RoundUp
From Scratch
DIY-happy chefs are kicking it up a notch with all manner of house-made specialties
Image credit: John Cullen
Pickles and Preserves
The wall of Mason jars at Jamie Kennedy Wine Bar isn’t just decor. Pickled veg—wild leeks, carrots, cauliflower and beets—are a zesty garnish, while cherries and apricots top desserts.
Charcuterie
Chef Michael Steh draws on his Slavic heritage to create some of Reds Bistro’s charcuterie items. Standouts are garlicky Slovenian klobasa, curried veal cheek terrine, chicken liver and foie gras parfait, and a hot-smoked and poached dry-rub bacon.
Butter
At Cowbell, Harmony Organic 35 per cent cream and kosher salt are churned into butter in eight-litre batches. The result is sweet, with a lightly salty nuttiness.
Bread
Marc Thuet‘s restaurant Bite Me bakes
such breads as farmer’s rye, olive oil brioche and coarse pumpkin seed.
Mustard
To make this grainy opus, fermented mustard seeds are mixed with leeks, garlic, horseradish and a touch of mustard powder and sugar. The final product nicely balances the house-made smoked meat sandwich at Caplansky’s.
Pasta
An early adopter of the house-made trend, Noce has produced fresh pasta daily for the past 15 years, using Italian soft grain flour mixed with egg, then rolled and cut by hand.
Related:
• World Tour: The city’s most interesting new ingredients come from far away
• New Deli: The latest DIY craze to conquer kitchens is house-made charcuterie
• Here’s the Beef: Montreal, schmontreal. Toronto knows a thing or two about smoked meat, too
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