Soba Edamame Salad

No matter what the weatherman says, at All the Best we have packed away our mitts and boots and are in high gear for Spring. Our chefs are creating delicious new seasonal dishes-soups, entrées, side dishes, salads and sweets to lift your spirits and make you feel great.
 This soba edamame...

Dom. Berthet-Bondet

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 Jean Berthet-Bondet of Domaine Berthet-Bondet. Good Food Revolution: In your mind, what makes...

Pinot Verde

Like Chardonnay, then Sauvignon Blanc, Pinot Grigio is enjoying the popularity that comes to a grape when large segments of the population of North America order their wines simply by it’s name. In Canada, and around the world, when someone tells their server they’d like a glass of...

Jennifer McLagan

Toronto-based Author Jennifer McLagan‘s books Fat, Bones, Odd Bits, and Cooking On The Bone have been perennial favourites of Good Food Revolution for many a year. In anticipation of her upcoming book Bitter: The World’s Most Dangerous Flavour with Recipes, we sat down with the...

Acheson Pickles

Canadian expat Hugh Acheson has accomplished much since moving to Georgia fourteen years ago, after an early career cooking in Ottawa, Montreal and San Francisco. He is the proprietor of four restaurants: 5 & 10, The National, and the just opened Cinco y Diez in Athens, and Empire State...

Ellen Jakobsmeier

  In the second 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...

Story of Gaja

For years Barbaresco lived in the shadow of Barolo, its neighbor just 15 kilometres away and the acclaimed superstar of Italy’s northwestern Piedmont wine region. That all changed when Angelo Gaja, The fourth generation in a Barbaresco wine producing family, catapulted Barbaresco into one...

Maple in the County ...

It’s time to celebrate the first harvest of the spring in Prince Edward County – MAPLE SYRUP! Join us at the winery this weekend March 22 and 23 as we celebrate Maple in the County. The team at Closson Chase Vineyards is ready to welcome you. You’ll beat the winter blues with our...

Robert Rose

Once again Stratford’s popular GE Café Chefs Series will be presenting a selection of local and visiting Chefs on selected Sundays through until May the 25th. These interactive cooking classes take place at Stratford’s Local Community Food Centre from 11am until 2pm, with...

Le Sommelier Classic...

The current LCBO CLASSICS catalogue is jam packed full of incredible wines, all of which would be great additions to any cellar. Many of these selections are designed for medium to long term cellaring, however a few wines are drinking wonderfully right now, or would only benefit from short...

Lifford Vintages Rel...

March 15th VINTAGES Release: Iron and Wine Domaine de Vaugondy Brut Vouvray NV Loire Valley, France $15.95, SKU 154567 find in stores Traditional method sparkling under $16? Vouvray under $16? Buy a case! David Lawrason on winealign.com, emphasis ours: “Among a strong...

Roberto Dante Martel...

In the first of a brand new series we probe the memories and minds of some of the founding fathers of Toronto’s restaurant scene. First up is a man who requires no introduction. If you happen to live anywhere near Yonge and Eglinton and have an appetite for authentic Italian cuisine,...

Best Female Chef 201...

William Drew is the Editor of Restaurant Magazine and the Group Editor of the World’s 50 Best Restaurants array of culinary awards. March 25 of this year will mark the fourth annual award from that organization of The World’s Best Female Chef. Since its inauguration under the sponsorship...

The Supertasters

In the Spring of 2011, Good Food Revolution embarked upon a video project that would take almost three years to come to fruition. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously...

Somm Off

Sommelier Drew Walker at Café Boulud Toronto is committing a very generous act on the evening of March 18. Not only is he opening up his cellar to rival somm, Jonathan Gonsenhauer from Momofuku, he’s allowing his dining room guests to decide which sommelier makes the best pairing by...

New Wine New Art

Wine and Art is an ongoing GFR series on the relationship between the two creative endeavours by collagist Lorette C. Luzajic. There is constantly somebody who’s making something, whether it’s music or art or wine, that pushes the edges of what was previously thought possible. And in doing...

Spaghetti Western Wi...

I have always had a secret soft spot for the oft maligned sub-genre of the Spaghetti Western, most probably because as I child I spent a great deal of time at my grandparent’s home, where my Grandad had a real penchant for such entertainment. And so it was with great nostalgic pleasure I...

Mstr Somm III

Pity the poor sommelier and sommelières. How often is their role in hospitality given notice, let alone respect? Everyone at the table gets to see the chef’s menu, but only one the somm’s list. Contrast and compare the etymologies between the word chef derived from chief and the...

Jason Bangerter at L...

I got to know the Australian-based, New Zealand-native chef Ben Shewry a little bit when he came to Toronto a few years ago for the Terroir Symposium. Over lunch we talked about how big deal tasting menus, at big deal restaurants  can be a bit much, or confusing – in other words, not...

Sarah Lyons

In the first 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...