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fine dining

I could understand people bailing out on a root canal; but do people really bail out on a chance to savor fresh grilled swordfish at Toronto's Scaramouche or truffles at Ottawa's Beckta? Apparently they do, not only at those two fine restaurants, but at establishments from one end of the country to the other.
The countries of Central Europe -- especially the ones that were part of the Communist bloc -- don't attract the foodie kind as much. It's not surprising, since communism did serious damage to all kind of culture, including gastronomy. But Prague's culinary culture is just beginning to find its wheels again.
I feel like the Rocky Balboa of food sport. At the World Pasta Championships in Kissimmee, Florida, I played the role of
Note to all: It's never okay to share your food while fine dining.
I believe in real food. I take no greater pleasure than putting something on the dinner table that was basically in the ground this morning. You truly can taste the difference. Sure, I know how to cook -- but my real secret is found in the products I'm using. I'm talking about local ingredients -- from my produce to my meats.
Always wanting to learn more about the finer things in life, I spoke with Montgomery Lau, Chef de Cuisine at MARKET by Jean-Georges in Vancouver's Shangri-La Hotel. Montgomery shared with me his top tips on how anyone can have the best fine dining experience.
For some the fear of failure looms over Christmas dinner like the ghost of guilt trips past, and for others it's just a regular wintry day deserving of delicious eats. Either way, if you are in the GTA, don't stress! The 'burbs are filled with plenty of delicious dining spots where December 25th is just another business day, open to everyone.
Jonathan Gushue could have opted for another fine-dining restaurant. He could have teamed with a pricey, established place in a big city and quickly turned it into a go-to spot for foodies to discover. But Gushue chose something radically different and it's a departure that could seriously shake up the Toronto dining scene. Here's why.
Taking pleasure to the extreme is not something Whistler ever shies away from, so it comes as little surprise that Cornucopia
New Yorkers Salm and David Chang of Momofuku have invigorated Toronto's dining scene with culinary ambitions on a massive scale. Momofuku Toronto opened last September in an expansive 6,600-square-foot property adjacent to the Shangri-la Hotel. It features three restaurants, a cocktail lounge, and the recently opened Milk Bar.