Luminato was so great this year, I’m still thinking about it, even thought we wrapped it up over a month and a half ago. The first year, at the Distillery, was fantastic, but the organizers topped their best efforts this year. We had a little bottleneck situation with ticket sales, but luckily, organizers sorted that […]
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I met Mary Luz Mejia last year when she and I were asked to judge some dishes in a Latino culinary competition. Mary Luz is a Colombian-Canadian food journalist and Gemini-nominated TV writer, producer and director. One of her impressive credits is At the Table With ….. Each episode is a biography of a well-known […]
For the last four weeks I have been going around town talking to chefs to see who is making charcuterie in-house and tasting some incredible stuff. It got me thinking. Who started this charcuterie frenzy? If memory serves, we have to go back to 1998-99, my Xango days. I just moved here from Ottawa, and […]
Charcuterie is an ancient art that started nearly 6,000 years ago. The word comes from the French chair cuit, which translates into cooked meat. For me, and many others, charcuterie is the art and science of the pig — butchery, preparation, curing and aging. In a more modern age, this art has been the work […]
From culinary events, charity and private parties. At the Romero House event in honor of GG Michaelle Jean Fruits of the world With Ontario Premier Dalton McGuinty and fellow chefs With AGO chefs Anne Yarymowich , Carlos Hernandez[center] Torito’s owner Veronica Laudes [right] at Second Harvest, Toronto Taste charity event With 500 chefs at the […]
Chayote was a major part of what I decided to serve at Feast of Fields this year. It’s a relatively unknown vegetable if you’re not Latino, Caribbean or an adventurous explorer of world foods. Finding organic chayote was a challenge, but luckily Whole Foods had some that was naturally grown, which means it wont be […]
From a culinary point of view, the hugely successful Luminato art event did something extra special this year. The organizers decided to celebrate the art of food at the Distillery, and set up what they called The Long Table, One table One city, a 650-foot table for chefs to sell some of their food street-style. […]