For the past year, Claudio Aprile has faced the same question over and over and over again from friends, foodies, and anxious journalists: “When are you opening Origin?” Aprile, the celebrated chef and owner of Colborne Lane, is still hesitant to give a specific launch date for his new restaurant but we managed to get something out of him.
IS THIS A restaurant with an identity crisis or is it an allpurpose eatery? These burning questions bring us to the latest outpost of Le Gourmand or LG3 as they call this Midtown location at Yonge and Eglinton.
New Richmond Hill eatery has moments of glory
I should be packing to leave for Los Angeles, but instead I’m running around making hors d’oeuvres for one thousand people for the New York Magazine’s 11th annual “NY Taste” in Tribeca. Do you want to know what I’m preparing for a thousand hungry guests?
Mitzi’s on College serves up weekend brunches yummy enough to keep hungry hipsters waiting 30 minutes for a table. Its comfy living room appeal is the perfect complement to delectably firm poached eggs with a drizzly centre, bathed in a cheesy sauce and paired with fresh multigrain toast, fruit and fried potatoes.
Chicken soup is a classic staple during cold and flu season. Most cultures have their own form of it, and it is seen as a sickness remedy all over the world.
THERE ARE 2.7 BILLION cases of wine produced every year around the world. What is more significant is that 70 per cent of these wines are sold at less than $10. If you raise your sights from Fuzion and its ilk (the Argentinian blends at less than $8 flooding the stores) and you are willing … Continued
Recently I was invited to appear on the CBS Early Show in New York City, and asked to create an “audience-friendly” recipe. Not a typical request. The night before the show, I put on my thinking cap, and the idea of Wonderbread just popped into my head. It’s such an American standard!
THE OSSINGTON STRIP is a culinary melting pot that has exploded in popularity, drawing some of the city’s finest young chefs to the area, including Tom Thai and Paul Boehmer.
With mac and cheese in the midst of a gooey gourmet renaissance, we dispatch Italian restaurateur Roberto Martella to find the city’s best.
In 90 per cent of restaurants around the world, oyster shuckers are left at the back door to shuck and clean dishes in between orders. As an oyster shucker in Toronto, I’m a bit biased to bar dining as that is how we work — up front in full view of the customer. I would rather be in no other place.
Wild game is the heart and soul of my cooking and I only serve it during these months, because it’s against my belief that it should be presented out of season. Preparing these delicacies takes me back to the dampness of the autumns in France, as I left my mother’s house in the early mornings with my best friends and our loyal barking companions. When people experience these dishes, I hope that beyond the enjoyment, I can also pass on the memories and traditions of those foggy and beautiful Alsace mornings.
