03.09.10
Just last Saturday I was lucky enough to have had a dinner at Colborne Lane with friends for Claire’s birthday, 7 of us in total. During the reservation taking the host(s) that I talked to were friendly, polite, understanding, and professional. I say understanding only because the original reservation was for 10 then with many cancellations had the number go down to 4 then back up to 7. Each time we talked they remained friendly, were even going to give us the private room that was reserved for another party that canceled and thought we’d love to have it. Plus the added money I’d pay for the extra attention. I had a look at the room when passing on my way to the individual washrooms they provide for customers -which are outstanding - just thought I’d add that. The private room would have been great, next time.
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03.08.10
As a seasoned (translated OLD) cook I guess I have a lot of experience in chopping, slicing, dicing, all that stuff. In the process I’ve lost a fingertip on a few occasions plus the odd fingernail. Initially I bought what was “expected” rather than what felt great in my hand. I think that’s why I had so much trouble negotiating the heaviness and awkwardness of the “chef” knife.
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03.07.10
I need to thank Ryan Donovan’s mom for this recipe… although I’ve never met her or her son, I would really like to congratulate them on this wonderful recipe… I’ve adapted it slightly and it can change depending on what you have available in your pantry or your fridge… it’s yummy both fresh out of the oven and the next day for breakfast…
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03.06.10
Here we go again with our East Coast contributor. Thanks Jon for the wonderful plates. Keep the pics coming.
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03.05.10
Its a Thursday night at about 8:30. I’m dressed in jeans and a cardigan. We’ve been painting all day; splatters in my hair, on my arms. We are tired, hungry, a little brain dead and in need of nourishment. Its a little late to start thinking about dinner and we drive aimlessly.
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03.01.10
Wooow…. if there’s a place that really deserves the praise that Toronto Life gives it on a regular basis, Bonjour Brioche is definitely it. Located in the east end of town, in a very inconspicuous and currently slightly grungy area, this little locale is a true gem. The decor is uninspiring to say the least. Overwashed and completely outdated tablecloths cover the shabby furniture and detract from what should really be the focal point, the service counter. Spanning over almost a third of the floor space, the counter is the hub of this wonderful patisserie and the place where the servers can and will prepare most of your meal.
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03.01.10
I can officially say that i have now baked… never before have I tried or dared to mix eggs, sugar (also brown), vanilla and whipping cream to make something let alone something so damn good and simple.
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02.28.10
This scan is of a lovely salad. Feel the romance of cold ham mousse. Feel it. Touch it. And you said it couldn’t be done. Shame on you.
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02.28.10
There are times when I wonder how places like McDonalds stay around… Then I remind myself that every once in a while, Im a sucker for a Big Mac. Sigh.
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02.23.10
So I was craving some very yummy and goey sticky buns but really didnt want to spend the time making brioche dough and cooling it and blah blah blah, so i cheated. I made a very simple brioche like dough (challah) and then filled it with butter, sugar, pecans, raisins and a little bit of cinnamon. It was a phenomenal combination that I will definitely keep on making.
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