CHASE HOSPITALITY GROUP @ UFFICIO
THURSDAY SEPTEMBER 26, 2019
1214 DUNDAS ST W, TORONTO
FOUR COURSE DINNER 7PM
includes all food and beverage, wine pairings, tax & gratuity
TO BEGIN (at 6:30)
sparkling wine, cocktails, hors d’oeuvres
house-made rosemary garlic focaccia, cultured butter, warm olives
young coconut, fennel, citrus, chili
by chef maggie skelton, planta yorkville
shaved asparagus & king oyster mushrooms, hazelnuts, pickled honey mushrooms, ricotta salata, truffle vinaigrette
POACHED COD WITH LEEK RAVIOLI
poached icelandic cod, zucchini flower, saffron strega butter sauce, served with braised leek & ricotta ravioli
soft polenta, king oyster mushroom, heirloom tomato jam, kelp bacon
by chef felicia de rose, the chase fish and oyster & planta burger
chocolate cream, almond crunch, white wine
by chef joyce wong, chase hospitality group
VEGAN DESSERT AVAILABLE
FELICIA DE ROSE
After starting her career as a line cook at Toronto’s Oliver & Bonacini Café Grill, Felicia DeRose quickly rose through the kitchen ranks during her subsequent positions. Within five years of graduating from George Brown College’s culinary management program, she had already landed a job as chef of Toronto’s Origin North Restaurant & Bar. In 2015, DeRose joined the Chase Hospitality Group (CHG) as executive sous chef of Colette Grand Café, where she assisted in the development of both savoury and pastry menus, while focusing on staff development. Felicia is currently the Chef de Cuisine for both The Chase Fish and Oyster and Planta Burger. Chef Felicia is also a member of the Ontario Hostelry Institute, having been recognized in the ‘Top 30 Under 30’ in 2017.
After completing a Bachelor of Arts degree in Philosophy and Mathematics, Maggie Skelton enrolled in the Culinary Management program at Liaison College in 2012. The one-year program saw the Toronto native complete school just as Chase Hospitality Group (CHG) — then a new restaurant company — was launching The Chase Fish and Oyster.
During her time at The Chase Fish and Oyster, the young chef also completed a stint at NYC’s Dirt Candy, where she was part of the restaurant’s opening team following the move to a larger space. This experience helped foster Skelton’s passion for plant-based cuisine — making her a natural fit for her next position with CHG.
In 2017, Skelton became Executive Sous Chef at Toronto’s Planta restaurant, where she is responsible for ordering, scheduling, budgeting, menu planning, recipe development and training.
Chef Maggie is also a member of the Ontario Hostelry Institute, having been recognized in the ‘Top 30 Under 30’ in 2018.
Joyce Wong has held a strong career in pastry and culinary development, honing her skills while working at the Four Seasons alongside Chef Daniel Boulud. Joyce’s passion for pastry was cultivated and she has been a driving force in Chase Hospitality Group’s pastry program since 2017. Joyce develops the dessert menus across all Chase Hospitality Group’s full service concepts, with a meticulous attention to detail and an exquisite ability to wow guests in both plant-based and non-plant-based cuisine.