The Great Hall
Chef Mark Cutrara of Cowbell fame is currently in the process of opening a new restaurant called Samuel J. Moore in Queen Street West’s historied Great Hall. The space, due to open in August of 2012, takes over the ground...
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The Stop’s Night Market
By: Rebecca Feigelsohn Last Wednesday, in the alley behind Honest Ed’s, Toronto food-enthusiasts gathered in support of The Stop Community Food Centre, where they indulged in an all-you-can-eat-and-drink-a-thon by savouring some...
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Night Market
By The Stop Community Food Centre, a ‘Certified Good Food Fighter’ Wish you could eat...
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Austrian Winemakers’ FEAST at Cowbell Restaurant
The Consulate General of Austria, Commercial Section, in cooperation with the Austrian Wine Marketing Board in Vienna, Austria is putting on a very special and exclusive wine and food tasting experience. Join world renowned winemakers Fred Loimer from Weingut Loimer (Kamptal) and Willi Sattler from Weingut Sattlerhof (Styria) for a fun, informal and interactive night.
The theme is six wines, six courses, six tables. The two winemakers present will play musical chairs, sitting down with you for one of the courses, so everyone gets a bit of one on one time with both winemakers.
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Group Of Seven Dinner @ The Department
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.
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Stop For Food
Throughout the month of March, each participating restaurant—see list below—will offer a special prix fixe menu or menu item, and will donate a portion of the proceeds from these offerings directly to The Stop. These menus will be prepared in each restaurant’s distinctive style using Ontario-grown ingredients, further strengthening the bonds between local farmers and artisanal producers, restaurants and the community.
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Go The Whole Hog at Dish Cooking Studio
Join Ryan Donovan (Marben, Cowbell) and Dennis Harrison of Dingo Farms and explore the wonders of the heritage pig, from nose to tail. Literally! Learn what cuts come from where, and which work best for grilling, brining, braising and roasting. We will lead you through the basics of butchery, charcuterie and beyond. Chefs everywhere revere the pig… This class will teach you why.
Read MoreSlow Food Sausage Party
Slow Food Toronto’s Chef Dinner Series presents The “Sausage” Party at Cowbell Restaurant: Housemade Sausage paired with beer from Muskoka Brewery Tuesday, May 25th, 2010 $40 per person, all inclusive Two Seatings 6:30...
Read MoreMonforte Dairy Hootenanny
by Joshna Maharaj Ruth Klahsen and friend. Photo: John Gundy When I pulled into the parking lot of the Fesitval Theatre in Stratford last Sunday morning, there was a lamb spinning on a spit, two caja chinas with beautiful white...
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Jamie Drummond on Food and Wine: Episode 14 – Mark Cutrara
By Jamie Drummond In Episode 14 I have a natter with Toronto Chef Mark Cutrara of Cowbell...
Read MoreCava’s ‘Ground Hog’ Day Piggy Competition
by Malcolm Jolley On February 2nd North Americans from Pennsylvania to the Bruce Peninsula and beyond learned they could looked forward to six more weeks of winter. Chef Chris MacDonald also remarked, tongue-in-cheek, that...
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