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01/28/10
At Arepa Café, the roasted pork and onion selection brings an arepa filled with succulent swine slices and sweet, yielding caramelized onions.
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01/22/10
We began with an amuse-bouche of a single organic cherry tomato, stuffed with finely-diced green beans and asparagus, and topped with a mayonnaise dressing.
My first course of oeufs en cocotte "Diane" followed -- soft poached eggs topped with coarsely-minced sauteed venison and sauce poivrade.
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01/20/10
Celebrity chef Susur Lee is helping to raise funds for Haiti with a charity event tonight at his King Street restaurant, Madeline's.
On the menu is goat cheese and roasted beet tart, slow braised beef and mango panna cotta.
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01/18/10
Abalone is a large sea snail that can be served raw on the half shell, stewed or fried in the kitchen. Apparently, we like the critter so much we have over-fished the wild stock as it is now listed on the Threatened Species list.
That means that we are not allowed to harvest, catch, or serve it at all. Unless, that is, the abalone is cultured in a farm. Luckily, I've found the only abalone farm in British Columbia.
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01/13/10
Keith Froggett, executive chef of the Forest Hill fine dining fortress Scaramouche, is creating an "unforgettable" four-course meal for a special evening fundraiser to benefit The Stop Community Food Centre.
The event is planned for Jan. 24 at Scaramouche, with a ticket price of $250 that includes wine pairing.
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01/12/10
This tiny two-tiered Kensington eatery makes a great date venue for me and my four-year-old son, a wiggly and high-energy kid who devours anything that can be dunked in ketchup.
As the name suggests, owner Rob Youill’s endeavor focuses on just one kind of grub, but his fare of fancy — grillies — is done up right, rounded out by just two selections of daily soup.
Opening three months ago, The Grilled Cheese follows on the heels of the burger-resto trend, whose success is due in part to society’s addiction to eating out combined with economy-forced pinched pockets.
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01/07/10
Torito Tapas Bar has long been a favourite restaurant for me to enjoy wonderful Spanish and South American influenced cuisine.
To begin, we enjoyed the classical tapa of tortilla, a classical Spanish omelet, often served warm or at room temperature. This well rendered combination of thinly-sliced potatoes, onions and egg was slightly spicy and reminiscent of my recent trip to the Basque country of Spain.
A truly delicious, somewhat spicy, chestnut and chorizo soup followed.
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01/01/10
Noodles are a food group in my family. With two small anklebiters under four to please, and with two parents working full-time, the most successful meals tend to be speedy and simple — and pasta plates meet those criteria. Although Liberty Noodle doesn’t cater specifically to families, the restaurant’s design formula and noodle-focused menu have a lot going for them in terms of surviving a lunch out with the kids.
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