Six of Canada’s top mixologists did battle Tuesday night in the National Bar Chef Competition, fittingly hosted at Bar Chef. It was a veritable who’s who of the Canadian mixology scene, as contestants from Vancouver, Toronto and Montreal crafted their cocktails in front of an informed crowd of off-duty bar chefs, foodies, and semi-pro drinkers.
We had an accredited lab analyze Toronto’s most popular gourmet salads for fat, calories, sodium and more.
With Spain and Netherlands set to fight for football’s ultimate prize in the World Cup final this Sunday, we investigate the best each nation has to offer in terms of nosh.
The annual summer food shindig in the city is back so get ready to hit the reservation lines with reckless abandon.
“Beast” is more than a name, it’s the main course at newly opened Beast Restaurant. Executive chef Scott Vivian says his pig’s head pasta with spaghetti marinated with brazed pork is already a hit with the King West clientele.
Chris Boland opened up his restaurant — and his kitchen — to local diners last month when Boland’s Open Kitchen made its debut on Mt. Pleasant Road just north of Davisville Avenue.
Nightclub czar Charles Khabouth is currently putting the finishing touches on Bisha, the boutique hotel bearing his childhood nickname, and he’s already deep into prep work for two new restaurants in the Yorkville area.
According to Susur Lee, Madeline’s will reopen mid- August as Lee Lounge. The major change will be a massive hole in the wall connecting Lee Lounge to Lee.
I began with the lardo, a creamy indulgence that I spread on the crunchy crust of the restaurant’s own bread. Next, I tasted the melt in your mouth fat of the crispy crusted pork belly, served with the pickled baby leeks. I could not get enough of these morsels.
The world of competitive eating got a little more exciting Monday when legendary frankfurter scarfing machine Takeru Kobayashi crashed the Nathan’s Hot Dog Eating Contest and had to be dragged away by police.
Former Perigee chef Pat Riley is venturing off the beaten path this month at his new bistro, Amuse. Riley recently launched the Road Less Travelled menu for his Beach neighbours who are tired of the typical pub fare.
Jamie Kennedy just keeps getting better, if that is even possible as he is already so knowledgeable. I could use all the current catchwords: locavore, sustainable, seasonal, but none would do justice to Jamie Kennedy’s current sensibilities.
