The Feasting Room is a six-month project by Noah Goldberg and Mathieu Dutan, who, much like the founders of certain other restaurants in the city, met on Craigslist. Goldberg, who has cooked at Lee and Daniel Boulud’s DB Bistro Moderne in New York, was working at nose-to-tail temple St. John in London, England, when he decided… Read more »
On Wednesday, 450 Torontonians gathered at Roy Thomson Hall for the fifth annual Brewers Plate, a fundraiser that celebrates the marriage of sustainable food and Southern Ontario craft beers. Each year, Brewer’s Plate raises money to benefit a Toronto-area initiative in the food and farming sectors. This year, the beneficiary was Green Thumbs Growing Kids, an… Read more »
Last night, Grapes for Humanity corralled some of the city’s top culinary talent under one roof (that of the Fairmont Royal York Hotel) for RAW! The Great Toronto Tartare-Off, an event to raise funds to support a high school in Guatemala. A panel of judges, consisting of John Higgins, Amy Rosen, Josh Josephson, Corey Mintz… Read more »
Trying to choose a selection of our favourite lunch picks from the last year proved too much like choosing a selection of our favourite children. So instead we present a complete year of lunch picks, ranked by price, from a humble porchetta sandwich (a reasonable $6.75) to a somewhat less humble five-course feast (treat yourself… Read more »
Top Chef Canada made headlines (and alienated horse lovers everywhere) earlier this year when it featured horsemeat during a classic French cuisine challenge. The scandal prompted an in-depth investigation of the industry by the ever-intrepid Toronto Star, which explained how a 2007 slaughtering ban in the United States led to a boom in Canada’s industry…. Read more »
The city’s most impressive meat-and-potatoes pairings in order of awesomeness A good hand with seasoning (rosemary, thyme and a few drops of olive oil and balsamic) brings out the complex flavours of Nota Bene’s grass-fed strip loin, which has flesh so tender it could be cut with a butter knife; frites are crunchy and lustily… Read more »
The storied La Palette space in Kensington Market is now in the assured hands of chef Jean-Charles Dupoire and his partner, longtime friend and sommelier Sylvain Brissonnet, the duo behind Harbord Street’s Loire. At Le Kensington, their menu showcases simple French dishes Dupoire learned from his grandmother.
Le Kensington Bistro, the second eatery from the owners of Harbord Street’s Loire (one of 2009’s best new restaurants), recently opened in the space that used to house La Palette, the market’s original French bistro (La Palette decamped to Queen Street last year). Owners Sylvain Brissonnet—who spent a decade as the sommelier of Langdon Hall—and… Read more »
Yesterday we dove into the Toronto Star’s hard-hitting investigation of the horsemeat industry in Canada. Among those implicated was Queen West bistro La Palette, where horsemeat has been a staple. Well, those days are over (for now), as this morning La Palette co-owner Shamez Amlani went on CBC’s Metro Morning to announce that as of… Read more »
Any time an investigation takes place at a “kill auction,” you know its findings will be grim. This weekend’s report from the Toronto Star’s Robert Cribb on Canada’s central role in the horsemeat industry is no exception. Horsemeat, which predominantly comes from animals not bred for food, has come under fire in Canada before (notably during… Read more »
Oh, the controversy. At the end last week’s episode of Top Chef Canada, the preview for episode six featured, among other things, French-culinary-god-by-way-of-NYC Daniel Boulud as guest judge, a classic French cuisine challenge, and—how did we miss this?—horsemeat. Well, other viewers didn’t miss it, and many have been up in arms with Food Network Canada via… Read more »
Last year, Shamez Amlani transplanted his beloved bistro from Augusta to Queen West. The new location retains the original’s ramshackle charm and brings executive chef Brook Kavanagh’s classic French fare a little closer to the downtown lunch crowd.
The secret to La Palette’s peerless French onion soup is chef Brook Kavanagh’s slow-roasted beef bone broth “French onion soup is a classic for good reason. The ingredients are straightforward and cheap, but if the broth is done right, the result is deeply flavoured and totally comforting. I like to make my stock from organic… Read more »