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The Dish

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Just Opened: Ceili Cottage

Irish times: Patrons live it up at Leslieville's Ceili Cottage (Photo by Signe Langford)

Irish times: Patrons live it up at Leslieville's Ceili Cottage (Photos by Signe Langford)

“We did this totally back-asswards,” says Patrick McMurray of Ceili Cottage, the Irish pub he opened in Leslieville, and the series of snafus that kept its doors closed until the end of June.

The last snag was the threat of an LCBO strike, which was scheduled to begin the same day McMurray planned to serve his first drinks. He sent his wife and a friend to the liquor store to fill four carts before he officially received his licensee number. As he tells it, the carts of booze were just approaching the cash at the same moment as his license was confirmed. The kegs of beer had yet to be delivered, but Leslievillians—having developed quite a thirst after months of watching the glacial progress on their new local—were pounding on the cottage’s red door, demanding refreshments. McMurray opened without kegs, serving cans of Guinness and bottles of Harp from a nearby Beer Store.

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The Dish

Pantry Raid

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Stalk market: Rhubarb is finally in season—here are five ways to experience it

In the pink: Ontario's rhubarb is at its prime (Photo by FotoosVanRobin)

In the pink: Ontario's rhubarb is at its prime (Photo by FotoosVanRobin)

Spring’s first two gastronomic stars (fiddleheads and ramps) are already out of style and season, which means that punch-packing rhubarb is all the rage. But even this resilient vegetable—its season peaks in June and usually spans into July—is getting scarce with the shortage of June heat. C5 chef Ted Corrado (who’s busy preserving rhubarb for a rainy day) says that his source has already dried up. Here, a look at what some epicurean alchemists are doing with the great red stalks.

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