A classic Swiss-style fondue includes the fabulous melting cheeses with rich nutty flavours that are produced in the Swiss Alps. Traditionally equal amounts of Emmenthal, Gruyère and sometimes Appenzeller are slowly melted in a ceramic coated steel pot. Friends gather round to dip small chunks of crusty bread into the aromatic pot filled with a warm, comforting mixture of melted cheeses, wine and Kirsch.
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When the deal launched online on Dec 13, 2010, within the 48 hours the Groupon was active, Mackintosh sold 1,647 vouchers. Mackintosh says the volume of business generated through the deal more than made up for the fee she in turn paid to Groupon for their marketing services.
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Chef Rolfson is especially proud of the size of the new freezer being installed at Earl’s new King Street location: “It’s really small!” The point is, of course, that his chefs actually cook real, fresh food. He is adamant that no customer will be fed the processed, delivered from a truck fare that plagues most multi-store restaurants.
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Bitter oranges are grown mainly in Spain (hence their name Seville) and the bulk of the crop is exported to Britain and turned into classic marmalades. (It’s time to get out your preserving kettle!) The juice of bitter oranges, rather than sweet orange juice, adds incomparable, lively flavour to sauces for duck, veal or beef. Since the season is so short you might think of storing some freshly squeezed bitter orange juice in cubes in the freezer right now to have on hand to use later in the year.
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By: Noelle Munaretto From the sprawling Fairmont Royal York in Toronto, to the Little Inn in...
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