Mark your cals. We have one extra Schmaltzy brunch coming your way. 

Drake Alum Chef Anthony Rose returns to The County on Saturday, October 15 to cook alongside Executive Chef Amanda Ray for one special (and might we add nostalgic) brunch service, and they’re serving up some Schmaltz Appetizing inspired crowing pleasing plates. Good times + great food await. 

ON THE PLATES 

for the table
latka’s, sour cream, caviar
pairing: Les Etoiles, Hinterland, 2016

main 
schmaltzy platter ft. Wolfhead smoked salmon, sturgeon, cream cheese red onion, cucumber, tomatoes, dill, capers, pickles, wasabi tobiko, salmon roe, bagels
pairing: Rosé, ‘Borealis’, Hinterland, 2016

sweet finish
griddled chocolate babka
toasted, buttered, sweet amba, labneh
pairing: Manu Shavitz Spritz

Reservations 
$85PP (without booze) $100PP (with booze)

11AM - 11:30AM seating
1PM - 1:30PM seating 

 

About Chef Rose 
Before he became a star on Toronto’s explosive restaurant scene, Chef Anthony Rose honed his skills in some of the top kitchens in San Francisco and New York. In San Francisco, he worked with Michelin-starred Bradley Ogden and developed his lasting appreciation for truly local dining. This philosophy was combined with the simple elegant principles of the French Method during his tenure at The Mercer with Jean-Georges Vongerichten in New York and then with Jonathon Waxman at Washington Park. Returning home, Rose began a prominent stint as head chef at the Drake before opening up his first restaurant, the iconic Rose & Sons, on Dupont.

The Wilder Rose Empire now consists of 5 restaurants; Rose & Sons, Big Crow, Fat Pasha, Fet Zun, and Schmaltz  Appetizing. He also has a cookbook: “The Last Schmaltz. A Very Serious Cookbook. The restaurants and book weave the story of Rose’s culture, experiences, childhood nostalgia, and relentless love of food.

 

 

 

 

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