restaurant makever I found some recipes

HGTV show Restaurant Makeover is interesting as it combined fashion and food.

http://www.hgtv.ca/ontv/titledetails.aspx?titleid=85249

I like to see the before and afters. What architecturally is done to the restaurant after it does its makeover and the recipes that are used to upgrade the food. I went looking for more information about the chef David Adjey, his restaurant in Toronto and maybe more about the type of recipes he offers .

Nectar
488 Wellington Street West
(416) 979-1666
www.nectar-restaurant.com

Here is one review I found

http://www.afrotoronto.com/Articles/Christine/Nectar.html

Here is some interesting information from a popular forum that I like to look at that had some interesting reviews about some of the restaurants that some of the foodies tried after/before restaurant makeover show.
this led me to their menus at Silk Road cafe which was one of the makeovers

http://www.silkroadcafe.ie/eve_buffet.html

There were recipes that have Italian, Turkey, Middle Eastern fare
I need to try this one

Moussaka

INGREDIENTS
To serve 4
2 medium aubergines
4 medium potatoes
2 medium courgettes
2 1/2 lbs minced lamb
1/2 lb grated white cheddar
1 tbsp extra virgin olive oil

Tomato sauce ingredients

1/2 lb ripe tomatoes, roughly chopped
1 medium onion, finely chopped
2 dessert spoons tomato puree
1 tbsp or so extra virgin olive oil
3 fat cloves garlic, crushed
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon

Prepare all the vegetables by slicing the aubergines, courgettes and peeled potatoes into thin discs.

Place on separate plates and cover with a damp tea towel and set aside until needed.

Gently fry the onion and the crushed garlic in the olive oil until soft but not brown, about two minutes.

Add the chopped tomatoes, the tomato puree, then the oregano, pepper, cinnamon and salt to taste. Stir, then turn the heat to low and allow the sauce to simmer.

In another pan brown the minced lamb, and when it is a good colour add about half the tomato sauce mix well.

When that's done, turn the mince out into a bowl into a bowl and wipe out the pan with a paper towel.

Now add another glug of oil and gently fry, separately, the aubergine, courgette and potato discs until each vegetable is softened but not brown.

They're all going to be cooked again in the oven, so being completely cooked through is not the object. As each is done, dry them on some kitchen paper.

Now assemble the Moussaka. In a reasonably deep baking dish spread the remaining tomato sauce in a layer over the bottom.

Then add about one quarter of the minced lamb mix, followed, one by one, by a quarter of the potatoes, then courgettes and, finally, aubergines.

Keep layering everything in this order until everything is finished - you should end up with four layers in total.

Sprinkle the grated cheese in a layer over the top and put the dish into a pre-heated 180 degreen oven and cook, uncovered, for 15 to 20 minutes or until the cheese is bubbling and golden-brown on top.

Alternatively, as you are building up the layers of meat and vegetables in the baking dish you can add a sprinkling of cheese on top of each line of fried aubergines.

However, just make sure you've enough left for a good sprinkling of cheese on the top. This makes the dish nice and gooey in the centre.

Just before he serves this Abraham (head chef at The Silk Road Cafe) normally garnishes the top of the dish with freshly roasted red peppers.

At home you can get away with using some good quality Italian peppers from a jar.