Why do six seemingly intelligent men, mainly senior citizens, voluntarily subject themselves to the following indignities? 1) Sleeping cheek by jowl in a Stalag 17–style hut 2) Having to trek 30 yards uphill through sand to reach the outdoor privy and shower 3) Sitting for eight hours a day swarmed by squadrons of black flies … Continued
For me one of the main things that makes the advent of fall easier to take — even after a lousy summer like this one — is starting to think about fall foods and the end of year harvest. Right now for me it’s about whiter meats like poultry — and nothing quite so much as rabbit. It’s such a great, underappreciated meat. Tasty, but lean, and when you braise it right, exceptionally tender.
Ah, the plight of the restaurateur. To reserve a table for someone you don’t even know or don’t reserve and hope that people will come in through the door — without the security of having a table ready.
Marc wanted to share one of our favourite family recipes of the season. When he was a young boy in Alsace, during the hunting season, the children were in charge of picking the apples in the orchards. These apples were used for numerous preserves, sweet sauces, desserts and his grandmother’s favourite stuffing made with apples, boudin noir and chestnuts. Marc still uses her recipe for this special dish. We hope your family enjoys it as much as ours.
Fall is the best time of year to cook, because the flavours are so intense. When it gets colder outside, you want something to stick to your ribs, so one of my mains is slow-braised beef. It’s so tender you can eat it with a spoon.
Sushi pizza puts the best of Japan and Italy all in one bite. This month, restaurateur Franco Prevedello and chef David Lee of Nota Bene sample T.O.’s finest
McEwan Fine Foods has been a huge project and it will always continue to be. As you might suspect it’s not laundry detergent or cat litter brands that get me excited — it’s our food offerings, and above all else our prepared foods. This is the product category in which I always thought Torontonians were badly underserviced.
This month marks the debut of our new TV show, Conviction Kitchen. Filmed last spring, the show follows us (literally…for months we couldn’t turn around without bumping into a camera) as we hire, fire and train a staff of recently released ex-convicts in search of a second chance.
During autumn in the oyster world, which is the place where I reside, the oysters are just starting to wake up. For me, September brings about Oyster Season.
Ida Pusateri flying south?
New restaurant’s kitchen shines, service needs a rethink
VENERABLE MIDTOWN GOURMET food shop Pusateri’s might be making a move south of the border, if reports are true.
