Yikes! A Pusateri’s location was shut down yesterday due to an infestation of rats and roaches. [Toronto Star]
Conservatives – they’ve got a way of ruining everything. Like in the US where some supermarkets are refusing to stock Ben & Jerry’s Schweddy Balls ice cream because of some right-wing organization of concerned parents. Really? You folks think a little chuckle and a punny innuendo is going to ruin society? [Huffington Post]
The guys behind Trevor Kitchen have started a pizza business. That they didn’t want you to know they were behind. [Toronto Star]
Wouldn’t it be a lovely world if places stopped kowtowing to celebrities, like the KFC in the UK that refused to reserve a table for John Travolta? Awesome. [Videogum]
Fear of being fat might be more dangerous than the fat itself. [Toronto Sun]
Continue reading “Lucky Dip – Friday, October 21st, 2011”
It seems as if every chef worth their weight in pork belly has been playing around with sausage-making lately. And with sausage and hot dog restaurants showing up as the next big trend, we’re all going to be eating many more of the things in the near future. So why not pit local chefs against each other to see who truly makes the best wurst.
Ryan Donovan and the gang at Marben (488 Wellington Street West) have decided to do just that. Throughout the spring and summer, select Wednesdays (2 each month) will see Sausage League take over the restaurant. While Marben’s regular menu will still be on offer, guests will have the option of ordering the sausage special for $25. What they’ll get is two dishes – one prepared by each chef – and they’ll get to choose their favourite. The chef who gets the most votes each night will move on to the next round of competition.
Continue reading “They’ve Got Sausages at Marben and They’re Happy to See You”
Yeah, we thought we’d bring back the SalivAte column, because there’s so much good food going on in our city and it’s fun to share. Above is the soon-to-be-infamous duck confit French toast from Origin (107-109 King Street East). The toast is a soft cinamon-ny brioche style bun with plenty of tender duck meat, pickled blueberries, hoisin sauce and crème fraiche. Maple syrup on the side. It’s a fantastic combination of sweet, savoury, salty and tart.
Continue reading “SalivATE – February 2011”