Sheryl Kirby

Food, Life and the World at Large

The new home of Save Your Fork. Food news, politics and finds. Plus rants and editorials.
More than you probably ever wanted to know about my day to day comings and goings.
Commentary, observances, ranty editorials and the occasional pretty picture.

Gone Fishin’

I didn’t think to make a big post mentioning it sooner, as I wasn’t sure anybody would care, but some of you have sent emails asking (and thanks for that – they are very much appreciated), so here’s the scoop – I am officially on a break while I work to finish a book that I started some time ago.

Why now? Well, the timing is good. I am in between regular gigs, and I’m feeling a bit burned out in terms of social media and keeping up on local food news. I’ve been trying to find time to really work on this book (a collection of food-related stories and essays) since the beginning of the year, and no matter how much I tried to juggle my schedule to make it fit, there just never seemed to be time.

After seven years of work at various food-writing gigs on a mostly full-time basis, I’m also feeling burnt out. Meals that should have been memorable and distinct have all started to blend together in my head, and while I’m excited at how amazing Toronto’s food scene has become in the past few years, I’m also overwhelmed; it’s become impossible to keep up – with restaurants, with food blogs, with events or news. Add to that the 15 (!!) pounds I’ve gained in the past few years, and it’s clear that I need to be eating fewer restaurant dinners of foie gras and pork belly and many more homemade salads.

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The Processed Way of Eating

Despite my plan to avoid social media while working on my book, I’ve spent the earlier part of this afternoon over on FaceBook discussing meat glue (why yes, I am procrastinating, how did you guess?), and its implications in the greater food service industry, aside from its use in molecular gastronomy. Because it seems that there are a few restaurants and food supply companies that are taking chunks of stewing beef and mushing them together with meat glue to make what looks like a reasonable facsimile of a filet mignon.

These filet mignon, so far, seem to exist within the realm of large-scale lower-end food service – school cafeterias and catered weddings were two such examples given. I wouldn’t expect to see them at high-end steak houses or places that are known for the authenticity or terroir of their beef, but it’s reasonable to assume that they will eventually show up (unannounced, no doubt) on the menu of low- to mid-range restaurants across both the US and Canada.

(Note that the meat glue itself is perfectly safe. The concern comes from creating a “steak” out of various cuts of beef and then cooking it to less than medium well-done because of possible bacteria that may have been on the surfaces of the various pieces of meat that are now in the centre of the steak and might not be cooked to the appropriate temperature to kill said bacteria. A standard steak has no such problem since the centre is untainted and could not have come in contact with any kind of contamination.)

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Girls, Girls, Girls

I spent last week not working away diligently on my book but flat on my ass in front of the television. After successfully avoiding every cold, flu and virus for the past 12 months, something finally caught up with me and it was as if all the cooties that I had avoided for the past year were rolled up in one great dose of coughing, hacking and snot. And because my throat seemed to take the worst of it (I swear, every time I get a cold, my speaking voice drops another half octave, and stays that way. I can live with sounding like Kathleen Turner, but eventually I’m going to sound like Barry White, and that’ll suck.), I downed a gallon of iced green tea (yes really, homemade, plenty of honey and lemon) every single day just to keep the coughing fits at bay. (Dudes, I have ALL the anti-oxidants.)

I couldn’t get my eyes to focus long enough to read a book, so for four days I set up camp on the sofa, much to the chagrin of a cranky dog who is used to having the whole thing to herself.

Of course, timing being everything, my cold had chosen the week after we disconnected our cable to hit me. So I couldn’t just sit there and channel surf, I had to actively decide on something to watch instead of passively choosing the least offensive thing I could come up with. (Actually we still had a connection the first day… holy crap, those daytime housewife shows are terrifying, aren’t they?)

I figured it was time to bite the bullet. A few months ago, a friend had lent me the full series of Gilmore Girls on DVD, and I had been meaning to get around to viewing it. I had adored this show when it aired – not only did I love the dialogue and pop culture references, as someone who also left home as a teenager, I felt a weird bond with the lead character of Lorelai, who leaves the home of very rich parents at the age of 17, along with her newborn daughter, to live on her own and work as a maid, rather than deal with her over-bearing mother.

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Lucky Dip – Tuesday, March 27th, 2012

In Toronto:

Keriwa Cafe (1690 Queen Street West) had updated their website. All the better to see their monthly menu updates.

Chef Justin Cournoyer’s new restaurant Actinolite (971 Ossington Avenue) opens to the public tomorrow (Wednesday, March 28th) serving up a menu with Spanish, Portuguese and Italian influences.

Basilio Pesce of Oliver & Bonacini has left Biff’s Bistro (4 Front Street East) to open his own restaurant in Parkdale.

Mabel’s Bakery (323 Roncesvalles Avenue) is expanding with a new location coming to 1156 Queen Street West.

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Lucky Dip – Monday, March 26th, 2012

In Toronto:

Leaside gets a new French bistro in the form of L’Avenue (1568 Bayview Avenue), run by Otto Zapotocky, formerly of Nota Bene and Malena/L’Unita.

Are you tired of the foot-dragging from city council regarding food trucks in the city? Think your councillor should prioritize your right to stand in line for tacos over subways, pending strikes and library closures? Then send them some whiny spam encouragement. The Toronto Street Food Project shows you how.

Swallow has revealed that Matt DeMille will be leaving Enoteca Sociale (1288 Dundas Street West) at the end of April. No word yet on who will replace him.

Queen Margherita Pizza has more expansion plans. NOW reports that they’ll be opening a location in the Junction by early autumn.

How’s this for under the radar – The Beaver alumni open a restaurant called Camp in the Junction at 244 Jane Street. They’re serving breakfast/brunch/lunch.

The Drake Hotel (1150 Queen Street West) has revived their annual sugar shack with a maple-infused menu of snacks and cocktails.

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Smörgåsbord – Acadia Rocks the 7-course Tasting Menu

When Chef Matt Blondin announced via Twitter that Acadia (50C Clinton Street) would be offering a $39, 7-course tasting menu, I’m pretty sure everybody’s first thought was, “How the hell is he going to pull that off??” But it turns out that Blondin is a pretty ingenious guy. Not only did he put together 7 courses for $39, they were actually really good and some, like the catfish breaded with pumpernickel with goat’s curd, pickled egg white and yolk and onion tops (above) has recently been added to the restaurant’s regular menu.  Follow along for the rest of what Blondin cooked up…

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Lucky Dip – Friday, March 23rd, 2012

In Toronto:

Canadian Beer News reports that the Mill Street Airport Pub will open on Monday, March 26th at Pearson’s Terminal 1.

Happy Anniversary to Centro (2472 Yonge Street), the restaurant celebrates 25 years in business this year. Plans are in the works for a blow-out party in November – get yourself on the mailing list.

Corks at Longos (15 York Street) will be tapping their first cask on April 13th. The brew is reportedly a hop bomb from Black Oak Brewing.

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Lucky Dip – Thursday, March 22nd, 2012

In Toronto:

The Grove (1214 Dundas Street West) is now open. Chef Ben Heaton is offering a menu of contemporary (and very pretty) English cuisine.

BBQ joint Stack will open on March 27th at 3265 Yonge Street.

Did anyone actually think that The Saint (227 Ossington Avenue) would ever really open? Three years after local magazines and websites were writing previews about the decor and the menu (jumped the gun a little there, huh, folks?) it appears that the place will indeed open on April 9th.

Church Street icon Reither’s Fine Food International (530 Church Street) has closed its doors – owner Peter Reither has retired.

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Lucky Dip – Wednesday, March 21st, 2012

In Toronto:

Campagnolo (832 Dundas Street West)  has finally gotten approval for a sidewalk patio.

The empty restaurant space next to The Horseshoe (372 Queen Street West; formerly Gorilla Monsoon) is sporting signage of the A&W variety. Post-concert root beers for all!

It’s Wednesday, which means kids eat free tonight at The Sister (1554 Queen Street West).

Leslieville gets a new cafe called The Commissary (889 Queen Street East).

Is the raw food movement taking over Toronto? It could be – Rawlicious just opened another new location, this time in Markham (116 Main St. North, Markham).

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Lucky Dip – Monday, March 19th, 2012

In Toronto:

Roving chef Matt Kantor has announced plans to settle down, specifically at a space at 1256 Dundas Street West (at Dovercourt), where he’ll be cooking up Spanish-influenced cuisine. Plans are for Bakio to open in about 12 weeks, but maybe double that to allow for delays and a potential CUPE strike.

Oliver & Bonacini Cafe Grill at Bayview Village (2901 Bayview Avenue) is closed for 4 weeks starting today for renovations.

Angelo’s on King (791 King Street West) is no longer open for lunch but will continue to open for dinner.

The Golden Apple Confectionery (warning – flash and music!) is coming soon to Liberty Village. They plan to open in April at 171 East Liberty Street, unit #142 where they’ll be offering various types of caramel apples and chocolate delights.

Porchetta & Co. (825 Dundas Street West) brings back the uber-popular porchetta and waffle dinner, this Thursday and Friday after 5pm only.

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