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Archive for June, 2013

NOW Magazine Presents Eat Up TO – Sunday June 23 at 99 Sudbury from 12pm-6pm

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presents

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What: NOW Magazine presents Eat Up TO (produced by Foodea.com)
When: Sunday June 23, 2013, 12pm – 6pm
Where: 99 Sudbury
Cost: Tickets are available through Uniiverse (uv.rs/EatUpTO2013).
Tickets will also be available at the door.
Includes gift bag with promotional items.
This event is 19+. Minors are allowed with adult supervision.

99Sudbury_MapNOW Magazine presents Eat Up TO, an innovative food marketing and networking event – farmers’ market meets tech conference – uniting food and drink vendors, product makers, service providers, speakers and technology. The purpose of Eat Up is to build community and promote the creation of innovative ideas in the local food world through collaboration and networking. Eat Up provides a platform for all food lovers and industry professionals to connect and share their passion for great food.

Vendors featured at the event will be:

Food Trucks
Fidel GastroCrossroads Diner, and Curbside Bliss Cupcakes

Food Pop Ups
Hot Bunzz, Sangwich (Dolce Lucano), PimentonCheesewerksCool City Oyster YardRed Fish, The Mexi-Can, La Rivolta, Say CheeseThe Pop Stand

Products
Powder for TextureCedarlane Culinary, My Tea BrewFidel GastroDolce LucanoPimenton, The Mexi-Can

Drink Vendors
Dillon’s Small Batch DistillersTromba TequilaHops and RobbersAlexander Keith’s, Hogtown BrewersChateau Des Charmes

Services and Technologies

Uniiverse – Enabling a sharing economy with their social ticketing platform.
Nifty Loyalty – Interactive loyalty program that lets you earn great rewards when you eat out.
FoodShootr – Share your food pictures with the world using their photo sharing application.
Cumulus Point – Mobile ordering solution that allows you to order in advance and skip the line.
Square – Mobile point of sale platform, that allows for credit card payments at events.
Fresh Canteen – A service providing fresh ingredients, seasonal recipes, delivered to your door.

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Eat Up TO Map (click to enlarge)

Speakers and Topics

  • 1:00-1:15 Ben Raffi of Uniiverse, Topic: The Sharing Economy: From Online to Offline Through Food Events
  • 1:20- 1:35 Robin Poirier of Ocean Wise, Topic: The Importance of Sustainable Seafood
  • 1:40-1:55 John Placko of Powder for Texture, Topic: Molecular Cuisine
  • 2:00-2:15 Basil Farano of Nifty Loyalty, Topic: The Evolving Mobile Customer
  • 2:31-2:46 Kevin Durkee of Cheesewerks, Topic: Consumer Engagement
  • 3:00-3:15 Kyla Zanardi of The Insight Project and Fidel Gastro, Topic: The Hungry Lens – Food and Storytelling
  • 3:20-3:35 Michele Bosc of Chateau Des Charmes Winery, Topic: The Socially Integrated Marketing Plan
  • 3:40-3:55 Chris Tindal of Gastropost, Topic: In Defence of Food Photography
  • 4:00-4:30 Food Media PanelModerator: Abbey Sharp (Abbey’s Kitchen), Participants: Casper Yue (Toronto Food Trucks), Jen Chan (Foodpr0n), Yvonne Tsui (th3hungrycat), Wendy Kam Marcy (Hip Urban Girl)
  • 4:35-4:50 Marian Staresinic of Branding and Buzzing, Topic: Social Marketing: How Influencers Work with Brands
  • 4:55-5:10 Marianne Moroney of Street Food Vendors Association, Topic: Policies and Bylaws That Have Kept The Street Food Industry From Flourishing in Toronto

Sponsors

NOW Magazine
Simply Poultry
Pennant Media Group (PR)
Camera Department (AV/Tech)

Partners
SquareUniiverseCumulus Point, Nifty LoyaltyFoodShootrHailo TaxiCheesewerksCulinary Adventure CoOcean Wise, TIFF, Mosaic, San Pellegrino, Food Truck Eats

Media Partners

NOW Magazine
Toronto Food Trucks
Gastropost

A portion of proceeds from the event will be going toward our beneficiary, Covenant House Toronto, and their Cooking For Life program.

Tickets for Eat Up TO are available online through eatupto.com or via Uniiverse: uv.rs/EatUpTO2013. Tickets cost $20 and include a gift bag with promotional items. This event is 19+. Minors are allowed with adult supervision.

Follow Eat Up on Twitter: www.twitter.com/EatUpTO

Like Eat Up on Facebook: www.facebook.com/EatUpTO

June 22, 2013 | By | Reply More

The King of Denmark at Cava for Limited Time

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Inspired by classical Scandinavian traditions but using Canadian ingredients, the King of Denmark installation consists of sixteen services of lunches running Thursdays through Sundays from 11:30 AM – 1:30 PM until June 23rd.  A radical departure from the Iberian and Mexican influences Chris McDonald and Doug Penfold currently work with, The King of Denmark will be created each day at Cava restaurant, in midtown Toronto.  The theme is Smørrebrød – the classic, Danish open-faced sandwich – and the menu will offer ten variations utilizing seasonal ingredients served on the Nordic staple: a house-baked, organic sourdough rye bread.

“My fascination with the flavours of Denmark stems from the fact that our high latitude climate is so similar to theirs: the same wild foods grow here and there, and we face the same seasonal challenges of eating locally,” explained Chef McDonald.  “The difference, of course, is that Denmark has a thousand years of culinary tradition that can guide us. Technique is the key to eating locally through four seasons; in Denmark, as in the Canada of our ancestors, ingredients are pickled and salted and fermented to last the year.  It is from here that we have gleaned our inspiration,” he added.

To find the best ingredients, chefs McDonald and Penfold have raided Canada’s cupboard from coast to coast, bringing in shrimp and seashore honey from the Gaspé, and wild, northern flavours such as balsam fir (to pickle apples), dulse and cloudberries. They turn old favourites like cured salmon, lightly smoked Spanish Mackerel and rare roast beef into something really fun to eat. Think jellies infused with akvavit, and soup scented with hay. Even donuts (because we are in Canada, after all) are elevated into something special: fritters are stuffed with foie gras and served next to a blackcurrant compote.

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The chefs and their skilled team will be creating uniquely flavoured grain spirits to complement the classic Nordic akvavit and rare beers to pair with their menu.  Smørrebrød will be priced from $6 – 12, with an offering of soups, salads and desserts. Samples of Smørrebrød options include: asparagus in leek vinaigrette, bonito butter, poached egg and crispy leeks; sauteed BC side-stripe shrimp with sorrel and basil; rare roast beef and potted pork with peppercress, pickled red onions and cloudberry mustard; and gravad lax with seashore honey-celeriac butter and balsam fir “pickled” apples.

For several years running, Cava has been named in “Toronto’s Top Ten Restaurants,” by noted critic, Joanne Kates.  The 50-seat neighbourhood restaurant is a modern interpretation of a Catalan tapas bar, offering casual food, well-crafted cocktails and an extensive wine list. In addition to offering intriguing international and local wines and some lesser-known varietals, the list showcases wines by the glass, half bottle options and no corkage on Sunday evenings.  Chef Chris McDonald and Doug Penfold apply innovative techniques in the kitchen, taking familiar Iberian-inspired flavours and dishes and presenting them in their unique style featuring local indigenous ingredients, seasonally.

Cava is located at 1560 Yonge St., Toronto, Ontario. For more information visit www.cavarestaurant.ca, (416) 979-9916 or follow on Twitter @thekingofdk.

King of Denmark will be open for lunch until June 24th from 11:30 AM– 1:30 PM Thursdays to Sundays. Reservations are recommended.

June 14, 2013 | By | Reply More

Father’s Day Ideas For This Weekend

Looking for something to do this Father’s Day. From places to eat, road trips that aren’t too far of a drive and a great way to give back.

Take a walk, during The Father’s Day Walk/Run for Prostate Cancer, to raise awareness in the fight against prostate cancer.

Take in some eats. If you happen to be around Blue Mountain on June 15th 2013, check out the Blue Mountain BBQ Championship. It’s really what you think, delicious BBQ being ranked on taste and you can partake in it. The Blue Mountain BBQ Championship is the official home of Canadian BBQ located in the heart of the Blue Mountain Village. Competing BBQ teams spend the weekend slicing, seasoning and sizzling pork, chicken and beef in hopes that their cooking will earn them a portion of the cash prizes and supreme bragging rights on the KCBS BBQ Circuit. Teams adorn their areas with elaborate decoration, trophies attesting to their boasting rights, and as one can imagine, clever and creative team names. Sample over 20 professional BBQ teams award winning ribs and sauces, and wash it all down with delicious Bubbly suds while listening to Blues and good old fashion rock ‘n’ roll.

Just in time for father’s Day,  All the Best Fine Foods is featuring Angelo Bean. He is offering up samples of his tipsy dogs. Try them with All The Best Fine Foods recipe for Grilled Corn and Lima Bean Salad. They are also offering cupcakes for $3.50 each only for Father’s Day weekend. All June they are also featuring in store specials to complement your BBQ season. Have some good ol’ comfort food at Cheesewerks. They have a great selection of grilled cheese as well as artisan cheese, artisan breads and gourmet pantry items. Fidel Gastro owner Matt Basile opened the new Lisa Marie restaurant. It has a great selection of shared homestyle food and cichetti (an Italian version of tapas) and bar snacks. Take a look in the back of the restaurant, you can find jarred homemade goods in the market.

Take in a movie! TIFF has a great selection of series on film whatever your dad may like. A Century of Chinese Cinema runs from June 5-Aug 11. Some of the other series featured include Food on Film, Science on Film and Books on Film.

Head out on a road trip with dad to Dillon’s Distillery. The distillery is located in Beamsville, ON and has a tasting room where you can sample their products which include rye, Canadian rye whisky, vodka, gin and bitters.

Looking for a late Father’s Day gift, The Culinary Adventure Co. is running an Uncork the County series all summer long. Beginning Sunday, June 30, join a chef and a wine maker, for a leisurely day of picturesque landscapes, stunning vineyards and scenic shorelines as you uncork the County. Sample 12 premium Prince Edward County wines at 4 different wineries. Enjoy lunch overlooking a vineyard and share tasting notes with your own private sommelier. Each tour includes a Grab n Go breakfast, complimentary transportation, lunch, and 12 wine tastings at 4 wineries. Visit thecountywines.com for information on all the wineries.

Whether its big or small celebrate dad this Father’s Day on Sunday, June 16!

Photo credit: millerm217 via photopin cc

June 11, 2013 | By | Reply More

Toronto’s 3rd Annual Raw/Vegan Festival

Toronto Raw:Vegan Festival

Looking for something fulfilling to do this weekend? Check out the 3rd Annual Toronto Raw/Vegan Festival, a FREE event that offers you what you may need for healthy, cruelty-free, Eco-friendly green living including ethical clothing, cruelty-free cosmetics, toiletries and health care products. The festival features over 60 exhibitors, demos by Toronto’s leading raw/vegan chefs, and expert speakers in a workshop format.

Some highlights to look forward to at the event are:

  • Natasha Kyssa, the author of “The Simply Raw Living Foods Detox Manual” and founder of Simply Raw, simplyraw.ca. She is also the co-founder of Simply Raw Express simplyrawexpress.com. Sat June 8, 1:30-2:30pm.
  • Athlete Tim Van Orden will be at the show talking about You Are What You A.T.E and How Your Actions, Thoughts, and Eating Habits create your life, runningraw.com. Sat June 8, from 4:30 to 6:00pm
  • Karen Ranzi will be there. Has authored and published, Creating Healthy Children: Through Attachment Parenting and Raw Foods, superhealthychildren.com. Sat june 8 12:30-1:30pm
  • Rawfood Chef Pedja will be talking about Success Strategies for Smart People. Sprouting Goodness – Ontario’s premiere organic smoothie and juice delivery service, pedja.ca, Sat. June 8, 1-2pm
  • Marni Wasserman, who has just opened Toronto’s first plant-based Food Studio, will reveal how to cleanse with super foods, marniwasserman.com. Her demo is Sat. June 8, 11:30-12:30 pm
  • There is a talk on how to Improve Your Eyesight – Speed Up Your Brain by Jane Kabarguina  (co-founder of the Festival), snezha.com. Sat. June 8, 1:30pm-2:30pm
  • Dave Conrardy, the Raw Food Truck Driver Why “Organic Raw/Vegan”is the most healing diet to the human species on the planet by Dave Conrardy. Sat. June 8, 4:30pm-5:30pm.
  • Confessions of a Former Fat Woman by Gina Silvestri – the Raw Muse: Gina Silvestri has discovered a cooking secret: not to cook at all! Find out about her programs and services, lifecoachgina.com. Sat. June 8, 3pm-4pm.
  • The Toronto Raw/Vegan Festival is proud to present a unique documentary – “Bethany’s Story – The Power from Within.” You can watch the trailer by visiting bethanysstory.com. Sunday, June 9, at 4:30.

Toronto Raw/Vegan Festival Dates & Times & Location:

918 Bathurst Street (north of Bloor Street), Toronto, Ontario

Saturday, June 8, 2012 10:00 a.m. to 8:00 p.m. and  Sunday, June 9, 2012 10:00 a.m. to 4:00 p.m.

Workshops (small fee) after 4:30 p.m.

For more info visit torontorawveganfestival.com or follow @TORawVeganFest on Twitter and use the #TORawVeganFest hashtag.

June 5, 2013 | By | Reply More

A Taste of Summer with Beaujolais Wine at Acadia

The Beaujolais Wine Council recently threw a BBQ at Acadia Restaurant in Toronto. The wine tasting and luncheon featured an array of Beaujolais wines perfectly paired with a variety of international cuisines. Anthony Collet, head of marketing at Inter Beaujolais was our host at Acadia Restaurant and introduced the spectrum of what Beaujolais had to offer. In total, we tasted 12 different wines paired with a five course tasted menu consisting of Indian, Korean, New Orleans and Portuguese inspired dishes. We savoured sweet, spicy, and exotic flavours created by chef Patrick Kriss and the team at Acadia.

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The BBQ started out with Beaujolais Chardonnay
Château Des Jacques, Beaujolais, Grand Clos De Loyse, 2010

Creole Shrimp with Anson Mills Grits
paired with Georges Duboeuf, Beaujolais Fun, 2009 and Louis Jadot, Beaujolais-Villages, Combe Aux Jacques, 2011

Piri Piri Chicken Leg with Yogurt
paired with Bouchard Aîné & Fils, Beaujolais Supérieur, 2011; Jacques Dépagneux,  Morgon, Côte Du Py, 2011; Joseph Burrier, Saint-Amour, Côte de Besset, 2009

Grilled Eggplant with Peanut, Coconut and Curry Condiment
paired with Château de Pierreux, Brouilly, 2011; Villa Ponciago, Fleurie La Réserve, 2011; Georges Duboeuf, Beaujolais-Villages, 2010

Korean Short Rib with Crispy Rice, Sesame and Chili
paired with Domaine Manoir Du Carra, Juliénas, 2010; Domaine Du Vissoux, Moulin à Vent, Les Trois Roches, 2010; Domaine Piron-Lameloise, Chénas, Quartz 2009

Dark Chocolate Ganache with Chantilly Cream, Caramel Popcorn

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Photo credit: Daniel Yam

Beaujolais_MapLocated north of Lyon in eastern France, Beaujolais runs from Burgundy in the north to Rhône in the south. The Beaujolais vineyards run along the Saône River. Extending along 55 km from south to north, the Beaujolais region is enclosed between Lyon and Mâcon.

The official release date for the Beaujolais Crus is March 15, with the exception of Saint-Amour, which comes out on February 1. It takes until the following spring for the aromas and flavors to develop completely. The producers prefer to let the wines mature until March or April before bottling. Once bottled, most Beaujolais wines need to age at least two years to achieve their full potential.

The characteristic and exception of Beaujolais wines is that only one grape variety is used to make them all: Gamay Noir à Jus Blanc (the skin is red while the juice is white). It is, on Beaujolais’ limestone-clay and granitic soils that this plant has found its true home. Nearly 70% of the 36 000 hectares of land planted with Gamay Noir à Jus Blanc throughout the world is in Beaujolais. The Gamay grape is used to make all Beaujolais wines with the exception of white Beaujolais, or Beaujolais blanc, which is made of Chardonnay grapes. Only manual harvesting is allowed in the Beaujolais region. Handpicking means that before being vatted, entire bunches are sorted to remove any bad grapes. This winemaking method is specific to the Beaujolais region.

There are 12 different Beaujolais appellations, 10 of which are known as Crus. The 10 Crus are the region’s most celebrated wines, and each is unique thanks to the combination of soil, vine and climate characteristics. Following the course of the River Saône. From south heading north, they run on one after the other: Brouilly is followed by Côte de Brouilly, then Régnié, Morgon, and Chiroubles, after which come Fleurie, Moulin-à-Vent, Chénas, Juliénas and finally Saint-Amour, which marks the northern boundary of the Beaujolais region, before the Mâconnais begins.

The wines do in fact have a lot in common, but because of the distinctive characteristics drawn from each appellation area terroir (an alchemy of soil, vine and climate), they are clearly distinct from each other, each with their own unique personality. Each portrays the typical character of the Gamay grape combined with its own local terroir, giving it its own unique style.

Inter Beaujolais, www.beaujolais.com

Look for Beaujolais wine at your local liquor store or LCBO. For more information about Beaujolais wine visit beaujolais.com.

For more information on Acadia visit, acadiarestaurant.com or follow @AcadiaToronto. Follow Chef Patrick Kriss on twitter @Patrickkriss.

Acadia Restaurant and Bar, 416.792.6002, 50C Clinton St., Toronto, Ontario, M6G 2Y3

June 3, 2013 | By | Reply More