GFR’s Jamie Drummond organised this year’s Royal Agricultural Winter Fair Ontario Wine Competition. With over 300 to taste and judge on a recent Sunday morning, Jamie organized 24 judges into panels to taste the wines. I brought my camera to asks the sommeliers, restaurateurs and foodie experts about their experience and this year’s wines.
Read More
My good friend Nick Liu and I are on the Drake Sky Yard getting into a heated/drunken discussion about our favourite Dim Sum places. Two Asian dudes talking loudly about har gow and siu mai is bound to attract some attention and inevitably, a crowd gathers and, wait for it, here it comes “Hey guys, where is the best place for dim sum in Toronto?” According to Nick, the answer is, Markham.
Read More
What I am looking at is the work of one Michel Lafond. M. Lafond is an imposing man with shoulders broad enough to block out the sun. Bespectacled and dignified in his whites, he slowly begins to describe what he has plated specifically for my visit. I’ve witnessed some of the most nasty, brutish cooks (Marc Thuet, Marc Thuet and Marc Thuet) morph into Julia Childs when detailing their artful creations but I am a little taken aback to hear that “the heirloom potato salad is topped with fiddleheads and edible pansies.” That’s right, he said pansies. Mais oui.
Read More
My first interview is at Pittsburgh Institution with Andre Callaghan. A young soft spoken man who is enthralled by what he sees on Food TV. He likes Gordon Ramsay, wants to pursue an interest in vegetarian cooking and will be released in July 2011. When I asked him why he applied to be in the program, he seemed rather uneasy with the question. But as we talk, it becomes apparent that he takes great pride in the work that he is a part of everyday.
Read Moreby Malcolm Jolley On the evening of Thursday, March 18, the bulk Toronto’s fooderatti gathered to look at pictures of what they’ve been up to over the past five years. Chefs, restaurateurs, wine makers, even writers,...
Read Moreby John Lee What’s it all about? This slow, local, organic, fair trade, biodynamic, sustainable anti-globalization and cruelty free chatter. Are these concepts even possible in today’s complicated global economy? Well, I have...
Read Moreby Malcolm Jolley Terroir is Ontario’s hospitality industry symposium and the day long event was held at the University of Toronto’s Hart House for the fourth time on March the 2nd. I am a member of the...
Read Moreby John Lee Amanda Ray was smitten with food at an early age and has gone from culinary student to Sous Chef at Canoe in a relatively short period of time. Through her tenure at Oliver Bonacini, Amanda has estaged in France,...
Read Moreby John Lee Photo: Ed Rek Fiona Lim is the Executive Sous Chef at George, where she has worked under celebrated Chef Lorenzo Loseto since 2004. A native of Singapore, Lim travelled to Canada to study literature, only to end up...
Read MoreBy John Lee Amira has worked as a cook since graduating from Liason College in such notable establishments such as The Four Seasons Whistler, Splendido and currently at Reds Bistro. Named by the Ontario Hostelry Institute in...
Read More