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This category contains 9 posts

Corey Lee

The modern diner, Lee says, isn’t just looking for a meal, but rather, an experience. It means his competition has stratified: smaller establishments, too, are thinking beyond appetizers, mains and desserts, so a fixed price menu can cost $50 just as easily as $500. The question for diners (aside from an assessment of his or her … Continue reading

Follow Up: The Sights & Sounds from Taste of Toronto 2015

A short post – in words – to follow up on the previous share about a few conversations I had the pleasure of hosting at the past weekend’s 2nd annual Taste of Toronto event. For those who were unable to attend or catch the live broadcast with chefs Alvin Leung (R&D, Bo Innovation, Bo London), … Continue reading

Behind the Scenes at Taste of Toronto: Stories from the Chef’s Table

Happy Canada Day to my fellow Canadians, and those who are Canadians at heart. Those familiar with the style of Narratives might be aware that there are always different approaches to stories. Sometimes through anecdotes or direct storytelling, others as art-forms or expressions, often times involving food (in one form or another). There’s also direct interaction. Which … Continue reading

Terroir 2015’s Culinary Mission to St. John’s: An Update

It’s largely accepted that a dish – and arguably the chef creating it – is only as good as its ingredients. In a package looking at the cod stock and Newfoundland’s fishing industry in this week’s Globe & Mail (hinted in last week’s post) both writer Sasha Chapman and I wrote about things we learned during … Continue reading

Stories in Progress: Terroir Symposium’s Best Practice Culinary Mission, St. John’s

I think one of the key issues here is that you have one of the most recognizable brands here in Canada in Newfoundland. You are selling a dream. And part of that dream is your food culture. And if people come here to visit and they can’t actually have that experience, all the money and … Continue reading

Kolapore Springs Fish Hatchery: Sean Brady

A tribute to trout farmer Sean Brady whose incredible ingredients are an inspiration to our kitchen. The life cycle of a trout starts with clay pepper spiced roe. The roe then becomes trout alevin that we have prepared “in Carpione.” The baby rainbow fillet has been treated in the style of an anchovy [or sardine], … Continue reading

Stories in Progress: Terroir 2015 – Pioneering Change & Chefs for Oceans

This week the Terroir Hospitality Industry Symposium, held its ninth event in Toronto. The gathering is an annual highlight that brings together innovative, creative and influential members from the hospitality industry, including chefs, restaurateurs, producers and purveyors, food and beverage experts, writers, and business leaders. The symposium doesn’t just educate – often including speakers who perform unconventional … Continue reading

Jeffrey Alford

Jeffrey Alford has done something I can never do. As much as I like exploring every nook and cranny – urban or countryside, I’m most comfortable when surrounded by the comforts and conveniences of a city. There’s roughing it, and then there’s leaving it all. Which is exactly what Alford had done. Known most for the cookbooks … Continue reading

Scott Vivian

Artwork is a very personal thing. To me, a tattoo is a commitment to a permanent statement that’s an important part of self expression. It’s a way to make a powerful, unspoken first impression, and can even be the source of many stories. Recently I bumped into Scott Vivian, co-owner of Beast Restaurant at the 2015 Almanac … Continue reading

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