Toronto’s three most talked-about restaurants are helmed by chefs named Matt. Matt Blondin, Matt DeMille and Matthew Barber spoke to the Star about their cooking styles, kitchen idols and what to do with 30 kilos of ripe Ontario peaches.
TARA WALTON/Photo CreditThere’s Matt Blondin doing high-concept Southern food at his new restaurant, Acadia, on Clinton St. at College.
On Dundas St. W. at Dovercourt, Matt DeMille took over the kitchen at the popular Roman-style trattoria Enoteca Sociale on July 26, freeing founding chef/co-owner Rocco Agostino to open Pizzeria Libretto’s second location, on Danforth Ave. at Carlaw Ave.
Matthew Barber’s southwestern comfort food has drawn crowds to The Combine Eatery on the Danforth.
The trio was game to answer the Star’s quirky questions and pose for a group photograph. Blondin proposed following the lead of Montreal chef/hunter Martin Picard by taking a photo “naked with a dead deer and a glass of Pinot.”
Despite the differences in their cooking styles, we learned the three share certain traits. All grew up outside Toronto, have kitchen idols they look up to and know exactly what to do with 30 kilograms of ripe Ontario peaches.
MATT BLONDIN
Chef at Acadia
Date of birth: May 5, 1983
Nickname: LeBlanc
Hometown: Near Sudbury, Ont.
CV: Colborne Lane, Rain
Signature dish: Sun Gold tomatoes with lightly pickled shrimp, nasturtiums, lovage and three variations on celery (hearts, leaves and root)
Cooking style: New American flavours with an East Coast influence
Moment he knew he had talent: When Guy Rubino told me I had what it takes to make it
Kitchen idol: Curtis Duffy (of Chicago’s Avenues), for his all-around professionalism, calmness, dedication and treatment of staff
After-work libation: Cold beer
Three items always in his fridge: Coca-Cola, cheese, apples
Dish his mother makes best: She does a lot of good things with blueberries and baking
Best career advice he’s received: Nothing about opening your own restaurant, that’s for sure
Peaches are in season. What would you do with 30 kilos? Make peach mustard for a Tasso ham dish, infuse some in bourbon for a cocktail and either roast or confit whole pitted peaches for dessert
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