Name: Daniel Janetos.
Occupation: Chef consultant and food stylist.
Marital status: In a serious relationship.
Ideal Toronto date: My ideal Toronto date would start off with a drink at the rooftop of The Park Hyatt Hotel where we would order a simple drink, enjoy the view, and catch the sunset. They have these little trays of warmed nuts, olives, and crunchy bits that set the evening off in the right direction. Afterwards, we would head straight to Marben Restaurant and sit on the chef’s pass. Chef de Cuisine Greg Welch is spinning up some new Michelin-minded dishes that are sure to impress any first date. This is the one restaurant in Toronto that sticks out in my mind as being highly underrated – there is a load of kitchen talent and they serve food of great value. We would eat a long drawn out four or five-course meal to enjoy a multitude of seasonal flavours paired with rich full-bodied wine. A short shot of espresso would cap off the dinner. Next we would head to my favourite hidden gem in Little Portugal, The Red Light for a shot of Bourbon and some hip-hop. I would happily take my date to this small intimate bar for a drink, and maybe a cheeky peck to finish the evening off.
Talk to me about: No, talk to me about yourself. I know enough about me, let’s focus on you. What inspires you, what gets you out of bed every morning and alternatively what really gets under your skin? What’s your favourite thing to do on a lazy Sunday afternoon, and if you could do anything in the world right now what would it be? Does food really excite you? Do you really, truly enjoy eating? Do you eat to live, or live to eat?
My blow-your-socks-off dish: My beef short ribs and red wine sauce. There is something romantic about the transformation of a tough, fatty piece of meat into something beautiful. By just adding a pinch of fresh herbs, a few handfuls of aromatic vegetables, a glug or two of red wine, and a touch of love, you end up with a happy girl (at least in my experience). I source the best possible local beef with excellent marbling and cook it on the bone to maximize the flavour. I use rich, full bodied red wine for braising, and finish the sauce with plenty of butter, smoked black pepper, and mineral-rich grey salt. If you use good ingredients and cook the meat until it is fall-off-the-bone tender, then you have a recipe for success.
Deal-breaker: Someone who eats just to live, or a girl that does not understand my passion for food.