In the Kitchen: Trio at Novotel Hotel
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At Novotel Vaughan's Trio Restaurant, a serene setting, award-winning service and scrumptious classics ring in the holiday spirit.
With menu offerings that include holiday classics along with healthy, well-balanced meals, the Novotel Vaughan's Trio Restaurant makes gathering during this busy time of year easy and effortless. There's nothing better after a day of shopping at the nearby Vaughan Mills or to enjoy the company of family, friends or out-of-town guests. The contemporary, relaxed dining atmosphere also makes it ideal to host a corporate holiday lunch and give cheer to recent achievements. Whatever the occasion, you can take comfort in knowing that you'll be well served–you'll find 30 years of experience in the culinary team and staff, which have been awarded Excellence in Service among Accor Hotels.

Your menu is quite diverse. Tell us more about it.
You'll see that it's divided into categories like classics, grill, fish and even healthy options. It's important that we offer a menu that offers not only delicious dishes, but also balanced choices from an easy-to-choose menu and presented in small trios designed for sharing.
You emphasize local produce from Ontario being used in your dishes. Why does that make a difference to you/customers?
We believe that adding nutritious locally produced Ontario foods contributes to a healthier lifestyle. And we know that's important to our customers.

We're nearing the holiday season and we're thinking about gathering with co-workers, family and friends. What can we expect at your restaurant?
Our Christmas menu offers bold flavours and an array of culinary options all reasonably priced. Parties can be hosted in Trio Restaurant or in one of our private function rooms. You'll find favourite ingredients during this time of year in some of our most sumptuous classics, among others: Roast Ontario Turkey with Chestnut Stuffing and Cranberry Compote; Roast Ontario Pork Loin with Dijon; Grilled Chicken Breast with Hunter Mushroom Sauce; Grilled Atlantic Salmon with Dill Cream Sauce and Penne a la Vodka.
What culinary experience is at the forefront of Trio?
Our culinary team combines decades of experience. Executive chef Neil Mather leads a team that contributes to our savoury dishes with globally inspired flair. Mather has worked in various hotels around the world, including Nassau, Nairobi, Edmonton, Ottawa and within the GTA. He also enjoys sharing his extensive experience as a culinary instructor at Algonquin College in Ottawa.

What are some of your most popular dishes?  
Trio Bruschetta made with heirloom tomato, avocado and mushroom; Flash Calamari served with Asian dipping sauce; and BBQ “Canadian Wagyu” top sirloin steak served with truffle mash, French beans and mushrooms jus.

Trio Restaurant
200 Bass Pro Mills Dr., Vaughan

Trio's Chicken Saltimbocca
Makes 1-2 servings

1 boneless skinless chicken breast
1/2 lemon
2 leaves fresh sage
2 slices prosciutto ham, thinly sliced
flour for dredging
30 mL (2 tbsp) olive oil 
125 mL (1/2 cup) white wine
5 mL (1 tsp) butter
pinch chopped fresh parsley
60 mL (2 oz) demi-glaze or brown sauce 

Cut chicken breast from tip to back lengthwise to make two fillets. Rub fillets on both sides with lemon juice. Press sage leaves onto fillets and wrap with prosciutto. Press both sides of chicken lightly in flour.
In a sauté pan, heat olive oil on medium-high heat and cook chicken pieces until lightly browned, about 2 to 3 minutes per side. Remove from pan and set aside.
Drain oil and pour wine in pan. Add demi-glaze to lift pan drippings. Simmer until mixture reduces to a thick sauce. Add butter and parsley to sauce. Add chicken to sauce to warm and serve with seasonal sides.


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