Globe Bistro – Sheryl Kirby

Sunday Brunch – Globe Bistro

globeswinedine

Globe Bistro
124 Danforth Avenue
416-466-2000
Brunch for two with all taxes, tip and coffee: $60

So here’s a conundrum… where to take visitors who are into eating locally for brunch? There are lots of dinner options out there, but brunch, if the restaurant is even serving it, seems to be a lot of the same old, same old.

Fortunately Globe Bistro fit the bill, and our friends from Buffalo were on board as soon as we started reading the locally-sourced menu to them over the phone.

Upon arrival, we immediately start off with coffee and The Baker’s Basket ($10); an overly generous basket of scones, cornbread and cinnamon loaf with strawberry and pepper preserves. The value for money theme of the warm and flaky pastries is one that runs throughout the meal. Despite using local products, which can cost more, Chef Kevin McKenna manages to offer up hearty servings at a reasonable price. We’re impressed with both the quality and quantity of the pastries – the basket is enough for four of us to split.

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Life’s a Bowl of Cherries

Although I try to eat a mostly seasonal diet, I’ve got to admit that in the dark months of January and February, I start craving fruit. Not just apples and pears, but bright juicy summer fruits like berries. At least once every winter I break down and come home from the grocery store with a bag of cherries, just because I really, really need them, even if they’re nowhere as good as the local cherries we get in the summertime.

Given that this week is the first National Eat Red Week (February 4th – February 10th), I don’t feel so bad about indulging in some cherries. Particularly since local tart cherries are available both dried and in juice concentrate form year round – Ontario is the sole producing province of commercially-grown tart cherries, most of which are the Montmorency variety, and over the past five years, the average annual crop has been an average of 10 million pounds.

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Taking a Walk on the Green Carpet

Normally, the north building of St. Lawrence Market is the focus of local food only on Saturday mornings as farmers and food producers fill tables with all things edible and Torontonians descend upon the place in search of tasty treats. This past Tuesday evening, the market building was a bastion of local food again as a number of chefs and wineries offered samples of their wares as part of An Evening of Local Cuisine, one of the many events put on by The Green Carpet Series.

Attendees had the opportunity to wander the space sampling food from local restaurants that had been paired with wines from Ontario wineries. Participating chefs and restaurants included Chef Ben Heaton from Globe Bistro, Chef Marc Breton from the Gladstone Hotel, Chef Nathan Isberg from Coca, and Chef Anthony Rose from the Drake Hotel. Participating wineries were Henry of Pelham, Frogpond Farm, Flatrock Cellars and Vineland Estates Winery.

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