Table for Two

I mentioned in my last post that I would blog about my experience shooting for Smartbox Guidebooks last month. I had the wonderful opportunity to meet owners and chefs of some of Toronto's best restaurants - literally running in and out and in-between different locations one at a time around Downtown Toronto. Camera bag and 6kg tripod in hand. It was a hectic three days, but well worth it.


I am currently in the process of revamping my entire website, pheliaherrera.com, so please keep your eyes peeled for the next week or so. 


This project with Smartbox was my first project involving interior shots. I found this to be a lot easier than expected, and enjoyed it nearly as much as I enjoy shooting food!


Below are just some of the  many images shot on behalf of Smartbox Guidebooks.


Bodega
Bodega was my first visit where I was greeted by owner and chef, Paul Biggs. Bodega is one of Toronto's finest French cuisine restaurants. 

Loire

Loire Casual Gourmet restaurant, owned by Jean-Charles Dupoire and Sylvain Brissonnet. Chef Jean-Charles Dupoire was formerly the Chef de Cuisine at the Fairmont Royal York hotel in Toronto and I had the privalage of chatting to him during my very rushed photo shoot at Loire. I wish I had more time to chat with him, such a personable individual. Check out Dine TO's interview with him here.

Metropolitan Restaurant

The Metropolitan Restaurant is based in the heart of Toronto's financial district.

Table 17

Table 17 wine bar and bistro is a cute restaurant located on the East side of Toronto with a 'country-kitchen' feel interior. Or 'French country chic' as mentioned in this video by owner Erik Joyal, whom I also got to meet briefly. My husband and I dined here a couple of weeks ago for dinner and we loved it.

During my photo shoot for Smartbox, I was presented with their popular 'Hot Balls' appetizer to photograph. Each hot ball consists of a different filling with accompanying dipping sauce. There were two Arancino balls...one with spiced lamb stuffed risotto, which was served with a sweet mint sauce. The second consisted of mushroom & Fontina stuffed risotto, served with a "really cooked down tomato sauce". The third, was a goat cheese stuffed panko crusted ball served with Ontario Wildfire honey. 

When I returned to Table 17 with my husband, I HAD to try the 'Hot Balls'! (I was offered to take them home with me the day of my photo shoot, but due to having more locations lined up, I had to politely decline - biggest regret!). The goat cheese 'Hot Ball' was by far our favourite! Check out this video of Table 17's executive chef John Sinopoli preparing these awesome balls!

Also check out this video of Table 17's bartender Mikey Morrow. I had the privilege of meeting and chatting to Mikey during my photo shoot - what a fun guy :)

Cayo Coco

Next on the list - Cayo Coco! A Spanish Tapas Supper Club with a great range of cocktails. Owner, William Eng and staff prepared one of their specialty seafood Paella's for me to photograph. I was drooling behind the camera. I don't know how I refrained from eating all the food I shot. 

Bon Vivant

Bon Vivant offers international cuisine with a French flare. You can find them tucked away up north of Toronto, north on Avenue Road.

Segar

Segar Spice Route Cuisine is owned by Segar Kulasegarampillai from Sri Lanka. "Segar is the rich culmination of an intimate knowledge of spices grounded in the traditions of French technique. The result is Spice Route Cuisine."

Brownes Bistro

Browne's Bistro, an elegant European styled bistro, is located in the heart of Rosedale.

Forte Bistro

Forte Bistro and Sushi bar was one of my favourite places to work. Their establishment is beautiful and their dishes, a work of art. Executive Chef, Greg Argent prepared for me their stunning Dungeness Crab and Avocado Salad and Thick cut Heirloom Pork Chop 'Cordon Blue'.

Summer refreshments

Summer is upon us. Some of my summer favourites - white wine, patio dining, salads and ice cream! 
Here is a quick recipe from mum... a delicious and refreshing salad which incorporates vegetables and fruit. 

Easy Summer Salad

• Orange fleshed sweet potato
• Pumpkin or butternut squash
• Arugula
• Pears
• Maple syrup
• 1/2 cup pumpkin seeds
• Olive oil
• Salt and pepper
• Unsweetened yoghurt (optional)

DIRECTIONS

1. Preheat oven to bake on 180C degrees. Cut sweet potato and pumpkin into 1 inch cubes. Sprinkle with olive oil, coat and bake for 15-20mins or until softened.
2. Meanwhile, cut pears into cubes. Season with maple syrup, cover and microwave for 1.5 mins. Allow pears to cool. (You may also choose to leave the  pears marinating overnight the night before).
3. Toast pumpkin seeds until slightly browned.
4. Mix all ingredients in a bowl with olive oil, more maple syrup, seeds and arugula using hands.
5. Serve with unsweetened yoghurt.

The amount of each ingredient is pretty much up to you. I love pumpkin seeds. My brother, sister and I use to snack on them when we were kids and I had not had them since, so they brought back a lot of memories!

A couple of weeks ago, I did some work for Smartbox Guidebooks where I photographed various restaurant establishments around the Toronto Downtown core, met owners and head chefs and photographed beautiful dishes. Watch this space as I will be posting some of those photos up soon!