Now that this event has concluded, we can only look back with fond memoirs. Here is a nostalgic film to look back upon:
12 Amelia St, Toronto, ON M4X 1E1 on Tuesday, May 23,2023 starting at 6:00PM
Please join us at this neighbourhood restaurant gem in Cabbagetown the cozy and rustic Italian F’Amelia Ristorante at 12 Amelia St, Toronto, ON M4X 1E1 on Tuesday, May 23,2023 starting at 6:00PM.
Opened for over 10 years now, F’Amelia Ristorante is a culinary establishment and the place where great cooking and fantastic vibes meet. The chef-driven menu highlights seasonal ingredients in simple, handcrafted dishes served straight from our kitchen.
Chef Craig Dehne developed his cooking style as he moved up the ranks through kitchens in Canada, recently Bywoods, and then moved over to the U.K. where he spent over a decade working in high end restaurants and with chefs from other European countries including Italy.
Chef Craig Dehne is impassioned by all things food-related and he is a long-standing member of the Hospitality industry. Starting with humble roots, as a dishwasher at the age of 14, Chef worked his way up through the kitchens of Toronto and London, England to become Head Chef at Balans, where he combined his knowledge of multicultural cuisines with the artful composition of plating.
After a decade-long career in London sharpening his culinary skills, Chef returned to Toronto and worked as Sous Chef (under Chef Chris Zielinski) at the Ultra Supper Club. Following the COVID-19 Pandemic in 2020, his decision to lend his talents to F’Amelia Ristorante has created an abundance of outstanding Italian cuisine.
START TIME: 6:00pm
LOCATION: 12 Amelia St, Toronto, ON M4X 1E1 416 323 0666 *protected email*
MENU
STARTER: Salumi Board (our Chef’s specialty)Chef’s specialty choice of 3 salumi/terrine and 2 cheeses with flatbread, sesame grissini, pickles & condiments (prosecco or romado).
Wine: Villa Sandi prosecco NV
FIRST COURSE: Chef’s Antipasto del Giorno (parmesan arancini) Mini Arancini, Served on tomato sugo and topped with Parmigiano shavings red or white.
Wine: Mastroberardino Lacryma Chrysti del Vesuvio Bianco 2017
MAIN: Choice of one of the following: Veal Osso Buco Served with celeriac puree, herb risotto and finished with gremolata
OR
Branzin Served with shallot puree, sautéed red chard, fingerling potatoes and finished with salsa verde .
Wine: 2 to compare: A) Gaja Pieve Santa Restituta Sugarille Brunello di Montalcino 1999
B) Guiseppe Quintarelli Primofiore Vento IGT 2005
DOLCI: Tiramisu
All pastas, breads and salumi are made in-house and they are pleased to feature local Ontario produce when available.
Wine: Pomino Vin Santo 2014
COST:
Member: $120 (includes dinner and wines)
GUESTS: $220 (includes dinner and wines)
REGISTER BY: May 16, 2023
NOTE: Preferred payment is by Interac email transfer to *protected email* (Cheque or PayPal also accepted)
Diana Burke, President
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