03.10.11
Internationally known Chef David Chang is coming to Toronto in 2012, in partnership with Shangri La Hotels & Resorts. Foodies and people in the industry, myself included, will be watching very carefully in the coming years. Must say I am curious and excited to see what he does with his restaurants and his time in Toronto. Daniel Boulud tried Vancouver, but last week announced that he is shutting down his two restaurants. Gordon Ramsay is becoming a minority partner in Montreal. Can another international chef make it in Canada? Or do we just love our own talented chefs too much?
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03.07.11
Egon’s rosemary batard received some love from torontolife.com. Just goes to show that if you treat Nancy right she’ll rise to the occasion. Awesome job Egon, keep up the baking.
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03.06.11
Romagna Mia is closing its doors, on Sunday March 6th, after 14 years. Chef Gabriele Paganelli will be closing down and re-opening under a different menu and name, Paganelli’s Risotteria-Enoteca. Gabriele has decide to go out in style though, paying homage to the 1996 critically acclaimed movie Big Night. If anyone hasn’t heard of Big Night, or can’t remember it, allow me to refresh your memory.
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01.25.11
“…nature does everything in the operations of a beast, whereas man contributes to his operations by being a free agent. The former chooses or rejects by instinct and the latter by an act of freedom, so that a beast cannot deviate from the rule that is prescribed to it even when it would be advantageous to do so, and a man deviates from it often to his detriment. Thus a pigeon would die of hunger near a basin filled with the best meats, and a cat upon heaps of fruits or grain, although each could very well nourish itself on the food it disdains if it made up its mind to try some. Thus dissolute men abandon themselves to the excesses which cause them fever and death, because the mind depraves the senses and because the will still speaks when nature is silent.”
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11.09.10
It’s amazing. Loved it. It’s small. It’s cute.
Having recently begun baking my own bread, at work and personally, this book was given to me by Ryan, the butcher and charcuterie Yoda at Marben. He suggested I read it to get a better understanding of leavened bread and specifically sourdough. I assume he handed me this book so I could figure out why some of the loaves of bread at work looked like they had done a tour in Afghanistan. Though they tasted just as good as the others, they were just special, which made them my favourites.
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11.09.10
I was in the Coles bookstore in Brantford at the Lyndon Mall buying a gift for my mother, an early Christmas gift if you will, and thought I would walk by the cookbook section and see if anything would catch my eye, something that I may have missed on Amazon (love you Amazon, your the best). Unfortunately nothing did (again love you Amazon), but what did catch my eye was Mark McEwan’s new and only cookbook “Great Food At Home.” I have checked it out online but haven’t been able to actually look inside, so given the chance to see inside Mark’s first, and I’m sure there are more in the works, I picked up the book and immediately flipped to the back cover.
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10.26.10
It is now official the Double Down from KFC has made it way above the 49th parallel, as of October 17th. KFC has upped the anti with this apocalyptic sandwich. For anyone who doesn’t know what the Double Down is then please allow me to describe what comes with this insane sandwich, it you can even call it a sandwich in a traditional sense. You get two, count them two breaded and fried chicken breasts with two pieces of bacon, Monterey jack cheese, pepper jack cheese, and the Colonels sauce. Where’s the bun? Answer, the chicken fillets have replaced the classic bread component. A new era of sandwich has been born.
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10.25.10
Thanks Rob, ever since he suggested I check out culinary related books on Amazon.ca instead of going to a Chapters or Indigo (same parent company for both stores) and paying more for the same books, I have become addicted to checking out books from this website. I have probably bought close to 25 books since Rob’s advice. Amazon is definitely an incredibly useful resource for look for and obtain any number of things but the books are where its at, for me.
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08.25.10
“It is not enough to know the principles, one needs to know how to manipulate.” – Michael Faraday
This is the man, the founder of Molecular Gastronomy. Along with fellow colleagues, he defined the science behind cooking. His prose is simple and unabashed. On topics like making stock, to tenderness and juiciness, to how salt affects taste and algal fibers.
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08.17.10
This book is Michael Ruhlman’s second in-depth book into the world of the Culinary Institute of America (CIA). His first book being The Making of a Chef: Mastering Heat at the Culinary Institute of America.
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