Lucky Dip – Friday, February 24th, 2012

In Toronto:

The Queen and Beaver (35 Elm Street) is expanding northward with a new location in Yorkville called The Oxley, set to open in mid-April.

The College Street location of Mitzi’s (890 College Street) will be serving its last brunch this weekend, shutting down after service on Sunday, February 26th. The Sorauren Avenue location as well as The Sister on Queen Street West will remain open.

Chef Tawfik Shehata announced earlier today via Twitter that he is no longer associated with The Bowery (55 Colborne Street). No word on what he’ll be doing next.

Chef Nick Liu is planning to host a pair of preview dinners for his new Asian fusion restaurant GwaiLo. Dinners will take place on March 6th and 13th, location TBA. Follow GwaiLo on Twitter to find out more details.

You should go:

Tonight only, Splendido (88 Harbord Street) is offering a 7-course fish and seafood tasting menu (20 seats available at the bar only) for $80. $40 extra will get you wine pairings.

 Wildfire Steakhouse and Wine Bar (3438 Yong Street) is holding a lobsterfest from March 1st – 25th. There’s a $45 3-course prix fixe menu and special pricing on seafood dishes.

On Monday, February 27th,  take part in Occupy Our Food Supply by attending a seed exchange outside the Toronto Stock Exchange (130 King Street West).

In food news:

Anthony Bourdain yet again reveals himself as a hypocrite with a penchant for picking on women as he lobs a “greedy” allegation at Paula Deen for her diabetes drug representation. He must have forgotten that we all saw that episode of his TV show where he flashed that Chase Manhattan credit card for the camera like the tawdriest street whore. [Huffington Post]

Oh my God… stop giving livestock unnecessary antibiotics! This laziness and greed is eventually going to kill a lot of people. [Grist] [The Globe and Mail]

Ohhh… I could make so many snarky comments here that my head is about to explode, but the title pretty much sums it up. Food Blogging For Dummies. Yeah. [Eater]

Recreating Grandma’s best recipes – you might not get it exactly right (Grandmas always have secret ingredients that never make it to the recipe card), but it might create a great sense of family history. [Wall Street Journal]

Authentic might be the most over-used (and mis-used) word in the foodie lexicon. [The Atlantic]

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