Today was an extremely special occasion where the we team met up with David Haman and his incredible team at Woodlot. To say that the [R]ed[U]x Lab team was impressed and overwhelmed by the extraordinary flavours, excellent service, and great ambiance is an understatement. The generous and inviting atmosphere only served as a great backdrop to the great culinary delights we took in this evening. It was a great opportunity to take a break from the workshop, CNC router, and laser cutters and take in the amazing menu Woodlot had to offer. If the culinary experience at the upcoming The Stop Night Market is even a fraction of what Woodlot offered the team today, those fortunate enough to have tickets are in for an incredible evening.
From the Spruce Cured Sockeye Salmon served with foraged greens and flowers...
To the carefully balanced Haloumi Crostini, Roast Lake Erie Pickerel, and Confit Duck Cabbage Rolls...
The dishes at Woodlot were a feast for the eyes as well as the palette. Needless to say the portions were perfect and made for what one team member stated was "the best meal I have ever had". From the sweet and savoury complementary flavours of the Sweet Pea Agnolotti and Caramelized Sunchokes to the rustic Naturally Raised Flat Iron Steak, and melt in your mouth Russet Potato Gnocchi, Woodlot's menu left the team awestruck by just how sensitive David Haman was to his patron's palettes.
If you come to Woodlot, be prepared to experience some of Toronto's best comfort food infused with the wood-burning oven overtones that make its food so unique.
The [R]ed[U]x Lab team enjoyed the time visiting David and his extraordinary staff at Woodlot and sincerely thank them for the wonderful experience they hosted for us today! We look forward to assembling a great cart for The Stop Night Market that reflects the great culinary offerings Woodlot will present next week!
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