Chef Kar Seafood Feast in Toronto 2025/03/26
October last year 2024, my boss decided to shut down the Korean restaurant that I worked for over 8 years. I planned on taking a break for 1 year and traveling around. Therefore I decided to travel East Coast of Canada which I used to study, work and live more than 20 years ago to visit my relatives and friends there. Toronto was a city that I used to work and live many years ago. I told my old friend Andy that I wanted to pay him a visit. He arranged to host a dinner party at his home, inviting some good old friends. I suggested to hold a seafood feast. I was responsible for preparing a menu and cooking. He would get ready all the ingredients and did prep work.
He invited me to stay at his house for two nights.
He invited 5 good friends to participate:
Grace, Henry & Alice, Sedaka & Windy; including Andy and I; total 7 people.
👇 First let us visit the cozy home of Andy.
▲ Host, my dear friend Andy
▲ Andy and I
Chef Kar Seafood Feast
Host: Andy; Head Chef: Chef Kar
Venue: Andy's home in Scarborough, Toronto
Date: Wednesday March 26, 2025
Time: 7pm
Menu
Appetizers
Spring Mix Salad + Roma Tomato
Italian Dressing:
Balsamic vinegar, olive oil, minced onion, minced garlic, chopped parsley
Creamy Lobster Bisque
Ciabatta Bun + Butter
Entrées
Steamed Mussels in French White Wine
Baked Lobster Tails in Garlic Butter Sauce
Sides: Baked potato + sour cream + butter + chopped parsley, rapini, carrot
Dessert
Crème caramel + Strawberry
▲ Château Bauduc Sauvignon Blanc 2023
The house wine at Gordon Ramsay's three Michelin star restaurants in London
and at Rick Stein's Seafood Restaurant in Cornwall UK
An unoaked Sauvignon Blanc packed with refined nettle and lemon grass zing and unripe nectarines. Crisp and dry, with well balanced acidity, a tropical-fruit laden mid-palate, and refreshing citrus on the finish. It should be drunk young, and well chilled. Enjoy on its own or with chicken, fish, seafood or salads.
For wine pairing purpose to enhance the dining experience, I used it for cooking seafood and drinking.
❤ Spring Mix Salad + Roma Tomato
Ingredients: Spring Mix contains tender baby lettuce, spinach, red and green romaine, red and green oak leaf, chard, arugula, spinach, endive, radicchio, and other heirloom lettuces.
Italian Dressing:
Balsamic vinegar, extra virgin olive oil, minced onion, minced garlic, chopped parsley, sugar, salt, black pepper
❤ Creamy Lobster Bisque
Ingredients
For the Lobster Stock:
· lobster carapaces, claws, legs
· 1 large onion halved
· 2 stalks celery halved
· 1 carrot halved
· 3 cloves garlic smashed
· 5 peppercorns
· 4 sprigs thyme
· 2 bay leaves
For the Bisque:
· 4 tablespoons butter
· 1 garlic clove minced
· 1 large yellow onion diced
· 5 stalks celery diced
· 3 medium carrots diced
· salt and black pepper to taste
· 1 sprig fresh tarragon
· 2 tomato diced
· 1 teaspoon paprika
· ⅛ teaspoon cayenne pepper
· ¼ cup all purpose flour
· 1 cup dry white wine Château Bauduc Sauvignon Blanc 2023
· 6 cups lobster stock
· 1 sprig fresh thyme
· 1 bay leaf
· 1 cup whipping cream
· lobster carapaces, claws, legs
· 1 large onion halved
· 2 stalks celery halved
· 1 carrot halved
· 3 cloves garlic smashed
· 5 peppercorns
· 4 sprigs thyme
· 2 bay leaves
For the Bisque:
· 4 tablespoons butter
· 1 garlic clove minced
· 1 large yellow onion diced
· 5 stalks celery diced
· 3 medium carrots diced
· salt and black pepper to taste
· 1 sprig fresh tarragon
· 2 tomato diced
· 1 teaspoon paprika
· ⅛ teaspoon cayenne pepper
· ¼ cup all purpose flour
· 1 cup dry white wine Château Bauduc Sauvignon Blanc 2023
· 6 cups lobster stock
· 1 sprig fresh thyme
· 1 bay leaf
· 1 cup whipping cream
. 1 teaspoon white wine vinegar
· water to cover
Instructions
For the Bisque:
Make the Lobster Stock:
1. Add the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves and lobster carapaces, claws, legs to a large stock pot.
2. Press down to condense any space between the ingredients.
3. Add water to cover, then bring up to a boil. Lower the heat so the water is gently simmering and cook for 20-30 minutes.
4. Strain. Store lobster stock in mason jars or plastic quart containers. Yield will vary. Stock can be frozen for up to 6 months.
3. Add water to cover, then bring up to a boil. Lower the heat so the water is gently simmering and cook for 20-30 minutes.
4. Strain. Store lobster stock in mason jars or plastic quart containers. Yield will vary. Stock can be frozen for up to 6 months.
For the Bisque:
1. Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the onion, celery, carrots and garlic. Season with salt and black pepper, then cook, stirring frequently, until softened but not browned, about 8 minutes.
3. Add the tarragon, tomato, cayenne and paprika, then stir until the tomato is dispersed.
4. Stir fry flour with butter until light brown. Add the flour, then stir until incorporated.
5. Add the white wine, then increase the heat to medium-high and stir until the liquid is absorbed.
6. Add the lobster stock, thyme and bay leaf. Season with salt and black pepper, then cover and simmer until the vegetables are very tender, about 20 minutes.
7. Remove the thyme sprig and bay leaf, then puree the soup until it's totally smooth. You can use an immersion blender or do it in a regular blender in batches.
8. Make sure the soup is very smooth with no remaining lumps or graininess. You may have to run your blender for a long time to achieve this. If your blender cannot get it super smooth, strain the soup through a fine mesh strainer.
9. Place the soup back on the stove over medium-low heat. Add the whipping cream and sherry vinegar, then stir to combine.
10. Taste and adjust seasoning as needed.
11. To serve, divide lobster meat among bowls, setting aside some for garnish if desired. Ladle hot soup over top, then sprinkle with chopped parsley leaves. Serve immediately.
2. Add the onion, celery, carrots and garlic. Season with salt and black pepper, then cook, stirring frequently, until softened but not browned, about 8 minutes.
3. Add the tarragon, tomato, cayenne and paprika, then stir until the tomato is dispersed.
4. Stir fry flour with butter until light brown. Add the flour, then stir until incorporated.
5. Add the white wine, then increase the heat to medium-high and stir until the liquid is absorbed.
6. Add the lobster stock, thyme and bay leaf. Season with salt and black pepper, then cover and simmer until the vegetables are very tender, about 20 minutes.
7. Remove the thyme sprig and bay leaf, then puree the soup until it's totally smooth. You can use an immersion blender or do it in a regular blender in batches.
8. Make sure the soup is very smooth with no remaining lumps or graininess. You may have to run your blender for a long time to achieve this. If your blender cannot get it super smooth, strain the soup through a fine mesh strainer.
9. Place the soup back on the stove over medium-low heat. Add the whipping cream and sherry vinegar, then stir to combine.
10. Taste and adjust seasoning as needed.
11. To serve, divide lobster meat among bowls, setting aside some for garnish if desired. Ladle hot soup over top, then sprinkle with chopped parsley leaves. Serve immediately.
❤ Ciabatta Bun + Butter
Ingredients
. 3 cups bread flour
. 1/2 Tbsp sea salt
. 1 1/2 cups lukewarm water
. 3 cups bread flour
. 1/2 Tbsp sea salt
. 1 1/2 cups lukewarm water
. 1 packet of Active Dry Yeast about 2 1/4 teaspoons.
. 2 Tbsp extra virgin olive oil
. 2 Tbsp extra virgin olive oil
Instructions
1. Combine the bread flour and salt in a large bowl and whisk it together until it seems well combined.
2. To activate active dry yeast, dissolve it in lukewarm water (around 100-110°F) with a pinch of sugar, let it sit for 5-10 minutes, and watch for it to become foamy, indicating it's active and ready to use.
3. Give the yeast mix about 30 seconds to 1 minute and pour it over the flour mix. Combine gently with a spatula.
4. When the dough is shaggy, add in the extra virgin olive oil and gently fold it together. Make sure not to press down on the dough directly from the top.
5. When well combined, cover with a kitchen towel and let the dough rest for 1 hour and 30 minutes in a warm spot out of the direct sun.
6. When time is up, uncover the dough and gently pull it up from the bottom and fold it over the top. Do this four times all around the dough. Let it rest for 30 minutes.
7. Repeat the above step 2 times for a total of 3, 30 minute resting periods.
8. Lightly flour a piece of parchment paper and roll the dough out of the bowl. Gently stretch it from the bottom into a rectangle shape. Do not knead it or pull from the top. This will crush the air from the yeast.
9. Using a dough cutter, cut the dough lengthwise and then cut the individual rolls. You can get 6 - 8 out of each dough ball depending on what you are using it for. Gently pull the rolls apart from the bottom.
10. Pull the parchment paper with the rolls onto a baking sheet, cover and then let it rest for 30-50 minutes. Preheat the oven to 420 degrees at this time and place a rimmed baking sheet on the rack below the dough.
11. When the final rest time is up, remove the towel and spray the tops of the Ciabatta rolls with water. Place them in the oven and add a 1/2 cup of water or so to the rimmed baking sheet. Close the oven and bake 20-25 minutes.
12. When done, remove the rolls and let rest for 1 hour.
1. Combine the bread flour and salt in a large bowl and whisk it together until it seems well combined.
2. To activate active dry yeast, dissolve it in lukewarm water (around 100-110°F) with a pinch of sugar, let it sit for 5-10 minutes, and watch for it to become foamy, indicating it's active and ready to use.
3. Give the yeast mix about 30 seconds to 1 minute and pour it over the flour mix. Combine gently with a spatula.
4. When the dough is shaggy, add in the extra virgin olive oil and gently fold it together. Make sure not to press down on the dough directly from the top.
5. When well combined, cover with a kitchen towel and let the dough rest for 1 hour and 30 minutes in a warm spot out of the direct sun.
6. When time is up, uncover the dough and gently pull it up from the bottom and fold it over the top. Do this four times all around the dough. Let it rest for 30 minutes.
7. Repeat the above step 2 times for a total of 3, 30 minute resting periods.
8. Lightly flour a piece of parchment paper and roll the dough out of the bowl. Gently stretch it from the bottom into a rectangle shape. Do not knead it or pull from the top. This will crush the air from the yeast.
9. Using a dough cutter, cut the dough lengthwise and then cut the individual rolls. You can get 6 - 8 out of each dough ball depending on what you are using it for. Gently pull the rolls apart from the bottom.
10. Pull the parchment paper with the rolls onto a baking sheet, cover and then let it rest for 30-50 minutes. Preheat the oven to 420 degrees at this time and place a rimmed baking sheet on the rack below the dough.
11. When the final rest time is up, remove the towel and spray the tops of the Ciabatta rolls with water. Place them in the oven and add a 1/2 cup of water or so to the rimmed baking sheet. Close the oven and bake 20-25 minutes.
12. When done, remove the rolls and let rest for 1 hour.
❤ Steamed Mussels in French White Wine
Ingredients
. 6 pounds mussels
. 2 tablespoons olive oil or unsalted butter, or a combination of both
. 2 medium shallots, minced
. 3 cloves garlic, minced
. 1 cup vegetable broth
. 1/2 cup dry white wine Château Bauduc Sauvignon Blanc 2023
. 6 pounds mussels
. 2 tablespoons olive oil or unsalted butter, or a combination of both
. 2 medium shallots, minced
. 3 cloves garlic, minced
. 1 cup vegetable broth
. 1/2 cup dry white wine Château Bauduc Sauvignon Blanc 2023
. Chopped fresh parsley, to garnish
. Lemon wedges, to garnish
. Crusty bread, like baguette or ciabatta, to serve
Instructions
1. Rinse mussels in a strainer and check them over. All the mussels should be tightly closed. Discard any mussels with cracked shells. If the shell is open, tap the mussel lightly against the counter; if the shell doesn't close in a few minutes, discard the mussel.
2. Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussel on one side where the two halves of the shell close — this is the "beard." Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels; it's not harmful to eat, just tough and not very pleasant.
3. Warm 2 tablespoons olive oil or unsalted butter over medium-high heat in the saucepan (if using butter, let it melt completely). Add the 2 minced shallots and 3 minced garlic cloves. Sauté until the shallots are translucent and the garlic is fragrant, 1 to 2 minutes.
4. Pour all of the mussels into the pot.
5. Pour 1 cup vegetable broth and 1/2 cup white wine over the mussels.
6. Immediately cover the pan with the lid. Cook with the lid on for 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels.
7. After 5 minutes, remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes. Discard any mussels that haven't opened after this time.
8. Serve the mussels straight from the pan or pour the mussels and the broth into a serving bowl. Sprinkle with chopped fresh parsley and squeeze with lemon. Serve with crusty bread like Ciabatta Bun for mopping up the broth.
. Lemon wedges, to garnish
. Crusty bread, like baguette or ciabatta, to serve
Instructions
1. Rinse mussels in a strainer and check them over. All the mussels should be tightly closed. Discard any mussels with cracked shells. If the shell is open, tap the mussel lightly against the counter; if the shell doesn't close in a few minutes, discard the mussel.
2. Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussel on one side where the two halves of the shell close — this is the "beard." Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels; it's not harmful to eat, just tough and not very pleasant.
3. Warm 2 tablespoons olive oil or unsalted butter over medium-high heat in the saucepan (if using butter, let it melt completely). Add the 2 minced shallots and 3 minced garlic cloves. Sauté until the shallots are translucent and the garlic is fragrant, 1 to 2 minutes.
4. Pour all of the mussels into the pot.
5. Pour 1 cup vegetable broth and 1/2 cup white wine over the mussels.
6. Immediately cover the pan with the lid. Cook with the lid on for 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels.
7. After 5 minutes, remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes. Discard any mussels that haven't opened after this time.
8. Serve the mussels straight from the pan or pour the mussels and the broth into a serving bowl. Sprinkle with chopped fresh parsley and squeeze with lemon. Serve with crusty bread like Ciabatta Bun for mopping up the broth.
For the vegetable broth:
· 1 large onion halved
· 2 stalks celery halved
· 1 carrot halved
· 3 cloves garlic smashed
· 5 peppercorns
· 4 sprigs thyme
· 2 bay leaves
· 1 large onion halved
· 2 stalks celery halved
· 1 carrot halved
· 3 cloves garlic smashed
· 5 peppercorns
· 4 sprigs thyme
· 2 bay leaves
. water
Make the vegetable broth:
1. Add the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves.
2 Press down to condense any space between the ingredients.
3. Add water to cover, then bring up to a boil. Lower the heat so the water is gently simmering and cook for 20-30 minutes.
4. Strain.
4. Strain.
❤ Baked Lobster Tails in Garlic Butter Sauce
Sides: Baked potato + sour cream + butter + chopped parsley, Rapini, Carrot
Ingredients
. 7 lobster tails
. 1/4 cup salted butter, melted
. 1/2 tablespoon minced garlic
. 2 teaspoon chopped parsley,
. 7 lobster tails
. 1/4 cup salted butter, melted
. 1/2 tablespoon minced garlic
. 2 teaspoon chopped parsley,
· 1/2 tablespoon minced fresh parsley leaves,
. 1/2 tablespoon minced fresh sage leaves,
. 1/2 tablespoon fresh rosemary leaves,
. 1/2 tablespoon fresh thyme leaves
· 3 Bay leaves
. 1/4 cup Lobster Stock
. 1/2 lemon, juiced
. Salt and Black pepper as you like
Directions
1. Cut out claws of lobsters. Remove head & carapaces and legs. Use lobster tail for this dish. Reserve heads, carapaces and legs for making Lobster Stock.
2. Gather ingredients, and preheat the oven to 400 degrees F (200 degrees C).
3. Cut lobster tails straight down the middle using kitchen shears.
4. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell; place in an oven-safe baking dish brushed with melted butter.
5. Combine melted butter, minced garlic and parsley in a bowl. Mix together with a spoon.
6. Season lobster tails with minced parsley, sage, rosemary, thyme and pour melted butter mixture on top and Lobster Stock until each tail is completely covered. Put bay leaves in the broth. Squeeze lemon juice over top.
3. Cut lobster tails straight down the middle using kitchen shears.
4. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell; place in an oven-safe baking dish brushed with melted butter.
5. Combine melted butter, minced garlic and parsley in a bowl. Mix together with a spoon.
6. Season lobster tails with minced parsley, sage, rosemary, thyme and pour melted butter mixture on top and Lobster Stock until each tail is completely covered. Put bay leaves in the broth. Squeeze lemon juice over top.
7. Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).
▲Sides: Baked potato + sour cream + butter + chopped parsley, Rapini, Carrot
Instructions
. Boil potatos in water for half an hour or until soft. Cool down and remove skins. Bake; top with sour cream, butter and parsley leaves.
. Remove skin of carrots and boil for 15 minutes.
. Blanch Rapini for 3 minutes.
❤ Crème caramel + Strawberry
Ingredients
. 3⁄4 cup sugar
. 4 eggs
. Homogenized Milk 1L
. 33% Whipping Cream 546ml
. 1 tablespoon vanilla extract
. boiling water, for baking in
Garnish: Strawberries
Directions
1. Preheat oven to 325°F.
2. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
3. In a large bowl beat the eggs and then add the milk and Whipping Cream and vanilla extract, mixing well.
4. Pour mixture into pie plate.
5. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
6. Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
7. Let cool and then after running a knife around the edge to separate, flip over onto a serving dish.
. 4 eggs
. Homogenized Milk 1L
. 33% Whipping Cream 546ml
. 1 tablespoon vanilla extract
. boiling water, for baking in
Garnish: Strawberries
Directions
1. Preheat oven to 325°F.
2. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
3. In a large bowl beat the eggs and then add the milk and Whipping Cream and vanilla extract, mixing well.
4. Pour mixture into pie plate.
5. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
6. Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
7. Let cool and then after running a knife around the edge to separate, flip over onto a serving dish.
▲ Prince Edward Island Mussels
▲ Nova Scotia Lobsters
Happy Ending 😋😘👍
▲ Windy & Sedaka; Henry & Alice; Grace; Andy
Everyone was satisfied after enjoying good food and drink; chitchatting, reminiscing about old feelings together until mid-night; Only then reluctantly dispersed.
Thank you Andy!
Next, Seasonal Salad Around the World 2025
2.2.5 Middle East: Egypt, Turkey, Iran
Publisher： Chef Kar Delight
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