Jason Bangerter Cooks Sky High
Concord Adex says thank you to media with a luscious luncheon.
The CityPlace SkyKitchen was abuzz recently when local talent Chef Jason Bangerter worked his magic in the penthouse kitchen of this new development.
When Concord Adex Development wanted to highlight the distinguishing hallmarks of their Concord CityPlace condominiums in downtown Toronto, they appealed to the city’s media’s stomachs and hearts (for every media person who showed up, a donation was made to the Sick Kids Foundation). A recent luncheon was held at the new CityPlace SkyKitchen as a way to say thanks to the journos who regularly cover the real estate beat. And what a thank you- the luncheon was prepared by local talented powerhouse, Chef Jason Bangerter of the venerable Auberge du Pommier.
Penthouse Kitchen and a Truffle Cappuccino
Soaring 56 floors above what used to be railway lands, the SkyKitchen was transformed into a gourmet wonderland with Bangerter preparing some of his signature Franco-European inspired dishes with a contemporary spin. One of the scene-stealers was the Cappuccino de Truffe- a puréed mushroom and truffle soup with velvet shank foam. Bangerter says that this dish is the off-shoot of famed restaurateur/chef Anton Mosimann’s enormously appealing truffle risotto (yes, he worked for Mosimann and numerous other big names by travelling throughout Europe before coming back to his native Canada). “It was said it was the Queen Mum’s favourite – she apparently said it was the best in the world ,” says Bangerter. And this is his take on that tried and true favourite- silky, warm, deeply flavourful and wholly satisfying. Many little cups of this magical “cappuccino” could have easily been imbibed. Same goes for the savoury cheese shortbread served on the side- the recipe is an adaptation of the shortbread made and served at Buckingham Palace (all of Bangerter’s influences in one dish- a lovely vignette). He learned how to make the coveted shortbreads from former mentor, Chef John Higgins, when he worked under the Scottsman at the King Eddy Hotel.
Other highlights included the chef’s “Citron” plate- a citrus cured fluke with a delicate grapefruit gelée, cucumber pearls, coriander and a fresh ginger vinaigrette. Not as acidic or as tart as a ceviche but just as refreshing, clean and wonderful. And certainly more refined. The “Feuilleté” was a flavourful goat’s cheese tart with tender leeks and a sticky sugar date as the perfect foil to the salty cheese. The whole ensemble was set off by an “artisanale vinaigre la Guinelle.”
When you Can't Get to Provence...
A recent visit to Auberge du Pommier netted this writer some face time with the affable Bangerter, who says that he had a rebellious streak when he was growing up. You wouldn’t know it from his studied dedication to his kitchen and to sourcing the best- from local meats and cheeses to fish and produce. A few select cheeses were shared including the decadent Délice de Bourgogne (a triple cream fantasy with nutty undertones) from Saligny, France. It’s nice to know that when you can’t afford a trip to Provence, there’s always Auberge du Pommier in the north end of the city and Chef Bangerter nearby to make you feel like you’ve left home. Hint: the patio has some sort of magical ability to transport you to another continent with its old world charm, flagstones and bistro tables. And certainly so does the food. Fantastique!
Stay tuned- a few of Jason's recipes to follow including his memorable Truffle Soup!
