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This tag is associated with 14 posts

Toronto’s New Sweets Brigade: David Chow, Stephanie Duong, Christinn Hua, Cori Murphy, and Sanober Motiwala

When I was in university I said, “I just want to retire and open an ice cream shop.” But I didn’t have to retire to do it. Haha. I always joked about it with my friends. I was obsessed with the idea of opening up a liquid nitrogen ice cream shop seven years ago. A … Continue reading

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

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

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

Homaro Cantu

We’re changing the way humans perceive food… My goal with this is to deliver food to the masses that are starving… We give them something that’s healthy, that has an indefinite shelf life, and that is supercheap to produce. – Homero Cantu (September 23, 1976 – April 14, 2015) was an American inventor, entrepreneur, and chef, known for … Continue reading

Lucinda Scala Quinn

I was on an extensive book tour and someone said, “You know this book should be in the psychology section and not necessarily the cookbook section.” I was taken aback, and I thought ‘oh, I think that’s a compliment,’ because in many ways it is about expressing this basic message for me, which is basically: … Continue reading

Ho Ho BBQ’s Jackie Wong

It took an international publication (Gourmet, RIP) and a New York-based writer* Francis Lam to tell me about a hole-in-the-wall Cantonese barbecue stalwart in Scarborough. Granted it was in Scarborough (and I’m not a native Torontonian), but any food lover who: 1) likes pork; 2) loves roast meat and especially crispy skin; and 3) appreciates … Continue reading

Massimo Bottura

She said, ‘the kitchen is like a family.’ We have a rule to eat together before service, after lunch and before dinner. And now at Osteria Francescana, we all eat together at the same time: waiting staff, service, chefs, the office… one whole team. It’s not that the dishwasher is different from the chef. Absolutely … Continue reading

Han Brothers: Leemo & Leeto Han

Even though my brother’s not involved, HANMOTO comes from our names. The TO is Leeto; the MO is me.  – Leemo Han, chef-owner of Oddseoul, Hanmoto, and recently shuttered Swish by Han. Han’s menus are clever modern, American-influenced twists of familiar Korean and Japanese izakaya flavours. La Bête sketch on Hanmoto’s Instagram: La Bête Introducing on TorontoLife: Hanmoto, a Little Portugal izakaya … Continue reading

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