Dinner 4 Ways
While it is easy for writers who have previously worked in the hospitality industry to strike low...
Read Moreby Jamie Drummond | Feb 15, 2013 | Good Food Culture | 0
While it is easy for writers who have previously worked in the hospitality industry to strike low...
Read Moreby Jamie Drummond | Feb 3, 2012 | Good Food Culture | 0
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.
Read Moreby | Jun 29, 2011 | Good Food Events | 0
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.
Read Moreby | Mar 10, 2011 | Good Food Culture | 0
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.
Read Moreby | Feb 10, 2011 | Good Food Culture | 0
Never mind the rodents and their shadows, in Toronto the second day of February now means its time for the Ground Hog Invitational Chefs Challenge hosted at Cava by proprietors and chefs Chris McDonald and Doug Penfold. Their all-star chefs competition, which they bill as an alternative to the city of Toronto’s Winterlicious festival, pits some of the city and region’s most ambitious young chefs against each other in a battle of artinasanally-processed pork.
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