When I was in university, an English professor of mine shared with me the secret of creating the semblance of worldliness: knowledge of classical music and wines (primarily the reds — he considered white wines to be vulgar). He assured me that in my field, amusing cocktail party conversation would never run dry with a ready knowledge of Tchaikovsky and the Médoc wine region of France on hand.
The name Matt Kantor has been slowly swirling in Toronto foodie circles in recent months. But after his recent 23-course el Bulli tribute meal (a celebration of the haute cuisine created at chef Ferran Adria’s now-shuttered restaurant in Catalonia, Spain) at the Cookbook Store in Yorkville, the tech-savvy chef is one of the hottest names … Continued
Yesterday, The Grid revealed some interesting news for coffee fans in Toronto. Espresso guru Sam James is set to open a third location of his eponymous shop, and he’s opening it in the financial district. More specifically, he’s opening in the knot of tunnels that is PATH, beneath the Sun Life Financial building at 150 King Street West. We caught up with him to talk about the new location.
Earlier today, we stumbled across this National Geographic list of the best foods to eat in Ontario. There are actually a few surprises here, but most of them stem from the publication’s complete lack of originality more than anything. Especially with maple syrup at the top of the list, which is tantamount to listing chop suey as the best food to eat in China’s Guangdong province.
When owner Mike Derbyshire took over the old Sharkey’s Village Café a few months ago, his plan was to ride out the summer with the old business and launch a new restaurant during the slower fall season. So after closing for six weeks of intense renovations — during which countless passersby tried to peek in through the covered windows — The Kennedy Public House opened its doors to reveal a space that is completely its own.
This month, Organic Meadow will have produced a whopping 15,000 litres off eggnog — up 60 per cent from last year. (That’s something like 180,000 eggs. That’s a lot of eggs). Despite a rise in popularity in this carton of foamy goodness, here at Post City, we decided that if we’re going to drink the stuff, we might as well make it. Below, some help on how to whip up eggnog in your own kitchen.
Whether you’ve been noshing on them your whole life at the Hanukkah table or have just recently discovered their fried goodness, most agree there’s something great about potato latkes. It’s why Zane Caplansky of Caplansky’s Delicatessen held the second Latkepalooza event Sunday night.
Queen West has a brand new spot to satisfy a Vietnamese sandwich craving. Just don’t go to Banh Mi Boys, situated in the old Ziggy’s Shawarma and Seafood House space, expecting traditional cold cuts between your bread. Go expecting better.
This is a perfect gift for your squash partner who is so competitive that he even beats you out of the shower. Here’s something to make him sluggish the next time you play — that is, a wine that contains high alcohol. There is a little Petite Sirah in this massive, full-blown Zinfandel. Deep ruby in colour with a creamy nose blackberry; sweet, succulent fruit offering plum and blackcurrant flavours backed by sweet oak and peppery notes.
Back in November, when we reported on the closure of the longstanding Sierra Grill, we had a feeling that the site would get taken over by Claudio Aprile. He had already announced that he was planning on expanding the Origin brand, including an Origin North. Today The Grid confirms that Origin is indeed headed to Bayview Village, and another location is slated for Liberty Village as well.
On the table sit three transparent containers full of mealworms. Huddling around it, a small group of people prod and point at it, as if it were a peculiar alien species they’d never seen before. A slideshow of mealworm-based dishes — food porn, in a way — flashes up on the projector screen in front of them. One member from the group looks up and stares until the images come to a stop, then murmurs, “ I can’t believe there are worms inside those dishes – gross.”
We first came across Elle Cuisine back in October at the Toronto Underground Market. Chef Lauren Mozer’s delicate lobster churros — served with lemon aioli and lime salt — stood out from the pack and left us wondering what other sinfully good concoctions she could come up with.
