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Product Spotlight: De L’Aubier Sap Water

delaubier01De L’Aubier sap water, is an epicurean still water from Quebec, now available in Ontario. Not just another water, De L’Aubier sap water is 100% plant-based, filtered naturally by Quebec maple trees and a unique co-product of the springtime maple syrup production. Named for the sapwood or “aubier” where the tap is placed to extract sap from the maple tree during spring flows, each bottle of De L’Aubier is a “vintage selection” sourced entirely from one harvest. Not to be confused with raw sap, this innovative specialty water is the inspiration of a brother and sister team, Mathieu and Élodie Fleury, whose family owns a maple “sugar shack” in Quebec.

Designed for consumers who value the highest quality, ecologically sound products, De L’Aubier sap water relies on a proprietary process developed by Mathieu, a food and beverage engineer. “Today’s maple syrup producers filter maple water by propelling the sap at high pressure through a series of membranes to extract a sweet concentrate which is then reduced by boiling into maple syrup,” explains Mathieu. “Through filtration it is estimated that nearly one billion liters of sap water are discarded each year. We realized how distinctive this water was and how meaningful it would be for eco-conscious consumers to discover such a remarkable reclaimed resource,” notes Élodie.

How does it taste? Completely sugar-free and calorie-free, De L’Aubier sap water retains a small quantity of naturally occurring minerals of organic origin imprinting it with the pristine character of the Quebec maple forests. The 2012 vintage was prized for its silky full-bodied texture and delicate vegetal notes. An ideal complement to a fine meal, much like wine, De L’Aubier sap water is best served in a stemmed glass to showcase the subtlety and smoothness derived from its plant origins.


De l’Aubier sap water is a still water of vegetal origin made from maple sap. Unlike other bottled waters, this water is not pumped by a machine. Through the biological phenomenon of osmosis, it rises to the tree’s branches during the night and flows back to the roots during the day. Suction causes the maple water to rise from the roots to the branches overnight, and exudation makes it flow back during the day. The tap is a hole made in the maple sapwood, 4 cm deep under the bark, allowing the maple water to be harvested as it flows downward.

The maple water has benefited from organic purification in the tree during the seasons before spring. It is drawn by the leaves in the summer, transported to the roots in the fall, dormant in the roots over the winter, and then rises by osmosis to the branches in the spring. The tree thus protects it from air pollution and any other external attacks.

The harvested maple water, about 2.5% naturally sweet, is propelled under high pressure through a membrane, which separates a “concentrate” with a sugar content that increases to about 10% in 15% of the initial volume, from the maple water separated fromits sugars in 85 % of the initial volume. The concentrate is then reduced by evaporation to produce the famous maple syrup. The challenge for La maison Eau Matelo was to recover and properly treat the maple water separated from its sugars in order to guarantee absolute purity from the production sites in the middle of the forest to the consumer’s table. Less than one hour passes between the time when the drop emerges from the tree and the time when the water contained in this drop is sealed in a De l’Aubier sap water bottle.

85% of the maple water harvested is returned to nature immediately after filtering to concentrate its sugars in the maple syrup production process. Élodie and Mathieu Fleury, a sister and brother whose parents are maple syrup producers, decided to take a different look at this natural resource and recover this maple water, separated from its sugars, to create the world’s only still water of its kind, a made in Quebec product of irreproachable quality: an innovative idea in a traditional sector with a sustainable development approach.


At a recent media tasting at Canoe Restaurant, we were introduced to De L’Aubier by Joel Solish of Culinary Creative. Chef de Cuisine John Horne, of Canoe, paired some hors D’oeuvres with De L’Aubier. Since being appointed Chef de Cuisine of Canoe in 2010, John Horne has incorporated his passion for refined flavours, seasonal ingredients and explosive presentation with his love of Canadian cuisine. At Canoe, John is able to take his cooking to the next level as he is constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad. Respected for his dedication to Canadian cuisine, he has collaborated with those who share his philosophy Recognized for its unique artisanal Canadian cuisine, Canoe is considered one of the top fine dining restaurants in Canada and is the flagship of the Oliver & Bonacini portfolio.


Spruce Tip Asparagus Tempura with Sumac Sour Cream


Turbot Ceviche, Sea Buckthorne Berry, with Wild Leek Buffalo Milk Yogurt


Beef Tortiere with Branston Pickle and Cedar Jelly


Maple and Screech Cured Salmon atop a Cat Tail Pancake with Sea Asparagus and Crème Fraîche

Canoe has been serving De L’Aubier for the last six months in their restaurant, offering customers a premium bottled water at an affordable value. Different than a typical bottled water, De L’Aubier has a texture to it that is both velvety and silky. It pairs well with dishes that include vegetables and fish.

For more information on De L’Aubier visit

For more information on Canoe Restaurant visit

August 6, 2013 | By | Reply More

Food Dudes Block Party at MUZIK


The Food Dudes kicked off MUZIK’s new Bier Gardens by hosting their second annual Food Dudes Block Party on June 26. They partnered this year with Bluebird, presenting “A Food and Art Thing”. Bluebird is known for their vivid showcases of local artists expressing the connection between food and art. Bluebird celebrates cuisine through a variety of sensational and creative ways like graffiti, photography, sculpture, live Food Art Exhibitions and more.  The block party also served as the launch of MUZIK’s Bier Gardens’ Keg Party.


The event raised awareness for the Daily Bread Food Bank, as each guest was required to donate a non-perishable food item in order to enter the event.

All food was 5 dollars, using food tickets, and there were plenty of drinks on hand as well.


Captain Crunch Fish Tacos


Dirty Fries


Macaroni and Cheese


Spicy Sausage


Honey Garlic Sausage


Pork Sausage


Freshly shucked Oysters from Rodneys


Nutella Bomb

In just under five years, The Food Dudes have grown their once small, home-based operation into one of Toronto’s most innovative full-service catering companies and one of Toronto’s most popular food trucks. The Food Dudes raise the bar by using fresh and local ingredients, provide sophisticated original fare, all while providing a genuine culinary experience. Recipes are comprised of the freshest, most natural ingredients purchased from local sources including Cherryvale Organic Farm and the St. Lawrence Market. The sustainability of food sources is also a fundamental priority to the vision of The Food Dudes, and they work with local suppliers of seafood, poultries, meats, dairy and produce to maintain the local agriculture environment.

The Food Dudes will be opening Tabula Rasa, a brick and mortar restaurant on Harbord (just West of Spadina) in early 2014. Next door to the restaurant will be a Food Dudes takeout joint catering to U of T students and all of their food truck fans and followers. Construction begins September 1st!

Find the Food Dudes every Wednesday evening all summer long at MUZIK for the MUZIK Keg Party. For more information on the Food Dudes visit, like them on Facebook, and follow them on Twitter.

August 6, 2013 | By | Reply More

The Night Market at 99 Sudbury Contest [CLOSED]


We’re giving away a Night Market prize pack!

The prize pack includes a Canoe Paddle Tour for two from Culinary Adventure Company and a Chef’s apron from Chef Works Canada (Prize pack valued at $300).


How to Enter 

1. Follow @NightMarketTO on Twitter & Tweet the following:
I’m attending the official launch of @NightMarketTO this Wednesday July 24 @99Sudbury and I want to win the #NightMarketTO gift pack!
2. You may enter the contest by tweet once per day

Contest starts on Monday July 22nd and ends on Wednesday July 24th at 10pm.

One lucky winner will be chosen randomly and announced shortly after the end of contest.

About The Night Market 

The Night Market is a free, weekly bazaar, held every Wednesday Night from 5pm-10pm at 99 Sudbury, from July 3rd – October 23 2013.

Vendors include farmers with fresh produce; grocery items from local purveyors like cheeses, breads and meats and locally made products like sauces, pickles, preserves and baked goods. Food vendors include local restaurants, pop ups, and food trucks selling freshly made food to eat at the market or to take home. Stay for a drink from one of the local drink vendors including wineries, spirit distilleries and breweries. Retail vendors including artisans are also on hand selling clothing, jewelry, art, crafts, flowers and more.

For more information visit

Follow The Night Market on Twitter:
Like Eat Up on Facebook:

About Chef Works Canada

Chef Works can currently be found in over 45 countries around the world. As the only global culinary apparel brand, they have been successfully manufacturing and distributing high-quality culinary apparel internationally for over 45 years. During this time, the company has remained resolute in their mission to provide the best-quality products at the most competitive prices.For more information on Chef Works Canada, visit

About Culinary Adventure Company

Culinary Adventure Company prides themselves on providing the best & most unique foodie experiences. Winner of the 2012 Ontario Tourism Award for Best Culinary Tourism Experience! Join Culinary Adventure Company on a food crawl as you taste the dishes, meet the Chef’s…and get a “Behind the Scenes” peak into the city’s culinary underbelly!

For more information on Culinary Adventure Company visit


Congratulations to @rolomom! The winner of our #NightMarketTO launch party prize pack contest! Thanks to all who entered!

July 22, 2013 | By | Reply More

Marble Pop at SIAL 2013

Marble Pop is a fun, new carbonated drink inspired by the classic Japanese soda ramune. Marble Pop and its very unique glass bottle, incorporates a marble to seal the drink, not the usual twist-off cap.

Look closely at the unique bottle and you’ll notice the marble actually seals the drink. To release this seal, you need to push the marble down into the bottle. In other words, you need to “POP” the marble to be able to enjoy this carbonated drink. Hence the name “Marble Pop”.

Although this Codd-neck bottle is like nothing you’ve ever seen, it is quite safe. Unless the glass bottle itself is broken, it is impossible for the marble to be taken out. It is secured by the blue safety ring at the top. Just follow the directions on the side of the bottle on how to “POP” the marble, and you’ll be enjoying this refreshing drink in no time. Just remember that young children should have their parents open the bottle for them and supervise their drinking. Don’t forget to properly dispose of the plastic pieces after opening, and remember to toss the empty glass bottle in the recycling bin after drinking.

For more information visit

May 6, 2013 | By | Reply More

Death Row Meals and Uniiverse present SweetTO

Get ready for sweet tooth satisfaction in Toronto! Uniiverse and Death Row Meals have teamed up to bring us SweetTO: Three sugar coated food events in Toronto from March 25 – March 28.

Learn How to Make French Macarons with host Michelle Edgar, Owner & Pastry Chef at The Sweet Escape Patisserie

We all love the French Macaron, and now we have an opportunity to learn how to make these delectable treats in our very own kitchens! We will be making chocolate, buttercream, and salted caramel fillings for our Macarons. There will be sampling as we go along and everyone will get to take some Macarons home to share with their families and friends (that is if you’re willing to share something so good). This class will be taught by Michelle Edgar, Owner and Pastry Chef of the Distillery District’s Sweet Escape Patisserie.

French Macaron Workshop, Tuesday, March 26, 7-9pm, $35 per ticket. Purchase tickets here.

Candy Sushi Workshop with Jessica Schwartz, Owner of Sweet Sushi

For this week of sweet adventures, we have arranged a sushi making class. But this is not your average kind of sushi… we’ll be learning how to make candy sushi!! Fun times guaranteed while we manipulate rice crispy treats and gummies to make delectable sushi for post-meal enjoyment. Jessica Schwartz of Sweet Sushi will be teaching us how to make rolls like the Rainbow and Glitter roll, the Cocoa Maki roll, and more, with a sample platter to take home. You’ll leave this workshop with a new creative and unique cooking skill that is sure to be a crowd pleaser.

Candy Sushi Making, Wednesday, March 27, 7-8:30pm, $35 per ticket. Purchase tickets here.

Uncorked: Sweet Wine Tasting and Seminar with Allison Slute, Beverage Director of Death Row Meals, and Sommelier

Join Allison Slute, Beverage Director of Death Row Meals, for a lesson on sweet wines. The objective of this tasting is to dispel the myths of sweet wines and to educate you on this category so you have a better appreciation for this style of wine and how best to enjoy it. We will learn about different sweet wines from around the world – how they are made, and what makes them unique. The tasting will include a port, sherry, a botrytis affected, vin santo, Icewine, and a surprise 6th entry!

Uncorked: Sweet Wine Tasting and Seminar, Thursday, March 28, 7-9:30pm, $35 per ticket. Purchase tickets here.

For more event details and to purchase tickets for SweetTO visit

March 22, 2013 | By | Reply More