The Old Hands : John Maxwell
In the ninth of our burgeoning Old Hands series we probe the memories and minds of some of...
Read Moreby Jamie Drummond | Jun 5, 2017 | Good Food TV, The Old Hands | 0
In the ninth of our burgeoning Old Hands series we probe the memories and minds of some of...
Read Moreby Jamie Drummond | Feb 13, 2017 | Good Food Events | 0
I guess it has grown to be a bit of a tradition for us now… Allen’s Steak Festival has...
Read Moreby Malcolm Jolley | Jul 15, 2016 | Good Wine Revolution | 0
Malcolm Jolley attends the annual gentlemen’s celebration of Ontario Rosé.Restaurateur John...
Read Moreby Jamie Drummond | Feb 13, 2015 | Good Food Events | 0
Last year, just before the birth of our son, I wrote at some length about the superb time...
Read Moreby Jamie Drummond | Jul 4, 2014 | Good Food Culture | 0
So summer has arrived in Toronto at last, and what better way to celebrate the warmer months than...
Read Moreby Jamie Drummond | Feb 18, 2014 | Good Food Culture | 0
I have always been rather suspicious of people who refer to steak they have recently enjoyed as...
Read Moreby Malcolm Jolley | Jul 19, 2013 | Good Food Culture | 1
The Butchers of Distinction are Steven Caldwell, Henry Traynor, Ponniah Vijeyaratnam and John...
Read Moreby Malcolm Jolley | Feb 8, 2013 | Good Food Events | 0
John Maxwell is pouring me a snifter of very old, very rare Speyside single malt, while I leaf...
Read Moreby | Jan 19, 2012 | Good Food Events | 0
Allen’s annual aelebration of the finest beef obtainable, verified from farm to fork, with breed, farm, feed and age identified. This year’s presentation includes steaks from Angus, Limousin, Piemontese, Highland, Hereford, Wagyu and, for the first time, John Maxwell’s own Dexter Cattle
Read Moreby | Nov 18, 2011 | Good Food Culture | 0
Over the past thirty years, John Maxwell has developed a loyal following among locals and celebrities on the Toronto restaurant scene for the ambience and quality fare in his restaurants. Barbara Ritchie profiles one of Toronto’s most amiable and enduring restauranteurs.
Read Moreby | Jun 29, 2011 | Good Food TV | 1
Three years ago restaurateur John Maxwell and wine writer Billy Munnelly decided the next logical step in revealing to Upper Canadians the bounty of their domestic wine production was to focus on one style, rosé, and one demographic, the less-fairer sex.
Read Moreby | Apr 7, 2011 | Good Food Culture | 0
In a restaurant context, good food means to me good ingredients cooked in a way that allows the ingredients to display themselves and show through. In a broader context, good food to me speaks of how the food is grown. How the food is grown has an enormous impact on how food tastes. I don’t think that taste can be separated from agricultural ethics or practices at all. It is absolutely essential that good food in the broadest context be food that is grown in soil, treated properly from seed or stock and is not a form of commercial farming.
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