Beloved bakery Prairie Boy Bread, known for its organic sourdough and delicious homemade baked goods made from scratch, is all set to open a second location. Construction on a new storefront is currently in the works, and owner Grant MacPherson hopes to bring the Prairie Boy brand to the eclectic Yonge/St. Clair neighbourhood by April … Continued
By lindsaylow
“This is an important item on our menu as we source the ingredients directly from local farmers,” says Amal’s executive chef Rony Ghaleb of his recipe for muhammara dip. “What I enjoy most about this starter is the combination of sweet and sour notes — it offers a nice blend and balance of flavour.” Ingredients … Continued
By Ron Johnson
Prairie Girl bakery has shut its doors for good in the GTA. Prairie Girl first opened in April of 2011 and gained a loyal following for its old-fashioned cakes, cupcakes, and catering options. Directly impacted by the current pandemic, Prairie Girl closed four of its five locations in 2020 and is now shuttering its flagship … Continued
Matt’s Smokehouse, the Junction’s newest barbecue joint, is officially opening for pre-orders tomorrow. Originally a home-based business, Matt’s Smokehouse started when owner Matthew Horowitz bought a backyard smoker a few years ago. Gradually, his personal barbecue experiments led to him serving his smoked creations to friends and neighbours. Soon, he was taking orders almost daily … Continued
By Erin Neilly
Our resident taste test chef Mark McEwan shares his all time favourite sweet and savoury treats in Toronto. A) Best Pizza Maker Pizza, 1537 Avenue Rd., 59 Cameron St. B) Best Pancakes Fuwa Fuwa, 2471 Yonge St., 408 Bloor St. W. C) Best Spring Rolls Lime Asian Kitchen, 3243 Yonge St. D) Best Artisanal Burgers … Continued
Keith Froggett, the chef-owner behind long-running Toronto restaurant Scaramouche, is set to open a beautiful new restaurant and event space in Orangeville next month. Greystones is located in a historic building dating back to 1852. It was one of the first permanent structures constructed in what would later become Orangeville. Benn Froggett (Keith Froggett’s son … Continued
Yes, 2020 has been a tough year for people and businesses from all walks of life, and that certainly holds true for Toronto’s restaurant industry. Our top food stories of 2020 were full of sad goodbyes, inspiring pivots and a whole lot of takeout. Five restaurants that have said goodbye to Toronto in the last … Continued
With multiple city-wide lockdowns keeping us inside and our favourite restaurant dining rooms temporarily shuttered throughout much of 2020, many Torontonians found themselves cooking at home more often than ever this year. We aimed to make the transition a little easier for restaurant lovers by sharing recipes developed by some of Toronto’s top chefs and … Continued
On December 31st, don’t just sit there alone in your living room wearing sweatpants. Add some pomp to your New Year’s celebrations: Don your fanciest joggers and raise a glass to what was, possibly, one of the worst years on record. Here are seven New Year’s Eve cocktail kits that’ll help you forget the blur … Continued
By lindsaylow
OUR JUDGES Claudio Aprile, Suzanne Barr, Stuart Cameron, Ryan Campbell, Anna Chen, Adrian Forte, Julie Marteleira, Mark McEwan, Nuit Regular, Anthony Rose, Ruth Tal and Janet Zuccarini It would be an understatement to say 2020 has been an uncertain year for restaurants — one that saw far fewer openings than the norm and an unfortunate … Continued
By lindsaylow
No meal is complete without dessert. Persimmon is the star of this dessert, it’s a juicy fruit that ripens in the late fall to winter and works perfectly in baking. “I love this puff pastry Persimmon tart because it’s an unexpected choice and feels like a celebration,” says chef Christine Cushing. Note: if you start … Continued
By lindsaylow
Growing up, Momofuku Kōjin‘s chef Eva Chin’s family typically enjoyed dim sum over the holidays, rather than traditional North American festive foods, such as stuffing. One family favourite was lo mai gai, which is dim sum stuffed with sticky rice and chicken. Chin’s grandmother decided to take a cue from classic stuffing and put a … Continued
