Redzepi Lunch
The photograph above, of chefs René Redzepi and Magnus Nilsson at Edulis, was taken on the...
Read Moreby Malcolm Jolley | Apr 19, 2013 | Good Food Culture | 0
The photograph above, of chefs René Redzepi and Magnus Nilsson at Edulis, was taken on the...
Read Moreby Jamie Drummond | Mar 1, 2013 | Good Food Events | 0
I’m hosting an ALL STAR panel at the CRFA (Canadian Restaurant and Food Association) show...
Read Moreby Jamie Drummond | Feb 15, 2013 | Good Food Culture | 0
While it is easy for writers who have previously worked in the hospitality industry to strike low...
Read Moreby Jamie Drummond | Sep 20, 2012 | Good Food TV | 0
On Tuesday September the 11th 2012, Toronto’s infamous Group Of Seven Chefs had the honour...
Read Moreby Jamie Drummond | Jul 21, 2012 | Good Food Culture | 0
No trip to Montreal would be quite complete without some mention of Joe Beef, and so we were...
Read Moreby Jamie Drummond | Feb 3, 2012 | Good Food Culture | 0
Last Monday the Group of Seven Chefs held a memorable dinner at Toronto’s Parts and Labour restaurant inspired by Author Jennifer McLagan’s Odd Bits cookbook. Jamie Drummond was there to document the evening’s proceedings.
Read Moreby | Jun 29, 2011 | Good Food Events | 0
Good Food Revolution would like to draw your attention to an exceptional and intimate culinary event happening at The Department gallery space, 1389 Dundas West, Toronto, on Monday the 11th of July.
The Group Of Seven are a collective of some of our favourite Chefs from across the city:
Beast’s Scott Vivian, Buca’s Rob Gentile, Cowbell’s Mark Cutrara, Globe Earth’s Kevin McKenna, Parts and Labour’s Matty Matheson, The Stop’s Chris Brown, and The Tempered Chef’s Bertrand Alépée.
Read Moreby | Mar 10, 2011 | Good Food Culture | 0
On the evening of February 28, at Parts and Labour on Parkdale’s Queen Street strip, The Stop Community Food Centre launched it’s March-long Stop for Food program. Participating restaurants (click here for the full list) across Toronto will give a portion of the price of a special prix-fixe menu directly to The Stop. To make the party interesting, two teams of young chefs, each led by one of Parts and Labour’s two chefs, Matty Matheson and Matt deMille, competed in a competition.
Read Moreby | Jan 18, 2011 | Good Food TV | 0
Mark Schatzker went around the world to find the perfect steak and wrote about it in his bestselling book, ‘Steak: One Man’s Search for the Tastiest Piece of Beef’. At Toronto’s fifth annual Terroir Symposium, Schatzker will lead hospitality professionals on a structured beef tasting, with Parts & Labour’s dual chefs Matt DeMille and Matty Matheson. In this video he gives GFR the juicy details.
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