Skip to content

Blog

These fish will make your tastebuds smelt

By

Smelts are a lovely small whitefish, usually six-to-nine inches in length, with a sweet, clean flavour. The smelt is mostly fried up, but some will pickle them as well. The smelts come up river by the thousands to spawn in the early spring and folks will just stand in the river and fish them out with dip nets — like shooting fish in a barrel. There is, however, a winter smelt fishery — if you happen to find the right person willing to brave the cold. The meat is the sweetest and tastiest around. No sauce required, no lemon, just sweet, firm smelts.

The biggest trend for fall: Biker jackets

By

This fall I went to Paris and the biggest trend in terms of outerwear jackets was biker jackets. They were all over the catwalks for fall in collections by the biggest names, done in black wool with silver zipper details. My interpretation of the biker jacket is called the veltroni jacket. It’s done in a fine black wool coating with silver zipper details.

All in a day's work: Fashion shoot with the kids

By

We are shooting the Hudson’s Bay Company’s Olympic wear and because my little guy is exactly that — little — nothing fits him very well and so for his picture he is stripped of his diaper. Turns out he knows how to steal the show just as well as his big sister.

Fiddling’s caped crusader

By

ACCLAIMED FIDDLER ASHLEY MacIsaac has been in and out of the spotlight over the last two decades for his music, for selling a stake in his career on EBay, even for yelling obscenities to an unsuspecting audience as part of a performance art project.

One of the best openings in years

By

WHAT A WEALTH of talent resides in the three women behind the Tarragon Theatre’s latest play Drowning Girls. Beth Graham, Charlie Tomlinson and Daniela Vlaskalic are to be applauded for a stunning and unforgettable production.

Stealing laughs from rich & poor

By

History’s most famous tights-wearing criminal takes to the Toronto stage this month in Ross Petty’s modern comedic take on a medieval classic

The secret technique behind Toronto's best fries

By

For some people, when it comes to french fries, they’ll drive across town in rush-hour traffic to get a taste of their favourite treat. If you ask my daughter, she likes McD’s. However, I quite enjoy the frites at Pastis. They’re crispy, golden, lightly salted and delightfully addictive (reminds me of the days when I worked at Le Bistingo). At Starfish, people are always asking how we make our fries. So here’s a few tips and secrets that’ll help you make a similar version at home.

Macy's north? What's old becomes new again

By

As you know from my previous blogs, I could spend hours in a boutique like Ewanika or Lilliput Hats, trying on an original silk shirtdress or a funky new fedora. But, due to my affinity for small shops, I have to admit I haven’t been to The Bay for more than a pair of tights in years. Still, there has been so much buzz surrounding The Bay and it’s redesigned store on Queen Street that I decided I should go and check it out.

Best cappuccino: Luscious java in Leslieville

By

The secret has been out for a while now. That’s why there is usually a lineup out the door. It isn’t just Leslieville locals racing to get their morning pick-me-up anymore, the rest of Toronto has caught on.

Martin Kouprie reveals what he's serving Prince Charles

By

Martin Kouprie, the chef and co-owner of Pangaea, will be cooking for Prince Charles and Camilla Friday at a reception hosted by the federal government. PostCity.com caught up with Kouprie to find out what he’ll be serving the royal couple.