Skip to main content
Digital Archive Ontario Homepage
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce

Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce

Date12/20/1985
Names
(photographer)
Format
Notes
Original Toronto Star caption: Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche; such as chicken breast stuffed with spinach; dried tomatoes; topped with kiwi-rum sauce.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021259F
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
1/23/1989
Jamie Kennedy and Chicken Breast With Roast Sweet Potatoes And Corn Sauce
Jamie Kennedy and Chicken Breast With Roast Sweet Potatoes And Corn Sauce
9/28/1989
Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
4/9/1974
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
10/7/1983
Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star, based on the musical Annie, by giving chicken breasts some hard knocks
Richard Weiss: The 38-year-old Toronto cook prepares the Hard Knock Life recipe for The Star, based on the musical Annie, by giving chicken breasts some hard knocks
2/28/1984
Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine
Chefs Jean Pierre Capelle, Andre Daguin and Dominique Toulousy, known as The Musketeers are in town to promote their in cuisine
3/2/1983
Creative Cuisine: Mike Davies, chef at The Keystone Alley Cafe, shows off medallions of veal with squid linguine, gravad lox, and bittersweet chocolate flan
Creative Cuisine: Mike Davies, chef at The Keystone Alley Cafe, shows off medallions of veal with squid linguine, gravad lox, and bittersweet chocolate flan
8/9/1989
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
2/26/1980
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
7/29/1988
Full Plate: French chef-entrepreneur Roger Verge, in Toronto for a special promotion, holds a fricassee of lobster, left and zucchini blossom stuffed with truffles
Full Plate: French chef-entrepreneur Roger Verge, in Toronto for a special promotion, holds a fricassee of lobster, left and zucchini blossom stuffed with truffles
2/12/1990
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
4/7/1986
Hauer: Shares his recipe, Here's a recipe from Chef Werner Hauer of Glossops Restaurant for putting a chicken special to its most tasty advantage
Hauer: Shares his recipe, Here's a recipe from Chef Werner Hauer of Glossops Restaurant for putting a chicken special to its most tasty advantage
4/27/1979