On Oct. 31, Toronto’s own Japanese fine dining shrine EDO is combining forces with Nobu from New York City to host a reception as part of the Grand Cru wine festival to raise money for the University Health Network.
There’s nothing quite like a scallop. The buttery sweetness, the firm texture, the caramelized sear on the outside and just warmed tenderness of the inside… and yet there is something missing. When the scallop is shucked in Europe, the shucker is careful to remove the scallop meat AND the roe that is attached to the side of the muscle. The coral-coloured roe is the caviar of the scallop and is tossed overboard here in North America.
He is said to have the Midas touch: a guy who can smell the next big thing from a mile away, find it, package it and bring it to market before most realize what’s going on. Not bad for a quiet kid from Flemingdon Park who started his rapidly expanding culinary empire with a little … Continued
If you have a choice of fish, do you go only for the wild or does it matter overall? I find that the diners in Toronto like to know where their food is coming from these days. It’s harder to label the location of origin of wild fish because you have to personally know the fisher, their port of call, and how the fish is transported to the table.
Utter the name ‘Ossington’ these days, and you likely think trendy, hip and maybe a little daunting. Now that the hype has faded significantly, Pizzeria Libretto, which promises ‘real Neapolitan pizza,’ has come out a clear winner.
HEAD CHEF DOMINIC Amaral left Susur Lee’s Madeline’s this sum- mer after nine years, opting for a change of scene from Asian fusion to authentic Italian as sous-chef at Zucca Trattoria (2150 Yonge St.) under chef and co-owner Andrew Milne-Allan
New barbecue restaurant in town
Uptown pastry shop a smash
On a weekend that most are talking turkey we’ll turn our attention to truffles. Yes, it’s that time of year when these tiny, top-priced tubers turn otherwise frugal-minded chefs, like my husband, into literal truffle hogs.
It’s definitely getting chilly outside. But it’s a delicious season for seafood lovers because this is when the best lobster, crab, mussels and oysters in the country are available. I love to poach mussels in a white-wine-and-lemon bouillon, simmered with shallots, bay leaf and garlic.
Former Susur protegé moves to Yonge & Eg kitchen
Thanksgiving is upon us, and the first word that comes to my mind is “turkey.”
