Victory Day Long Weekend Hours

May 16th, 2013 Written By Mildred

All Hail the Queen- or something like that?

Whatever the reason, it’s the kickoff of long weekend season and to celebrate we are serving up three whole days of brunch. That’s reason enough to pay allegiance to the queen (or maybe Hail Caesar is more appropriate?) If you aren’t escaping the city for a dreamy cottage weekend, make your own staycation in the city with a side of fluffy pancakes and mimosas. If you prefer to bypass the brunch crowds, we are open for dinner on Friday and Saturday.

Check out our full hours below!

Victory Day Long Weekend Hours of Operation

Friday, May 17th

Lunch (11:45 a.m.-3 p.m.)
Dinner (5:30 p.m. – close)

Saturday, May 18th

Brunch (10:00 a.m. – 3 p.m.)
Dinner (5:30 p.m.- close)

Sunday, May 19th

Brunch (10: a.m.- 3 p.m.)
Dinner (closed)

Monday, May 20th

Brunch (10:00 a.m.- 3 p.m.)
Dinner (closed)

Have a happy and safe long weekend everyone!

Mother’s Day 2013 Prix Fixe

May 6th, 2013 Written By Mildred

Mildred’s kitchen pays homage to Mom by preparing delectable, inspired dishes that reflect our commitment to delicious, wholesome food. Please call to make a reservation or book online here.

TO TASTE
Mildred’s home-baked cheddar & thyme biscuits with sweet butter

TO START
(choice of)

Purée of garden peas with Nova Scotia lobster & citrus scented créme fraiche

Golden beet salad with Ontario chèvre, arugula & spiced pecans

Shrimp & crab cakes with chilli lime emulsion

Gnocchi poutine with oxtail gravy

TO FEAST
(your choice of)

Pan seared steelhead trout, ragoût of leek, fennel, spinach & new potato in a pernod scented tomato broth

Poussin with aged cheddar bread pudding, sauteed greens, apple slaw & rhubarb BBQ sauce

MTK’s Bolly cauli, roasted curried cauliflower with quinoa, green grapes & a dollop of pressed yogurt

Seared Lake Erie white perch with a mélange of wild rice, edamame, leeks & king oyster mushrooms in a nori broth

Grilled flat iron steak with champ (spring onion mash potato) braised red cabbage and bacon stout jus

SWEET ENDINGS

(choice of)

Poached rhubarb with a buttermilk biscuit

Chocolate bread pudding with coffee anglais and cherries

Lemon semifreddo with blueberry thyme compote and almond crumble

For Ravi

April 6th, 2013 Written By Mildred

By Kevin Gallagher

We are devastated by the loss of our dear friend and colleague Jeyakumar Kanagarajah – Ravi to us and to the city that came to love his soup.

We first met Ravi when he came to work at Mildred Pierce as a dishwasher substitute for his uncle. He was a skinny eighteen year old with a blinding grin; a grin he never lost. He handled the dishwashing duties easily, leaving him time to help in the kitchen. He was focused and clearly knew what he was doing, so when he proposed to Donna and Anne Yarymowich that he make a soup for them, they readily agreed. They are both dedicated culinary nurturers, happy to make gentle suggestions that will improve the end result. But they had few suggestions for Ravi. His soup was complex, smooth and subtly seasoned. It wasn’t long before he was making the daily soup for the restaurant, using the same ordinary, seasonal ingredients that regularly passed through the kitchen but producing soups that were somehow exotic and very satisfying.

There was a little confusion at first because Ravi did not work from a recipe and did not write down the ingredients he’d used. He would make soup on the evening shift and store it in the walk-in fridge for the next day. In the morning, there would be a circle of cooks around a bowl of it trying to identify the constituents before lunch service.

Often after praising the soup to a customer, more than one server stumbled when asked about the ingredients:
“Is it made with chicken stock?
“Uh, possibly”
“What about cream or dairy?”
“Maybe…”

Ravi eventually did start writing down his recipes, although there was never a guarantee he would stick to them. Something new and interesting might come through the delivery door.

It was Donna who proposed that he open a chain of soup restaurants, even suggesting that he call it Ravisoups. She thought that every airport in the world should have one for what could be better for an exhausted traveller than a bowl of good soup? Warm, substantial and uplifting.

Ravi didn’t just make soup for us. He cooked on the line and was the pancake king at brunch. I remember well looking up to the line from the apparent mayhem of the dining room to see him working – calmly, quickly and always with the brilliant grin flashing.

When he left our kitchen after twelve years, we wished him well and we have followed his success with satisfaction and not a little pride. That he should go when he was poised for even greater success is disheartening and a great loss to our community and especially to his family.

Ravi will not soon be forgotten not for his soup, not for his skill and not for his grin.

Pining for Winterlicious

January 23rd, 2013 Written By Mildred

Winterlicious comes quickly every year, with the post-holiday lull of colder evenings and shorter sunlight, Torontonians take the challenge of sampling saintly tastes and flavours with eager eyes and empty bellies. At the Temple, we’ve crafted a simply delicious menu with something to suit every palate. Check out this year’s delightful offerings below.

LUNCH – $20

To Begin (choice of one)

Italian Bread Soup – rich chicken broth with roasted garlic & winter herbs with shaved pecorino & crunchy croutons (to warm your cold, cold heart)

Baked Ontario Goat Cheese drizzled with extra virgin olive oil & a kiss of Mildred’s harvest honey with salted onion crips

Dressing Down of Greens with leaf lettuces & frisee, sprouted legumes & shaved winter radish tossed with champagne vinaigrette

To Carry On (choice of one)

MTK Burger handcrafted with tomato relish & crispy tobacco onions, served on a fresh pain au lait bun with frites or greens (p.s. we bake our buns fresh daily!)

Pulled Pork Sammy with smoked Berkshire pork, rubbed with Mildred’s secret spice blend, slow cooked on the Big Green Egg with ancho chili, garlic & onion, served with winter slaw or frites

Fish & Chips – Beau’s beer-battered halibut served with house-made tar tar sauce, frites, a side of winter slaw & grilled lemon

Huevos Monty – Mildred’s classic black bean refritos & sharp cheddar grilled in flour tortillas & topped with eggs sunny, fresh salsa & avocado creme {vegetarian option}

The Sweet Finale (choice of one)

Sticky Toffee Pudding – a warm scrumptious cake smothered in a rich, boozy toffee sauce & just a little whipped cream on top

Affogato of Lindt milk chocolate ice cream doused with hot espresso & a hazelnut biscotti

Cookies To Go – if time is not on your side, choose three MTK cookies to go (baked fresh daily with many of our favourite ingredients – butter, eggs, cream & love)

DINNER – $35

Start your Meal

Warm Cheddar Thyme Biscuits & Sweet Butter

To Begin (choice of one)

Lobster Tortilla Soup – Nova Scotia lobster & lemongrass soup with tortilla hay

Warm Beet Salad of slow-roasted golden beets warmed in a lemon/honey vinaigrette with Ontario goat cheese, spiced candied pecans & baby arugula

Shrimp & Crab Cakes – a Mildred Pierce fave – crunchy panko-crusted cakes with jicama, kafir & fresh cilantro served with a chili-lime emulsion

To Carry On (choice of one)

Lamb Tagine – a tender stew of lamb flavoured with ras el hanout, a spice blend indicative of North African cuisine, served with a winter vegetable couscous & preserved lemon

Pan-Roasted Halibut served over a succotash of shell beans & charred squash, topped with crispy kale (Mildred supports OceanWise recommendations for ocean-friendly seafood choices)

The MTK Burger – handcrafted burger topped with tomato relish & crispy tobacco onions, served on a pain au lait bun with dressed greens or frites – the choice is yours (p.s. we bake our buns fresh daily!)

The Bolly Cauli – roast curried cauliflower tosses with quinoa, caramelized onion, wilted spinach & green grapes topped with a dollop of yogurt {vegetarian option}

The Sweet Finale (choice of one)

Profiteroles with Lindt milk chocolate ice cream, drizzled with caramel & chocolate sauces

Sticky Toffee Pudding – a warm scrumptious cake smothered in a rich, boozy toffee sauce & just a little whipped cream on top

Creme Caramel – smooth, creamy custard in a rich caramel sauce with candied citrus peel

Tie the Knot at MTK

January 18th, 2013 Written By Mildred

For nearly 30 years, Mildred’s been hosting some of the most beautiful weddings in the city. Our Temple is a hidden gem, tucked away just off the beaten track of King Street.

We’ve held ceremonies at the Frank Sinatra table, nuptials in front of the cooking brigade, or simply provided the reception portion of the evening, greeting guests as they filter in from the chapel. If you love the warmth and ambiance of a restaurant environment with delicious food and exquisite details, contact Catherine Mee at catherine@templekitchen.com to request a copy of our special events package.