Category: toronto

Stirring the Pot with Chef Joshna Maharaj

Joshna Maharaj is a chef and writer and who is passionately committed to good food and ideas of sustainability. A dedicated food activist, she works to promote the awareness of the power of food to nurture, build and strengthen communities. Joshna is a regular guest chef on CBC’s Steven & Chris, maintains a blog, and speaks to anyone who will listen about the importance of good food.

What inspired you to become a chef?

I lived in an ashram in India for a year after I graduated from university, and was put to work in their very humble village kitchen. I learned so much about the power food has to transmit love and nourishment to people in this kitchen, and had the time of my life! I came home from India, and enrolled in the George Brown Chefs’ School.

What is your favourite dish to cook and why?

I don’t work in a restaurant, but one of my favourite things that I make at home a lot is a mighty BLT. The other day I made one on olive bread with avocado and chipotle mayo, and it was outrageously delicious.

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Patio, No

I have a question for restaurant owners everywhere.

If your restaurant has a patio (or even if it doesn’t), why is it necessary to have your front windows and doors open on a hot day? Is it because you assume that everyone loves sitting on the patio, and by opening doors or installing big garage-style windows that open to the street that customers seated indoors will feel like they’re on that patio? Or is it just a way to get around running the air conditioning?

Because not everyone wants to sit outside.

Greg and I went out for lunch today. We arrived at our destination to find that the place had all the windows and doors open, and that it was actually hotter inside than outside on the patio, where there was at least a breeze.

I’m currently balancing on a very thin precipice with my allergies. Six weeks in and having tried three different medications, I’m finally at a point where I can actually go outside to get from point A to point B, but sitting for an hour or more in air full of astronomical amounts of mold spores is really not fun.

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Stirring the Pot with Chef Brian Morin

Brian Morin grew up in Toronto, where he studied at George Brown College, and then moved on to working in small restaurants like Napoleon and Truffles. In the 1980s, he moved on to work in hotel kitchens such as The Four Seasons, Sutton Place, and the Intercontinental. He then became the executive chef of Prime restaurants, and in 2003 opened his own restaurant, beerbistro(18 King Street East).

What inspired you to become a chef?

I loved cooking from an early age, probably about 10 years old.

What is your favourite dish at the restaurant where you cook and why?

Hard to say because it would depend on my mood. I think our mussels are some of the best things we do and are the best in the city.

Three ingredients you couldn’t live without and why?

Beer, butter and cheese.

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Stirring the Pot with Chef Tawfik Shehata

Tawfik Shehata was born in Cairo, Egypt, and grew up in Scarborough. He did his apprenticeship at Scaramouche (1 Benvenuto Place), and attended George Brown College and The Cordon Bleu cooking school in Ottawa. He has worked in a variety of Toronto restaurants including Auberge du Pommier (4150 Yonge Street), The Rosewater Supperclub (19 Toronto Street), Winston’s, Truffles at the Four Seasons, and Boba. He also lived in Bermuda for two years and worked as Sous Chef at Cambridge Beaches, which was voted one of the top 5 spa hotels in the world during his time there, and later (after a return to Toronto) went to Jamaica where he worked at award-winning restaurants including Grand Lido Negril. In late 2005 he took over as Chef at Vertical Restaurant (100 King Street West) where he has been cooking food that is inspired by Italy and the Mediterranean, using local and sustainable ingredients.

What inspired you to become a chef?

I have always loved food. When I was quite young I used to love going grocery shopping with my mom and she was always very in tune with the seasons. When it was time for Seville oranges she would make marmalade and chocolate dipped orange peels for two weeks straight. Same for when other fruits and berries were in season. She made the best strawberry jam in the world!

What is your favourite dish at the restaurant where you cook and why?

I love the grilled or braised whole fish. For two reasons, first, the fish itself is fantastic, but more importantly, the accompaniments change nightly so it is always paired with the most seasonal vegetables. When I go to the farmers market and can only find a small quantity of something it will invariably find its way on one of those dishes.

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Market Mondays – Pears

Pears are the less glamorous cousin of the apple. In the same family as the apple, along with roses and quince, pears have been cultivated for thousands of years in Asia, are referenced in Roman and Celtic texts and are thought to possibly date back to the Stone Age. Popular in Britain and France where they were beloved for their use in perry (pear cider), the first pears were cultivated in North America in 1620. Pears were originally eaten cooked, not raw (they were probably closer to a quince), until the 18th century when they were cultivated to have the soft, juicy and buttery flesh that we know today.

There are over 130 varieties of pears grown in Canada, but here in Ontario, there are five major varieties that are grown for sale; Bartlett, Clapp’s Favourite, Anjou, Bosc and Flemish Beauty. Growers hope that a new variety, Harovin Sundown, will eventually be added to that list, although it will be 2015 before the pears will be widely available in stores.

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SalivAte – September 2010

 

Oh we ate some tasty things this month, my friends. Despite being sick for the past month, I’ve managed to drag myself out to a few places for a bite to eat (I know, the sacrifices I go to for this website), and have documented them all for you lovers of the food porn.

The above dish is not a pizza, or a tart. Rather it’s the very intriguing presentation of the duck and foie gras ravioli at Scarpetta (550 Wellington Street West). Drizzled with a marsala reduction, it was earthy, homey and sweet all at the same time. Possibly my new most favouritest thing.

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Moldy Oldies

In 2002 or so, I was tested for allergies and started immunotherapy. Mold, dust and a few other things were the culprits, and I had been having problems for years, especially in the summer. Unlike many people, immunotherapy (aka, a weekly needle) worked great for me. Except the doctor I was dealing with didn’t really explain the whole process to me. Like the fact that you do the shots for about 3 to 5 years, and then after another 3 to 5 years, the allergies usually come back.

I stopped getting the shots in 2005. I had broken my arm and it was inconvenient. And the program had worked. I thought I was cured. A couple of years ago the allergies started coming back. The first time was when the lunchlady from the daycare directly below us thought it would be a good idea to start an open pit compost system in the garden below our window. If you’re allergic to mold, rotting moldy produce is not something you want under your apartment windows.

This spring, when every person who had ever been allergic to anything experienced symptoms because of the weather, so did I. And it was bad. That whole itchy watery eyes thing became burning eyes, as if someone had thrown cayenne pepper in my face.

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Oliver & Bonacini at the Bell Lightbox – Ready For Their Close-Up

The biggest opening of this year’s film festival isn’t taking place on the movie screens. Instead, it’s all about where movie stars and movie goers will be dining. Torontonians have been watching the Bell Lightbox reach for the sky for the past couple of years, and when it was announced that Oliver & Bonacini would be running the onsite restaurants, both food lovers and movie fans were excited. What a great way to have dinner and a movie.

O&B Canteen, located at street level, opened in mid-August and is already receiving rave reviews. The 3,500 square foot space, designed by KPMB architects (who also designed the rest of the Bell Lightbox) seats 90 at banquettes and communal tables and another 70 on the streetside patio.

Officially opening today [Editor’s Note – Original info indicated that Luma would open today, but a representative from O&B has informed me that it doesn’t actually open until Sunday], Luma is a more upscale destination, seating 230 with room for another 50 on the terrace. The space is huge (8,000 square feet) and boasts marble walls, oak tables, leather chairs and a wall of windows that look down onto King Street West or up at the skyline and the CN Tower.

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Stirring the Pot with Chef Carlos Fuenmayor

Chef Carlos Fuenmayor is the owner and chef of Sabrosito, a private catering company where he specializes in in-home parties, as well as larger events, often with a teaching and Latino focus. He also offers cooking classes, both privately and through organizations such as the LCBO. He is Cordon Bleu trained and loves classical French cuisine, but his roots are South American, which is why his work celebrates Pan-Latino cooking and culture. He is a blogger and loves to dance.

What inspired you to become a chef?

My grandmother Wilma, who took care of us when we were kids and was a great cook.

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Taking on the Tapas Trend

It’s not easy being a pioneer.

When the Fernandez sisters opened Embrujo Flamenco (97 Danforth Avenue) in 2002, few knew what tapas were. The concept of snack-like items, served on small plates and meant for sharing while enjoying a quick after-work drink was, while not unknown in Toronto, still vaguely foreign when the items were all Spanish in origin.

The sisters (Jais running the front of house, Mali as the executive chef and Eren running the business and marketing) had a plan to bring authentic Spanish cuisine to the city. They created a restaurant that offered tapas and flamenco dancing performances for a taste of Spain that Toronto had not seen.

From the start, an explanation of tapas was required so customers not familiar with Spanish cuisine would understand the process.

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