Second Harvest’s Hero Day

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No Waste. No Hunger” That is the simple and profound vision statement of Canada’s largest food rescue charity, Second Harvest. In these tough economic times, (i.e., always) it is mind-blowing that we Canadians waste 40% of our food every year, between 27 and 31 billion dollars of food yearly while thousands go hungry every day. Sometimes restaurants order too much food and must get rid of it at the end of the day, or caterers or retailers don’t use everything they have and it gets tossed. Often it is just because the produce in question maybe has a little bruise on it, or a certain vegetable has a strange shape, or the food doesn’t look like it should appear on the cover of Good Housekeeping.Though certain retailers in this country and abroad are making some effort to curb food waste by discounting this produce, it is still a drop in the bucket.

 

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In-Store Demos, February 2016

  • Sarafino Balsamic Vinegar »

    Feb.4th, 1-4pm

    Francesco De Pietri of Acetaia La Bonissima will be here in store along with Angelo Tramonti of Sarafino to answer all your questions! Learn how these family producers of traditional and IGP balsamic vinegars have kept traditions alive since the early 1900's.

    Francesco De Pietri of Acetaia La Bonissima will be here in store along with Angelo Tramonti of Sarafino to answer all your questions! Learn how these family producers of traditional and IGP balsamic vinegars have kept traditions alive since the early 1900's.


The Secret Ingredient For Your Next Tourtière

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Meat pies are all the rage these days; Jamaican meat patties are sold in just about every corner store in the city core, and franchises of Australian meat pies are popping up all over the place. But Canada has it’s own famous meat pie, and no discussion of distinctly Canadian foods would be complete without a mention of tourtière, the classic French Canadian pork pie that has been synonymous with comfort food for generations. Recently we discovered a secret ingredient that will make all your future tourtières the best you’ve ever had.

 

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Introducing the Römertopf

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One-pot meals are awesome. A whole industry exists around slow cookers and crock pots, and casseroles, cassoulets, baked beans and pot roasts  have been satisfying fans of the single-dish supper for ages. We’ve written about Dutch Ovens before, and every winter it gets a great workout, but today we’re having a look at another classic one-pot cooker; the Römertopf.

The Römertopf is made of terra-cotta clay, porous and unglazed, and its simple but ingenious design allows for the cooking to be done by combining hot air and steam. Continue »



Chefs For Change 2016

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Old man winter has finally arrived, with a vengeance, so if he is giving you a case of the blues Chefs for Change has the perfect way for you to deal with it, offering five incredible events throughout January, February and March.  Each night will feature some of Toronto-and Canada’s-top culinary talents collaborating on a four-course dinner, with themed cocktails by The Drake Hotel’s Sandy DeAlmeida, cool tunes by these guys  and other surprises guaranteed to make each event one of the highlights of your  winter’s social season.

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