Food is a form of artistic expressions. Imagine a private dining experience in a form of a theater…read more Our chef the director and also the play wright Chef Eyal Liebman and our Sommelier Rebecca Meir both have a new modern approach towards dining and wine pairing. The sets are the candles & floral table settings. The plot lines are the wines. The orchestra is the creation of the dishes preparing in front of you. The acts & scenes are the courses. The actors & actresses are the ingredients. The script is the conversation and the educational facts Chef Eyal & Rebecca teaches you during the dinner. Act 1 Scene 1 First Course frog leg * zucchini * rhubarb * nectarine Denis Carré, Auxey- Duresse "Les Vireux", Côte de Beaune, Burgundy, France 2015 Act 2 Scene 1 Second Course leg of mutton * cauliflower * pepper * pistachio * anchovy Lacey Estates, Gewürztraminer, Prince Edward County, 2013 Act 3 Scene 1 Third Course old steer tenderloin * raspberry sorbet * beet ravioli * lavender * bone marrow Château Saint-Sernin, Cahors, France, 2014 Act 4 Scene 1 Cheese chevre d'or * tomato salad Collepiccino Orcia Tuscany, Italy, 2015 Scene 2 Last Course hazelnut cake * chocolate crèmeux * rose meringue Collepiccino Orcia Tuscany, Italy, 2015 Aside from the exceptional food & wines, I really enjoyed how much you can learn during the dinner. Chef Eyal and Rebecca will continuously educate you interesting fun facts about food & wines during the dinner. Like do you know that almond is act a fruit not a nut?! How interesting is that ! I have to admit... I never had frog before and was kind of scared of trying it... But it turned out to be really good actually . And... Wow I'm in love with the 8 year old steer tenderloin . As for the wine, though I enjoy wine and stuff, but I personally love the grape Gewürztraminer, always have a good experience with it and my eyes sparkled when I saw that bottle . There are also a few grapes I do like.

I'm not sure how we got THISSSS LUCKY!!!!…read more Cheff Liebman and Sommelier Rebecca delivered an OUTSTANDING experience. I was blown away from their level of professionalism and excellence throughout every stage. They were faced with the challenge of paring a vegan/non vegan 6 course meal and having wine that goes well with all the flavors. Every dish they created was absolutely perfect. The taste and the execution of the dishes followed by explanations of why each wine and each food was used was so interesting. This wasn't only food, they created the best atmosphere and they gave us so many valuable lessons/knowledge/facts about food and wine. Service is just unbelievable! Most of all chef and somm helped me create one of the best memories. They were the easiest to deal with. Truly EXEPTIONAL.. AMAZING!!! 10/10 food 10/10 wine 10/10 knowledge 10/10 experience 10/10 GREAT PEOPLE I cannot thank them enough. I would recommend them to anyone looking for a 1 of a kind experience and work with the most kind hearted people.

You will taste the love…read more Pino came to our home and from start to finish he was professional, courteous, and genuine. Pino took such meticulous care in preparing our meal it was absolutely beautiful to watch him, each dish was a work of art, a work of pride. Pino encouraged us to ask questions and he showed us his tips with such a generous spirit, to say he made our meals would be a terrible injustice and understatement, he created a beautiful atmosphere and he made our night. Pino came into our home fully prepared - a true professional. Every dish was bursting with flavour, timely and beautifully presented and when he left, he left our kitchen spotless - like he was never even here. Magic. I definitely recommend Pino to anyone wanting a great experience with a personal chef, I guarantee you will taste the love in every dish.

I was really hoping for an amazing in home chef experience with great food and fun for my guests…read more What I got was a chef with a big ego and not enough food. We were starving! Even what he cooked was blah! pork tenderloin thinly sliced and pounded then stuff was more of an appetizer that a main. Not one good thing to say about this chef.

From the point of contact until the last dish was put away, Chef Mike met our expectations and…read moremore. The choices of menu items, the quality of ingredients and the presentation of his creations were delicious. Further, his attention to detail and his charismatic nature were a perfect addition to our special event!

From the owner: We are a full time personal chef service, specializing in dinner parties, appetizer parties,…read morecooking lessons. interactive cooking nights, small corporate events and second weddings, serving all groups from 2 to 200 in the within a 100KM radius of Burlington Ontario. We have been around for 13 years and have completed over 1000 events, so you know we have the experience and ability to makes a very special evening.

Hired a private Chef for a dinner party. We were all brown away by the flavors and the class of…read moreservice our waitstaff gave us.

Chef Abib created a spectacular meal for my guests in my home. we had a small dinner party . he…read moremade accommodations to my gluten free and dairy free guest. Great menu options. Incredible flavours and the best part he does it all in your own home . He brings everything with him! This is our second dinner party and we will be doing it again.

I recently won a $3000 dinner for 6 people hosted by City Gourmet and sponsored by Two Oceans…read moreWines. We just had the dinner last night and had an amazing experience. Chef Kai Zyganiuk and his lovely assistant Jen did an amazing job. They arrived at my friends house at 2:00pm to start cooking and setting up the dinner for us. Myself and our other friends arrived at 5:00pm to begin the event. When I arrived Chef Kai was in the kitchen cooking our 6 course meal. He asked us what time we would like to begin eating. We choose 6pm so we could mingle and get ready for the evenings festivities. Each course was paired with the perfect Two Oceans Wine and Chef Kai accommodated everyone's food allergies. 1st Course: Our first course was a seared shrimp with a curried aioli, toasted sesame seeds and blackened lime. It tasted delicious and was paired with Two Oceans Pinot Grigio. The flavour combinations were so good, I definitely could have eaten more of the shrimp. The shrimp melted in our mouths and presented a unique flavour pallet when eaten with the aioli. I'll definitely be asking Chef Kai for the recipe. 2nd Course: The second course was a soup made with a white bean purée, charred chorizo sausage, chives and a toasted baguette (of course I didn't get to try the baguette since I'm both gluten and lactose intolerant but everyone said it was delicious). The soup tasted fantastic! It was spicy and flavourful. I really enjoyed the sausage within the soup. That is something I have never done before and it tasted exquisite. This course was paired with Two Oceans Sauvignon Blanc. The Sauvignon Blanc was smoother than most and definitely my favourite wine we tried during the main courses. (Hold tight for my review on the dessert wine). 3rd Course: The third Course was a delightful baby gem lettuce salad served with pickled red onions, warm pressed feta cheese (which looked amazing), toasted brioche, roasts almonds and vinaigrette. The salad had a nice woody flavour and I really enjoyed it. 4th Course: The fourth course was an 11 hour braised berkshire pork seasoned with exotic spices and served with pearl cous cous (my course arrived with champ potatoes instead), red wine jus, onion jam, and micro basil. This course was very savoury. Chef Kai made extra and everyone had seconds. This dish with Two Oceans Cabernet Sauvignon Merlot. The Cabernet Sauvignon Merlot was medium bodied with a berry oak flavour. 5th Course: The fifth course was definitely the grand finale. Chef Kai prepared a seared prime beef tenderloin with a side of smoked Gouda cheese (I wish I wasn't lactose intolerant... hehe), tart cherries, champ potatoes, baby vegetables and natural jus. The steak was prepared perfectly. Chef Kai served it medium rare and it melted in our mouths. The tart cherries added a really unique flavour I had not experienced while eating a steak before. In fact, it was delightful. This main was paired with Two Oceans Shiraz. The Shiraz was fruity and medium bodied. It had notes of red cherries and vanilla. It's definitely worth trying if you enjoy red wine. 6th Course: The sixth course was a delicious dessert. Chef Kai prepared a medjool date cake for us with citrus and mint ice cream, baked lavender soil, soused berries and warm caramel sauce. My friends loved this course. I was served a bowl of soused berries and they were really good. This course was paired with Two Oceans Moscato. The Moscato was amazing and definitely my favourite wine of the night. I have a real sweet tooth and love sweet wines. If you enjoy sweet wines as well I highly recommend you try Two Oceans Moscato; it's sweet and goes down smooth. Chef Kai did an amazing job catering our Two Oceans get together. Chef Kai is extremely friendly and a master at what he does. He does an incredible job in the kitchen and can make due with whatever type of kitchen appliances you have. I highly recommend working with him and hope we can dine together again. My friends and I are eager to try one of his cooking classes. Thank you for a wonderful evening Chef Kai and Two Oceans Wine.

Kai ( the chef) and his assistant Jen were amazing. We had Kai prepare a 4 course meal for my…read moredaughters bachelorette dinner. The food was so delicious and his timing between courses was perfect. We would highly recommend Chef Kai to everyone !! It was a lovely, comfortable and fun evening.

Unreal food and service. So many compliments from guests and they brought food down to those…read moregetting pictures done so no one missed out!

I don't usually love pasta, but Scaddabush just converted me…read more The Food: Chicken Parmesan: 9.5/10 - that first bite was incredible and totally surpassed my expectations. Not exaggerating when I say this was a game changer. Naked Mozzarella (with fig jam on the side): Always a favorite. I introduce everyone to this dish and they fall in love every time. Perfect way to start the meal. Moscato Frizzante: Sweet but not too sweet, paired beautifully with the chicken parm. Pistachio & Cream Martini (holiday feature): I hope y'all grabbed it before they discontinued it Jan 4th. It's delicious - I recommend saving it for dessert rather than having it before your meal. The Service: Our server wasn't chatty but was incredibly efficient, patient, and attentive. She let us taste multiple wines before we settled on one, and when I asked her to refresh my martini (I'd let it sit while eating), she brought it back perfectly chilled. Made it easy to flag her down when needed. The host was transparent about wait times and got us a great booth. The Vibe: Rustic, bougie Italian home aesthetic - always love how they decorate. It's a very social setting and gets loud during dinner hours (bring loop earplugs if you're noise-sensitive). The energy was great - everyone seemed to be having a good time. Only "Disappointment": The water tasted off. That's it. Everything else was excellent. Would absolutely return!

We went this past Friday to Scaddabush Scarborough location…read more They are located across from STC They are joined up with Jack's next door We booked reservations for Friday evening but they weren't too busy The restaurant has a casual upscale vibe to it We were seated in a booth near the bar Our server was Andrea and she was great throughout the evening We started with the calamari fritti It was good Calamari was a bit small but it was still good My wife had the goat cheese and beet salad It was really good We shared the Americano pizza It was super good and loaded with pepperoni We ended the meal with a dessert, enjoying a serving of zeppole It was good especially with the Nutella to dip in Overall the meal was great and we would definitely come again