Curry Fest Is Coming To Toronto

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Lately the buzz all over the culinary world is about Indian food, specifically, why it is so delicious.

“Now, in a study of more than 2,000 recipes, scientists have discovered the secret behind curry’s popularity on a molecular level. They claim that unlike Western dishes that tend to pair similar flavours together – such as beer and beef – Indian dishes use at least seven ingredients that do not contain overlapping flavours.” – The Guardian Continue »



Bee Day Is Coming

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Saturday, February 28 is Bee-Day! On this day, the Toronto Beekeeper’s Co-op  (TBC) will host its annual day-long workshop to educate the bee-curious, exploring the fascinating world of honey bees, wild bees and featuring presentations by wild bee experts as well as urban bee-keeping enthusiasts. Continue »



Things To Do This Week

February has set in and like a grumpy old relative refusing to leave anytime soon. But there are lots of happenings in and around Toronto in February that should renew your enthusiasm and get you out and about. Here are just a few food related activities that are of interest to us this week, starting with today!

 

Mediterranean Sea Bass at Auberge du Pommier for Winterlicious

Mediterranean Sea Bass at Auberge du Pommier for Winterlicious

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Chefs For Change

 

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For four years Chris Brown was the executive chef at the Stop Community Food Centre, his exquisite culinary creations brought in a lot of diners to the Stop’s special dinners and catered events and raised a lot of funds for the centre. Eventually he left to open his own catering company, Citizen Catering, and start a family. Now he has reunited with the Stop, now under the umbrella of Community Food Centres Canada, for January and February to host a series of dinners to raise money and awareness about the CFCC’s mission to “provide good, healthy food for all”.

Calling the event Chefs for Change, Brown has invited 25 of his chef friends from across the country to join him in collaborating on these dinners, so you can try dishes by the chefs from Charcut, Mallard Cottage, Park, Lavanderia and Langdon Hall without having to leave Toronto. Continue »



Host Your Own Oktoberfest

 

The past couple of weeks may have been pretty busy for many of us; Thanksgiving was last weekend, the Run or Walk to Cure Cancer just concluded, and there are a number of food celebrations to keep us occupied this harvest season. And of course, Halloween is right around the corner. So if you happened to miss out on the Oktoberfest celebrations this year, fret not; why not host your own Oktoberfest party, or Oktoberfest themed supper?

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Oktoberfest in Munich is one of the largest fairs in the world, a sixteen-day festival that started in October of 1810 to celebrate the impending nuptuals of Bavarian Crown Prince Ludwig to Princess Therese of Saxe-Hildeburghehausen. Since that time the celebrations have grown to include horse races (later dropped), agricultural exhibitions, amusement park rides, feasting and dancing and of course the drinking of vast quantities of Oktoberfest beer.

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Holding your own mini Oktoberfest can be a simple affair; all you really need is some great music, some good German beer and some traditional fare, like maybe a beer and potato Soup,  maybe some beer bratwurst and auerkraut , Weiner Schnitzel and apple strudel for dessert. And a rowdy group of friends ready to celebrate.

No matter what you cook up, don’t forget the potato salad. Potato salad is a must for an Oktoberfest celebration, and this recipe for German potato salad is a great way to get things rockin’!

If you find yourself in Prince Edward County next Sunday, drop by the Drake Devonshire Inn in Wellington for sausages, sauerkraut & Muskoka beer – all complimentary – as the Drake celebrates its very own Octoberfest.

Prost!

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German Potato Salad

For the dressing

  • 1/4 cup apple cider vinegar
  • 1 Tbs. grainy mustard
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 tsp. caraway seeds, lightly toasted and ground
  • salt and pepper to taste

For the salad

  • 1/4 cup white wine vinegar
  • Kosher salt
  • 3-1/2 lb. Yukon Gold potatoes
  • 3/4 lb. bacon, cooked and chopped
  • 1 cup onion, small dice
  • 3/4 cup dill pickles, small dice
  • 1/2 cup chopped parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl and set aside. Boil the potatoes whole, you’ll skin and cut them once they’re cooked.

Drain the potatoes and set aside until cool enough to handle. Peel the potatoes by scraping off the skin with a paring knife. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and stir to coat.

Add the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette and dress the salad, enough to coat, you won’t need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.