Redzepi Lunch
The photograph above, of chefs René Redzepi and Magnus Nilsson at Edulis, was taken on the...
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Tag: Matty Matheson
Damn Bloggers!
I’m hosting an ALL STAR panel at the CRFA (Canadian Restaurant and Food Association) show...
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Dinner 4 Ways
While it is easy for writers who have previously worked in the hospitality industry to strike low...
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Group of 7 NYC
On Tuesday September the 11th 2012, Toronto’s infamous Group Of Seven Chefs had the honour...
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Joe Beef: David McMillan
No trip to Montreal would be quite complete without some mention of Joe Beef, and so we were...
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Group Of Seven Chefs Odd Bits Dinner: A Photo Essay
Last Monday the Group of Seven Chefs held a memorable dinner at Toronto’s Parts and Labour restaurant inspired by Author Jennifer McLagan’s Odd Bits cookbook. Jamie Drummond was there to document the evening’s proceedings.
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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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Photo Essay: The Stop’s Chef Challenge at Parts and Labour
On the evening of February 28, at Parts and Labour on Parkdale’s Queen Street strip, The Stop Community Food Centre launched it’s March-long Stop for Food program. Participating restaurants (click here for the full list) across Toronto will give a portion of the price of a special prix-fixe menu directly to The Stop. To make the party interesting, two teams of young chefs, each led by one of Parts and Labour’s two chefs, Matty Matheson and Matt deMille, competed in a competition.
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Terroir 5 – Mark Schatzker
Mark Schatzker went around the world to find the perfect steak and wrote about it in his bestselling book, ‘Steak: One Man’s Search for the Tastiest Piece of Beef’. At Toronto’s fifth annual Terroir Symposium, Schatzker will lead hospitality professionals on a structured beef tasting, with Parts & Labour’s dual chefs Matt DeMille and Matty Matheson. In this video he gives GFR the juicy details.
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