Keriwa Cafe (1690 Queen Street West) had updated their website. All the better to see their monthly menu updates.
Chef Justin Cournoyer’s new restaurant Actinolite (971 Ossington Avenue) opens to the public tomorrow (Wednesday, March 28th) serving up a menu with Spanish, Portuguese and Italian influences.
Basilio Pesce of Oliver & Bonacini has left Biff’s Bistro (4 Front Street East) to open his own restaurant in Parkdale.
Mabel’s Bakery (323 Roncesvalles Avenue) is expanding with a new location coming to 1156 Queen Street West.
Continue reading “Lucky Dip – Tuesday, March 27th, 2012”
Bistro 990 (990 Bay Street) will shut its doors on March 17th.
Vegan chef Doug McNish‘s first book Eat Raw, Eat Well will be published on March 20th. It’s available for pre-order at various online booksellers already.
Tori’s Bakeshop opens today at 2188 Queen Street East offering vegan, organic and refined sugar-free goodies like pies, cakes, cookies, donuts and more to the folks in the Beach.
You should go:
Tonight at The Depanneur (1033 College Street) the drop-in dinner is tamales by Holy Tamale. Vegan-friendly corn tamales with sweet potato, apple, onion and spices. Plus “drunken beans” and green rice – all for $10. An extra $2 will keep the carnivores happy with some chorizo.
Continue reading “Lucky Dip – Friday, March 9th, 2012”
Chef Doug McNish began cooking at the age of 15 and immediately fell in love with the kitchen, which he describes as an environment like no other in the world. At the age of 21 he had ballooned up to 270 pounds and needed to make a change in his life. After watching a video of how animals are treated in slaughter houses and learning to understand health and nutrition, he became a vegetarian and 6 months later a vegan. He lost almost 100 pounds and completely changed the direction of his career. He went from working the grill at The Air Canada Centre to tossing salads in Kensington Market, which he considers to be the best choice he ever made. He is now the Executive Chef of Raw Aura (94 Lakeshore Road East, Mississauga).
What inspired you to become a chef?
I fell in love with cooking because of the honest hard work, creativity, teamwork and the ability to make people happy by feeding them. I knew I would never be out if a job, because everyone has to eat right?
Continue reading “Stirring the Pot with Chef Doug McNish”