Rose and Sons
(Food photography and styling by Ginger Hucknall) Last week, the intrepid Jamie Drummond and I had...
Read Moreby Malcolm Jolley | Dec 7, 2012 | Good Food Culture | 2
(Food photography and styling by Ginger Hucknall) Last week, the intrepid Jamie Drummond and I had...
Read Moreby Malcolm Jolley | Jul 27, 2012 | Good Food Culture | 0
This summer Richard Lambert and the crew behind Parts & Labour re-imagined the space that was...
Read Moreby | Sep 28, 2011 | Good Food Culture | 0
“I think on a general level, as a cook, you always want to become a chef and own your own restaurant—so you can have your own thing that you’re doing,” says Aaron Joseph Bear Robe, chef and owner of Keriwa Café, which opened August 10 on the last stretch of Queen Street before Roncesvalles.
Read Moreby | Sep 14, 2011 | Good Food Culture | 0
The Gundy brothers are looking forward to bringing their gourmet, farm to fork ethos to the St. Lawrence. Ben Gundy is adamant: “We want to offer what’s not being sold elsewhere in the market.”
Read Moreby | Apr 26, 2011 | Good Food Culture | 0
Words and pictures by Kelly Jones I have never met a chef like Agave y Aguacate’s Francisco...
Read Moreby | Jan 13, 2011 | Good Food Culture | 2
I can’t think of another restaurant in this city that has the same split-level set-up, with the dining area up on the mezzanine (which itself is stacked on top of the space allotted for pulling coffee shots and displaying baked goods). It has a full view of the kitchen, prep area, and a single communal table near the door
Read Moreby | Dec 2, 2010 | Good Food Culture | 0
Nathan Isberg has received a lot of attention for the crickets he serves. (In fact, his insurance company tried to quash the idea, but Health Canada found no reason to impose restrictions—“no issues at all, they’re cooked!” he laughs—and the crickets are back on menu.) He breeds them himself, in glass jars on beds of straw.
Read Moreby | Oct 21, 2010 | Good Food Culture | 3
Anthony Rose: “Everyone has an opinion about food, and that’s great… But barbecue is one of those, just, ultra-weird, different things that people think they know exactly what it should be.”
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