Robbie Burns Day - Scotch Egg Club

An annual celebration, Robbie Burns Day is a tribute to the life, works, and spirit of the great Scottish poet Robert Burns (1759 to 1796). Celebrated every year on his birthday, January 25th, it encompasses more or less of formal gatherings involving the indulgence in a traditional Scottish meal, the drinking of Scotch whisky, and a recitation of the works made famous by Burns himself.

This year in Toronto, Tommy's Egg Kitchen made its Canadian debut putting together a public event called the Scotch Egg Club where acclaimed Scottish chef James Forrest hosted a scotch egg competition. The culinary competition featured six renowned chefs from across Canada who competed for the title of the best scotch egg. Guests than had the chance to eat and judge, tasting each of the finalists' scotch eggs to determine the ultimate winner. Not only was there an abundance of gourmet scotch eggs that night, but each egg was paired with a Dewar cocktail for the ultimate combination of Scottish fare.

The Scotch Egg Club takes place in cities around the world and is designed to celebrate two of Tommy Dewar's great passions: whisky and chickens. Not only did Tommy Dewar produce some of the finest whisky, him and his sons raised a collection of pedigree chickens which also laid some of the best eggs. This was the origin of the relationship between scotch eggs and whisky and the Scotch Egg Club was born!

Held at the Tommy's Egg Kitchen on King Street West, we were spoiled by an infinite array of the finest Scotch and Dewar's whisky cocktails, and of course six different versions of a scotch egg. After all the eggs were eaten and the votes were tallied, the winner came out to be Chef Adam Donnelley of Segovia Tapas Bar in Winnipeg! His winning chicken and foie gras Scotch egg recipe won the crowd over and will be the reigning champion of the Scotch Egg Club in Toronto. Looking forward to see what next year brings!

President's Choice Insiders Collection With Suits Star Sarah Rafferty

We were at the launch of the new PC Insiders Collection at the PC Cooking School inside Maple Leaf Gardens where we had a chance to explore twists on holiday traditions using the new line of products offered by President's Choice. This is such a festive time of the year right now with non-stop feasting starting from the weeks leading to Christmas all the way to New Year celebrations in January, that this launch event came at the perfect time to discover all-new ways to holiday that will help anyone elevate their entertaining super powers to new heights. 

At the helm of this event was Tom Filippou, Executive Chef of President's choice where he organized this intimate event by separating it into three food categories, "Mingle, Dinner, and Dessert." Each of these food categories were highlighted by the new line of products from the PC Insiders Collection that features over 200 products including 70 new launches. President's Choice took us on a food journey from start to finish, focusing on an all-encompassing dinner party that starts with mingling during happy hour, dining with must try products at the dinner table, and ending the night off with some sweet treats. 

Below you can find some inspiration on some of the products offered in the PC Insiders Collection to use when hosting your next party, or even just pick up some of these goodies to enjoy all to yourself. No one's judging here. 

Mingle

Seacuterie Board
Charcuterie Board
PC Waffle Chicken Fillets with Spicy Maple Syrup
Crispy Rice Cake Bites with PC Tuna Tataki
Baked PC La Belle Riviere Cheese with Apple-Pear Confit

Dinner

PC Double Stuffed Turkey
Korean Fried Potatoes with Cabbage, Bacon, and PC Memories of Soul
Piri Piri Rapini with PC Memories of Eggs Benedict Hollandaise Sauce
Crispy Fried Cauliflower Ravioli with Creamy Harissa Sauce
Beef Tenderloin with PC Black Label Onion Cabernet

Dessert

Avocado Lime Coconut Cheesecake
Mini Chocolate Brownie Bites
Spiced Cookie Dippers with PC Chocolate Ganache Pots
PC Pistachio Pudding
PC Chocolate Pecan Bar
Lemon Squares
PC Apple and Pumpkin Galettes

The icing on the cake to this event was getting to have the TV and food world collide when Sarah Rafferty, who plays Donna on one of my favourite TV shows Suits was at the event as well. Sarah was joined by her mother Mimi on stage where they showcased their traditional Rafferty family holiday recipes by adding unexpected twists using ingredients from the PC Insiders Collection. 

Sarah and her mom made us their personal holiday cookie recipe for us to try (I can't believe I tasted some of Donna's cooking!) Their cookies incorporated a unique twist by adding in the PC Organic Mint European Dark Chocolate into the mix, and below you will also find a video of Sarah and her mom talking about this very recipe and how they like to get the kids involved! 

I hope you all get a chance to discover twists on traditions with the new PC Insiders Collection. Holidays will never be the same again! 

Taste of Toronto (2016)

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

El Caballito Tequila y Tacos & Los Colibris

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

Piano Piano

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

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)

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

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!

Photos taken by Brian Lai.