City Council voted in favour of banning the posession, sale and consumption of shark fin in Toronto yesterday. Though it’s served as a delicacy in many Chinese restaurants, environmentalists deem shark fishing unsustainable and cruel. Here, we take a look at Toronto’s shark fin journey.
My head is still swimming from a pilgrimage I made to a magical land called Niagara recently: the sun was golden, the vineyards were cloaked in blankets of mist and the grapes were practically begging to be plucked, squished, fermented and imbibed (I dutifully obliged in the latter).
Saturday evening we made the lengthy trek (via TTC) out to the Evergreen Brick Works in hot anticipation of the second Toronto Underground Market. Offering a venue for the city’s talented home chefs and caterers to peddle their wares, this foodie event has quickly become a sought-after experience, with the $5 tickets promptly selling out (limited door tickets were made available due to begging).
Toronto has been all about combining food and drink with other fun activities as of late, and now it’s time for a bit of artistic inspiration. The Vancouver-based art and social lounge Raw Canvas is set to open its first Toronto location by summer 2012.
As has been widely reported, the Avenue and Lawrence location of Pusateri’s was shut down Thursday due to a pest infestation. The gourmet food store, a mainstay in the area, is expected to reopen pending a follow-up inspection. In the meantime, we have compiled a timeline of how the drama unfolded.
You could pass this off as a white Burgundy any day of the week. Straw-coloured with a touch of barnyard on the nose, riding on minerally apple and toasty oak notes. Rich and full on the palate with a fine, long nutty finish. Food match: grilled salmon, ripe brie.
Food. We can’t live without it, and the more delicious it is, the better. This weekend, hardcore foodies have reason to celebrate at the four-day food lovers’ extravaganza, the Delicious Food Show, happening in the Ex’s Better Living Centre.
While you may not be able to escape the colder weather outside your front door, David Rocco’s latest cookbook, Made in Italy, will bring a taste of Italy to your kitchen. In his third book, he delves further into la dolce vita to bring together a new collection of traditional, regional and best of all, simple Italian recipes. We caught up with him to talk about, what else, Italy.
When Grant van Gameren announced that he was leaving The Black Hoof back in August, the news was bittersweet. Sure, it sucked that he was leaving the Hoof, but what was he going to tackle next? The answer is Lucien, Toronto Life reports.
When Number Two Restaurant appeared on Spadina a few weeks ago, we wanted to give it the benefit of the doubt. Number Two is “with it,” we thought. By openly admitting its inferiority, it is indulging in that grand hipster ideal known as “irony.” Well, we were wrong. As Now Magazine reports, Number Two has already changed its name. It’s now known as Ivan’s Kitchen Dim Sum Fusion Cuisine.
Nothing seemed to curb the hungry spirits of visitors to Foodstock on Sunday, as they braved spotty skies and fields of mud in a pay-what-you-can celebration of local produce, fresh water and culinary camaraderie.
Five years ago, Kaiseki Sakura brought Japanese food that wasn’t based around sushi to Church Street. Then Guu Izakaya came along, and everyone went gaga. But critics have long admired Chef Daisuke Izutsu’s approach to Japanese cuisine, and unfortunately, his restaurant is now closed.
