By Jamie Drummond
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.
Beast’s Scott Vivian, Buca’s Rob Gentile, Cowbell’s Mark Cutrara, Globe Earth’s Kevin McKenna (and Marc Dufour), Parts and Labour’s Matty Matheson, The Stop’s Chris Brown, and The Tempered Chef’s Bertrand Alépée crammed into Parts and Labour’s sizeable kitchen to create a delightful seven course dinner featuring some of lesser mentioned parts of pig, cow, and lamb.
In attendance were some recognisable faces from the Toronto food community: Gourmet Glasses Guy Josh Josephson, Television Host and Author Laura Calder, Chowhound’s “Voice Of Reason” Estufarian, Sevenhaus Design’s Glam Architect Jessica Helps, Death Row Supper Club’s Joel Solish, and the lady of the evening, Jennifer McLagan herself.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he wonders if anyone else notices that there are actually eight chefs? Still, Group Of 8 doesn’t have quite the same ring to it…
Tags: Bertrand Alepee, Chris Brown, Group fo Seven Chefs, Jamie Drummond, Jennifer McLagan, Kevin McKenna, Laura Calder, Marc Dufour, Mark Cutrara, Matty Matheson, Parts and Labour, Rob Gentile, Scott Vivian