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.
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.
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.
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.
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.
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
Former Susur protegé moves to Yonge & Eg kitchen
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.
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.
