Chef Duff Lampard
The Westin Harbour Castle, Toronto is pleased to announce that our very own Chef Duff Lampard was named the 2012 Biz Bash Media Reader's Choice Award Winner as the Toronto In-House Caterer of the Year!
We are extremely honored to be able to feature Chef Duff's cuisine in The Mizzen Restaurant , The Chartroom Bar and Lounge, our in-room dining offerings, and our conference and convention centre facilities.
|Meet our Award-Winning Executive Chef
Chef Duff's training has taken him across Canada and across the Atlantic to London, England where he honed his skills working alongside many of both Canada's and Europe's top Master Chef's. In Canada he was part of the culinary team at Canadian Pacific's Chateau Lake Louise and Jasper Park Lodge in the Rocky mountains. He has made appearances for NBC Today, City T.V., and Rolling Stone magazine. Chef Duff is committed to those following in his footsteps and cultivating a new generation of young Canadian Chefs and oversees one of the largest and most successful apprenticeship programs in North America.
Read the press release about the 2012 BizBash Media Reader's Choice Award winners.
Chef Duff's Spring Recipe Recommendation:
Slow Roasted Vine Tomato and Woolwich Goat Cheese tart - print this recipe today
4 vine-ripened Roma tomatoes
12-16 baby leeks, split lengthwise and cleaned
1 cup crumbled goat cheese
6 medium shallots, peeled and thinly sliced
3 ¼ cups 35% cream
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 bunch each fresh basil, thyme and oregano
1 garlic clove, minced
Sea salt and cracked black pepper
4-4” Savoury tart shells
- Preheat oven to 325˚F.
- What the tomatoes and cut into six wedges. Toss the tomatoes with the olive oil, minced garlic, and 1 teaspoon of each of the chopped herbs. Marinate for one hour and then place skin side down on a wire rack. Sprinkle with sea salt and cracked black pepper to taste.
- Place in the oven and slow roast until surface moisture has visibly evaporated, leaving the tomatoes slightly dried but still plump.
- Clean and cut the leeks into 3” long thin strips and set aside. Heat a skillet to medium heat, drizzle a small amount of olive oil into the pan and add thinly sliced shallots to color.
- Reduce the heat and add the sliced leeks and 2 tablespoon of butter and gently cook until soft. Remove from the heat and season.
- Fill the tart shells with the leeks mixture alternating with the goat cheese crumbs, to just below the brim.
- In a small bowl lightly beat the eggs; blend in the cream and season.
- Spoon the egg-cream mixture over the leeks and shallots to just cover and bind.
- Place the oven roasted tomatoes on top of the tarts and bake for 20-*30 minutes until the custard is set.