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This tag is associated with 22 posts

Grant van Gameren: Past, Present and Future

Many years ago, when a cook by the name of Grant van Gameren took over the stoves of this tucked away space on Dundas West (gasp!) which didn’t take reservations (double gasp!), few would have guessed that he would lead the next wave of independent chef-owners in turning Toronto into a culinary destination. In no … Continue reading

Patrice Fortier & La Société des Plantes

While chatting with chef Normand Laprise of Montreal’s Toqué recently about an upcoming trip I was taking to his hometown of Kamouraska, on the south shore of the Saint Lawrence River in the Bas-Saint-Laurent region of Quebec, I was encouraged to take time to visit La Société de Plantes. Chef Laprise mentioned that I should … 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

View from the Vacay.ca Top 50 Restaurants Chair: The Lessons, The Challenges, The Results

Disclosure: I am the 2015 Vacay.ca Top 50 Restaurants in Canada Chair, which means it’s my responsibility to ensure that the voting guidelines are adhered to, help and manage our team of excellent regional chairs as they work with our judging team. I provide assistance to the Executive team in ensuring that this special project … 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

Arron Barberian

As one of the city’s great culinary treasures, Barberian’s Steak House isn’t just the oldest licensed white tablecloth restaurant (circa 1959), but also houses the largest of wines in the country. When Arron Barberian and his father, Harry, bought back their business in 1994, they were greeted with a general, 60-bottle wine list (and nothing … 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

Wayne Morris & Evelyn Wu

Canadian food is not just the amalgamation of different ethnicities, nationalities, and cultures that settled here over the past 400 years – it is the evolution of the food that these people brought over here, driven by their need to adapt to indigenous ingredients. – Evelyn Wu Morris, co-owner Boralia, a restaurant that opened Toronto last December … Continue reading

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