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Chef Tony Roldan. Makes creamy crepes for brunch
Chef Tony Roldan. Makes creamy crepes for brunch

Chef Tony Roldan. Makes creamy crepes for brunch

Date9/26/1975
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: Chef Tony Roldan. Makes creamy crepes for brunch
Medium
Photographs
Language
    ProvenanceFrom the Toronto Star Archives
    CollectionToronto Star Photograph Archive
    Usage Rights Copyright (Learn More)
    Copyright HolderToronto Star (Firm)
    Object NumberTSPA_0077090F
    Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.
    Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.
    Innell, Reg, 1926-2018
    11/30/1971
    Behold the brand-new triple-layered omelette-held by creator Tony Roldan-which is colorful offering for Easter brunch
    Behold the brand-new triple-layered omelette-held by creator Tony Roldan-which is colorful offering for Easter brunch
    Mahler, John
    3/15/1982
    Hy Rosenberg: Tasteful change, It's a long way from crime to crepes, but criminal lawyer Hy Rosenberg is making the transition this year, as his restaurant The Blue Angel opens on Queen St
    Hy Rosenberg: Tasteful change, It's a long way from crime to crepes, but criminal lawyer Hy Rosenberg is making the transition this year, as his restaurant The Blue Angel opens on Queen St
    Spremo, Boris
    12/31/1978
    Development new recipes interests chef Tony Roldan
    Development new recipes interests chef Tony Roldan
    Bull, Ron
    3/6/1974
    Gold medal chef Tony Roldan. His wish for the world is peace
    Gold medal chef Tony Roldan. His wish for the world is peace
    Barkley, Harold
    12/29/1972
    Westbury Chef Tony Roldan. Inspected new tourist hotels in Cuba
    Westbury Chef Tony Roldan. Inspected new tourist hotels in Cuba
    Beaty, Keith
    2/4/1974
    Creamy treat: Cooked custard makes this homemade ice cream smooth, rich and safe to eat
    Creamy treat: Cooked custard makes this homemade ice cream smooth, rich and safe to eat
    Loek, Dick
    6/26/1989
    Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
    Oyster Sauce: Chef Manuel Medores of La Pentola restaurant offers of creamy mushroom that highlights the taste of veal and shrimps
    Stawicki, Andrew
    1/23/1989
    Westbury's chef Gerry Nadon, New executive chef was assistant to Toney Roldan
    Westbury's chef Gerry Nadon, New executive chef was assistant to Toney Roldan
    Innell, Reg, 1926-2018
    4/26/1974
    Chef Roldan in action. Favorite recipes are given here
    Chef Roldan in action. Favorite recipes are given here
    Bull, Ron
    3/6/1974
    Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
    Chef Joseph Vonlanthen puts finishing touches on Ham, The Constellation, like several other Metro hotels offers special brunch
    Innell, Reg, 1926-2018
    4/9/1974
    Tony Fernandez, recovering from an elbow injury, gets a helping hand from his buddy Javier Roldan, above
    Tony Fernandez, recovering from an elbow injury, gets a helping hand from his buddy Javier Roldan, above
    Combs, Erin
    3/4/1988