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11/27/09
Craft breweries are one thing and wine bars another, but if you're looking for a new adventure in alcohol, take to barchef -- part science lab, part lounge and the leader of Toronto's burgeoning molecular cocktail scene.
Push through the heavy double doors on Queen West (just east of Bathurst), let your eyes adjust to the low light and pull up a stool in front of Frankie Solarik, executive barchef and owner.
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11/25/09
The Gilead Café has an obscure location, in an alley south off King Street, but what a charming and casual venue. Here Chef Jamie Kennedy is doing what he loves to do: selecting the very best local fare from farmers and food producers, crafting the products in his long established creative, minimal way, and adding culinary touches that are all about harmonious and complementary flavours and textures.
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11/20/09
The new Splendido has a very casual but elegant atmosphere. It’s a great place to take a first date, have a 50th anniversary, or just to meet for a business dinner. Together with a group of good friends, all who have extensive wine cellars, we gathered to taste the fruits of the wonderful 1990 vintage. The tasting was conducted with all of the wines masked and numbered by the restaurant staff. There were 12 wines in all, presented in two flights of six bottles.
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11/17/09
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.
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11/14/09
Toronto native Trevor Wilkinson is putting his French cooking roots to good use in a decidedly forward-thinking environment: a supper club in Toronto's entertainment district.
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11/11/09
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.
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11/06/09
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.
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11/05/09
For the past year, Claudio Aprile has faced the same question over and over and over again from friends, foodies, and anxious journalists: “When are you opening Origin?”
Aprile, the celebrated chef and owner of Colborne Lane, is still hesitant to give a specific launch date for his new restaurant but we managed to get something out of him.
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11/04/09
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?
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