Another Toronto Underground Market event is just around the corner! With so many vendors attending this year, it’ll be hard to choose where to start!
We were so excited to be invited to preview what Hot Bunzz will be preparing at this year’s TUM (Toronto Underground Market) event on September 28, 2013! Mark Oliver, the creator behind Hot Bunzz is collaborating with three top restaurants in Toronto to come up with three amazing creations for next week. Here's a sneak peak:
We were so excited to be invited to preview what Hot Bunzz will be preparing at this year’s TUM (Toronto Underground Market) event on September 28, 2013! Mark Oliver, the creator behind Hot Bunzz is collaborating with three top restaurants in Toronto to come up with three amazing creations for next week. Here's a sneak peak:
For those of you not familiar with TUM, it's Toronto's only social food market that allows home cooks, entrepreneus and chefs to test new ideas for the food market in the city. Started a couple of years ago in September 2011, each event has featured new chefs and cooks as well as local craft beer, wine and cocktails.
CLICK HERE to learn more about TUM.
Mitchell & Mark from Hot Bunzz creating deliciously collaborated Bunzz with Toronto's La Carnita (read our review), Rock Lobster and Fidel Gastro.
Hot Bunzz (@HotBunzzTO) is a TUM alum celebrating their one year this month! They've set up shop at Urban Bistro on Yonge & St.Clair offering everyone a taste of their infamous Hot Bunzz! Make sure you stop by - we highly recommend them.
Now, for the preview of next week's TUM event:
The hot bunzz mix with Fidel Gastro called the B.L.T.O (Belly, Lettuce, Tomato, Ole) is definitely not your standard bacon, lettuce and tomato. The bun is filled with crispy, fried pork belly in a Clamato roux and topped with fresh tomato, lettuce, shaved Parmesan and caramelized onion aioli.
It’s definitely a mouthful and because of the amount of toppings, it can get a little messy! The pork belly fat melted into the bun giving it a very succulent flavour and just the combination of all the ingredients was unforgettable.
Our favourite was the pairing with Rock Lobster, The Sailor Bun. It was filled with fresh lobster and pears poached in Sailor Jerry’s Rum, mixed with sharp cheddar. It was also topped with more fresh lobster and a lemon garlic aioli - talk about a lobster party in your mouth!
The lobster was very buttery - just the way we like it and the bun, super soft! The perfect combination!
Last but not least, the mash up with La Carnita. I’ve already raved about their food before (read the post here) so I took a bite with high expectations. Let’s just say I was not disappointed!
A braised, pulled chicken in mole rojo sauce on the inside, topped with a Mexican crema, queso anejo and grilled pineapple salsa! This hot bunzz definitely gives your palate something to rave about. I definitely wasn’t expecting the top to be pineapple, but I was definitely happy with it! It was very flavourful and grilled to retain the sweetness of the pineapple without tasting burnt!
If you are heading to TUM next weekend, be sure to check out these Hot Bunzz creations as you won’t be disappointed!
- This meal was complimentary but our opinions remain honest -
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