Fried buttermilk chicken, caribou and boudin noir were but some of the offerings at last night’s soiree celebrating the country’s top new restaurants. After sundown, a well-heeled (and presumably well-traveled) crowd headed to the Storys building to celebrate Air Canada’s enRoute magazine’s top new restaurants.
This month we put the ultimate Canuck dessert to the test, as chef Grant van Gameren samples a roster of T.O.’s top butter tarts. He tells us which pastry gives him a sugar high.
Parkdale’s after dark scene has gotten far swisher in recent years, and Geraldine exemplifies this new direction. The elegant space is decorated just-so: vintage crockery is sat atop antique wood tables while jazz piano notes skip about overhead.
When preparing fish, using oil to fry it is the easiest way to keep the meat from sticking to the pan, as well as ensure a crispy outer skin. Unfortunately it is often difficult to achieve these results without using more oil than you would necessarily want, especially in an otherwise healthy dish.
One of the Junction’s two craft breweries, Indie Alehouse, has built a reputation for brewing boundary-pushing, experimental beer. At the core of their lineup they also have salt-of-the-earth selections like the Instigator Pale Ale.
Blending and food processing is one of the easiest ways to thoughrally combine foods. From mixing batters to grinding meat to making doughs for pasta and pizza, a food processor may used as a shortcut, but the time saved mixing is often lost again cleaning off the blades.
On the first Thursday of every month, the AGO hosts a bit of a party. After sundown, art keeners hit up the gallery, pairing their Shary Boyle ceramics with a cocktail or two. This month, it’s all about the photograph: Jeremy Laing and others will present the Aimia | AGO Photography Prize before chanteuse Zaki Ibrahim — a 2013 Polaris Music Prize nominee — will hit the stage and get the crowd moving.
Chef Charlotte Langley, who runs the show at seafood resto Catch, has shared her recipe for bouillabaisse, a Provençal staple chock full of fresh fish.
The weather is finally starting to cooperate with the schedule of beers that I had planned to write about, because there would have been no way to handle a dark, rich and slightly sweet monster like the Grande Cuvée Doppelbock on one of those sunny and hot days we had earlier this autumn.
Poultry and pork are easy to overcook, which can lead to dry, flavourless meals. But chef David Neinstein of Barque Smokehouse has a tip for keeping these meats juicy and flavourful.
Thanks to La Cubana, Cuban food is suddenly on the map in Toronto. (It’s about time the city stepped back from tacos.) The relaxed Roncy eatery, which is but a stone’s throw from the Revue Cinema, features a menu of easy-to-share grub including cod croquetas, yucca frita and a roster of sandwiches.
After a much-anticipated opening in Toronto a few years ago, Obikà Mozzarella Bar at Brookfield Place appears to have closed. The restaurant, known for its menu of Italian cheeses and other fare, expanded to Toronto after becoming a hit in cities such as Rome, Tokyo, New York and Los Angeles.
