Shedden Matheson

Chef Tyler Shedden of Café Boulud is opening the doors of his kitchen once again, this time inviting chef Matty Matheson and his crew from Parts & Labour to collaborate on a dinner that will span the country from West Coast to East. On Tuesday, April 29, Shedden explained to GFR:...

Chef Chris McDonald

In the second of a new series we probe the memories and minds of some of the founding fathers and original influencers of Toronto’s restaurant scene. This week we spend a few hours with Cava‘s Chef/Patron Chris McDonald. Chris has been behind the stoves of so many of this city’s...

Fruitière vinicole d...

In anticipation of the upcoming Passion Jura tasting in Toronto on Thursday the 17th of April (more details below), we talk with a number of the participating wineries. Here we chat with Christophe Botté, Director of the Fruitière Vinicole d’Arbois. Good Food Revolution:Tell us a...

Mercedes Bachelet

In the third of a fifth (and wildly popular) series, we interview some of the most talented up-and-coming Sommeliers in Ontario and occasionally elsewhere. A few years back I was flicking through the pages of a locally published periodical and noticed that when it came to Sommeliers it was the...

After Terroir

Saturday, April 12: Ivy Knight contacted GFR to say Chuck Hughes has a scheduling conflict and can’t make it to Toronto, May 12. As if the Terroir Symposium’s 2014 line-up of speakers wasn’t enough, what with David Chang and Daniel Boulud headlining, food and beverage curator Ivy...

$1.75 A Day

Mark Brand is used to serving food on a budget. The restaurateur, broadcaster and social entrepreneur is famous for re-inventing Save on Meats in Vancouver’s infamously poor Downtown East Side. More than an exercise in hipster gentrification, Brand ensured that his rejuvenated butcher...

Emma Garner

This week we are proud to present an in-depth interview with Thirty Bench Winemaker Emma Garner. Good Food Revolution: Hello Emma, great to speak with you again. How long have you been working at Thirty Bench for now, and what was your education and experience before taking the reigns...

Lusted Over

Chef Jo Lusted does not want anyone to think her cookbook Dish Do-Over is a diet book. No, she’s against diets, but she does think that most Canadians can enjoy their favourite dishes with a lot less calories, and a lot less processed or overly refined ingredients. I met up with Jo...

Easter Ham

Welcome Spring and celebrate the season with a traditional Easter feast… succulent roast ham, platters of spring vegetables and all the trimmings. It’s always a joyous occasion and, of course, at All The Best we can make it extra easy for you. 
Every week small local producers, who...

Benoît Mulin

In anticipation of the upcoming Passion Jura tasting in Toronto on Thursday the 17th of April (more details below), we talk with a number of the participating wineries. Here we chat with Winemaker Benoît Mulin. Good Food Revolution: Tell us a little bit about your house’s...

Dinner With Norm

My friend Norm Hardie sold out the room at Ruby Watchco recently, and I was lucky enough to attend as his guest and taste through six of his Norman Hardie Winery selections, paired to chef Lora Kirk’s tasting menu, which I’ve reproduced below. Here’s some of what...

Splendido Soars

Toronto’s Splendido has forever been a pantheon honouring the gods of fine dining and service, but as of 2014 the restaurant has been going through a number of changes as Chef Victor Barry took solo control of the spot earlier this year, with his Front-Of-House comrade-in-arms Carlo...

Sarah Elton Starting...

Journalist and author Sarah Elton has a new book for kids 10 years old and up called Starting From Scratch. It’s not a cookbook per se, but a journey through all aspects of food and cooking from science to geography to culture. Elton makes the Pollanite case that cooking real food is...

Gianna’s Sprin...

Gianna Sami thinks two of the wines made from rare grapes that the Cavinona wine agency, where she works, imports are perfect for spring. In the short video below she introduces us to a white from Piedmont, Torrazza’s 2012 Erbaluce di Caluso, and to a red from the Valle d’Aosta,...

Bodega Norton

A short while ago Good Food Revolution joined Bodega Norton‘s Chief Winemaker Jorge Riccitelli at Toronto’s Ritz Carlton for an intimate tasting of the range of his currently available wines. Good Food Revolution: Hello Jorge. So how did you find yourself as Chief Winemaker at...

Dom. Désiré Petit

In anticipation of the upcoming Passion Jura tasting in Toronto on Thursday the 17th of April (more details below), we talk with a number of the participating wineries. Here we chat with Winemakers Anne-Laure & Damien Petit of Jura’s Domaine Désiré Petit. Good Food Revolution: In...

Giles Coren Intervie...

The indomitable Giles Coren is the restaurant critic for the Times of London newspaper, and so enjoys renown among the chattering classes of Great Britain and strikes fear into the hearts of aspiring restauranteurs in that country. Coren is also a broadcaster, and he was in Toronto last week...

Craft Beer Cookbook

I can usually deduce just how much fun I have had with a cookbook through its relative condition. All of my Nigel Slaters are utterly destroyed, the Fergus Hendersons in tatters, the Jennifer McLagans spattered in all manner of pan juices, and my single Curtis Stone a model of pristine...

Last Year In Beer Mar28

Last Year In Beer

As I sit in my kitchen, in the doldrums of a cold and biting late Toronto Winter day (Confused with the snowstorms and warm day after in March!), I think of warmer days.  And beer.  Well, there’s always beer.  Not-so-much with the warmer days.  Beer and warmer days leads me to think...

Chef Scott Vivian

This week as part of our ongoing In The Kitchen With series, we get hot and sweaty with Scott Vivian of Toronto’s Beast restaurant, where we learn how to make our own Mozzarella…     If you are having trouble viewing this video please...