Amy Rosen, the James Beard Award–nominated freelance writer had built herself a pretty solid career: she had several cookbooks to her name and had columnist bylines in most major Canadian newspapers. She had been a longtime food editor at both Chatelaine and House & Home and was the first writer to compile En Route’s esteemed Canada’s Best New Restaurants list.
From her hosting gig on the Food Network to penning bestselling cookbooks, Trish Magwood has become well-known in the world of food content. Her passion for media and publishing started at Branksome Hall.
When it comes to comfort food, mac ’n’ cheese and butter chicken are at the top of the list. So when Pukka’s Harsh Chawla and Derek Valleau were finalizing the menu for Ji, their new Indian gastropub, there was a moment of genius.
I became acquainted with Joshna during her tenure as head chef at the Stop Community Food Centre. She invited me to come to the centre one day and cook with her to prepare and serve lunch for about 100 people. Joshna introduced me to this wonderful level of hospitality that I hadn’t yet experienced. I have followed Joshna’s career in the years since.
Almost six months to the day since Valdez closed its doors, chef Steve Gonzalez and the team are back. They've moved just a hop, skip and jump from the former digs on King West and opened Baro (or Valdez 2.0) in a 15,000 square-foot space spread over four floors.
Her historical narrative works back to the first century BC — touching upon the Chinese colonization of Vietnam — and we barely get up to the early 15th century Ming occupation by the time we pull up to St. Clair’s Pho Xua, our hunger taking precedence over conversation.
It’s an Argentinian grill: the Argentinian tradition is to cook over a live fire of hardwood and Argentinian lump charcoal, which imparts a bit of a smoke undertone to the meat along with a charred crust that’s kissin’ cousin to crispy. Rather splendid.