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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by Malcolm Jolley A tall, dark and handsome chef dressed in whites, but with no toque steps behind...
Read Moreby Jo Dickins Monday is the hospitality industry’s traditional day off, and veteran cook, journalist and writer Ivy Knight has been throwing a party at The Drake Hotel in Toronto every Monday for the last year or so. On...
Read Moreby Kristina Santone Sitting in the music room of U of T’s Hart House brings back memories from my university days, but this time I have five cocktails sitting in front of me (on second thought, maybe it’s not such a dissimilar...
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These days, with the plethora of information that the eco-conscious diner is continually bombarded...
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