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Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan

Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan

Date7/29/1988
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan.
Medium
Photographs
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Object NumberTSPA_0021139F
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
Brent Makohn: La Bastille chef uses colorful red pepper in chicken salad
4/7/1986
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
2/26/1980
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
12/20/1985
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
1/23/1989
Delicious handful: Cornelius Vreeker, ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington, uses nothing but the freshest ingredients for his customers
Delicious handful: Cornelius Vreeker, ace pastry chef and operator of the Lakeview Pastry and Tearoom in Burlington, uses nothing but the freshest ingredients for his customers
8/27/1980
George Correia
George Correia
11/20/1997
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
1/19/1984
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
King Edward crowns new chef, The king Edward Hotel officially changed chefs this week when Jean-Francois Casari (left) tossed in the toque to open a n(...)
8/27/1984
Chief Chef: Susan Weaver, executive chef at Yorkville's Four Seasons Hotel, credits years of training in the school of hard knocks for her success
Chief Chef: Susan Weaver, executive chef at Yorkville's Four Seasons Hotel, credits years of training in the school of hard knocks for her success
5/8/1992
Second-Rising Souffle with tarragon cream sauce is inspected by Simone Back after it's been reheated
Second-Rising Souffle with tarragon cream sauce is inspected by Simone Back after it's been reheated
9/21/1976
10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers
10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers
4/20/1981
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
8/4/1976