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Eat well and feed the hungry along the way—that’s the concept behind the annual What’s on the Table benefit being held this year on November 2. Since 2005, the fundraiser has gathered $1.5 million for The Stop, the innovative community food centre whose goal is to increase everyone’s access to healthy food (check out our interview with chef Chris Brown from shortly after he joined The Stop). Dining stations open at 6:30 p.m., and patrons won’t be starved for choice; the event features offerings from over 30 chefs, including Lynn Crawford of Ruby Watcho, Anthony Walsh of Canoe and pâtissier Nadège Nourian (see below for the very impressive full list).
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Wild Thing: the story behind the Brick Works
The bucolic eco-paradise between Rosedale and the DVP almost never was. How big money and one ambitious entrepreneur remade the Brick Works
On May 29, the opening day of the Brick Works farmers’ market, I pedalled past the savvy people who had parked their cars illegally outside the Mount Pleasant Cemetery’s southern gate, knowing there would be no parking spots below, and through the Moore Park ravine. The air was cool and moist, the trees still. Then, the vista of the Don Valley opened up: the sun was shining on the pretty quarry garden, burning away the morning clouds and reflecting off the wetland ponds. I couldn’t yet see the market, but I could hear it: at 8 a.m., the site was already alive with happy chatter and the slow strum of “You Are My Sunshine” on guitar.
(Image: Jeremy R. Jansen)
Food Wars: Montreal 14, Toronto 1
We want Terrence Henry’s job. The Atlantic has asked him to explore North America in search of our continent’s best farmers, brewers, butchers and chefs. The goal is to create a map of the most innovative artisanal food around—not the fussy five-star stuff that usually gets reviewed. While we support his mission, we were surprised to see that Henry’s Google map presently lists only one stop in Toronto (at Lai Wah Heen). Once we compared that to his Montreal itinerary—14 planned tastings!—our surprise turned to competitiveness. We think no North American culinary tour would be complete without sampling Ruth Klahsen’s chèvre, say, or Colborne Lane’s liquid nitrogen ice cream. Or Ryan Donovan’s charcuterie from Cowbell. Or the fukiyose platter at Sushi Kaji. Or Marc Thuet’s bread. Or the bold chocolate concoctions at Xococava.
Oh, the list goes on. We encourage readers to post their favourite local innovations, too, both here and on The Atlantic’s site. After all, he said he was looking for suggestions.
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