Chef DW

✨ Last-Minute Private Chef Experience with Chef Doug Wong ✨

A rare date has just opened up for an exclusive private dinner with Chef Doug Wong at The Cheese Wedge Chef’s Table!

📅 Saturday, December 6th
👥 10–12 guests
💰 Starting at approximately $110 per person
(final pricing confirmed once your custom menu is decided)

Work with Chef Doug to create a one-of-a-kind menu tailored to your group, then sit back and enjoy an intimate dining experience in our cozy Chef’s Table area, 601 Michigan Ave in Point Edward.

This is a last-minute opening and it won’t last long.
👉 To inquire or reserve:
📞 519-491-1199
📧 [email protected]

Gather your favourite people and let’s plan an unforgettable night. 🧀🍷🍽️

FOOLED YOU!
Welcome to my April fool's night where nothing is as it seems.

I wanted the night to be very much a surprise when it came to the dishes. So, I had a heck of a time not describing the dishes, ingredients and techniques I used while creating the menu.
So instead I gave a small spiel about the night:
"Tonight will be a little tongue in cheek. I will tell you the dishes in no particular order for this evening without explanation:
We will have a lamb neck stew, a mixed berry salad, and a carrot."

1st: Smashed Technical Berry Salad (all ingredients come from berry plants)
smashed tomato - cured cucumber - avocado crema - green banana fritter - seared eggplant - coffee/black pepper vinaigrette - candied pecans

2nd: A Carrot (Sous vide carrot restuffed with its own puree)
maple - beurre noisette - confit garlic tofunaise - quinoa dirt - ancho - chihuahua cheese

3rd: Tongue in Cheek
compressed anise beef tongue - tallow pomme puree - pork jowl broth - charred cabbage

4th: Lamb Neck Stew (Khoresh Mast, Persian lamb neck and yoghurt)
lamb neck - turmeric - yoghurt - rose water - saffron - lavender - almond - berries - candied lime zest

I had an absolute blast designing and creating this menu. It really pushed my creativity and resourcefulness. It was so thrilling to see the guests try to figure out what-in-the-April-fools was going on.

"Fool me once, shame on you. Fool me - you can't get fooled again."

Thanks to from .the.blue.photography for the amazing photos.

.farrell and doing a thing with some stuff with the eye 📸

THIS SUNDAY: Experience Chef Doug's famous Sunday Brunch on March 23rd. Enjoy his takes on the brunch favourite Eggs Benedict, featuring a classic version as well as some funky takes. Includes coffee and a berries & cream dessert.

$55 per person. Brunch begins at 11:30am. Scoop these tickets up while they're still available!

Call 519 491 1199 or click here to purchase: https://thecheesewedge.ca/collections/chef-doug-wong-events/products/sunday-brunch-march-16th

Date Night, But Make It Gourmet 🍷🧀🔥

Looking to shake up your usual dinner plans? Skip the standard reservation and grab a front-row seat at one of our Chef Events for an unforgettable date night!

Enjoy an intimate, interactive dining experience where you and your sweetheart can indulge in a menu curated by one of our outstanding local chefs—each event features a unique theme, so there’s always something new to try.

With only 12 seats per event, you'll be part of an exclusive group, sitting bar-top style around our open kitchen as the chef puts on a show, crafting each dish right before your eyes. It’s dinner and entertainment all in one!

🍽 Limited seating available—book your spot now! Check out our full calendar of upcoming events here: https://thecheesewedge.ca/pages/events-calendar

Tag your date and let them know where you’re headed next! ❤️

This Thursday - Vegetarians, this one is for you! 🥬 Come join Chef Doug Wong as he delves into the wide world of veggies. Sourcing all veggies from Canadian sources, this event strives to show what Canada's produce has to offer.

This event celebrates vegetables in their own right, highlighting their natural flavours and versatility rather than presenting them as meat substitutes. 🫑

Just a handful of seats remain, so book now! Call 519 491 1199 or click here: https://thecheesewedge.ca/collections/chef-doug-wong-events/products/vegetarian-march-20th

Haute Cuisine !

My first event back after my jaunt through central America was a huge success. This meal was a labour of love for the day of love. Everything made from scratch. The bordelaise took 3 days and is possible the best sauce I've ever created.

Chicken fat potato mille feuille - garlic cream - chicken skin dust

Chicken liver and heart paté - pistachio - candied lemon - brioche - pickles

Brussels leaves - truffle - bernaise - pine nuts

Filet mignon - bordelaise - oyster mushrooms - celriac puree - marrow

White chocolate - gogonzola - berries

Crepes Suzette - crema - clementine

I did my absolute best in trying to keep this meal as local as possible and using .

Cooking for the dive crew

I spent a few weeks with these amazing people doing some awesome diving in the cenotes of Tulum and I really wanted to share something with them. With a couple of the team being vegetarian, I set out to make some tamales for them at the request of ._

Caramelized onion, chipotle, and cheddar tamales
Mushroom, confit garlic, and quesillo tamales
Tomatillo salsa

I substituted clarified butter for the lard and made a burnt onion stock for the humidity part of the tamales.

All in all, it was a tremendous success. I had to share the picture of the happy vegetarians. Albeit, one looks like she is wondering if she got a smaller portion than the other.

Thanks for having me and I hope to be able to share my food with you again!

A little taste of México!

I decided to give everyone a taste of down south before I leave the snow. A smattering of some of my favourites. Some complicated and time consuming processes involved which translated to one of the best events I've ever done. All veggies from . Everything made from scratch and with love.

1st:
seared nopales - recado negro jus - pickled jalapeños - guac

2nd: ¿Qué Pasa Calabaza?
pumpkin - pepita - tomatillo - serrano - hominy

3rd:
mole - chicken roulade - queso relleno farce

4th: Biche'n Tamales
mango biche - maple - tajin - lime

All in all, amazing flavours and amazing guests. Nos vemos en el año nuevo!

#

🥢Only a few tickets remain for Chef Doug Wong's Dim Sum Lunch at The Cheese Wedge this Sunday, October 6th at 12pm. Don't miss your chance to experience an authentic and flavourful journey through hand-crafted dumplings, savoury buns, and other delicious bites, all served in our intimate Chef's Table dining area.

Dim sum is more than just a meal—it's a delightful tasting adventure, perfect for sharing and savouring each bite. Plus, it’s BYOB, so bring your favorite drink and enjoy this unique culinary experience for just $65 per person.

Secure your spot now before it's too late! 🎟️ Snag tickets by calling 519 491 1199 or click here: https://thecheesewedge.ca/collections/chef-doug-wong-events/products/dim-sum-lunch

FOOD & BEVERAGE INDUSTRY APPRECIATION NIGHT!🥳

Calling all Back of House and Front of House staff, come join us for a great meal at The Cheese Wedge at a discounted rate. Chef Doug knows the troubles of working holidays and weekends and would like to offer you a chance to enjoy a meal out on YOUR weekend. Join us on Monday October 21st for just $70 per person ($40 savings!) using code "industry" at checkout, or by calling the store 519-491-1199.

Space is limited! Buy your tickets here: https://thecheesewedge.ca/collections/chef-doug-wong-events/products/mexican?variant=48568392908984