Shut Yo’ Mouth – Stuff I Wrote this Week – February 4th, 2012


Mill Street Brew Pub closed for renovations

More places to catch the super bowl

Restaurant news – Lil’ Baci, Focaccia, Ici Bistro

Cheesewerks lets customers meet their maker

Challenge of the Super Bowls

Marben to host iYellow Wine School

Souper Bowl Sunday

Speakeasy combines burlesque and dinner theatre

Pack a lunch for Lunch Money Day

Nota Bene to expand eastward

The Depanneur to host dinners featuring the flavours of the world

Restaurant News – The Real Jerk, Balzac’s, Little Anthony’s Italian

New menus – The County General, L’ouvrier, The Sister

A horse, of course

Fidel Gastro pops up at the Superbowl

Shut Yo’ Mouth – Stuff I Wrote This Week – Saturday, January 14th, 2012


Win a dinner from Chef Kyle Deming and Sausage Partners

The Group of 7 Chefs gets a little odd

Restaurant news – Don Don Izakaya, Bohemian Gastropub, Come and Get It

Coming Soon – Gusto 101

Mucho Burrito now open on Queen Street West

Viva Italia at The Chef’s House

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The Proof of the Pudding is in the Judging

When people joke that they’re jealous of my job, I remind them that’s it’s not always fun. Sometimes I have to eat things that are gross and unappetizing, and sometimes I get to eat stuff that, while delicious, can get to be overwhelming. Or sometimes it can be both gross and overwhelming – as in the case when I ate 7 different styles of haggis in one sitting. Betcha nobody wanted my job THAT day.

So while I got comments and looks of envy when I told people that I’d be judging a sticky toffee pudding contest, I don’t know that anybody would really have wanted to take my place. I did, after all, eat 4 portions of sticky toffee pudding, with a different beer for each one.

Okay, to be fair, I shared my portions with Greg and we didn’t finish them all, but still… we came home yesterday feeling a little ooky from all the sugar.

But it really was worth it. Most people think of sticky toffee pudding with a smile on their faces, but who could have known there was such diversity in what was being served in Toronto restaurants. Light to dark, fluffy to dense, the puds ran the gamut.

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