From the best district for Sauvignon Blanc in New Zealand. Very pale lime in colour; with a grassy, green pepper, asparagus nose; medium-bodied, dry, gooseberry and elderberry flavours.
If nothing else, the LCBO’s autumn seasonal release is consistent: all 11 beers are from the stout-and-porter family of ales. My favourite of the bunch is the Rye Porter from Amager Bryghus.
Food Network hunk Chuck Hughes swung by Wychwood Barns yesterday to teach an excited group of whippersnappers how to make pumpkin-pear soup. The kids, participants in The Stop’s after-school program, were bouncing with excitement, so when Hughes opened the floor up for questions, he was inundated:
A cutting board that slides around with every knife stroke can be obnoxious as well as hazardous. To remedy the situation, chef Carl Heinrich of Richmond Station simply runs a dish towel under the tap, wrings out the excess water and slips the damp towel under his cutting board. The friction from the wet towel keeps the cutting board from moving, which could save you (and your fingers) from a trip to the emergency room.
Mideastro’s Yorkville location is about to blow out the candles on its second birthday. There, chef Benny Cohen turns out eats such as shrimp falafel and saffron-infused fish tagine, drawing influences from the Mediterranean and Middle Eastern regions.
Halloween season is supposed to be scary, and few thrills are more rewarding than venturing outside of one’s culinary comfort zone. Luckily, Toronto is a great place to experiment with strange and exotic food. Herewith, four extreme dishes that also happen to be delicious
Greece’s indigenous grape variety Xinomavro translates literally as “sour black.” The wine is medium ruby with a tawny rim; the bouquet is spicy and strawberry. It has a flavour of dried berries and plums. Good value.
When Bar Salumi’s website and phone number went dead not too long ago, we decided to find out what was up. It seems that Parkdale’s Italian aperitivo hot spot was put up for sale last month, and then was quickly snatched up by one of Bar Salumi’s chefs, Haeyoen An, who plans to open a lunch spot in the former Italian cinq à sept venue.
It seems that the beer nerd collective has decided that pumpkin beer has gone too far. There are too many of them (the LCBO lists around 10), and they have too much spice and not enough “real beer” flavour. On the other side of the coin there are those who like these seasonal releases — possibly because they don’t taste very much like beer.
Brad Pitt. Jennifer Aniston. (Different nights.) By now, those who care to know about Toronto’s restaurant scene are certainly aware of DuWest’s latest addition: Hudson Kitchen. While the celebs got their sneak peek during TIFF, us rubes had to wait until last week to sample the goods coming out of chef Robbie Hojilla’s kitchen.
When fall rolls around, root vegetables like beets are a hearty seasonal favourite. Roasting beets is one of the best ways to bring out their natural sweetness, but there is an added benefit to cooking them this way.
I’ve been dining in Toronto restaurants for a long time, and I’ve even written about some of them for this very publication. As such, I think I’ve got a pretty good handle on what makes a Toronto restaurant popular, so I’ve decided to open my very own spot.
