Why I’ll Never Be a Real Insider

I understand that, for a business, marketing plays a key role in achieving success. It’s fine to make a product or write something or make a piece of music, but unless people know about it, you tend not to sell much. I also understand that most advertising, as its basest level, is about manipulation – make people want what you have. Make them believe they can’t live without it. And it used to be that advertising was pretty straightforward – run an ad in a magazine or on TV, or maybe a big billboard. Free samples, gift with purchase and other  programs that made consumers feel as if they were getting something extra also worked well.

Since the Intarwebs became popular, marketing has kind of been thrown on its head. And while it may take longer than hitting a million viewers all at once with a TV ad, viral marketing directed at “community influencers” is becoming more and more popular. Recommendations from people in “the community”, under the guise of friendship, trust and camaraderie, pull more weight than an ad in a magazine, which can seem insincere.

Bloggers are a key target area for viral marketing campaigns. Sending a promotional product or book to a blogger with high site hits is a cheap and easy way for marketers to have the (usually positive) word spread about whatever it is they’re trying to sell. Marketers depend on the blogger to be naive about the marketing machine; to be flattered, and have feelings of obligation, and in turn write a glowing review of the freebie. Since getting free stuff is fun, most bloggers know better than to rock the boat by writing a negative review, or if they do share their true feelings on a product, it’s usually tempered with political correctness and apologies for not liking it.

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A Goth’s Christmas Story

Yes, that is exactly what it looks like. A black and silver Christmas tree – one of two types available at Honest Ed’s in Toronto. This one, at 7 feet and $99, is the nicer of the two, but even the 5 foot version at $59.99 was pretty cute (no twigs or pine cones on the smaller one). There was a time when I’d have killed for this puppy. Even now, years after my Goth phase has passed, I stood in the store going “Eeeeee!!!!” and fondling the silver-tipped branches.

It would be either a joy or a complete pain in the ass to decorate – finding lights on a black wire would be near impossible unless you shelled out the big bucks and bought them from a window-display place like Visualizer.

But imagine the tree decorated in silver, red and purple, with all the little Goths gathered around it on Christmas morning, hoping that Sandy Claws had left them a Sisters of Mercy CD, or a pair of bondage pants, or a new cape, or maybe a gift certificate to one of those fancy dentistry clinics where they give you fangs… it would be the best Christmas EVAH!

The Incredible Edible Royal Winter Fair

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Once again, it’s time for the country to come to the city. The Royal Agricultural Winter Fair is in town until November 16th. Now in its 86th year, the Royal is the largest combined indoor agricultural fair and international equestrian competition in the world, and sees over 300,000 people come through its doors each November.

And since the majority of agriculture is food-related, the fair is a great place for foodies to check out new local products, admire prize-winning produce, and see up close the chickens, pigs, cows and sheep that will eventually end up on their dinner tables.

Here are some not-to-miss high-lights: Continue reading “The Incredible Edible Royal Winter Fair”

Sunday Brunch – Bier Markt King West

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Bier Markt King West
600 King Street West
416-862 1175
Brunch for two with all taxes, tip and coffee: $46

Our plan on arriving at the King West Bier Market location was obviously to have a breakfast of champions and drink beer with our bacon and eggs. Unfavourably cold weather thwarted that plan and we entered the basement brassiere shivering, trying to form the word “coffee” through chattering teeth.

The neighbourhood of condo towers has not yet discovered that the Bier Markt is offering brunch and the Sunday morning no-man’s land of King West was relatively still and quiet, as was the restaurant as we sat down. A weak bit of November sunshine trickled in through a front window, but the space remains a dark but welcoming grotto with stone walls and marble tables.

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Inspired By Italy, Made in Toronto

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As we revel in the seasonal autumn produce of Ontario, it’s easy to forget that it’s harvest time in other parts of the world as well.In Italy, they’re enjoying tomatoes, root vegetables and cabbage just as we are, but there’s also the addition of fragrant truffles, plump buffala mozzarella, chestnuts, seasonal fish and game meats on the plate.

To celebrate the delights of the autumn season, the Italian Trade Commission and twenty-one Italian restaurants in the Toronto area are putting together special tasting menus that highlight the very best of fall in Italy as part of the Autunno Italian Seasons Festival.

From November 7th to 22nd, participating restaurants will be offering up special dishes and selections from their own menus that exemplify the best of Italian regional cooking. We had the opportunity to visit two of the participating restaurants recently for a preview of their festival menus.

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Cooking the Books

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Waste not, want not: Toronto Public Library (TRL)

In an era when restaurants and food shops come and go, it’s difficult to remember food trends from even a couple of years ago, let alone decades or centuries. But everybody eats – preferably three times a day – and over the years, the changes that have taken place in terms of food in Toronto are vast.

Until January 11th, 2009, the Toronto Reference Library (TRL) is offering a peek into the history of food in Toronto through an exhibit in their gallery space called Local Flavour: Eating in Toronto, 1830-1955.

Curated by librarian Sheila Carleton of the Special Collections, Genealogy & Maps Centre, the idea for the exhibit came about because of the opportunity to restore some historical cookbooks in the TRL’s collection. “In 2006, the Toronto Reference Library was invited to apply for a grant from the Culinary Trust for restoration of up to 4 historical cookbooks in our collection,” explains Carleton. “Our application was accepted and two local conservators were commissioned to carry out the work. As it is an honour to be invited to apply for the grant, we thought that the public would be interested in seeing these and other cookbooks in our collection.”

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Where Can I Find – Kitchen Scale

scaleA friend contacted me recently looking for advice on where to find a kitchen scale. He was making beer and needed to measure various ingredients by weight.

The average home cook doesn’t really need a scale unless they’re working with dishes that need precise measurements or do a lot of baking. In chef’s school, we measured all baking ingredients by weight instead of the Imperial “cups” system to help ensure a level of quality control on our finished products. In countries that have fully adapted to the metric system, all recipe ingredients are measured in grams, so a kitchen scale might also be useful for people who cook from any UK cookbooks.

The other and more popular use for a home kitchen scale is for health and nutrition purposes – to measure out exact amounts of foods to help in following a specific diet.

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The School’s Too Cool

When I toured the George Brown Centre for Hospitality and Tourism back in January to write about their Yes, Chef! fundraising program, there was only an inkling of what the renovated building would look like. There was still hoarding up outside the two street-front eco-labs; the railing that looked down onto the centre atrium was blocked; and the dust and dirt from the construction was being tracked throughout the building as students hurried off to class.

What a difference a few months make.

This past Tuesday’s open house event at the 300 Adelaide Street East facility revealed a bright, inspiring space in which students could learn and grow, a starting point in which they would develop the roots of the career knowledge that will take them to jobs in some of Toronto’s best restaurants and beyond.

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Quincy

Toronto is known as “the city within a park”. Just about every resident lives with walking distance of a park, although most of these are not huge multi-acre swaths of land, but are little in-fill parkettes. Parkettes pop up in the middle of residential streets, and at one point, probably had houses on them. Now they are mostly  home to swing sets, jungle gyms and a few benches.

The parkette closest to us, the place where we end up a couple of times a day while walking the dogs, has some landscaping along one side. It’s hard to tell if the city planted the bushes and shrubs or if they predate the park back to when there was a house on the property.

Last year, I joined a group of locals in cleaning up the park, as it regularly attracts crack dealers and hookers from the area. Underneath the hedges and shrubs, we came across a pair of quince bushes. The bushes were covered in vibrant scarlet flowers in spring, and piles of little green orbs in the summer.

Regular quinces grow on trees and get as big as apples. Quinces are, in fact, part of the same family that includes both apples and roses. But these were tiny fruit, about the size of crabapples. I had wondered if the fruit were edible, and a neighbour who is involved with the local horticultural society couldn’t tell me, but my Google-Fu told me that what we had stumbled across was an ornamental quince from Japan, appropriately known as a Japonica quince. Further Googling determined that not only were Japonica quinces edible, but they made awesome jam and jelly, because of the natural pectin.

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Lunch at the Palais

palaispeartartWhen most people think of the Palais Royale Ballroom, they think of, well… dancing. Or the bands that have graced the famous stage. Maybe if they’ve attended a wedding or other event where they were served a meal, they’re aware that the Palais actually turns out some pretty great food.

Executive Chef Steffan Howard has worked at some of the top restaurants in Toronto (Truffles, JOV Bistro, AGO) but he also has a background in agriculture, having spent three years working on an organic farm as a product developer and initiating an organic catering company. He was also the chairman of the 15th annual Feast of Fields event.

So how does a chef with a background in organic farming bring his love of organic and local produce to a venue where most of his work is for weddings or corporate events? By opening the doors for a local food lunch, that’s how.

Each Wednesday until the end of November, Chef Howard will create a casual buffet-style lunch menu from ingredients sourced at the Brickworks Chef’s Market. This Wednesday morning market, open only to local chefs, allows farmers and chefs to connect, strengthen ties and build networks that help promote local economies.

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