tag:blogger.com,1999:blog-60033716980198114592024-03-19T08:55:46.033-04:00Tasting TorontoFood FanaticismTasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-6003371698019811459.post-18368340749763704772014-01-01T13:14:00.000-05:002014-01-03T01:32:08.386-05:00New Year's Eve dinner at The AceHere are photos of our eclectic New Year's Eve prix fixe dinner at <a href="http://www.theacetoronto.com/" target="_blank">The Ace</a>:<br />
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The Ace<br />
231 Roncesvalles Ave, Toronto, ON M6R 1M3<br />
Phone: (416) 792-7729
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com74231 Roncesvalles Avenue, Toronto, ON M6R 2L6, Canada43.646161199999987 -79.44879909999997418.124126699999987 -120.75739309999997 69.168195699999984 -38.140205099999974tag:blogger.com,1999:blog-6003371698019811459.post-66306326741620719432013-12-08T12:51:00.001-05:002013-12-08T12:59:35.886-05:00Toronto chef of Canoe, Centro and Auberge du Pommier fame opens his own venture: The GuildChef Mani Binelli, who has cooked at big-name Toronto restaurants like Canoe, Centro, and Auberge du Pommier, has a new restaurant on Dundas West near Dufferin. <a href="http://guildresto.com/" target="_blank">The Guild</a> says if it’s on the menu, it was made in house. Fresh-made pastas, cured meats, sausages, spices, sauces, preserves and pastries - Binelli also has a hot box smoker that he uses to smoke meat.<br />
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The space in particular was fascinating - it was converted from a 20-year-old flower shop into a 90-seat restaurant by Binelli himself. The dining tables are made of 100-year-old Ontario barn wood, refinished and built by Binelli. The birch bark bar and hostess stand are made of fallen Haliburton forest trees. Dining chairs are covered with coffee sacs from The Guild’s coffee supplier. The tin ceiling was hand pressed by a Guelph, Ontario artisan. There is a massive open kitchen and full view chef’s table as well. The bathroom walls fascinated me, as they subbed out wallpaper for some shellac and pages from a classic food encyclopedia.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/11165334946/" title="IMG_9572_TheGuild by Tasting Toronto, on Flickr"><img alt="IMG_9572_TheGuild" height="300" src="http://farm4.staticflickr.com/3792/11165334946_506b7a0ae8.jpg" width="450" /></a><br />
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The cocktail menu read very "manly" to me from start to finish - the two cocktails we sampled ("Mother's Tough Love" with Gosling's Black Seal rum & house-made ginger beer and "Dun West Trading Co." with El Jimador Reposado tequila, Leyenda mezcal, benedictine, spice pineapple shrub, lemon, West Indian orange bitters) <i>may </i>have put some hair on my chest! They were strong and bold but nothing is worse than a weak cocktail - you feel completely ripped off. So I'd rather a nice strong one than a weakling! Good drinks for winter as they definitely warmed me up.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/11165293455/" title="IMG_9580_TheGuild by Tasting Toronto, on Flickr"><img alt="IMG_9580_TheGuild" height="300" src="http://farm3.staticflickr.com/2864/11165293455_8ef2b57554.jpg" width="450" /></a><br />
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My favourite dish was the Seared Omega Pork Belly with tequila peach compote and kimchi. The kimchi wasn't overpowering as I thought it may be, and the tequila peach compote is something they need to keep doing, because it was HEAVEN alongside the pork belly. I'm weird about pork belly, I'm very particular about the way the fat is rendered, and I can't stand when it ends up being chewy. They got it right here - this was my favourite pork belly I've had ANYWHERE as the fat was rendered perfectly and it was extremely flavourful. It may not look like much below, but looks can be deceiving.<br />
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Some other highlights: Their house-smoked chicken had a rich smokey flavour that fake liquid smoke can't compete with, so I'd recommend that you grab something house-smoked off their menu. It's a real treat. Also, whatever Quebec goat cheese ended up in their aged balsamic marinated tomato salad was killer good (I forgot to ask, as one tends to do after a long day at work and a few cocktails!) - shredding the arugula in the salad was a little different, I think I may have preferred whole pieces, but the flavours were excellent. Enjoy the food porn pics!<br />
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Yours in food,<br />
-Stacey<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/11165367553/" title="IMG_9649_TheGuild by Tasting Toronto, on Flickr"><img alt="IMG_9649_TheGuild" height="300" src="http://farm8.staticflickr.com/7458/11165367553_c817d97927.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/11165227575/" title="IMG_9616_TheGuild by Tasting Toronto, on Flickr"><img alt="IMG_9616_TheGuild" height="300" src="http://farm4.staticflickr.com/3676/11165227575_3d8bde9cc3.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/sets/72157638268738884/with/11165404214/" target="_blank">Click here to view more photos on Flickr</a><br />
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Chef Neil Noseworthy of <a href="http://www.tasteworthycuisine.com/" target="_blank">Taste Worthy Cuisine</a> and the CUTCO team instructed us on the use of various knives to prepare a number of dishes from salads to mains.
We were really impressed with the sharpness and solid hand-feel of the CUTCO knives. They felt precise and cut through especially difficult to cut areas, like in-between orange wedges, with ease. The knives are made of surgical grade high carbon stainless steel and have thermoresin handles to keep them performing well for a long time.<br />
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The trimmer we used had CUTCO's "Double-D" edge which I never really noticed on a knife before. It made it feel safer to handle... yes we did try touching the edge; but kept it really efficient at slicing through even tough food items.<br />
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We also enjoyed some fine Pinot Noir and Riesling courtesy of <a href="http://earthandskywine.com/" target="_blank">Earth and Sky Wine</a>.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/11060332094/" title="IMG_9341_Cutco by Tasting Toronto, on Flickr"><img alt="IMG_9341_Cutco" height="300" src="http://farm4.staticflickr.com/3688/11060332094_45a469070f.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/11060268525/" title="IMG_9263_Cutco by Tasting Toronto, on Flickr"><img alt="IMG_9263_Cutco" height="300" src="http://farm6.staticflickr.com/5514/11060268525_b5717022bd.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/11060200125/" title="IMG_9344_Cutco by Tasting Toronto, on Flickr"><img alt="IMG_9344_Cutco" height="300" src="http://farm8.staticflickr.com/7333/11060200125_92698a887d.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/sets/72157638066665593/" target="_blank">Click here to see more pics on Flickr</a><br />
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Thanks to Alexa Clark of <a href="http://www.unsweetened.ca/">www.unsweetened.ca</a> for hosting this event at <a href="http://www.liaisoncollegedowntown.com/" target="_blank">Liaison College Culinary Arts</a><br />
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Posted by: Mark Rodas<br />
<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com13205 Richmond Street West, Toronto, ON M5V 1V6, Canada43.6494612 -79.38874950000001743.6241287 -79.429090000000016 43.674793699999995 -79.348409000000018tag:blogger.com,1999:blog-6003371698019811459.post-46958282400878513302013-11-03T10:43:00.001-05:002013-11-03T11:38:04.403-05:00Yamato<a href="http://www.yamato.sites.toronto.com/" target="_blank">Yamato</a> is a popular Japanese restaurant in Yorkville for Teppanyaki, where a chef cooks the food on a griddle in front of the customers with as much flair as he can muster, and sometimes a little song and dance. The highlight of the performance is the onion volcano, which you can see in the video below.<br />
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Yamato is a relatively inexpensive lunch option for the entertainment value you get, all while enjoying a steak or seafood with rice and vegetables. I highly recommend the fried rice option. There are other typical Japanese items on the menu as well, but that's not why people go to Yamato, so why bother?<br />
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<a href="http://youtu.be/_mCcZqcYTDY" target="_blank">Click here to view on YouTube</a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10639455253/" title="IMG_8078_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8078_Yamato" height="300" src="http://farm4.staticflickr.com/3778/10639455253_59fc224fa7.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/10639213785/" title="IMG_8080_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8080_Yamato" height="300" src="http://farm4.staticflickr.com/3759/10639213785_168918c3d1.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/10639464383/" title="IMG_8082_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8082_Yamato" height="300" src="http://farm3.staticflickr.com/2862/10639464383_6d9cedc46a.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/10639470053/" title="IMG_8089_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8089_Yamato" height="300" src="http://farm4.staticflickr.com/3737/10639470053_2113caf269.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/10639246674/" title="IMG_8094_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8094_Yamato" height="300" src="http://farm8.staticflickr.com/7390/10639246674_9379ee6417.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/10639220444/" title="IMG_8107_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8107_Yamato" height="300" src="http://farm6.staticflickr.com/5509/10639220444_9a3bcbaf05.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/10639214204/" title="IMG_8108_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8108_Yamato" height="300" src="http://farm8.staticflickr.com/7316/10639214204_22a217fc89.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/10639438743/" title="IMG_8113_Yamato by Tasting Toronto, on Flickr"><img alt="IMG_8113_Yamato" height="300" src="http://farm8.staticflickr.com/7354/10639438743_9e87d56ac1.jpg" width="450" /></a><br />
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Yamato is at 24 Bellair St., Toronto<br />
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Posted by: Mark Rodas
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com1924 Bellair Street, Toronto, ON M5R 2C7, Canada43.6705918 -79.39115190000001143.6691563 -79.393673400000011 43.672027299999996 -79.388630400000011tag:blogger.com,1999:blog-6003371698019811459.post-79358045602528579582013-11-02T22:04:00.003-04:002013-11-02T22:10:08.770-04:00Flo's DinerThere are some places one goes to just to kick back and enjoy a simple meal. Diners as a whole fit that bill most of the time as who can argue with the calming effects of eggs, greasy potatoes and a good stiff coffee?<br />
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I'm sure everyone has their opinion on the best or trendiest greasy spoon in Toronto, and honestly... I'm pretty reluctant to write about Flo's. Not that the food is bad, it's pretty good. I don't want to tell everyone where it is, because it's my diner!... and I better not see you there. I've been going there since I came to Canada in high school, one score and some odd years ago.<br />
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It used to be in this really cool Art Deco building on 10 Bellair across from Harry Rosen, a stone's throw away from a derelict ruin of a theatre marquis / parking lot which is now the entrance to Pottery Barn.<br />
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Oh I so loved that place, what comfort and nostalgia.<br />
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<a href="http://www.flickr.com/photos/57156785@N02/6767927953/" title=""Lost" Building .... 4D's (Flo's) Diner, Toronto Ontario by Greg's Southern Ontario (catching up slowly), on Flickr"><img alt=""Lost" Building .... 4D's (Flo's) Diner, Toronto Ontario" height="300" src="http://farm8.staticflickr.com/7148/6767927953_b3bb82a7e6.jpg" width="450" /></a><br />
"Built mid 1980s, Retro brushed steel Art Deco dining car restaurant....Originally called 4D's Diner when first opened, later location of Flo's, demolished in 1998 for condominium 10 Bellair (photo off the internet)" - Greg Stacey on Flickr
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Thanks to Mona Bhalla for the 4 photos below. I swear I'll get an iPhone one of these days.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10636324325/" title="photo 2_FlosDiner by Tasting Toronto, on Flickr"><img alt="photo 2_FlosDiner" height="300" src="http://farm8.staticflickr.com/7318/10636324325_9c11f31020.jpg" width="450" /></a><a href="http://www.flickr.com/photos/tastingtoronto/10636333024/" title="photo 1_FlosDiner by Tasting Toronto, on Flickr"><img alt="photo 1_FlosDiner" height="300" src="http://farm8.staticflickr.com/7409/10636333024_b3685df19b.jpg" width="450" /></a><a href="http://www.flickr.com/photos/tastingtoronto/10636332944/" title="photo 4_FlosDiner by Tasting Toronto, on Flickr"><img alt="photo 4_FlosDiner" height="300" src="http://farm3.staticflickr.com/2819/10636332944_398fc51196.jpg" width="450" /></a><a href="http://www.flickr.com/photos/tastingtoronto/10636345986/" title="photo 3_FlosDiner by Tasting Toronto, on Flickr"><img alt="photo 3_FlosDiner" height="300" src="http://farm4.staticflickr.com/3726/10636345986_50fa3fe69c.jpg" width="450" /></a><br />
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They have a pretty decent menu of diner classics including various melts and sandwiches, but we really end up there for the all day breakfast, usually their excellent eggs benny or some variation thereof.<br />
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I usually get steak & eggs sunny side up with some egg bread and home fries.<br />
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Diners are so deeply embedded in the fabric of North American culture. Here's a clip from the upcoming Tom's Restaurant movie a.k.a. the "Restaurant" in Seinfeld.<br />
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Which also happens to be the diner in this 90s hit... yeah I'm really dating myself!<br />
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C'est moi
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<a href="http://www.flickr.com/photos/tastingtoronto/10637060165/" title="IMG_9583 by Tasting Toronto, on Flickr"><img alt="IMG_9583" height="300" src="http://farm8.staticflickr.com/7359/10637060165_85ac771862.jpg" width="450" /></a>
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Flo's Diner is at 70 Yorkville Avenue, Toronto<br />
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Posted by: Mark Rodas<br />
<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com1470 Yorkville Avenue, Toronto, ON M5R 1B9, Canada43.6712923 -79.390879318.149257799999997 -120.6994733 69.1933268 -38.082285299999995tag:blogger.com,1999:blog-6003371698019811459.post-14872242927290315712013-10-08T01:09:00.003-04:002013-10-08T11:05:37.832-04:00Fresh CanteenFresh Canteen at <a href="http://www.freshcanteen.com/" target="_blank">www.freshcanteen.com</a> is an innovative new food service in Toronto that allows you to have a fresh home cooked meal ready in around half an hour, without the fuss of finding a recipe and shopping for all the ingredients.<br />
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All the meat, veggies, seasonings and sauces you need are conveniently packaged in a gel-packed insulated box, delivered right to your door. The gourmet recipe with easy to follow instructions to make a meal for 2 are also included.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10149868386/" title="IMG_8783_FreshCanteen by Tasting Toronto, on Flickr"><img alt="IMG_8783_FreshCanteen" height="300" src="http://farm6.staticflickr.com/5459/10149868386_755977d3e4.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10149650504/" title="IMG_8844_FreshCanteen by Tasting Toronto, on Flickr"><img alt="IMG_8844_FreshCanteen" height="300" src="http://farm3.staticflickr.com/2870/10149650504_7d5da42ed0.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10149876733/" title="IMG_8857_FreshCanteen by Tasting Toronto, on Flickr"><img alt="IMG_8857_FreshCanteen" height="300" src="http://farm4.staticflickr.com/3695/10149876733_0581fe9377.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10149819016/" title="IMG_8868_FreshCanteen by Tasting Toronto, on Flickr"><img alt="IMG_8868_FreshCanteen" height="300" src="http://farm8.staticflickr.com/7378/10149819016_ee5f9341f9.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10149812936/" title="IMG_8878_FreshCanteen by Tasting Toronto, on Flickr"><img alt="IMG_8878_FreshCanteen" height="300" src="http://farm3.staticflickr.com/2833/10149812936_d81f17664f.jpg" width="450" /></a><br />
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We tried their Mock Butter Chicken kit at home -- it's mock since butter is optional. As you can see below, the naan, side salad ingredients and Basmati rice are included.<br />
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Fresh Canteen adds another dinner option for time strapped folk to enjoy a variety of nutritious home cooked meals. It's especially appealing to not have to stock up on a multitude of ingredients that would otherwise go bad if you only wanted to make enough for 2 servings.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10149606474/" title="IMG_8903_FreshCanteen by Tasting Toronto, on Flickr"><img alt="IMG_8903_FreshCanteen" height="300" src="http://farm6.staticflickr.com/5345/10149606474_3c1255fe8d.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/10149700585/" title="IMG_8954_FreshCanteen by Tasting Toronto, on Flickr"><img alt="IMG_8954_FreshCanteen" height="300" src="http://farm6.staticflickr.com/5341/10149700585_2261f7e458.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/sets/72157636313268664/" target="_blank"><b>Click here to view the Fresh Canteen photo set on Flickr</b></a><br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com16tag:blogger.com,1999:blog-6003371698019811459.post-74134094856694050242013-09-22T21:25:00.001-04:002013-09-22T22:52:35.330-04:00Roncesvalles Polish FestivalLast weekend was the annual <a href="http://polishfestival.ca/">Roncesvalles Polish Festival</a>. This celebration of Polish food and culture drew in quite a large crowd with many live performances and samples of Polish cuisine from pierogies to blood sausage and kielbasa to borscht. As with most Toronto street festivals the other local merchants also had their wares out, so there was also a taste of other foods, from Australian meat pies to churros.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9887196073/" title="IMG_8701_PolishFest by Tasting Toronto, on Flickr"><img alt="IMG_8701_PolishFest" height="300" src="http://farm8.staticflickr.com/7334/9887196073_e61c877704.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9887199963/" title="IMG_8707_PolishFest by Tasting Toronto, on Flickr"><img alt="IMG_8707_PolishFest" height="300" src="http://farm3.staticflickr.com/2839/9887199963_1606f528a9.jpg" width="450" /></a><br />
<i>Pierogies </i><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9887053543/" title="IMG_8593_PolishFest by Tasting Toronto, on Flickr"><img alt="IMG_8593_PolishFest" height="300" src="http://farm4.staticflickr.com/3778/9887053543_50afe67036.jpg" width="450" /></a><br />
Blood Sausage with Cabbage Stew<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9887126574/" title="IMG_8720_PolishFest by Tasting Toronto, on Flickr"><img alt="IMG_8720_PolishFest" height="300" src="http://farm4.staticflickr.com/3776/9887126574_927895784b.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/sets/72157635782569125/" target="_blank">Click here to view the Flickr photo set on your mobile device</a><br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com9Roncesvalles Avenue, Toronto, ON M6R, Canada43.6463441 -79.44905089999997543.6233641 -79.489391399999974 43.6693241 -79.408710399999975tag:blogger.com,1999:blog-6003371698019811459.post-11695300310392848122013-09-18T01:11:00.000-04:002013-09-18T01:14:11.330-04:00Morton's The SteakhouseLocated at the Park Hyatt Hotel in Yorkville,
<a href="http://www.mortons.com/toronto/">Morton's</a> is a little taste of the windy city in Toronto. Chicago is well known as a steak loving city, and it's great that Toronto has one of the few international outposts of the renowned Morton's of Chicago steakhouse chain.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9781502513/" title="IMG_8556_Mortons by Tasting Toronto, on Flickr"><img alt="IMG_8556_Mortons" height="300" src="http://farm8.staticflickr.com/7287/9781502513_b58fefc156.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9781446026/" title="IMG_8488_Mortons by Tasting Toronto, on Flickr"><img alt="IMG_8488_Mortons" height="300" src="http://farm4.staticflickr.com/3721/9781446026_3063c0c08a.jpg" width="450" /></a><br />
<i>Jumbo Shrimp Alexander </i><br />
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The jumbo lump crab cake is some of the best crab cake around, with large chunks of tasty crab meat and not much filler.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9781513153/" title="IMG_8492_Mortons by Tasting Toronto, on Flickr"><img alt="IMG_8492_Mortons" height="300" src="http://farm8.staticflickr.com/7282/9781513153_dac3ace325.jpg" width="450" /></a><br />
<i>Jumbo Lump Crab Cake</i><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9781451394/" title="IMG_8516_Mortons by Tasting Toronto, on Flickr"><img alt="IMG_8516_Mortons" height="300" src="http://farm4.staticflickr.com/3793/9781451394_e2715d6385.jpg" width="450" /></a><br />
<i>Cold Water Lobster Tail
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Morton's uses USDA Prime beef, aged from 23 - 28 days, for some juicy, flavour filled and perfectly cooked steaks.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9781453394/" title="IMG_8520_Mortons by Tasting Toronto, on Flickr"><img alt="IMG_8520_Mortons" height="300" src="http://farm8.staticflickr.com/7426/9781453394_d9a4c9a89c.jpg" width="450" /></a><br />
<i>Chicago Style Prime Bone-In Ribeye </i><br />
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Morton's has an excellent selection of desserts. Some of their signature desserts like their decadent Hot Chocolate Cake and their Upside-Down Apple Pie require some time to prepare so it's best to order those with your mains.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9781257411/" title="IMG_8525_Mortons by Tasting Toronto, on Flickr"><img alt="IMG_8525_Mortons" height="300" src="http://farm8.staticflickr.com/7335/9781257411_0ea398d760.jpg" width="450" /></a><br />
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If you're in the mood for a classic, white linen, fine dining experience with succulent steaks, fresh seafood, and good wine, then Morton's should definitely be on your list.<br />
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<b>Morton's The Steakhouse</b><br />
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4 Avenue Road at Prince Arthur
Toronto, Canada M5R 2E8<br />
Phone: 416-925-0648
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Hours of Operation<br />
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Bar<br />
Monday - Saturday 5pm - 11pm<br />
Sunday 5pm - 10pm<br />
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Dining Room<br />
Monday - Friday 5:30pm - 11pm<br />
Saturday 5pm - 11pm<br />
Sunday 5pm - 10pm<br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com74 Avenue Road, Toronto, ON M5T 1G1, Canada43.6689758 -79.39444349999996618.146941299999998 -120.70303749999997 69.1910103 -38.085849499999966tag:blogger.com,1999:blog-6003371698019811459.post-86576460018402255572013-09-09T19:42:00.001-04:002013-09-09T19:51:36.978-04:00Toronto to get its own South African "National Braai Day!" <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6e-WTLckb4L0jfs5KxUsSVkIkroFiCsw15pBMqFso3IrPYtfHcLYV1XQX-ipcstY960SKopNJKZkg5NMF5Z8CXXgMBpugamRw67cnxyyiZCYnL6hHs-JlkqpxYqNtyGRIxvxMoD9wD88/s1600/Two+Oceans+Nederburg+Flat+Roof+Manor+Wines.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Two Oceans, Nederburg and Flat Roof Manor wine" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6e-WTLckb4L0jfs5KxUsSVkIkroFiCsw15pBMqFso3IrPYtfHcLYV1XQX-ipcstY960SKopNJKZkg5NMF5Z8CXXgMBpugamRw67cnxyyiZCYnL6hHs-JlkqpxYqNtyGRIxvxMoD9wD88/s320/Two+Oceans+Nederburg+Flat+Roof+Manor+Wines.JPG" title="" width="240" /></a>People always hear that Toronto is a multicultural <b>CITY,</b> and that's definitely true, but I also think of <b>TORONTONIANS THEMSELVES</b> as being multicultural by nature. People who live in Toronto like to learn more about other cultures and have a natural curiosity to seek out more info. And we're fortunate to live in the perfect playground where we have so many different cultural influences to explore right in our own backyard. <a href="http://www.toronto.ca/protocol/coatofarms.htm" target="_blank">Diversity our strength!</a><br />
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I've had a couple South African co-workers in the past but we didn't ever get to talking about food or celebrations in South Africa. So I was intrigued when I heard about <a href="http://braai.com/" target="_blank">National Braai Day</a>, which is like South Africa’s annual day of celebration that happens Sept. 24; South Africans gather around fires, prepare a feast, and come together to take time out and celebrate. From reading the official website, it sounds sort of like Thanksgiving meets St. Patrick's Day. Heck, it even has its own patron saint: Nobel Peace Prize winner, Emeritus Archbishop Doctor Desmond Tutu! ("Braai" basically means "barbecue" in Afrikaans, by the way.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWWXrBNSlWfec7Ph2i-ntbmwNJ2FpuSqas9Wtlk4Ha_nLWPRYlI5IbuEmi_5o9LBOuD16LHAgh7qwFVEXAA9kfMBQcH3uhZhcNYz_7xRMEgxL-cdLSHxBGLZSJ5UXhgJ8a8AKvKxtCtJ9/s1600/Braii+Basket.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWWXrBNSlWfec7Ph2i-ntbmwNJ2FpuSqas9Wtlk4Ha_nLWPRYlI5IbuEmi_5o9LBOuD16LHAgh7qwFVEXAA9kfMBQcH3uhZhcNYz_7xRMEgxL-cdLSHxBGLZSJ5UXhgJ8a8AKvKxtCtJ9/s320/Braii+Basket.JPG" width="320" /></a><a href="http://wx.toronto.ca/festevents.nsf/591df5f4e9bb95b0852572ff00502015/16d4d43aee766be285257bdc005eea7d?OpenDocument" target="_blank">Two Oceans, Nederburg and Flat Roof Manor reached out to let us know they are bringing the Braai party to Canada</a> on Sept. 21 at <a href="http://www.thedistillerydistrict.com/" target="_blank">Distillery District</a> and they sent us some South African wines to try. We've cracked open the <a href="http://www.flatroofmanor.co.za/" target="_blank">Flat Roof Manor</a> <a href="http://www.flatroofmanor.co.za/wines/pinot-grigio" target="_blank">Pinot Grigio</a> and plan to get to the others later this month. It's a super easy-drinking wine. I like sipping away and using my imagination to place myself in South Africa in the middle of a Braai, smelling mouth-watering barbecue - but I won't have to imagine much longer because <a href="http://wx.toronto.ca/festevents.nsf/591df5f4e9bb95b0852572ff00502015/16d4d43aee766be285257bdc005eea7d?OpenDocument" target="_blank">Torontonians get to have our own inaugural Braai day soon!</a><br />
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Yours in food,<br />
-StaceyTasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com3tag:blogger.com,1999:blog-6003371698019811459.post-30287657780535801702013-09-04T00:20:00.000-04:002013-09-04T00:20:43.504-04:00El Catrin<a href="http://www.elcatrin.ca/home" target="_blank">El Catrin</a> is a Mexican restaurant with a nice big patio and a roaring outdoor gas fire. It replaced the Boiler House in the Distillery District.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9667237587/" title="IMG_7273_ElCatrin by Tasting Toronto, on Flickr"><img alt="IMG_7273_ElCatrin" height="300" src="http://farm8.staticflickr.com/7373/9667237587_8fe95096cd.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9670477648/" title="IMG_7326_ElCatrin by Tasting Toronto, on Flickr"><img alt="IMG_7326_ElCatrin" height="300" src="http://farm8.staticflickr.com/7410/9670477648_0b5e9e3940.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9667249165/" title="IMG_7332_ElCatrin by Tasting Toronto, on Flickr"><img alt="IMG_7332_ElCatrin" height="300" src="http://farm6.staticflickr.com/5343/9667249165_4b3292f354.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9667259343/" title="IMG_7355_ElCatrin by Tasting Toronto, on Flickr"><img alt="IMG_7355_ElCatrin" height="300" src="http://farm8.staticflickr.com/7408/9667259343_19c33a807c.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9670498096/" title="IMG_7370_ElCatrin by Tasting Toronto, on Flickr"><img alt="IMG_7370_ElCatrin" height="300" src="http://farm6.staticflickr.com/5323/9670498096_6782f7114c.jpg" width="450" /></a><br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com818 Tank House Lane, Toronto, ON M5A 3C4, Canada43.6505255 -79.35856899999998943.6504805 -79.358647999999988 43.6505705 -79.358489999999989tag:blogger.com,1999:blog-6003371698019811459.post-62397457206239620232013-09-03T00:59:00.000-04:002013-09-03T01:00:42.944-04:00Guu IzakayaHere are some photos from <a href="http://guu-izakaya.com/toronto">Guu Izakaya</a>, on Church St., just north of Gerrard. The best way to describe it would be Japanese tapas. It's essentially a bar with a lot of small tasty food items to go along with the drinks.
A couple of interesting items we liked were the deep fried pumpkin croquette with a boiled egg inside, and of course my fav Japanese street food, Takoyaki a.k.a. deep fried octopus balls.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9658855515/" title="IMG_7683_GuuIzakaya by Tasting Toronto, on Flickr"><img alt="IMG_7683_GuuIzakaya" height="300" src="http://farm6.staticflickr.com/5454/9658855515_0284ebca57.jpg" width="450" /></a><a href="http://www.flickr.com/photos/tastingtoronto/9658869717/" title="IMG_7658_GuuIzakaya by Tasting Toronto, on Flickr"><img alt="IMG_7658_GuuIzakaya" height="300" src="http://farm3.staticflickr.com/2871/9658869717_c0d9ddef6a.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/9658866875/" title="IMG_7665_GuuIzakaya by Tasting Toronto, on Flickr"><img alt="IMG_7665_GuuIzakaya" height="300" src="http://farm6.staticflickr.com/5465/9658866875_0d24a557f7.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/9658865383/" title="IMG_7669_GuuIzakaya by Tasting Toronto, on Flickr"><img alt="IMG_7669_GuuIzakaya" height="300" src="http://farm6.staticflickr.com/5500/9658865383_4000cbe4d6.jpg" width="450" /></a>
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com9398 Church Street, Toronto, ON M5B 1H5, Canada43.6605244 -79.37892680000004518.1384899 -120.68752080000004 69.1825589 -38.070332800000045tag:blogger.com,1999:blog-6003371698019811459.post-79373310746131532842013-09-02T14:52:00.002-04:002013-09-02T15:03:23.365-04:00Shawinigan Handshake<a href="http://www.pm.gc.ca/eng/bio_former.asp?id=24">Jean Chrétien</a> was definitely one of our more entertaining if not wacky Prime Ministers. I found this beer inspired by one the the stranger episodes in Canadian political history, the Shawinigan Handshake.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9657272982/" title="IMG_8300_Shawinigan by Tasting Toronto, on Flickr"><img alt="IMG_8300_Shawinigan" height="675" src="http://farm3.staticflickr.com/2884/9657272982_ba0e3b5eff.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9654039745/" title="IMG_8294_Shawinigan by Tasting Toronto, on Flickr"><img alt="IMG_8294_Shawinigan" height="300" src="http://farm6.staticflickr.com/5522/9654039745_e566a4fbd4.jpg" width="450" /></a><br />
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Talking about the Shawinigan Handshake incident at 2:35 below<br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com10tag:blogger.com,1999:blog-6003371698019811459.post-8806958597166787752013-09-02T13:47:00.000-04:002013-09-02T13:51:43.854-04:00Hanoi 3 SeasonsWe checked out Hanoi 3 Seasons for an inexpensive night out. North Vietnamese cuisine offers a kick in the tastebuds, whilst feeling light yet satisfying, slightly different from most of the other predominantly South Vietnamese restaurants around town.<br />
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The <a href="http://www.howtobrewcoffee.com/Vietnamese.htm">Vietnamese Coffee</a>, available either hot or cold is definitely a standout. It's really strong yet very easy to drink, with notes of rich mocha and a sweet creaminess to it.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9657230312/" title="IMG_8274_Hanoi3Seasons by Tasting Toronto, on Flickr"><img alt="IMG_8274_Hanoi3Seasons" height="300" src="http://farm3.staticflickr.com/2812/9657230312_fedd4f4940.jpg" width="450" /></a><br />
<b>Goi Cuon - </b>Fresh Shrimp Rolls (Vegetarian version contains Tofu) $3<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9653992789/" title="IMG_8280_Hanoi3Seasons by Tasting Toronto, on Flickr"><img alt="IMG_8280_Hanoi3Seasons" height="300" src="http://farm4.staticflickr.com/3796/9653992789_75fa7c7f17.jpg" width="450" /></a><br />
<b>Hen - </b>Sautéed Spicy Baby Clams served with Crispy Rice Crackers $7<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9657226626/" title="IMG_8281_Hanoi3Seasons by Tasting Toronto, on Flickr"><img alt="IMG_8281_Hanoi3Seasons" height="300" src="http://farm4.staticflickr.com/3744/9657226626_a1acec2c28.jpg" width="450" /></a><br />
<b>Cha Ca – Hanoi 3 Seasons</b> - Hanoi-style Grouper with Dill & Shrimp Paste $11
Served with Vermicelli & Salad or as Soup<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9653988481/" title="IMG_8286_Hanoi3Seasons by Tasting Toronto, on Flickr"><img alt="IMG_8286_Hanoi3Seasons" height="300" src="http://farm6.staticflickr.com/5500/9653988481_0565495665.jpg" width="450" /></a><br />
<b>Pho Do Bien - </b>Spicy Shrimp, Calamari & Mussels with Tamarind Soup $7.50<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9653986137/" title="IMG_8288_Hanoi3Seasons by Tasting Toronto, on Flickr"><img alt="IMG_8288_Hanoi3Seasons" height="300" src="http://farm4.staticflickr.com/3741/9653986137_d26135b5ca.jpg" width="450" /></a><br />
<b>Café - </b>Vietnamese Coffee (hot/cold) $3<br />
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<a href="http://hanoi3seasons.com/">Hanoi 3 Seasons</a> is located at 588 Gerrard Street East at Broadview.<br />
There is also a Leslieville location at 1135 Queen Street East.<br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com13588 Gerrard Street East, Toronto, ON M4M 1Y3, Canada43.665500000000009 -79.35234070000001343.665455000000009 -79.352419700000013 43.665545000000009 -79.352261700000014tag:blogger.com,1999:blog-6003371698019811459.post-71504097159589741162013-08-27T11:11:00.004-04:002013-08-27T11:18:44.783-04:00Pop-in Magnum's pop-up Pleasure StoreIf you haven't yet dropped by the Magnum Pleasure Store at Yonge and Bloor, then you probably should before it closes its doors on August 30th. The store at 11 Bloor Street West is Magnum's first North American pop-up custom ice cream parlour. It was supposed to close last month, but due to overwhelming consumer demand, has stayed open a little longer. Line-ups on the street take almost an hour prompting many passers-by to scratch their heads wondering why people would queue-up for a $6 ice cream bar. <a href="http://www.flickr.com/photos/tastingtoronto/9606070078/" title="IMG_8186_magnum by Tasting Toronto, on Flickr"><img alt="IMG_8186_magnum" height="300" src="http://farm8.staticflickr.com/7459/9606070078_15c2923622.jpg" width="450" /></a> Upon ordering your Magnum, you get a choice of Vanilla or Chocolate ice cream to be dipped in a white, classic, or dark chocolate shell. Next comes a selection of 21 toppings, from your luxurious maple fudge to more exotic rose petals, to wacky popping candy, and even bacon! To finish things off, you get a choice or white, classic, or dark chocolate drizzle. <a href="http://www.flickr.com/photos/tastingtoronto/9602837499/" title="IMG_8181_magnum by Tasting Toronto, on Flickr"><img alt="IMG_8181_magnum" height="300" src="http://farm6.staticflickr.com/5441/9602837499_595da9755d.jpg" width="450" /></a> Feeling adventurous, I asked for a chocolate ice cream bar, dipped in white chocolate, topped with popping candy (Pop Rocks), Nerds, rose petals, and honeycomb. Though they appear to have run out of honeycombs, so it was just drizzled with honey. I must say Pop Rocks on an ice cream bar is quite and interesting sensation! As you can see from above, it looks like the 60's threw up on my ice cream. It was quite tasty, though a little heavy on the Nerds, which kind'a overwhelmed the other flavours. All in all the Magnum Pleasure Store is a fun and novel experience to try at least once. But personally, all this bespoke treatment can't hold a candle to Magnum's grocery bought <a href="http://www.magnumicecream.com/products/double-caramel-ice-cream-bar/">Double Caramel</a>. <object height="338" width="450"> <param name="flashvars" value="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Ftastingtoronto%2Fsets%2F72157635247721521%2Fshow%2F&page_show_back_url=%2Fphotos%2Ftastingtoronto%2Fsets%2F72157635247721521%2F&set_id=72157635247721521&jump_to="></param>
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<embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/slideshow/show.swf?v=124984" allowFullScreen="true" flashvars="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Ftastingtoronto%2Fsets%2F72157635247721521%2Fshow%2F&page_show_back_url=%2Fphotos%2Ftastingtoronto%2Fsets%2F72157635247721521%2F&set_id=72157635247721521&jump_to=" width="450" height="338"></embed></object>Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com911 Bloor Street West, Toronto, ON M4W 1A3, Canada43.6701051 -79.38740559999996543.6700601 -79.387484599999965 43.6701501 -79.387326599999966tag:blogger.com,1999:blog-6003371698019811459.post-76829833827473462952013-08-03T16:56:00.002-04:002013-08-03T17:13:17.136-04:00Cute cafe Cafuné serves up Afro-Brazilian cuisineSince moving to Toronto, I've always lived on or within a block of Sherbourne Street. From St. Jamestown to Moss Park to St. Lawrence area, I've always been somewhere along Sherbourne St. south of Bloor / north of Lakeshore. My feeling was that there wasn't really a cute little cafe near Sherbourne along that stretch where I could pop in and do work or chill.
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<a href="http://www.flickr.com/photos/tastingtoronto/9407042866/" title="Cafune, Toronto, Afro-Brazilian Cafe, by Tasting Toronto, on Flickr"><img alt="Cafune Toronto" height="233" src="http://farm6.staticflickr.com/5336/9407042866_617eeb592a.jpg" width="400" /></a>
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Basically it seemed (to me anyway) you'd have to go further into Cabbagetown to find such a place. <a href="http://cafune.ca/" target="_blank">Cafuné</a>, an Afro-Brazilian cafe, is on the outer edge of Cabbagetown near Sherbourne and Carlton, and it has somewhat filled the "cafe void" I always felt Sherbourne had. I could see myself kicking back there with a coffee and my iPad or a good book (in fact, they have Brazilian classics translated to English on a bookshelf and they encourage you to get your read on. Cute!)
Speaking of coffee, their Brazilian "Moreno Blend" coffee is out of this world - it's rich and flavourful and you can get a cup there or buy beans to take home, either ground on the spot or whole (conical burr grinder owners, rejoice!) We bought a bag and, while it's $9.00 for 400g, you really get what you pay for in quality - price be damned, it's worth it A) because, as I said, it's delicious and B) when you know what the owners had to go through to get the coffee here, you're appreciative enough to pay that price. They have relationships with coffee growers there and are importing this stuff themselves from a small microregion in the Southeast mountains of Brazil, with altitudes between 3000 - 5000 feet. The farms are committed to sustainable standards regarding the preservation of the local ecosystem and quality of life for the workers, and Cafuné's owners even visit the farms and do a personal quality assurance check.
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The other drink of choice is of course the Capirinha, Brazil's national drink made from some sugar, lime and their hard liquor called cachaça, which is made from sugar cane. We highly recommend grabbing some Pão de Queijo for the table to share - crunchy on the outside, warm and soft on the inside - true comfort food. This appetizer has an interesting backstory: Early in Brazilian history, during the production of manioc (cassava) flour, the roots were peeled, grated and soaked in water inside wood bowls. Then it was spread outdoors to dry in the sun. However, a white powder was left in the bowls, and workers scraped off this powder to form and bake these little balls. Over 200 years later, as cattle farms became more common there and workers gained access to milk and cheese, these ingredients were added to the mix. While African and Brazilian influences flavour the menu most, there is also the occasional Italian and Lebanese contribution to the menu - I had learned that night that Brazil has a sizeable Italian and Lebanese community which I had no idea about - very cool & very diverse! <br />
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<a href="http://www.flickr.com/photos/tastingtoronto/9407051140/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Pao de Queijo at Cafune Toronto by Tasting Toronto, on Flickr"><img alt="Pao de Queijo cheese balls Cafune Toronto Brazilian food" height="233" src="http://farm4.staticflickr.com/3792/9407051140_e8ab0e267b.jpg" width="400" /></a><br />
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Like every adorable cafe, there are literary readings as well as some musical performances from time to time. If you want to read or perform, reach out to them. And heads-up to local artists: they display art for free (only taking a cut of the sale if you sell a piece, but there's no cost to actually display them). They are also open for dinner part of the week, so don't think of them as just a daytime haunt.
Many thanks to the <a href="http://www.twitter.com/clickflickca" target="_blank">always-awesome Joallore</a> for inviting us to check it out with him.
Yours in food,
-Stacey
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com5tag:blogger.com,1999:blog-6003371698019811459.post-79422503280412807712013-04-22T16:33:00.000-04:002013-04-22T16:35:17.045-04:00Thoughts on things in jarsWhile I haven't gotten very far into the world of pickling and preserving aside from marinating some olives and trying to can them, I'm very intrigued by that whole universe. I'm fairly obsessed with eating pickled items, fruit preserves and that sort of thing. Last Christmas one of Mark's cousins gave us three types of homemade jam and I was over the moon! That's how excited I get for things that people have made themselves and put in jars for me to enjoy. This may explain why I love those <a href="http://nationalpostlife.files.wordpress.com/2010/12/jamie.jpg?w=620&h=465" target="_blank">rustic-looking mason jar goodies Jamie Kennedy always seems to have on display!</a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8671360180/" target="_blank" title="IMG_6111_HollyGolightly by Tasting Toronto, on Flickr"><img alt="IMG_6111_HollyGolightly" height="213" src="http://farm9.staticflickr.com/8391/8671360180_8fdd319dc8_n.jpg" width="320" /></a>
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Being a lover of all things pickled and brined and preserved for all time, I couldn't wait to get my hands on some of <a href="http://www.sableandrosenfeld.com/" target="_blank">Sable and Rosenfeld's</a> <a href="http://www.sableandrosenfeld.com/index.php?page=cocktail-garnishes" target="_blank">"Tipsy Olives"</a> soaked in various types of alcoholic goodness.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8670250391/" target="_blank" title="IMG_6011_HollyGolightly by Tasting Toronto, on Flickr"><img alt="IMG_6011_HollyGolightly" height="213" src="http://farm9.staticflickr.com/8241/8670250391_7e9e8ea064_n.jpg" width="320" /></a> </div>
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We were at an event the other day where we had a chance to try the typical olive stuffed with pimento, but the twist was that it was bathed in vermouth - we found it really nice in a classic martini. While we also tried the blue-cheese-stuffed olives and the jalapeno-stuffed olives bathed in vodka, my <i>very favourite</i> kind was the lemon olives in gin. Could eat those all day right out of the jar... they are highly addictive.
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At said event, <a href="http://encorecatering.com/" target="_blank">Encore Catering</a> showed us that a lot of the <a href="http://www.sableandrosenfeld.com/" target="_blank">Sable and Rosenfeld</a> items could be added to different dishes. I personally saw the <a href="http://www.sableandrosenfeld.com/index.php?page=appetizers-condiments" target="_blank">olive bruschetta</a> as being one of the most versatile products (yes, I am obsessed with olives so I'm biased but bear with me) - of course it can go on bread to mimic a bruschetta, but it works as a tapenade for fish and would go nicely in a sandwich or panini - I even imagined using it alongside things like zucchini and eggplant in a vegetarian lasagna - that could be pretty delicious.</div>
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<a href="http://www.flickr.com/photos/tastingtoronto/8670258979/" target="_blank" title="IMG_6133_HollyGolightly by Tasting Toronto, on Flickr"><img alt="IMG_6133_HollyGolightly" height="213" src="http://farm9.staticflickr.com/8394/8670258979_4dfc5d4702_n.jpg" width="320" /></a></div>
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The presentation of the food by <a href="http://encorecatering.com/" target="_blank">Encore</a> was some of the most <i>beautiful</i> plating I had ever seen. Their dessert was to die for - a feast for both the eyes and the tastebuds. If they can keep that kind of quality and presentation when scaling up for weddings and other large functions, consider me impressed!</div>
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Yours in food,</div>
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-Stacey</div>
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Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com6tag:blogger.com,1999:blog-6003371698019811459.post-15981383155910986032013-02-20T19:39:00.003-05:002013-02-20T19:39:17.101-05:00Exploring the Kitchens of the World at Culture.liciousI've always wished I could be a fly on the wall in other people's kitchens. There is something neat about seeing other people make their favourite dishes in their own home.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8488406444/" title="IMG_5465_CultureLicious by Tasting Toronto, on Flickr"><img alt="IMG_5465_CultureLicious" height="213" src="http://farm9.staticflickr.com/8366/8488406444_20012db85b_n.jpg" width="320" /></a>
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Living in a city like Toronto, I'm always curious what people are cooking up in their kitchens on any given night. So when we were invited to visit <a href="http://culture.licious/">Culture.licious</a>, I was excited because I saw that the premise was various <a href="http://www.culturelicious.ca/master-cooks/" target="_blank">Master Cooks</a>, home cooks like you and I, sharing their favourite dishes from their own culture. Currently they have representation from Panama, Vietnam, Kenya, Korea, Bosnia and India.<br />
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On a normal night, there will be one Master Chef cooking an appetizer, dinner and dessert with the class. We were lucky enough on our night to get three Master Chefs: Minh (Vietnam), Lizka (Panama) and Aleksandra (Bosnia). The cooking classes are run by Wendy Chung, world traveller and food lover who left the corporate world to pursue her dreams (her most recent job was as a CMA at Pepsi). You go girl!<br />
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The kitchen feels homey, warm and inviting. The food was tasty, healthy and simple - that, to me anyways, is what home cooking is all about. Our appetizer was double-fried plantains with chicken and peppers and a ketchup/mayo/mustard/Tabasco dipping sauce (the dish is called Patacones Fritos en Salsa). Main course was Lemongrass pork and beef skewers with vermicelli and traditional green onion sauce.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8487327227/" style="margin-left: 1em; margin-right: 1em;" title="IMG_5643_CultureLicious by Tasting Toronto, on Flickr"><img alt="IMG_5643_CultureLicious" height="213" src="http://farm9.staticflickr.com/8366/8487327227_c19cc58fed_n.jpg" width="320" /></a></div>
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Dessert was apple and walnut strudel and, let me tell you, the way to roll a strudel is pretty incredible and involves a big-ass table cloth - <a href="http://www.youtube.com/watch?v=q-1oRMuzXnE&list=UUWkHX2rH4E6FvaF5MF5SsMw&index=1" target="_blank">watch our video below or click here to see how it's done!</a><br />
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We got to assist with certain tasks and we walked away with all the recipes. I'm all for learning more about the kitchens of the world and we're fortunate enough in Toronto to have venues like <a href="http://culture.licious/">Culture.licious</a> to help us do exactly that.<br />
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Yours in food,<br />
-StaceyTasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com16tag:blogger.com,1999:blog-6003371698019811459.post-69355508982932539702013-01-27T10:32:00.000-05:002013-01-27T10:40:45.504-05:00Kitchen Fails: Pâte BriséeOh, kitchen fails... I'm not a fan of making mistakes in general and, while it's nice that we learn from 'em & all, I don't think anyone REALLY ENJOYS making mistakes. Especially one that took a few hours off your New Year's Day. I was all excited to start a new tradition that would bring me and Mark into the New Year with extra luck (I don't know where I made the association between what I was about to do and having a lucky year, but my brain decided to make that connection somehow)...<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8417059427/" title="Pastry mat by Tasting Toronto, on Flickr"><img alt="Pastry mat" src="http://farm9.staticflickr.com/8186/8417059427_53d75b01b3_n.jpg" height="213" width="320" /></a>
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<u><b>Every New Year's Day I would make some type of celebratory pie. It would bring us luck and fortune in the coming year. Yes. Apparently a pie is responsible for all those things. And it's delicious to eat. One cannot lose, no?!</b></u><br />
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Well the tradition was set to start with my first homemade pâte brisée pie crust (<a href="http://www.stirlingcreamery.com/" target="_blank">Stirling Creamery</a> was kind enough to let me sample some of their <a href="http://www.stirlingcreamery.com/consumerproducts.php" target="_blank">Churn 84 Butter</a>
for the recipe - it is delicious and is higher in fat content than
other butters you can buy in Ontario so it helps pastries and pies and
other treats be much flakier than if you use normal butter). This was an ambitious first attempt to say the least.<br />
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Long kitchen fail story short, here's what <u><b>NOT</b></u> to do when following a pâte brisée recipe:<br />
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<li>Forget to chill the blade! Damn it! My butter was freezing cold but I. Forgot. To. Chill. The. Food. Processor. Blade.</li>
<li>Add too much ice water! Even if the f*#*(*g dough won't stick together, DON'T ADD TOO MUCH BLOODY ICE WATER. Don't!</li>
<li>Overknead it! It makes your pie crust extremely tough. I had a crumbly texture like the recipe picture showed, but when it came time to form it just a bit, enough to get it into ball form for chilling, I couldn't get the dough to stick together. And if I couldn't get it into a decent ball, I knew it wouldn't roll out. So I had to sort of knead a bit to get it into a ball form... you're not really supposed to knead it at all but what's a girl to do?! LOL I couldn't even get enough to roll out properly to make a good size crust, let alone a double crust as I had planned. It was edible, and eat it we did, but it was pretty tough.</li>
<li>Use a food processor from the 1970s! Mine was my grandma's and, while I love it for sentimental value, I think its motor is a bit weak... </li>
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Pâte brisée, I will conquer you eventually! But I think for Jan. 1, 2014 I will master my mother's pie crust for sweet pies. :) Can't wait!<br />
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So what were you up to New Year's Day? Did you have any kitchen wins or fails? Tell me about 'em in the comments! <br />
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Yours in food,<br />
-Stacey <br />
<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com3tag:blogger.com,1999:blog-6003371698019811459.post-35819249928508343672012-12-08T15:05:00.000-05:002012-12-08T15:05:10.191-05:00One night, twelve chowders: 2012 Ocean Wise Chowder ChowdownMmm. Chowder! Creamy, hearty comfort food. I crave it now more than ever as the weather turns chilly. Perfect timing for the <a href="http://www.vanaqua.org/experience/events/annual-and-upcoming-events/ocean-wise-seafood-chowder-chowdown" target="_blank">2012 Ocean Wise Chowder Chowdown</a> that the <a href="http://www.vanaqua.org/" target="_blank">Vancouver Aquarium</a> held in Toronto recently.<br />
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Twelve chefs shared their take on sustainable seafood / fish chowders in a friendly competition. Our favourite chowder was from <a href="http://hapaizakaya.com/2012/09/hapa-izakaya-now-open-in-toronto/" target="_blank">Hapa Izakaya</a> - Chef Takayuki Sato made his with halibut and also boiled down the halibut bones to help thicken the chowder. It had a decidedly Asian flavour with a squirt of <a href="http://en.wikipedia.org/wiki/Shiso" target="_blank">Shiso</a>-based sauce to top it off, but was still traditional enough to really hit the spot. Chef Amira Becarevic's Leek and Potato Chowder with Salmon and Mussels was a close second for us; she was there representing <a href="http://www.epicrestaurant.ca/" target="_blank">Epic, the restaurant in The Royal York Hotel</a>.<br />
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The winner of the <a href="http://www.vanaqua.org/experience/events/annual-and-upcoming-events/ocean-wise-seafood-chowder-chowdown" target="_blank">2012 Ocean Wise Chowder Chowdown</a> People's Choice prize was awarded to Chef Richard Baksh of <a href="http://www.earls.ca/index.php" target="_blank">Earl's Kitchen and Bar</a> (King St. W. location) for his Manilla Clam & Seafood Chowder. And the winner of the competition as determined by a panel of culinary judges was Chef Albert Ponzo from <a href="http://www.leselect.com/" target="_blank">Le Select Bistro</a>, who made a chowder with squash, seafood and sausage.<br />
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As Ocean Wise's goal is to educate Canadians about sustainable seafood options, here are ocean-friendly options for Ontarians:<br />
<a href="http://www.flickr.com/photos/tastingtoronto/8244115878/" title="IMG_4063_Chowder2012 by Tasting Toronto, on Flickr"><img alt="IMG_4063_Chowder2012" height="500" src="http://farm9.staticflickr.com/8481/8244115878_7efd530163.jpg" width="333" /></a>
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Yours in food,<br />
-Stacey<br />
<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com2tag:blogger.com,1999:blog-6003371698019811459.post-7559600258495700652012-12-02T13:19:00.000-05:002012-12-04T01:37:39.864-05:00Smith Bros. Steakhouse & TavernSmith Bros. Steakhouse & Tavern is a meat lover's destination with affordable prices. The steaks are wet aged for a minimum of 28 days, and come with a choice of sauces: Peppercorn Cream, Mushroom Cabernet, Teriyaki, and Crumbled Bacon & Bourbon.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8240922652/" title="IMG_4354_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4354_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8337/8240922652_1eb43e629e.jpg" width="450" /></a><br />
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Though wine is available, Smith Bros. advocates enjoying your steak with beer. They serve their own brand of $5 all-natural premium draughts in association with Great Lakes Brewery. They also have “The Tavern Sampler,” allowing you to try any 4 taps for $7.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8240926878/" title="IMG_4307_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4307_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8065/8240926878_afbd43c2e5.jpg" width="450" /></a><br />
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I particularly liked how the sampler came on a numbered board so you could easily keep track of what brew you were sampling with every bite. Granted, 4 beers shouldn’t tax your memory that much, but it’s a nice touch as someone is bound to forget what’s what while engaged in lively conversation and delicious food.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8239855397/" title="IMG_4351_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4351_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8208/8239855397_d39574c69c.jpg" width="450" /></a><br />
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Even if they do specialize in steak, a great draw at this steakhouse is the all you can eat Mussels and Fries for $17. It features PEI mussels steamed with Smith Bros. Premium Natural Lager, shallots and parsley. The matchstick fries tasted great. Their narrowness made them a little harder to handle (i.e. shove into your mouth), but gave you more surface area for flavour and added crunch.
We also tried their hearty Steak and Potato Chowder, loaded with lots of meat.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8239855985/" title="IMG_4338_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4338_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8197/8239855985_0d33e69083.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8239858265/" title="IMG_4319_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4319_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8480/8239858265_d5651422ab.jpg" width="450" /></a><br />
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For mains, we tried 10 oz. New York Strip ($24) with Garlic and Cream Mashed Potatoes, and the 12 oz. Roasted Rib Eye ($25) with Sea Salt Rubbed Russet Baked Potato. We also tried the Atlantic Salmon.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8240918270/" title="IMG_4391_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4391_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8070/8240918270_d54ff76945.jpg" width="450" /></a><br />
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The steaks were moist, tender, and flavourful. The sides were also yummy. We especially loved the baked potato. The sea salt rub made the potato skins crusty and salty, an awesome contrast with the soft and moist potato and the cool cream.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8239849253/" title="IMG_4410_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4410_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8482/8239849253_680579f10e.jpg" width="450" /></a><br />
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For dessert we had a Triple Chocolate Brownie and a Crème Brûlée. The Crème Brûlée came in a generous serving and was perfectly torched. The Brownie was to die for. It was dark and delicious with different textures to it and came à la mode.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8240915908/" title="IMG_4420_Smith_Bros by Tasting Toronto, on Flickr"><img alt="IMG_4420_Smith_Bros" height="300" src="http://farm9.staticflickr.com/8201/8240915908_cdc1ccbfab.jpg" width="450" /></a><br />
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While Smith Bros. isn’t Jacob’s or or Hy’s, neither are its prices. It certainly makes enjoying a good steak a more regular possibility than for those super special occasions. It stretches casual dining without stretching your budget, allowing you to include more friends or family perhaps. And at the end of you’re meal, you’re more likely to have a smile on your face as you enjoyed great company, food and drink, in a a smartly decorated environment, after shopping perhaps or before a movie right across the street , at the corner of Warden and Eglinton.<br />
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<b>Smith Bros. Steakhouse & Tavern</b><br />
880 Warden Ave
Toronto, ON<br />
Phone: (416) 751-3100<br />
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Posted by: Mark Rodas<br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com7880 Warden Ave, Eglinton Corners, Toronto, ON M1L 4W6, Canada43.728700566529227 -79.2885875701904343.727266066529225 -79.291055070190424 43.730135066529229 -79.286120070190435tag:blogger.com,1999:blog-6003371698019811459.post-82478805050806328542012-10-28T12:38:00.001-04:002012-11-14T20:57:53.575-05:00Horse betting & wine drinking: Hot to Trot wine tasting at Turf LoungeMid-October we checked out a wine launch at <a href="http://turflounge.com/" target="_blank">Turf Lounge</a>, one of the much more upscale off-track betting places one can visit. We really enjoyed ourselves - Mark and I were each given $2 bet cards and I took both of them and placed bets with <b><u>no</u></b> knowledge of how to even read the screen (let alone having any prior understanding of how to bet on horses). Would you believe we won?! I bet both for horse #3 on Indiana Downs because that was the horse on the screen when I happened to look up - lo and behold, that horse placed first!<br />
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But the real reason we were there was to taste two wines available now at the <a href="http://www.lcbo.com/entry.html" target="_blank">LCBO</a> from a US winery in Washington State called <a href="http://www.14hands.com/" target="_blank">14 Hands Vineyards</a>. The <a href="http://lcbo.com/lcbo-ear/lcbo/product/details.do?itemNumber=226522" target="_blank">Hot to Trot – Red Blend</a> we sipped is mainly a Merlot, Syrah, and Cabernet Sauvignon blend, but also has hints of Mourvedre and other red varieties. It has notes of berries, cherries and currants; the tannins were soft, but I didn't really catch the baking spice and mocha on the finish as per the description. Regardless, the warmer red/dark fruits were definitely present, and I found it to be fairly easy drinking. I'm more of a white drinker though, so I was looking forward to trying the <a href="http://lcbo.com/lcbo-ear/lcbo/product/details.do?itemNumber=280859" target="_blank">Hot to Trot – White Blend</a>. It is predominantly a Chardonnay, Pinot Gris and Semillon blend with flavours of pear, melon and lemon zest. I got a whole lot of pear and a bit of melon, and found it to be crisp and not too too sweet. I wouldn't mind having another bottle on hand at home, as I think I could see it pairing well with many different types of foods, from fish to creamy pastas.<br />
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Yours in food, and sometimes wine!<br />
-Stacey<br />
<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com9tag:blogger.com,1999:blog-6003371698019811459.post-33627392917768397152012-10-24T14:10:00.001-04:002012-10-24T14:10:10.679-04:00Country Style Hungarian RestaurantWe’ve heard a lot about Country Style over the years, (no not the donut chain, the Hungarian restaurant) so we finally decided to check it out last weekend. We weren’t expecting to be wowed since it was on the list of comfort food spots for many people. I’m writing about it anyway not because it’s trendy or a particularly excellent dining establishment, but because like many mom and pop shops that cater to niche markets or stay low-cost and under the radar, places like this have staying power and are an integral part of their community.<br />
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Though my first instinct was to try the Chicken Paprikash with Perogies for an app and perhaps some Goulash on the side, we had limited stomach room and opted for their signature Country Style Wooden Plate for two.<br />
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The plate was a combination of a Cabbage Roll, Wiener Schnitzel, Parisian Schnitzel, Fried Sausage, Beets, Rice, and Home Fries. The schnitzels were thinly pounded and incredibly large. We liked the Wiener (sounds like a sausage, but it's not) Schnitzel's breaded crust better than the Parisian's egg coating. We loved the firm and well seasoned fried sausage. The cabbage roll was a complete meal unto itself, not just because it was a huge, but also because you pretty much have your carbs in the form of rice, as well as meat and vegetable in it all together. We also had a side of dumplings, which in this context are plain doughy little things and not the stuffed Asian kind.<br />
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That was certainly more than enough food for the two of us, and we ended up taking the rest home. Because I'm Filipino, I had the leftover schnitzels with steamed rice and a little ketchup, like a Filipino-Spanish torta. It is comfort food after all.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8115148103/" title="IMG_3879_CountryStyle by Tasting Toronto, on Flickr"><img alt="IMG_3879_CountryStyle" height="300" src="http://farm9.staticflickr.com/8469/8115148103_692a3a4b96.jpg" width="450" /></a><a href="http://www.flickr.com/photos/tastingtoronto/8115147603/" title="IMG_3882_CountryStyle by Tasting Toronto, on Flickr"><img alt="IMG_3882_CountryStyle" height="300" src="http://farm9.staticflickr.com/8326/8115147603_618735929e.jpg" width="450" /></a><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/sets/72157631833603876/" target="_blank">Click here for more photos on Flickr</a><br />
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450 Bloor Street West<br />
Toronto, ON M5S 1X8<br />
(416) 536-5966<br />
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Posted by: Mark RodasTasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com8450 Bloor St W, Toronto, ON M5S 1Y5, Canada43.6656534 -79.409014143.6642174 -79.411481599999988 43.667089399999995 -79.4065466tag:blogger.com,1999:blog-6003371698019811459.post-25219135477186274732012-10-18T14:10:00.000-04:002012-10-18T14:10:17.787-04:00Eat to the Beat 2012Last Tuesday we were at Roy Thomson Hall for this year's <a href="http://www.eattothebeat.ca/" target="_blank">Eat to the Beat</a>, benefitting <a href="http://www.willow.org/" target="_blank">Willow Breast Cancer Support Canada</a>.<br />
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Eat to the Beat is Canada's only fundraising event that brings together top female chefs who donate their time, talent, and materials to raise funds in support of women living with breast cancer. Sixty of Canada's top female chefs participated this year in a cornucopia of sweet and savoury food, wines, and premium beers and spirits. The event also included live music, a silent auction and a raffle draw.<br />
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This is one amazing food event. If you haven't been, check out their website next year and support this worthy cause.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8099147731/" title="IMG_3533_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3533_EatToTheBeat_2012" height="674" src="http://farm9.staticflickr.com/8046/8099147731_24dbc389e9_c.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099155772/" title="IMG_3538_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3538_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8053/8099155772_97c67db4db.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099153660/" title="IMG_3572_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3572_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8326/8099153660_c217bcfa9e.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099143779/" title="IMG_3600_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3600_EatToTheBeat_2012" height="674" src="http://farm9.staticflickr.com/8474/8099143779_604933ecd2_c.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099151712/" title="IMG_3614_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3614_EatToTheBeat_2012" height="674" src="http://farm9.staticflickr.com/8053/8099151712_288f3a6618_c.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099126573/" title="IMG_3710_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3710_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8323/8099126573_61507b3ba9.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099133922/" title="IMG_3719_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3719_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8188/8099133922_45ae2c1250.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099133546/" title="IMG_3721_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3721_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8469/8099133546_c78bd1ee3e.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099124471/" title="IMG_3732_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3732_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8194/8099124471_486462954e.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099124127/" title="IMG_3743_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3743_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8186/8099124127_4c981cfa3f.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099121617/" title="IMG_3769_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3769_EatToTheBeat_2012" height="300" src="http://farm9.staticflickr.com/8195/8099121617_c40666d5f7.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/8099126980/" title="IMG_3811_EatToTheBeat_2012 by Tasting Toronto, on Flickr"><img alt="IMG_3811_EatToTheBeat_2012" height="674" src="http://farm9.staticflickr.com/8194/8099126980_a5ebacd1b9_c.jpg" width="450" /></a><br />
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More photos on Flickr:<br />
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Posted by: Mark Rodas
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com6Roy Thomson Hall, Toronto, ON M5J 2H5, Canada43.646615 -79.38644343.645179 -79.3889105 43.648050999999995 -79.3839755tag:blogger.com,1999:blog-6003371698019811459.post-73392878825641280412012-10-15T14:08:00.002-04:002012-10-15T14:08:36.963-04:00Keriwa Café - Aboriginal, Local, SeasonalWe went to Keriwa Café to experience what I can only describe as aboriginal haute cuisine. We were pleasantly surprised with how delicious an experience it was, on par with some of the best restaurants in town.<br />
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The first thing you notice when you enter Keriwa Café is that it's one relatively small room with a full view of the bustling kitchen directly across from you, with a small bar on the far left. It's definitely not white linen, and if you just accidentally stumbled upon it you wouldn't know that it was a fine dining establishment. That subtlety, along with some discreet aboriginal decor and birch bark on a part of the wall, made it feel very inviting and very accessible.<br />
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The wait staff was somewhat informal, but very friendly and quite knowledgeable about the dishes and the ingredients that went into them.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8067116531/" title="IMG_3385_KeriwaCafe by Tasting Toronto, on Flickr"><img alt="IMG_3385_KeriwaCafe" height="300" src="http://farm9.staticflickr.com/8176/8067116531_40fb849712.jpg" width="450" /></a><br />
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I don't know if it was the fedora'd pumpkin on the bar or the word maple that enticed me to order a Maple Old Fashioned ( bourbon, maple, black walnut bitters ). Despite it falling into our "old man drink" classification ( i.e. Stacey won't drink it ), I thought that in keeping with our local theme for the night, I should give it a shot. It was good for what it was, but as with a Manhattan and other whisky based cocktails, its particular notes of musty cigar smoke filled bookshelf lined piano bar, causes one to see everything in sepia and want to shuck oysters and smoke Montecristos, while a tuxedoed waiter whips up a table-side Caesar salad... but I digress.<br />
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While waiting for our appetizer we nibbled on some good bread with creamy organic butter and a drizzle of salt... and some strangely bright orange coloured and very yummy spread that turned out to be seasoned, whipped Berkshire pork fat.<br />
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We started with a succulent and generously portioned Confit Pork Belly app. That was a ridiculously good appetizer if your definition of appetizer is something that makes your mouth water. The tender meat fell apart in my mouth whilst oozing all that salty fatty goodness. A little Asian fusion going on here with the cilantro balanced the richness of the pork nicely. The roasted red pepper and spiced popcorn added other layers of texture.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8067111061/" title="IMG_3397_KeriwaCafe by Tasting Toronto, on Flickr"><img alt="IMG_3397_KeriwaCafe" height="300" src="http://farm9.staticflickr.com/8462/8067111061_19d3fd57c0.jpg" width="450" /></a><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Confit Pork Belly, peach, red pepper, fennel, creme fraiche</span><br />
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For mains, we had the Bison Skirt Steak and the Lamb Shoulder. The bison looked incredible festive with tender, mildly gamey meat topped with bullberries, and nuts. The tart bitterness of the bulberries and and the crunchy nuts complimented the meat well and provided a good textural contrast to the decadent and juicy bison ravioli underneath. The actual fresh pasta wasn't so thrilling, but the filling and everything else more than made up for it.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8067108807/" title="IMG_3401_KeriwaCafe by Tasting Toronto, on Flickr"><img alt="IMG_3401_KeriwaCafe" height="300" src="http://farm9.staticflickr.com/8453/8067108807_26ea951aeb.jpg" width="450" /></a><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Bison skirt steak, Bullberry, Almond, Kale, parsley, pemmican</span><br />
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My first thought upon seeing the lamb shoulder was "that's kind'a small," but as it turns out big taste can come from small packages. Often I mill around the periphery of dishes and taste its layers in isolation before going for that synergistic bite of everything together. I started with the smeared cauliflower purée and was pleasantly bewildered at how something can taste so light and rich at the same time, airy and creamy, a neutral yet powerful canvass. But even more delightful was the sauce on one side of the lamb, which seemed like a less viscous but jacked-up, fat-infused refrito.<br />
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The lamb was so tender that it easily fell apart with the slightest prodding and was so densely packed with flavour and wholesomeness that it's apparent small size seemed like an optical illusion.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8067104890/" title="IMG_3411_KeriwaCafe by Tasting Toronto, on Flickr"><img alt="IMG_3411_KeriwaCafe" height="300" src="http://farm9.staticflickr.com/8312/8067104890_747b4dc3a2.jpg" width="450" /></a><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Lamb Shoulder, Cauliflower, broccoli, white bean, nasturtium</span><br />
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Often we find that the dessert menus at restaurants are thematically disconnected from the rest of the food, much like an afterthought rather than an integrated part of the dining expereience. Keriwa's desserts are a very welcome exception, keeping up with the local motif, infused with flavours and textures that on a whole can be considered very Canadian.<br />
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I usually grab a cappuccino with desert, but since part of our dessert include a cheeseboard, I chose to go with some port this time around. I'm glad I did. The very delicious Saskatoon & Sea Buckthorn Semifreddo with nut brittle was absolutely transformed and infinitely better with port.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8067101644/" title="IMG_3420_KeriwaCafe by Tasting Toronto, on Flickr"><img alt="IMG_3420_KeriwaCafe" height="300" src="http://farm9.staticflickr.com/8032/8067101644_b411797149.jpg" width="450" /></a><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Saskatoon & Sea Buckthorn Semifreddo (cilantro, nasturtium)</span><br />
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Dessert number 2 was a trio of refreshing sorbet quenelles: Peach Buttermilk, Wild Grape, and Crab Apple, in that order with our favourite first.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8067102727/" title="IMG_3422_KeriwaCafe by Tasting Toronto, on Flickr"><img alt="IMG_3422_KeriwaCafe" height="300" src="http://farm9.staticflickr.com/8453/8067102727_7efbe5d3a8.jpg" width="450" /></a><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Sorbet - (clockwise from left) Crab Apple, Peach Buttermilk, and Wild Grape</span><br />
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<a href="http://www.flickr.com/photos/tastingtoronto/8067100665/" title="IMG_3428_KeriwaCafe by Tasting Toronto, on Flickr"><img alt="IMG_3428_KeriwaCafe" height="300" src="http://farm9.staticflickr.com/8314/8067100665_40e24b3d83.jpg" width="450" /></a><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Cheeseboard - Spiced nuts, Saskatoon Jelly, Red Fife Cracker</span><br />
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To cap things off, we had a cheeseboard where we could choose to have 2 of 4 available cheeses. Our first cheese was "14 Arpents," a nutty tasting, soft paste cow milk cheese from Quebec. Our second choice also from Quebec, was "Grey Owl," a goat's milk cheese with an ash covered rind. It was characterized by a white, firm, dense paste that crumbles in your mouth, with a sharp taste.<br />
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The cheeses where heavenly together with the spiced nuts, Saskatoon jelly and apple jam, washed down with some port. Cheese, particularly the more pungent and flavourful ones, just doesn't taste the same without an accompanying wine to release all those locked-in nuanced notes.<br />
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Keriwa Café totally blew us away with the calibre of its cuisine. My only beef with the place was that it was incredibly smokey and you'd totally perish if you happened to be wearing contact lenses. The woodsmoke smell totally gets into everything, and you end up smelling like a campfire, which if you want to be authentic may appeal to some. Ah the small price to pay to for such good food.<br />
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Sadly, the day we were there was one of the last ones for this restaurant's à la carte menu. Keriwa will be serving tasting menus on selected evenings of the month, and become a private dining and special events centre. You can contact the restaurant to be put on a list for these special tasting events.<br />
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1690 Queen Street West, Toronto, ON M6R 1B3<br />
(416) 533-2552 <br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;"><a href="http://keriwacafe.ca/">keriwacafe.ca</a></span><br />
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Posted by: Mark Rodas
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com61690 Queen St W, Toronto, ON M6R 1B3, Canada43.6391508 -79.444584243.616159800000005 -79.4840662 43.6621418 -79.405102199999988tag:blogger.com,1999:blog-6003371698019811459.post-80402405191617916912012-10-07T21:26:00.001-04:002012-10-07T21:52:16.844-04:00The End of a Season: Avenue and Studio CaféThe new Four Seasons Toronto just opened, the 90th in the chain's 51 year history. It features an upscale restaurant by Michelin-starred chef Daniel Boulud. The new hotel is quite a necessary reboot of the old location just down the street, but as with all things shiny and new, sometimes we reflect upon what came before it. Often in nostalgic haze, we long for the comfort and coziness of things that aren't up to more exacting current standards, but at the same time don't feel as precise nor as rushed. Some people still like vinyl...<br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">AVENUE</span></b></div>
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As I was dining at Avenue in the Four Seasons hotel, I felt a pining for a past that had not yet occurred. During the course of my meal, I was informed that both of the two remaining restaurants in the hotel, Avenue and Studio Café, would serve their final meals that Sunday, the 25th of March. The other restaurant, Truffles, one of the more popular dining establishments of its time and scene of many a kiboshed Summer and Winterlicious reservation, had closed a long time ago. <br />
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To be seated in a dated hotel restaurant and be handed a newspaper by the attentive but unhurried staff while I take time to look out the window as I contemplate what dishes to explore is a rare treat in a bustling metropolis like Toronto. I'd imagine that as I tasted each item in my private little space that I'd be transported into the past, both my own and extrapolated other selves, à la Proust eating his madeleine. Except that Proust was probably sickly, in cramped quarters, and not very much enjoying his day off. <br />
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<a href="http://www.flickr.com/photos/tastingtoronto/6862379006/" title="IMG_3594_Avenue by Tasting Toronto, on Flickr"><img alt="IMG_3594_Avenue" height="300" src="http://farm8.staticflickr.com/7084/6862379006_5cddcf01b9.jpg" width="450" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Elderflower Blossom</span><br />
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I'm not quite certain how I ended up ordering the Elderflower Blossom, a decidedly unmanly drink. Was it all the times I went to Ikea for Swedish meatballs, where I found Elderflower drinks in various forms, leading my subconscious to associate Northern European culinary traditions with 80s 4-star hotel dining? As a kid I had imagined the cool grown-ups smoking menthol cigarettes, flying Pan-Am to their yachting getaways, drinking classic Martinis of Tanqueray with a splash of vermouth and a couple of olives, and of course eating fondue, head cheese, and gravlax. Was it that not too long ago I was served an Elderflower cocktail in Cirque du Soleil's VIP tent, and the saliency of that memory guided my finger down the drink menu? <br />
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More likely it was my penchant for complicated highly engineered things that led me to that decision. I mean, on a scale of sublime complexity it topped the list in front of me, with its sake, Grey Goose, Elderflower, and white cranberry. A close runner-up was the Lychee Martini, with Grey Goose, lychee juice, and pitted lychees. But since I grew up on lychees, the novelty of this drink ran thin with me.<br />
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There were other Martinis, or colloquially Martinis, that I could never really mention without doing a mental pause. I'm somewhat of a purist in that I like my Martini (there is only one kind) in the aforementioned classic variant, using only gin, not vodka, and most importantly stirred, not shaken, contra to how Bond would have us believe it more sophisticated. <br />
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<a href="http://www.flickr.com/photos/tastingtoronto/7008494423/" title="IMG_3603_Avenue by Tasting Toronto, on Flickr"><img alt="IMG_3603_Avenue" height="300" src="http://farm8.staticflickr.com/7234/7008494423_e5607c667b.jpg" width="450" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Navy bean and chorizo soup</span><br />
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The soup of the day was navy bean and chorizo. Light and healthy, it brought back memories of Christmases past, and of a far more decadent and likely heart-stoppping dish. Chorizo de Bilbao was something I would only see around the holidays when my grandmother would make Callos, a traditional Filipino/Spanish dish of tripe and bovine knuckles with chorizo and garbanzos stewed in a rich tomato base, eaten with garlic-buttered toasted baguettes and slices of aged Edam cheese. <br />
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<a href="http://www.flickr.com/photos/tastingtoronto/7008495265/" title="IMG_3620_Avenue by Tasting Toronto, on Flickr"><img alt="IMG_3620_Avenue" height="300" src="http://farm8.staticflickr.com/7257/7008495265_53d23d2483.jpg" width="450" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sweet chili tuna tartare - avocado, ponzu dressing</span><br />
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After my soup I had a small serving of the tuna tartare. Okay maybe I should retract that earlier lychee statement, not all things oriental fall flat with me. I could never get tired of raw tuna. I suppose a proper hotel would not only serve haute continental cuisine but reach out into fusion i.e. East-meets-West. But I guess even if they did add ponzu to it, tartare is hardly a Japanese word. The word "tartare" is whimsically thought to have been inspired by the Tartar or Tatar people of Central Asia as they apparently ate raw chopped meat (no tuna in the steppes). So I guess it is fusion since it looks like beef tartare, only with ponzu... and no raw egg, anyway. <br />
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<a href="http://www.flickr.com/photos/tastingtoronto/6862380958/" title="IMG_3639_Avenue by Tasting Toronto, on Flickr"><img alt="IMG_3639_Avenue" height="300" src="http://farm8.staticflickr.com/7038/6862380958_6b7ba4c0e7.jpg" width="450" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Steak and salad - romaine hearts, fried onions, Ontario blue cheese dressing</span><br />
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The steak was definitely retro: pale looking greens, thin fried onions, and the practice of cutting into a piece of meat that has not adequately rested, whilst serving it on a white dish dusted with paprika, which was promptly washed away by a stream of juices, depriving the huge medium-rare steak of any prospect of succulence. <br />
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<a href="http://www.flickr.com/photos/tastingtoronto/7008497529/" title="IMG_3652_Avenue by Tasting Toronto, on Flickr"><img alt="IMG_3652_Avenue" height="300" src="http://farm8.staticflickr.com/7216/7008497529_e76a3f6644.jpg" width="450" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Vanilla Corn Pudding - maple brown butter caramel, goat cheese ice cream</span><br />
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Dessert was a rich and gamey affair rather than they typical parade of sweetness. The vanilla corn pudding felt like a Southern and tropical hybrid, with the mellow hint of Madagascar vanilla infusing its velvety base. The accompanying goat cheese ice cream was a little tart, a little refreshing, and lots of tasty punch.<br />
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<a href="http://www.flickr.com/photos/tastingtoronto/7008498733/" title="IMG_3673_Avenue by Tasting Toronto, on Flickr"><img alt="IMG_3673_Avenue" height="300" src="http://farm8.staticflickr.com/7193/7008498733_c5a2fa8319.jpg" width="450" /></a><br />
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<span style="font-size: large;">Studio Café </span></div>
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Studio Café was a little less less formal than Avenue, and offered prix fixe menus for lunch and dinner. Lunch was priced at $19.61in honour of the Four Season's founding year. We had the 3-course "Yorkville Prix Fixe" $49 dinner menu which included 2 glasses of wine each.<br />
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The food was good, and I shall list what we had below. But rather than dwell on the gustatory characteristics of the cuisine in this other Four Seasons restaurant (I'm pretty sure I've talked enough about food above) I shall expound on why for me at least this place will be sorely missed.<br />
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I came of age in the late 80s with all the Keith Haring art, Fido Dido, Duran Duran, Max Headroom et. al. Stepping into Studio Café was like a blast from the past, with all the colourful glasswork, the spartan yet modern furnishing, and the feeling of being in the space where the establishment once lunched.
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That decade was also the zenith of plating dishes as if they were wall art, with geometric shapes and streaks of colour. The decadence of the those years past immortalized by the infamous characters of Gordon Gekko and Patrick Bateman still lingered in that quiet, vibrant, and contemplative space.
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Ironically, the same reasons why I enjoyed my time at the two restaurants above are the very same reasons that they no longer exist. They were relics that were stylistically and economically untenable. Most people would think them subpar, but some will surely miss them. Why is Instagram so popular and emotive? -- not because of fidelity and quality, but because of associations of memory and abstractions of the soul.
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<a href="http://www.flickr.com/photos/tastingtoronto/7006919519/" title="IMG_8498_StudioCafe by Tasting Toronto, on Flickr"><img alt="IMG_8498_StudioCafe" height="300" src="http://farm8.staticflickr.com/7228/7006919519_944ecac0e8.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/7006920159/" title="IMG_8519_StudioCafe by Tasting Toronto, on Flickr"><img alt="IMG_8519_StudioCafe" height="300" src="http://farm8.staticflickr.com/7252/7006920159_fa99d8b60a.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/6860805336/" title="IMG_8529_StudioCafe by Tasting Toronto, on Flickr"><img alt="IMG_8529_StudioCafe" height="300" src="http://farm8.staticflickr.com/7271/6860805336_6542dc2ba6.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/7006922073/" title="IMG_8535_StudioCafe by Tasting Toronto, on Flickr"><img alt="IMG_8535_StudioCafe" height="300" src="http://farm8.staticflickr.com/7096/7006922073_0a45734456.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/6860806908/" title="IMG_8550_StudioCafe by Tasting Toronto, on Flickr"><img alt="IMG_8550_StudioCafe" height="300" src="http://farm8.staticflickr.com/7208/6860806908_2de8379d72.jpg" width="450" /></a>
<a href="http://www.flickr.com/photos/tastingtoronto/6860807658/" title="IMG_8555_StudioCafe by Tasting Toronto, on Flickr"><img alt="IMG_8555_StudioCafe" height="300" src="http://farm8.staticflickr.com/7114/6860807658_32047bfc98.jpg" width="450" /></a><br />
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Our meal consisted of:<br />
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Beef tartare - poppy seed brioche, truffled frisée salad<br />
Olive oil poached sablefish - edamame, meyer lemon, pea greens, miso vinaigrette<br />
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Seared sea scallops - black trumpet mushrooms, cauliflower purée, hazelnuts, brown butter<br />
Thyme roasted duck breast - rutabaga and bacon, mustard greens, rhubarb vanilla compote<br />
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Black forest cake - brandied cherries<br />
Carrot cake cheesecake - carrot confit<br />
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Posted by: Mark Rodas<br />
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<br />Tasting Torontohttp://www.blogger.com/profile/11531607177140947626noreply@blogger.com11