Sometimes it’s hard being a princess. As a food writer, when it’s my job to eat what’s put in front of me, I try not to be (a princess, that is), but sometimes, it just can’t be helped. Sometimes, when it comes to eating lamb, other people get all princessy on my behalf, as was […]
The best brewery in the country – is a little place in New Brunswick called Picaroons. [National Post: The Appetizer] Can’t get a recipe to work? It might not be you, in these days of lean times at publishing companies, skimping on testing and editing is pretty standard. [Guardian: Word of Mouth] Although it’s probably […]
David Rocco creates a new menu for the Roosevelt Room. An Italian wine dinner at Vertical. Luma lunchbox turns TIFF into a picnic. New York Subway reopens. Whose sticky toffee will reign supreme? Art & Drinks – a gallery attached to a cafe, attached to a locavore deli.
Will a national food day convince people to eat better in the way that an earth day made us more aware of environmental issues? [The Atlantic] You’ve heard of calorie counts on menus, but what about CO2 counts? Would you eat less of something at a fast food restaurant if you knew its carbon footprint? […]
My evil plan to shame restaurants into improving their websites is growing. Others are catching on and joining in. Excellent. [Torontoist] Anthony Bourdain is at it again, spouting vitriol against people he thinks he’s better than, this time Paula Deen. But he might have picked on the wrong lady, because Deen doesn’t strike me as […]
By all accounts Toronto Beer Week was a resounding success. Many beers were consumed, and there were some outstanding beer dinners and other food pairing events that took place at restaurants across the city. Greg made it out to more of them than I did (stupid allergies), so many of the photos here are his […]
Jesse Vallins is a native of Toronto and has spent the last 12 years working in some of the city’s best restaurants. He has spent the last four years as the chef at Trevor Kitchen and Bar (38 Wellington Street East). What inspired you to become a chef? For as long as I can remember […]