In the Mood

In The Mood...a place where culinary creations and musical sensations harmonize. As a forum for local artist our menu accommodates any taste, to feed your palette and nourish your soul with the melodic rhythms of Jazz, Neo Soul, Blues, Latin Beats and R&B. In The Mood fills any appetite with a showcase of musical talents in unison with the culinary arts exhibited by our Celbrity Chef Greg Couillard and Upcoming Chef Trevor Adams.

In The Mood provides a soothing setting for any mood, from the exclusive locale niched in the trendy central west side of Toronto's Entertainment District you can't help but feel you've found a home. In The Mood is home to it's performers as well as it's patrons, to relax, unwind and find the essential time in the mist of everyday life. You engage in an experience surrounded by soft lights, smooth sounds and stylish settings comparable to no other.

We are bringing an urban, peasant feel to your table

Born in Newfoundland, Trevor started his food industry journey at Winchesters, a local hotel restaurant in his home town, Clarenville, Newfoundland as a dish washer. Watching the chefs do their thing from a distance, one could of guessed that it wouldn't be long before the desire for cooking would erupt. In a very short time Trevor was given a chance to prove himself and a love for cooking became quickly apparent.

It wasn't long before he found himself under the wings of Chef and Pastry Chef Chris and Stacy Sheppard at Gaffers Gourmet Bistro, in Clarenville.

As his passion for cooking grew, so did his desire to move. Trevor soon found himself in Toronto where he felt the need to attend the culinary school of George Brown. Over an eight year period, he found himself working at places such as Luce, Rogues, Trattoria Timone and the 360 Revolving Restaurant, at the top of the CN Tower, Canada's own wonder of the world. During this time Trevor mentored under chefs such as Food Networks Robert Rainford, Greg Couliard, Guy Rubino and Michel Fronteddu, where he advocated the importance of only the best quality ingredients making it to the plate.

There is a saying in Newfoundland, ''you can take the man out of the rock, but you can not take the rock out of the man.'' Trevor was feeling a heavy desire to return to his native Newfoundland. So finally in 2009, Trevor made his journey home, and finds himself working at the Fairmont Newfoundland Hotel.

Now in 2012, teaming up with his fiance, Leah Robertson, he has taken steps to bring the passion and the talent that he developed from abroad, and bring them to the tables of his local friends and neighbors, right here in Newfoundland.

Trevor and Leah, now offers their latest Project, Personal Chef Services by Kenson Catering, and with it Trevor says,''I am bringing an urban, peasant feel to your table at home, with the hospitality only Newfoundlanders are known for.''

The Curious Epicure, a trip back in time

 

The TYC program, now commonly known as the Ready to Work (RTW) program, is a national youth internship program, which helps to prepare people for jobs in the tourism industry. The program follows emerit training, as put forward by the Canadian Tourism Human Resource Council and its provincial and territorial partners. It features a mix of classroom and on-the-job training, which provides people with the skills, knowledge, attitudes and experience necessary for long-term stable employment in tourism – one of Canada’s fastest growing industries.
Throughout his journey, Trevor has enjoyed a variety of jobs with increasing responsibility. Having had the opportunity to travel with his work, he eventually returned to his home province with a wealth of experience and an abundant talent.  Trevor is now the Kitchen Manager and Sous Chef at Gaffers Gourmet Bistro in Clarenville.
“It’s a great place to work because there’s no set menu,” Trevor explains. “Everyday I go out and search for the freshest, most interesting ingredients. Then, I bring everything back to the restaurant and figure out what I’m going to make.”
At 23, Trevor’s creative ingenuity and love of cooking have not gone unnoticed. This Chef Apprentice has been the subject of several media stories, helping build the bistro’s brand to the point where it’s now launching a wholesale frozen food line. “It’s going really well --we’re serving all of Newfoundland now,” says Trevor, proudly.
Trevor has continued his studies and plans to be certified as a journeyman chef within the year. Ultimately, he hopes to launch his own TV cooking show to take his knack for making great food from ordinary ingredients to the public. Last year Hospitality Newfoundland and Labrador got him one step closer to that goal by arranging an opportunity to meet TV’s James Barber, and, Adam confides, “He encouraged me to go for it!”

 

 

  

Wild Game Fest

Fall is quickly approaching and this just happens to be my favorite time of the year. I've always said that everyone looks great in the Fall. But this is not why Fall is my favorite time of the year. Its because of the foods that all of a sudden become available to us. The game, the squash, and the vegetables, are just so amazing. The flavours of double smoked bacon, pearl onions and wild mushrooms are mouth watering.  The smell of roasting butternut squash, and the aromas of Cinnamon and maple just sets the mood for romance.

Speaking of mushrooms, my girlfriend and I with a friend of ours were hiking around in the forest where I grew up as a child, and I stumbled upon a gold mine of mushrooms. I found a patch of Chantrelles! The excitement that came over me was as a little child getting a lolly pop, and a big one at that. I took my hat off and filled it. Now, today, I am finding myself creating a dish with these wonderful little specimens.

Now that I mentioned the Foods, Fungus, and the Farmers vegetables, I should mention the Wild Game Festival that I am promoting through Kenson Catering ( www.kensoncatering.ca ), and featuring Rodrigues Winery award wining wines. Focusing on Newfoundland grown and made products, Kenson Catering is preparing a Fall Game Festival. Many of the dishes are going to be braised, and roasted.

You truly do not want to miss out on this. Going from October 14th to November 15th.
Contact me now to book your event!
Chef Trevor Adams

Bemister Function Menu

Hors d'oeuvres

Goose Mousse with Truffle on garlic crustini

Shrimp cocktail

Bacon wrapped scallops

Beef skewers

Vegetable dumplings

Mushroom caps

Course 1

Marinated Heirloom Tomatoes

with Fresh mozzarella cheese and basil drizzled with vincotto and extra virgin olive oil

Course 2

Seared Chilean Sea Bass

on a bed of leek, fennel, and a mixed medley of wild mushrooms

drizzled with a saffron broth

Course 3

Palate cleanser (sorbet)

Course 4

Grilled shrimp and seared sea scallops with Seared Chilean Sea Bass

on potato pure with a Bake Apple Beurre Blanc

or

Braised Veal Osso Buco with truffled mashed potato

and grilled vegetables drizzled with a Rodrigues Black current wine

and beef jus glaze

Course 5

Delicate and rich New York style Cheese Cake with

poached pear topped with Rodrigues Blueberry wine reduction