Taste of Toronto (2016)

July 10, 2016 in Events

There's no festival better at showcasing the flavours of our city's food scene than Taste of Toronto, a world renowned restaurant festival that takes places in cities all across the world. Each year Taste of Toronto keeps on getting better and better, with the addition of new chefs, restaurants, vendors, and interactive cooking demos where you can either watch it all unfold at the Taste Theatre or sign up for an hands-on cooking lesson at the Metro Master Class.

Celebrity chef Chuck Hughes kicked off opening night this past June leading a live demonstration of gastronomic delights at the Taste Theatre, inside the Garrison Common at Fort York where this festival was taking place. It was only the start of what was to come after opening night as over 24,000 guests sampled more than 60,000 dishes throughout the 4 day festivities from June 23rd to 26th.

No restaurant festival is complete without handing out some hardware! At the Best of Taste Awards this year, Chuck Hughes, Franco Stalteri (Charlie's Burgers), Rebecca Fleming (Toronto Life) selected the top three dishes, plus the best dressed booth handing out four trophies to well deserved winners.

The winners were:

First place: Chinatown Platter, The Drake Hotel Properties
Chef: Ted Corrado, corporate executive chef

Second place: Aburi Oshi Sushi, Miku Toronto
Chef: Kazuki Uchigoshi, head sushi chef

Third place: Porchetta Pizza, Carver
Chef: Rob Bragagnolo, chef and co-owner

Best dressed booth: Mamakas Taverna
Chef: Chris Kalisperas

Here were some of my favourite dishes at this year's Taste of Toronto.

Kanpai Snack Bar

Formasa Ceviche - shrimp, squid, citrus fruits, bell peppers, bird’s eye chili, ontario apples and tromba tequila with Crispy taro chip. Cost - 8 Crowns — **Formasa Ceviche** *- shrimp, squid, citrus fruits, bell peppers, bird’s eye chili, ontario apples and tromba tequila with Crispy taro chip. Cost - 8 Crowns*

El Caballito Tequila y Tacos & Los Colibris

Churro Nest - with housemade dulce de leche or vanilla bean hard ice-cream. Cost - 8 Crowns — **Churro Nest** *- with housemade dulce de leche or vanilla bean hard ice-cream. Cost - 8 Crowns*

The McEwan Group

Crispy Calamari Po-Boy - with Ace Bakery charcoal bun, lemon caper aioli. Cost - 8 Crowns — **Crispy Calamari Po-Boy** *- with Ace Bakery charcoal bun, lemon caper aioli. Cost - 8 Crowns*

Piano Piano

Veal Parm Sangouche - Hot Peppers, Roasted Onion, Mozzarella. Cost - 10 Crowns — **Veal Parm Sangouche** *- Hot Peppers, Roasted Onion, Mozzarella. Cost - 10 Crowns*

Richmond Station

Fresh Waffle Cone with Organic Ice Cream - waffle cone, organic ice cream, praline. Cost - 6 Crowns — **Fresh Waffle Cone with Organic Ice Cream** *- waffle cone, organic ice cream, praline. Cost - 6 Crowns*

If I were to hand out my own Best of Taste Award at this year's Taste of Toronto, it would have to go to The McEwan Group and their Crispy Calamari Po-Boy. A complimentary glass of white or red wine while you waited for your order may or may not have influenced my decision. All I can say is that sandwich hit all the right notes!

Not only did I get a chance to try many dishes from this year's restaurant line up, but I was lucky enough to take part in the Metro Master Class where I cooked a dish following the instructions of a celebrated local chef, Mike Ward. The classes are on a first-come first-serve basis so make sure you sign up early to reserve a spot in one of the three classes for each of the afternoon and evening sessions.

Once you are one of the lucky ones who managed to snag that coveted spot in the Metro Master Class, you will be taken to a make shift kitchen with top of the line appliances, kitchen tools, and fresh ingredients supplied by Metro that you will be sharing with a partner throughout the cooking lesson.

The dish that Mike Ward taught our class was "Chicken with Cumin, Tahini, Lemon & Burnt Onion." The first hurdle to try to overcome was trying to figure out how to operate this very fancy, top of the line Electrolux stove that uses touch sensors to turn the stove on and off and to set the temperature. Luckily there were always experts on site to help us out if we ever had any questions on the cooking hardware.

The first task was to flatten out the chicken breast. Not so hard right? You couldn't possibly screw that up? Wrong. I thought I would be smart and use the pan as a hammer to flatten out the chicken, but I totally forgot that the pan was hot, and as you can see from the picture below part of the chicken got stuck and heated by the pan. Oops. Luckily it didn't affect the end result of the dish and I totally dodged a bullet there and not let my partner down.

The onions then needed to be chopped and put in the pan. The dish incorporates "burnt onions" and burnt is no understatement. Mike Ward re-assured us that even though to the average eye the onions looked overly burnt, that was exactly what the dish requires and was he ever right. I loved the smoky flavours the burnt onions brought to the dish at the end.

We spiced up the chicken with some cumin, salt, and pepper and put some lemon zest over the chicken as well to give it a nice earthy flavour to it. The chicken went in the hot pan and we seared it using a medium to high heat for about a good five minutes on each side. To bring the dish together we mixed in some olive oil to the tahini and used that as the sauce for the chicken. The final touches were to sprinkle on some chopped pistachios and parsley and about 30 minutes later the dish was complete and ready for consumption!

Mike Ward made sure to walk around to each individual several times throughout the cooking lesson to give out helpful hints and tricks while we were cooking to ensure we were all on the same page. He even noticed me using a hot pan to smash the chicken in the beginning and he didn't even laugh at me. I can certainly appreciate that he made me feel like I totally knew what I was doing.

All in all it was another great year at Taste of Toronto and I enjoyed every minute of it. Not only did I just get to enjoy the food at this year's festival, but I also was able to learn and bring home some practical skills and knowledge I can use forever back in my own kitchen. The countdown is now back on until we get to partake in next year's festivities and I cannot wait!

The Stop's Night Market (2016)

June 29, 2016 in Events

The Stop's Night Market has always been one of my favourite events to cover. Not only does it fulfill every foodie's dream of having access to unlimited food and drinks for the night, but at the core of this event is a philanthropic one. Celebrating its 5th anniversary this year, all the proceeds from The Stop's Night Market will support critical food access and community-building programs offered at The Stop's Community Food Centre. Located in Toronto’s west end, The Stop's Community Food Centre works to increase access to food in a manner that maintains dignity, builds health and community, and challenges inequality. From its origins as one of Canada’s first food banks, The Stop has blossomed into a thriving community hub where neighbours participate in a broad range of programs that provide healthy food, foster social connections, build food skills, and promote civic engagement. Underlying all of The Stop’s efforts is the belief that food is a basic human right. With tickets that cost $100 per person for all-you-can-eat food and alcohol for the night, it truly is a small price to pay when you think of the impact your money will have on the very people you share this city with that are hungry day-in and day-out.

Inspired by night markets from across the globe, The Stop’s Night Market transformed a unique outdoor space on Sterling Road in Toronto's Junction Triangle neighbourhood over the span of two summer nights in June. This year the night market featured more than 70 of Toronto’s best chefs, 20 local beverage vendors, and more than 35 unique food carts, each created by local design teams.

My recommendation I've been telling anyone that comes to The Stop's Night Market is to come hungry! The last thing you want to happen is to be full after you've tried only a handful of the vendors. There were so many delicious food options this year it was hard to figure out where to begin, but as I got my groove on I certainly developed a rhythm and quickly consumed some tasty dishes all while trying to find the booths that had the shortest line ups.

Here are some of my favourite dishes of the night!

Richmond Station

Vegetarian Shawarma - Pickled Turnip, Garlic Sauce, Hot Sauce

Tori's Bakeshop

A Homer Simpson Classic - Vanilla Bean, Rhubarb Donut

Pizzeria Libretto

Gnocchi Fritti - House Made Gnocchi, Deep Fried, Topped with Marinara Sauce

Steven Gonzalez On Tour

Choripan - Pork Chorizo, Chipotle Mayo, Slaw + Bun

Seawitch

Box Cut Chips & British Style Curry Sauce

Citizen Catering

Grilled Octopus - Patatas Bravas, Chimichurri, Olives, Espelette, Lemon

Smoke Signals Bar-B-Q

Wings - Smoke, Fish Funk, Bird Chilies, Lemon Grass

I'm happy to conclude that this year's event was another smashing success with $215,000 raised for The Stop's critical food programs! Not only did they satisfy our hungry bellies who took part in the event, but hundreds more of those that are less fortunate and hungry on a daily basis. Here's to hoping that next year we can raise even more money than what we did this year, feeding one more hungry stomach at a time.

Recipe: Drake One Fifty Caesars

June 18, 2016 in Recipes, Events

We have three exclusive Caesar recipes for all our readers today from one of the hottest restaurants in Toronto right now, Drake One Fifty, the Drake Hotel's chic stand-alone destination restaurant in the heart of the Financial District. These three cocktail recipes is directly from the head bartender himself Gord Hannah who has already mastered the art of cocktail making, and has graciously shared three of his favourite Caesar recipes with us including their Classic Drake Caesar. These cocktails will surely impress your guests the next time you are hosting your very own cocktail party, and the great part to this is that they are super easy to make thanks to the clear and concise directions from Gord below.

Check out the three Drake One Fifty Caesar recipes below!

Classic Drake Caesar

Ingredients

2 oz. Vodka
1 oz. Carol + Co. Bloody Mix
Lemon Wedge
Olives
Pinch of...
- Horseradish
- Clamato Juice
- Cracked Pepper
- Celery Salt

Directions: To craft your perfect Canadian Caesar, begin by moistening the rim of your glass with a lemon wedge and then coat with celery salt. Fill your glass half-way with ice and then you’re ready to pour! First, add the vodka followed by the Carol + Co. Bloody Mix and a pinch of horseradish. Top your glass off with Clamato juice and then let the garnishing begin. Trim your Caesar with olives and add crushed pepper to taste. After that, it’s all yours to drink!

Cucumber Gin Caesar

Ingredients

2 oz. Gin
1 oz. Carol + Co. Bloody Mix
Lemon Wedge
Sliced Cucumber
Cucumber Ribbon
Pinch of...
- Clamato Juice
- Cracked Pepper
- Celery Salt

Directions: A new twist on an old classic, the Cucumber Gin Caesar is the perfect drink for summer! Begin by moistening the rim of your glass with a lemon wedge and then coat with celery salt. Ice your glass half-way and add in a couple of cucumber slices. Follow this by pouring in the gin and the Carol + Co. Bloody Mix. Top off your drink with Clamato juice and garnish with crushed pepper and a cucumber ribbon. The cucumber ribbon is a pretty touch that will be sure to wow! To make: peel a thin slice of cucumber and weave through a tooth-pick in an ‘S’ formation.

Cilantro Tequila Caesar

Ingredients

2 oz. Tequila
1 oz. Carol + Co. Bloody Mix
Lemon Wedge
Olives
Pinch of...
- Horseradish
- Clamato Juice
- Cracked Pepper
- Celery Salt
- Cilantro

Directions: For a drink that truly packs a punch, look no further than the Cilantro Tequila Caesar! Begin by moistening the rim of your glass with a lemon wedge, coat with celery salt and ice. Next, bruise your cilantro by putting it in the palm of your hand and slapping it with the other. This will really bring out the flavour! Add the cilantro into the glass and pour in the tequila, Carol + Co. Bloody Mix, and horseradish. Top off your glass with Clamato juice and garnish with olives and cracked pepper to taste!

Cactus Club Café

April 09, 2016 in Events

As much familiarity its name carries out west, I had not previously heard about the Cactus Club Café. Finding it downtown Toronto was easy, though. I could not have possibly missed that gargantuan signage hovering the north side of the First Canadian Place.

As I entered what I observed as an adult-contemporary-meets-millennial-inspired space, I was quickly greeted by the hostess. She motioned to the elevator that would eventually transport me to the rooftop. My thoughts, thus far? Elevator? Rooftop? Fancy.

The elevator doors parted to unveil the roof terrace, and I was welcomed by the open sky and the sunshine beaming down on me. Sunlight is certainly the truest form of lighting that food photographers favour. Well played, Cactus.

The restaurant name lends itself to its décor, but not quite in the most literal sense. I do not remember actually seeing the arid environment inhabitant anywhere. With a name like it, I envisioned hints of cactus green and shades of desert brown scattered throughout the area. The place fulfilled that imagery.

Much like the rugged exterior associated with cacti, I felt as though the ambience also had a masculine undertone. I spotted television screens, which were simultaneously airing whichever sports game for that season. If that is not your thing, do not fret – it is not like a whiskey-scented leather couch in your face kind of feel. The bright pops of colour in the accents (like the throw pillows), helped neutralize that. Strings of lights were also strewn across the roof to romanticize the vibe.

Viscerally soaking in the environment and layout some more, Cactus Club fundamentally follows the sameness of any lounge. There is a bar (in the middle), booths surrounding the perimeter, and tables throughout. Of course, there was music to match – think along the lines of “Ain’t Nobody” redux with some Drake thrown in there. I quite enjoyed the music. Really, who would not after two glasses of their scrumptious sangria?

Some minutes into the lunch, the restaurant staff decided to put the retractable roof back to use. The November air was brisk and there was a bit of a chill, so the blankets and heaters scattered all over the area proved to be practical.

The server relayed that we could have specific dishes or alternatively, that they could bring out samples of the menu. We opted for the latter. After all, the Chef should know best.

Much to our hungry stomachs’ delight, the servers presented us with a couple of dishes for each of the three courses (as laid out below).

{Starters}

Ravioli + Prawn Trio - butternut squash and mascaropone ravioli, truffle butter sauce, sauteed jumbo prawns, pine nuts. Cost - $14.50. — **Ravioli + Prawn Trio** *- butternut squash and mascaropone ravioli, truffle butter sauce, sauteed jumbo prawns, pine nuts. Cost - $14.50.*

Tuna Stack - ocean wise albacore, citrus tamari vinaigrette, nori, sesame, avocado, micro cilantro, wonton chips. Cost - $16 — **Tuna Stack** *- ocean wise albacore, citrus tamari vinaigrette, nori, sesame, avocado, micro cilantro, wonton chips. Cost - $16*

To begin the meal, we ate the appetizer edition of the Ravioli + Prawn Trio as well as the Tuna Stack. I am not one for raw fish, so heaps of that dish went to my plus one’s belly. I may not have appreciated the texture of the tuna, but I was certainly pleased with the presentation. It was so delicate, for a second I thought I was participating in high tea with my pinky up. It was my friend’s second favourite dish. I enjoyed the butternut squash and truffle butter flavours of the ravioli, but it was like watching a trailer to an upcoming movie – I wanted more than just a taste! It was teetering that amuse-bouche definition.

{Mains}

Duck Confit - braised lentils, double smoked bacon, soy - truffle vinaigrette, baby frisee salad. Cost - $26 — **Duck Confit** *- braised lentils, double smoked bacon, soy - truffle vinaigrette, baby frisee salad. Cost - $26*

Sablefish - shiitake mushrooms, asparagus, peking duck broth, fingerling potatoes. Cost - $34. — **Sablefish** *- shiitake mushrooms, asparagus, peking duck broth, fingerling potatoes. Cost - $34.*

The next portion was probably our favourite part of the meal. We liked both of these dishes. Favourite dish of the day – mine was the Duck Confit, while my friend’s was the Sablefish. The duck dish stood out to me, not particularly because of the duck itself but more so the lentils. I never would have thought lentils would speak to me as much as it did in that dish. Other highlight – the fish was incredibly tender. Probably unconventional, but if I could have paired the fish with the lentils, all would have been right with the world. I did not care for the soup base for the fish. I prefer a heartier, creamier soup, and viscosity was lost on this one. Plus points were given out for the asparagus, which happens to be one of my favourite vegetables.

{Dessert}

Key Lime Pie - freshly squeezed key limes, graham cracker crust, hand whipped cream. Cost - $8.25. — **Key Lime Pie** *- freshly squeezed key limes, graham cracker crust, hand whipped cream. Cost - $8.25.*

Velvet Underground - warm caramel foam, crunchy sponge toffee, velvety chocolate mousse. Cost - $6. — **Velvet Underground** *- warm caramel foam, crunchy sponge toffee, velvety chocolate mousse. Cost - $6.*

As for the sweeter side of things, I enjoyed the key lime pie more than I did with the shooter dessert. My friend and I were of the same opinion on this. There is just more to savour on the pie, and the shooter was too strong for someone who regularly observes a caffeine-free diet.

{Drinks}

Signature Sangria - fresh strawberries and raspberries, zinfandel, apricot brandy, sprite and a splash of bellini. Cost - $10.50. — **Signature Sangria** *- fresh strawberries and raspberries, zinfandel, apricot brandy, sprite and a splash of bellini. Cost - $10.50.*

My friend and I had the same drink throughout this brunch. You guessed it. The Sangria. It was so thrillingly delicious. As soon as I had the first sip (gulp?), the experience pointedly reminded me of this drink from another restaurant/lounge type spot, which had been my sole go-to previously. Not anymore. Hands down, the fruity drink lover in me proclaimed this a fave for the long-run.

Overall, I had a wonderful time. The food was tasty – though I cannot say I would necessarily go back for the unconvincing price point. The atmosphere, however – made it a suitable go-to for a lounge-y, sexy weekend brunch. But hey, maybe it’s the Sangria talking. Again, well played, Cactus.

Pedestrian Pat

Toronto Food & Wine Festival 2015

November 04, 2015 in Events

Amidst food and wine enthusiasts alike, I found myself soaking up the ambience that radiated at the world-renowned Evergreen Brick Works during the 2015 Toronto Food and Wine Festival. Setting afoot this venue for the first time, I was in awe of my surroundings – traces of rustic-industrial, country-chic and Mother Nature enveloped the entire vicinity. As someone who is fascinated by both street art and food, I found that this Don Valley gem was the perfect location in marrying these two. Already recognized as the first organization to start building gardens across Canada, the Evergreen Brick Works also champions the coming together of community and food. At this inaugural event, I witnessed first-hand how this was showcased – just as their motto advocates – with “good food, happy people, and a healthy city”.

Atop the media preview tour that I was there to participate in, we were greeted by our hosts, who gave us the general overview of the then forthcoming event. Spotted in the crowd were celebrity figures Roger Mooking (Everyday Exotic), Brad Long (Restaurant Makeover) and Gail Simmons (Top Chef). I saw glimpses of how the three-day long event was planned to unfold. Different sections of the Brick Works devoted to various special mini events, such as cooking classes and demonstrations, and Chef’s Talks, were primed and well-equipped. Lights strewn across in rooms, picnic tables and benches scattered throughout, and food and wine vendors abound, the place seemed ready for the throngs of people waiting to be entertained.

After the tour, with my plus one by my side, we hopped from one area of the Brick Works to the next. Our first stop was a Tutored Tastings session. For that particular hour, author and wine connoisseur Ana Fabiano presented the history and offerings of Rioja. Sipping on the five Rioja samples prepared for the audience, the wanderlust in me perked up at the vision of Spain and its vineyards on a screen across of me. Imagine being in the presence of the real deal – how majestic would that be? Meanwhile, my friend immediately favoured the Faustino V Tempranillo Rosado 2014. Had she been able to, she would have bought a bottle of this red wine then and there. I can tell you that the greater part of our wine consumption for the day involved this brand (which continued on to the next part of the agenda).

Heading onward with our food adventure, we proceeded to the central hub of all things food and wine that weekend. Dubbed as the Grand Tasting Pavilion, it acted as the epicenter of the main event, where the space was abundantly occupied with food and wine stations endorsing the vendors’ respective products. Following is a sample of this vending population.

Appealing to those craving exotic and unique flavours:

Bombay Street Food

Of Indian origin, this Sev Puri is “a delicious, savoury staple of Mumbai street food.” Akin to a tostada, crispy puris are topped with potatoes, tamarind and coriander chutneys and fried noodles.

Little Sister

Serving Indonesian fare with this Babi Guling – Balinese roast pork, pickles, peanuts on an ice berg wedge, my palette recognized a celebration of spices.

Black Angus

If you are hunting for some game meat, cupped within is their game toast featuring elk, water buffalo, caribou, and venison.

Dirty Bird

Popularized at the Kensington Market location, this chicken and waffle had a sweet and spicy sauce accompaniment that tickled the tongue.

El Catrin

Chorizo, potatoes, caramelized onions, and a special green sauce all fit in this one bite-sized mouthful.

Rasa

Easily one of my favourites, this simple but hearty piece of shawarma slider with hummus, tabouleh, feta, tzatziki, and pickled things left me both satisfied, but gluttonously wanting more.

Tori’s Bakeshop

Niche to organic and vegan eaters, this seemingly innocent baguette crostini layered with cashew chevre and smoked beets with Maldon Salt packed a delicious punch to my taste buds.

Pulse Restaurant

Quack Taco - this Singaporean duck ensemble, adorned with bamboo intestines, pickled beets, and Pulse’s special samba sauce, deservedly claimed its RSVP’d spot in my belly.