The Group of 7 Chefs – Go Fish

I’m not sure how I failed to attend a dinner by the Group of 7 Chefs up until now. Timing, finances, their predilection for odd bits of the insides of animals… all may play a role. But when they announced they would be doing a fish and beer dinner, teaming up with Bellwoods Brewery and serving sustainable fish, Greg and I knew we had to go.

The Group of 7 Chefs is actually comprised of more than seven local chefs. Scott Vivian (Beast), Rob Gentile (Buca), Mark Cutrara (Cowbell), Kevin McKenna (Globe and Earth), Matty Matheson (Parts & Labour), Chris Brown (The Stop), Bertrand Alepee (The Tempered Chef), and Marc Dufour (Globe and Earth) are the main crew, but they have been joined occasionally by local chefs Nick Liu (GwaiLo), Guy Rawlings and others, depending on the specific dinner and individual availability.

The premise is that the chefs get together once a month, on a Monday, when they’re all off from their regular gigs, and work together to create a multi-course dinner. There are a few sous chefs helping out, but most of the work is done by the chefs themselves, with everyone helping to cook and plate each others’ dishes, and a grand sense of fun and camaraderie, despite the stress and hard work.

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Lucky Dip – Wednesday, October 26th, 2011

Toronto has officially banned the sale, possession and consumption of shark fin. Thank you city council, for doing the right thing. Let’s hope this leads to other jurisdictions passing a similar law. [Toronto Star]

The math on this seems a little sketchy (a can of Coke has 39g of sugar; so 365 cans would be 14,196g  or 31.29 pounds), but the New York City Healthy Department is claiming that drinking 1 can of soda a day is the equivalent of ingesting 50 pounds of sugar per year. Still, an extra 31 pounds can’t be good either. [CBS New York]

Goodbye potatoes, hello rice. How a changing demographic is changing how Canadians eat. [Food Navigator]

Eat your broccoli to keep colds at bay. [Globe and Mail]

Chefs and restaurants are now using Twitter regularly. Just remember – no squabbling with disgruntled customers and for the love of God, stop retweeting every nice thing anybody says about you. We know you’re great, that’s why we’re already following you! [Wall Street Journal]

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