King Tut exhibit is currently at the Art Gallery of Ontario (AGO) in Toronto. Visitor have the opportunity to see the famous exhibit then eat like an Egyptian at FRANK at the museum for delicious Egyptian Food until April 18.
Egyptian cuisine on the menu includes medjool dates, figs, pomegranates, pomegranate molasses, oranges and lamb on all the menus.
Star.com got a chance to interview Executive Chef Anne Yarymowich. “More than serving traditional dishes, or being true to ancient Egyptian cuisine or even modern Egyptian cuisine, it’s about evoking the flavours of that part of the world,” explains Yarymowich. “(King Tut) being royalty and whatnot, abundance and an exotic feel will be part of the experience.”
King Tut: The Golden King and the Great Pharaohs runs until April 18, so there’s lots of room for creative dabbling. Yarymowich will change the prix fixe menu at Frank daily (lunch is $36, dinner $56), remaining mindful of the restaurant’s focus on local, seasonal and organic fare.
One thing that will get regular play is a dry nut and spice mixture called dukkah. Egyptians dip fresh bread into olive oil and then into dukkah. They also sprinkle it on salads and veggies, or rub it on meats.
About FRANK Restaurant:
In Addition to the Toronto location, FRANK has locations in New York, Austin, New Jersey, Salt Lake City and Shanghai.
FRANK, the new AGO restaurant, is a distinct Frank Gehry-designed space. Its casual, chic décor includes modern Danish furnishings and a contemporary installation of Frank Stella’s work. Executive chef Anne Yarymowich collaborates with chef de cuisine Martha Wright to create contemporary comfort cuisine: food that is warm and inviting,
This Year’s Schedule for the The King Tut Exhibit:
San Francisco: Now until March at DE YOUNG Museum
New York: Late April
Denver: July 1, 2010 to January 2, 2011
For more information & Ticket info visit: http://www.kingtut.org/home