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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

10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers

Date4/20/1981
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: 10.56 Wine; cognac and beef broth is reducing as a sauce for hamburgers.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Object NumberTSPA_0021164F
10.39 Hamburgers have been coated with crushed peppercorns and hit skillet
10.39 Hamburgers have been coated with crushed peppercorns and hit skillet
4/20/1981
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
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
7/29/1988
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
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
Where's the Beef? It's the main draw at Richard's Prime Rib but chef Ed Reilly and owner Susan Ball like the fettucine, too. Popular dish is not for weight watchers, however
Where's the Beef? It's the main draw at Richard's Prime Rib but chef Ed Reilly and owner Susan Ball like the fettucine, too. Popular dish is not for weight watchers, however
1/11/1989
Serving up: Bittner company chef Klaus Theyer carves a slice of beef for visitor Bonnie Meisel Cox to sample
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Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
10/7/1983
Taste test: Chef Dominic Zoffranieri samples the Lamb Estouffade he is making at the International Food And Wine Fair this weekend at the Coliseum at Exhibition Place
Taste test: Chef Dominic Zoffranieri samples the Lamb Estouffade he is making at the International Food And Wine Fair this weekend at the Coliseum at Exhibition Place
10/13/1987
Lots of chefs
Lots of chefs
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