Time flies when you’re scarfing down succulent porchetta sandwiches. It’s already been a year since Porchetta & Co. opened up on Dundas West, and next week, owner Nick auf der Mauer is celebrating in style. On Tuesday, Dec. 20, he’s offering up full-blown porchetta sandwiches — not skimpy substitutes — for $1 a piece, plus tax, all day long.
For anyone who’s wondering when Toronto’s Neapolitan pizza craze is coming to an end, the answer is this: not any time soon. Less than a year after opening, popular St. Clair West pizzeria Pizza e Pazzi is set to open another location just down the street, co-owner Sandrelle Scimo tells us.
Top chef and Food Network star Anna Olson is an expert in all things baked. In the spirit of the holidays, we invited her to help us nibble our way through dozens (upon dozens) of cookies — tough job, but someone had to do it! Read on for Olson’s sweetest selections.
From FedEx to French macarons: it may not seem like the most natural career transition, but for Calvin Su, it was a temptation he couldn’t resist. Su felt that Toronto didn’t have quite enough quality macaron options to meet demand. Sprinkle in a pastry chef for a sister, and he may just have a recipe for success.
This is a perfect gift for your accountant who just saved you a wad of money on your tax return. Treat him or her to champagne, but the least expensive one; after all, you’re not made of money. This is a bargain-priced champagne that’s the real deal. Straw coloured with a fine beading. The wine has a nose of apples and white flowers; it’s soft and creamy on the palate with apple and peach flavours, finishing dry with lively acidity.
After opening at the foot of Trinity Bellwoods park last winter, it didn’t take long for Inigo to earn a serious reputation for its chicken. Owner-chef Carlos Hernandez took free-range, grain-fed chickens from Quebec and roasted them in a convection oven; just about everyone from The Toronto Star to Toronto Life took note.
It’s a sad fact that construction of the Eglinton-Scarborough Crosstown, an upcoming underground transit line running from Black Creek Drive to Kennedy station, will require multiple properties to be torn down to make room. (The TTC likes to call this “property acquisition.”)
’Tis not a kind season for fine dining — in this slightly scary economy, diners are playing their cards close to the vest, only spending where they’re sure of value.
When nobody on city council is doing anything to ban shark fin products in Toronto, it’s time for drastic measures. Oh, that’s right, Toronto has already decided to ban shark fin products, but that’s not stopping an animal rights group — well, what appears to be one at least — from threatening to spread “rat poison on meat, fish, fruit and vegetables” in Chinese markets and restaurants throughout the city.
This would be an ideal gift for your Italian barber who makes his own homemade wine and insists you try it while he strops his razor. A fine Italian red to give him something to aspire to. Not as rich and complex as the 2007, but more approachable. Deep ruby colour with a minerally, pencil lead, plum and cherry nose; medium-bodied, spicy, raisin and plum flavours finishing satisfyingly dry.
For the next 13 weeks, Toronto’s gourmands will have the opportunity to dine out at various Toronto restaurants sans the hefty bill. The catch? Dinner on a Tuesday night and a $60 down payment. But with a 30 per cent discount at places like Burger Bar and The Bowery, we’ll skip the latest installments of Glee and Dancing With the Stars (don’t judge!) and instead opt for a cheap-ish night out.
Last week, Michael Schmidt incurred a hefty slap-on-the-wrist (to the tune of $9,150) for charges related to selling raw milk. Not only that, he racked up two separate probation sentences for offences dating back to 2006. The guy clearly loves his raw milk. The government clearly does not. So what exactly is the deal with raw milk anyway? What makes it special enough to die for (or at least to abstain from eating for over a month)? Below, five reasons why raw milk has a cult following.
