Lucky Dip – Wednesday, March 14th, 2012

In Toronto:

It’s Pi day and Sadie’s Diner (504 Adelaide Street West) is giving out free slices of pie with every meal.

The line-up has been announced for Luminato, Toronto’s annual culture and arts festival. Watch for the 1000 Tastes of Toronto event to take place on June 9th and 10th at The Distillery District.

April is looking to be all about dining out for charity with Stop For Food running at various restaurants from April 1st – 30th ($5 added to your bill will go to The Stop) and A Taste For Life taking place at restaurants all over town (and the country!) on April 25th (25% of the cost of your meal will be donated to Fife House). Best to start planning now.

You should go:

George Brown’s second year culinary management students present The Marriage of Food and Wine in the atrium of the Chef’s School building (300 Adelaide Street East) on Friday, March 23rd. Tickets are $65 and guests will enjoy a selection of culinary creations paired with some of Ontario’s best wines. Tickets can be purchased online.

Ribs, collard greens, potato salad and slaw. Book your seat for the rib dinner at The Depanneur/Rusholme Park Supper Club (1033 College Street) on Sunday, March 18th. Tickets are $40 per person, byob.

Tartare! Local chefs take part in a tartare competition on March 29th at the Royal York Hotel (100 Front Street West).Tickets are $125 with proceeds going to Grapes For Humanity Canada. Competing chefs include Brook Cavanagh (La Palette), Mark Cutrara (Cowbell), Jason Bangeter (Luma), Jamie Kennedy (Jamie Kennedy Kitchens), Didier LeRoy (Didier), Lorenzo Loseto (George), Patrick McMurray (Starfish), Tim Palmer (Fairmont Royal York) and Albert Ponzo (Le Select Bistro).

Other food news:

Butane, estrogen, anti-freeze… tasty, tasty ingredients in many processed foods. [Food Republic]

“Beancurd made by woman with freckles” will no longer be on the menu as Beijing works to clean up and create consistency in that city’s restaurant menu translations. [China Daily]

Oysters and stout? Why I do believe I will, thank you very much. [National Post: The Appetizer]

The no-shows. What restaurants are doing to shore up their bottom line when customers don’t show up. (Personally I like the idea of outing no-show customers on Twitter, just as a diner would complain about poor service.) [Wall Street Journal]

Noooo! I thought we were done with grazing and small plates. Yech! [Los Angeles Times]

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