This week, we asked Donna Dooher, executive chef at Mildred’s Temple Kitchen, for her “breakthrough dish.” Dooher found this particular recipe for homemade ravioli in a 1967 edition of House & Garden’s New Cook Book. She was 14 years old.
In the short while that chef Matthew Sullivan was at Maléna, he revitalized the menu with some ambitious cooking and some of the best ingredients Ontario has to offer. It wasn’t long before owners made him executive chef at their other restaurant, L’Unità, as well. But just a few months after unveiling his first new menu at Maléna, Sullivan has informed us that he’s no longer affiliated with either restaurant, and is currently planning on resurrecting his pop-up concept, Boxed.
As of next Monday, if you want to order a small coffee at Tim Hortons, you will have to order an “extra” small. The medium coffee we once knew will become the new small. Large will officially become medium and the extra large will become large. All of this is to make way for the new extra large — a 24 oz. cup. Confused yet? We are.
Here’s the bad news: Niagara Street Café has been put up for sale, and its future is uncertain. The good news is that owner Anton Potvin will be bidding the place goodbye with a bit of a flourish. He’s recruited the esteemed Steve Gonzales, a Top Chef Canada contestant and the former chef de cuisine at Origin, to temporarily take over the kitchen starting Feb. 1.
Times are uncertain at Hostess Inc. Earlier this week, the company filed for bankruptcy protection, which begs the question: seriously, why aren’t people eating enough Twinkies? They’re sugary sweet and they fit in the palm of your hand. It’s even a fun word to say out loud. Say it: “Twin-kie.” Didn’t that feel nice?
Last Sunday at the Noor Cultural Centre, Kathleen Ko from Young Urban Farmers guided 60 people on the finer points of how to set up a veggie garden in an urban setting. The good thing is that it’s not as hard as you might expect. The bad thing is that it’s still going to require some time (and who in Toronto has any of that to spare?). Here are five things you’ll need to become a farmer in the city.
An appeal from six street food vendors who are being forced to relocate due to construction projects along Front Street has been turned down. Last year, city staff raised concerns over the locations of several street vendors — specifically the ones that sold food in front of Union Station — and their impact on construction in the area. The six vendors were then told to vacate, and city council made it official yesterday by denying their appeal.
What happens when two ex-Montrealers take on Queen West? A unique twist on a crêpe shop, that’s what. More specifically, a shop that’s full of sweet and savoury crêpes at affordable prices (most items are under $10), along with decadent hot chocolates, salads tossed with house-made dressings and more.
Each year, Torontonians collectively brace themselves for that bleak and slushy monstrosity called winter. Although it has yet to gnash its ugly teeth, we know it’s coming, and there’s nothing like a little sippable warmth to combat the winter blues. Our favourite forms include soup, tea and of course, spirits. Lucky for us, those latter two seasonal fix-me-ups are steeping the city’s drink lists with a wide range of flavours, giving us one more reason to drag ourselves up and out this January.
For over 20 years, Dutch Dreams has been open year-round, including winter. It’s a nervous period for ice cream shop owners. Co-owner Theo Aben, who recently returned from an annual ice cream convention, says it’s been business as usual at his red-bricked Vaughan Road location. In the wintertime, that means a bit of unpredictability.
If you've recently wandered by Queen and Portland in search of schnitzel and cheap shots of Jameson, it may have come as a surprise to find papered-up windows and a nameless facade where The Bohemian Gastropub once was. The good news is that the space is being transformed into Lucid Cocktail and Kitchen, fronted by Moses McIntee, one of the city's most lauded artisanal cocktailians.
A new shop located near Yonge and Davisville is likely to have health-conscious carnivores licking their chops. The Butcher’s Son specializes in mostly local, traditionally-raised meats, including Mennonite chickens and grass fed, hormone-free beef.
