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At first thought, a fusion of Japanese and Italian dishes might seem odd. For Francesco Apreda, however, the melding of these two cuisines came across as a natural progression. Apreda spent years in Japan learning about that nation's flavours and cooking techniques. When he returned to Rome, he applied what he had learned to his native cuisine, and the results are marvellous.
When you consider all of the places you might visit in North America this fall, you have to wonder if anywhere beats Toronto. September in Canada's largest city is always known for the excitement of the Toronto International Film Festival. This year, TIFF runs from September 8-18 and will be followed by another elite event, the World Cup of Hockey.
MacKay's vision is embodied in Prairie Feast, an annual celebration of Saskatchewan food and culture that wrapped up its second edition last weekend. This year, chefs from around Canada came and cooked sensational food on the street, beneath tents and amid the hot sun and famous big, blue skies of the middle of the country.
This savvy entrepreneur has amassed a culinary empire known as Gusto54; the restaurant group includes a portfolio of eateries: Gusto 101, Trattoria Nervosa and Pai restaurants, as well as Gusto 54 catering.I had an opportunity to chat with Zuccarini, someone who helped grow Toronto's fledgling dining scene into a dazzling multicultural marvel.
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The Peasant Table is self-described as a gastropub that specializes in Northern Italian cuisine and includes regional influences from the Adriatic Sea and Eastern Europe. The owner, Chef Boris Babic, is a veteran of Canada's culinary scene for over 20 years.
C/O Sacha DeVoretz
The farm-to-table movement is about reconnecting with where our food comes from. The emphasis is on quality ingredients you can trace back to the farm to understand how it was grown, harvested and got to your plate (or glass).
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Mo thinks that the overall future of going out, will be people entertaining less at home, meeting friends at engaging places that suit their mood. They want to experience many different things in a restaurant.
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Curio Collection - a new string of boutique hotels, aims to change stigmas held against hotels and alter perceptions that it only offers cuisine that has been subject to forms of industrialization.
Brassaii restaurant has been a mainstay on the King West block a decade now. Although, they cater to the clubbing and lounge crowds, they've also been able to successfully lure in diners with their se...
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Since opening its doors in March this year, Cresta has sought to introduce Torontonians to a new concept. Rory West, the head bartender and sommelier, informs me that Cresta is the only restaurant in the city that designs the food menu around the wine list -- not the other way around.
The Chase Fish & Oyster, the more relaxed sister of the upscale Chase fine dining spot, is the latest restaurant to throw their Sunday brunch hat in the proverbial ring. Having just debuted their menu at the end of April, I had a chance to taste a few of the menu items.
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There are nine restaurants and seven bars that offer a spectrum of international cuisines and drinks. As your willing guinea pig, I sampled my way through as many eateries as possible. Here are my top recommendations for what you should and should not devour.
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Don't mistake Portland's down-to-earth attitude for a lack of class: this is one sophisticated city. stay: From the oversized mural welcoming you in the lobby to the nude sketches in the Carrara marbl...
Defined as Eclectic West Coast cuisine, Chef Michael Hay elaborates on Beaumont Kitchen's food philosophy: " It is a lifestyle cuisine focused on whole ingredients and whole foods...it is very vegetable driven." Chef posits it as a place where you get a robust restaurant experience, have a meal and feel nourished.