club distinguishes it from the other participating restaurants?
We take great pride in our high level of service and food quality, and we don’t compromise these qualities during Summerlicious. Our service and quality of food put us near the top for value during the program.

How do you determine the menu each season for Summerlicious?
Our focus is on determining the best value for our guests, and this starts by sourcing the best quality, in-season ingredients. Once we have compiled this list our talented chef Saku Velummylum puts together dishes that reflect these ingredients.

What are your recommended wine pairings with each of the entrees on this year’s Summerlicious menu?
Braised lamb shank with forked fngerling potatoes, roasted red peppers and harissa mint yogurt—2010 Quails Gate Pinot Noir, Okanagan Valley, BC

Grilled Atlantic salmon with rhubarb relish, couscous and rapini—2012 Bastianich Refosco Rose, Venezia Giulia, Italy

Stuffed crepe with portobello mushrooms, spinach, ricotta and vegetable terrine—2011 Plumpjack Adaptation Chardonnay, Napa Valley, US

Pan seared Atlantic salmon with a citrus passion fruit emulsion—2012 Chateau Haut-Grelot (Blanc), Blaye Cote de Bordeaux, France

Grilled New York striploin with sweet pepper chimichurri—2012 13th Street Merlot, Creek Shores, Niagara

The Shore Club, 155 Wellington St. W., 416-351-3311; theshoreclub.ca  —Linda Luong

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