All the rage: finger foods (Photo: Renée Suen)
To follow up the Canadian Chef Survey of food trends, we decided to attend the annual conference of the Canadian Restaurant and Foodservices Association (CRFA) to see if the proof was in the pudding. Turns out, it was in the verrines (see photo). Our 12 key trend observations, after the jump.
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Human breast milk cheese encrusted in maple syrup–glazed pumpkin seeds (Image: danielangerer.com)
A popular New York chef has managed to push the boundaries of the culinary world and the locavore movement at the same time. Daniel Angerer is now making cheese made from his wife’s breast milk at his NYC restaurant Klee Brasserie. The idea came eight weeks ago, when his wife began producing excess milk after giving birth. Since he went public with this invention, Angerer has discovered two things: human breast milk produces a surprisingly palatable cheese—like cow’s milk, only sweeter—and that media outlets can feed on this kind of story for weeks. Since Angerer posted his cheese story on his blog last month, it has gained attention from NBC, the Toronto Star and even the Big Money.
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Vegans melt for Daiya, and vice versa (Image: Jeff Gunn)
Toronto vegans have previously had to go to great lengths to obtain Daiya, the much-hyped vegan cheese revered by the non-meat set for its taste, texture and complete absence of dairy and soy. But according to Daiya’s Twitter page, it’s now available right here in Toronto—at Panacea. Internet buzz surrounding Daiya has been through the roof following its introduction last March. The general consensus among reviewers is that it looks, tastes and, more importantly, melts just like real cheese. It pulls off these feats through the use of the cassava shrub, which is also responsible for bringing us tapioca.
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Water buffalo have picky milking needs (Photo by Cathy, Sam, Max and Mai)
Two years ago, Martin Littkemann and Lori Smith were tired of milking cows, so the couple purchased 40 young water buffalo for their farm north of Trenton. Since then, the herd has grown to over 100, and they’ve launched Ontario Water Buffalo Co. The milk is sold to Vaughan’s Quality Cheese, where it’s turned into small-batch cheese and sold at Pusateri’s, Whole Foods and select Loblaws and Longo’s. It’s also been served at Pizzeria Libretto, Terroni and Buca.
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Peanut brittle from Sudbury's Sinfully Deelicious (Photo via sinfullydeelicious.com)
It’s no secret that corporate sponsorship is one of the most competitive sports at the Games, but a few independent brewers, bakers and farmers made the cut at the Ontario House in the Olympics Pavilion. Alongside the Coke, Minute Maid and Timothy’s coffee, there’s enough Ontario nosh to satisfy any locavore.
Beau’s All Natural Brewing Company: Lug Tread Ale Read the rest of this entry »
Based in eastern Ontario, Beau’s is more familiar to residents of Ottawa and Kingston—that is, until the family brewery made it into Ontario House. Its Lug Tread Ale, a lager-ale mix, is being served on tap and in a beer–and–Balderson cheddar soup.
A tomato salad with Fifth Town mozzarella (Photo by Renée Suen)
Back in 2006, when Toronto Life first wrote about Petra Cooper, a former publishing exec from Toronto who left a successful career in publishing to venture into cheese making, she was still making curds in her Summerhill condo. Since then, Cooper has relocated her Fifth Town Artisan Cheese Co. to Prince Edward County, taken on a staff of 14, and become one of the province’s top cheese makers, winning numerous awards, including first place in the aged goat cheese category at the American Cheese Society Awards (the Superbowl of cheese competitions) last August.
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Trend count: Fresh and local? Check. Communal table? Check. Ossington Avenue? Check. Designer lighting? Check (All photos by Karon Liu)
Paul Boehmer’s soon-to-open restaurant is like the cherry on top of the Ossington sundae. The eponymous eatery was one of the last to obtain a restaurant and bar permit before the city imposed a one-year moratorium on new establishments last May. “People around the neighbourhood thought that I was opening a nightclub, but since I told them it wasn’t the case, I haven’t received any complaints,” says the former Stadtländer apprentice, who has also cooked at Rosewater Supper Club, Six Steps and Scaramouche. He expects Boehmer to open in less than a month—about six months later than originally planned.
St. Lawrence Market bustles through the winter (Photo by Ernesto Andrade)
Although falling leaves and impending frost have shuttered most of Toronto’s farmers’ markets, not all have packed up their stalls before the first snow. Below is a list of seven winter-ready markets supplying vegetables, organic meats and artisanal cheeses to foodies who want to eat local no matter what the weather.
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Bowlful of money (Photo by Terren)
• Some dentist offices in the U.S. are offering a Halloween candy buy-back program to encourage trick-or-treaters to take it easy on sweets. The dentists pay around $1 per pound of candy, and some are giving away freebies, like toothbrushes. The bought candy will be shipped to U.S. soldiers serving overseas, who are presumably responsible enough to avoid any cavity-inducing overindulgence. We’re hopeful that dentists north of the border will eventually join the effort, lest American children gain an advantage in the field of bribery. [Baltimore Sun]
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The recession, represented here by a plush monster, is a threat to Halloween candy everywhere (Photo by Matt Blank)
• The recession has claimed yet another victim: Halloween candy. A new U.S. survey has found that the recession will mean less candy for trick or treaters this year. Consumer spending is expected to drop 15 per cent from last Halloween, and 47 per cent of respondents said they would buy less candy this year. It’s a double whammy of bad news, as less candy for trick or treaters will presumably mean more tricks against homeowners. [Canwest]
• Wine aficionados complaining of sore teeth may want to have some cheese with their whine. A new German study shows that the higher acid content of white wine corrodes teeth faster than red, with rieslings being the worst. The effect can be easily countered, however, with a piece of brie or gouda; the calcium neutralizes the wine’s acid. [Toronto Star]
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