Pangaea’s station served a vibrant Ocean Wise certified octopus salad with peppers, gaeta olives and watercress. Chef Derek Bendig revealed some exciting news coming from the Bay Street staple’s kitchen: house-made cheese. Pasteurizing milk from Fifth Town Dairy and another supplier, Bendig tells us the exclusive line will begin in about six months with goat brie and blue cheeses.
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I’m confused. If the headline contains the words “top chef” and “hot restaurants”, why is Michael Smith in there?
June 15, 2010 at 3:27 pm | by confusedMichael Smith??? Really??? He’s not a chef!!!
July 29, 2010 at 4:19 pm | by Rachael Darwin