Author Archive: matthewharris
2015 Food on Film guest lineup and films below:
Indian-born chefs, cookbook authors and restaurateurs Vikram Vij and Meeru Dhalwala present the award-winning festival hit The Lunchbox, exploring the art behind crafting Indian dishes and the popular rise of integrating homestyle cooking into restaurant cuisine.
Vij and Dhalwala are husband and wife co-owners of Vij’s Restaurant and Rangoli Restaurant in Vancouver. Vij is a television personality on CBC’s Dragon’s Den, and Dhalwala has worked with various international non-profit organizations on human rights and economic development projects.
dir. Ritesh Batra | India/France/Germany 2013 | 104 min. | G
In Mumbai, a misdelivered lunchbox brings together two very different people — a neglected housewife (Nimrat Kaur) and a grumpy, solitary widower on the verge of retirement (Bollywood star Irrfan Khan) — in this funny and touching comedy-drama.
James Beard Award-winning travel writer and culinary anthropologist Naomi Duguid discusses the beloved documentary The Gleaners & I, and examines unique approaches to food gathering and agriculture — from the French countryside to Toronto’s organic urban gardens.
Duguid’s most recent book is Burma: Rivers of Flavor. She contributes to Lucky Peach and Saveur magazines and has co-authored six other award-winning food and travel books. Duguid leads food culture tours to Burma and intensive cultural-immersion-through-
The Gleaners & I
dir. Agnès Varda | France 2000 | 82 min. | G
Varda’s witty and intimate portrait of modern-day gleaners — those who scour fields, trash bins and junk heaps for food, curios, and other repurposable refuse — was recently voted one of the top 10 documentaries of all time in a Sight & Sound poll.
Momofuku’s beverage director and Master Sommelier candidate Jordan Salcito presents the documentary Somm, sharing her expertise in wine curation and providing her personal insight into the hallowed halls of the competitive Court of Master Sommeliers.
Salcito oversees the beverage programs for all of Momofuku’s New York City locations, is the founder of Bellus Wines and was recognized as aWine & Spirits Best New Sommelier in 2013. A Master Sommelier candidate, she has worked in wineries around the globe and restaurants including wd~50, Daniel, Eleven, and Madison Park.
dir. Jason Wise | France/Germany/Italy/USA 2012 | 103 min. | G
This intoxicating documentary delves into one of the world’s most prestigious, exclusive and secretive organizations: the Court of Master Sommeliers, where global wine experts put their reputations on the line to earn the coveted title of Master Sommelier.
Wylie Dufresne, James Beard Award-winning chef and the leading American proponent of molecular gastronomy, introduces the post-apocalyptic comedy Delicatessen and discusses his playfully artful and boldly experimental approach to cooking.
Trained at the French Culinary Institute in New York City, Dufresne is the chef and owner of Manhattan restaurants wd~50 and Alder. In 2013, he was honoured with the James Beard Foundation award for Best Chef New York City.
dirs. Jean-Pierre Jeunet and Marc Caro | France 1991 | 99 min. | 14A
In a post-apocalyptic Paris, a former circus clown discovers the gruesome secret of his landlord’s popular butcher shop, in this dazzlingly designed black comedy.
Chad Robertson, James Beard Award-winning baker and co-owner of San Francisco’s legendary Tartine Bakery, presents the intriguing new documentary The Grain Divide. He’ll delve into the topical gluten debate and discuss the health impact of over-processed grain consumption.
Robertson is a breadmaster and the author of three cookbooks: Tartine (co-authored with partner and wife Elisabeth Prueitt), Tartine Bread and Tartine No. 3. He and Prueitt are co-recipients of the 2008 James Beard Foundation Award for Outstanding Pastry Chef.
The Grain Divide
dir. JD McLelland | USA 2015 | 120 min. | G
Featuring interviews with the world’s top bakers, chefs, researchers and scientists, this new documentary on the history and future of grains takes audiences into the fields, kitchens and labs that are attempting to address the critical issues facing the foundation of food.
California cuisine pioneer Jonathan Waxman pays tribute to Ivan Reitman (his partner in the Toronto restaurant Montecito) with a screening of the comedy kingpin’s classic Meatballs, and will discuss the art and business behind successful collaborations.
A chef, restaurateur and author, Waxman has brought a fusion of French cooking techniques and the sourcing of local ingredients to Montecito and his Manhattan restaurant Barbuto. Esquire magazine put him on its list of most influential Americans, and he’s appeared on Bravo TV’s Top Chef Masters.
dir. Ivan Reitman | Canada 1979 | 99 min. | PG
Ivan Reitman’s prototypical summer-camp comedy propelled Bill Murray from Saturday Night Live fame to big-screen stardom.
A subscription to the series is available for $153 for TIFF Members or $180 for non-members (includes tax). Purchase tickets online at tiff.net/food, by phone from 10 a.m. to 7 p.m. ETdaily at 416.599.TIFF or 1.888.599.8433, or visit the box office in person from 10 a.m. to 10 p.m. ET daily at TIFF Bell Lightbox, Reitman Square, 350 King Street West.
The following is a true story.
It started with a direct message on Twitter.
Joe: “Hi, it’s Joe from lobsteranywhere.com. Would you like to try our seafood and blog about it?”
Who wouldn’t. So I wrote Joe back.
Me: “Thanks for your interest! We’d love to try your seafood and blog about it. We are located in Toronto Canada. Do you ship up here?”
Unfortunately, Lobster Anywhere doesn’t ship to Canada yet. So I contacted a friend, Dave, who lives in Los Angeles.
Me: “Would you like some lobster? Joe from Lobster Anywhere offered to send over some lobster for us to try and blog about.”
Dave along with his girlfriend Sarah, eagerly accepted.
As the big day approached, I followed up to make sure that Dave was ready to receive the Lobster.
Me: “Will you be around on Wednesday? The lobster is gonna be delivered. But you’ll have to be there during the day.”
Dave: “I think so.”
Me: “Ok. I’ll give your number to the Fedex guy. Tell Sarah to plan to cook Lobster on Wednesday!”
I gave Joe the go ahead. The lobster was on it’s way.
The big day arrived. The lobster was being delivered. That’s when the emails started:
Sarah: “They are alive?? I am not killing them. and we don’t have the proper tools to take the claws off and stuff. What are we supposed to do?”
Me: “Hahaha. This is all part of the experience. Take lots of pictures! 😉 You have to cook them live. You just throw them in a pot of boiling water. Here’s a guide. I don’t think you need any special tools. Once it’s ready, you just break them open with your hands. Make sure you have lots of melted butter on hand! So jealous…
Sarah: “We don’t have a pot that big! I was going to grill them I thought they would be frozen. Seriously I can not kill them, I can’t do it. If I had known they would be alive I would have been better prepared.”
Me: “There must be someone you know who can cook a lobster… It’s really easy!”
Dave: “Yeah. Sarah’s dad is more then happy to cook them.”
Sarah’s father was on his way home from San Francisco. He picked up the LobsterAnywhere package that afternoon and brought it home with him to San Diego.
It seemed as though everything worked out perfectly. Dave and Sarah didn’t have to cook live lobsters and Sarah’s parents lucked out with an amazing dinner. I was just waiting on the pictures for this blog post when I received another message.
Dave: “Way to blow it. That package had 2 lobster tails, some clam chowder and a blueberry pie. We would have totally eaten that!”
Me: “They didn’t say what they were sending. They just said lobster.”
Dave: “Bit of a difference between what was in the box and live lobsters.”
Me: “Hahaha. That’s pretty funny. Next time you should prob open the box. Did Sarah’s parents enjoy their meal?”
Dave: “I’m not going open a box of live lobsters if I can’t cook them. Besides they came just before Sarah’s dad picked them up. Which was great timing.”
“We have lobster at home often. We normally will grill the tails over our outside grill but we followed the cooking instructions provided by Lobster Anywhere and boiled them for about 7-8 minutes. This turns them the bright red that lobster are famous for. We served the tails with warm drawn butter, some vegetables and a Sauvignon Blanc wine. They were perfectly cooked (using the instructions) and they did taste yummy.”
For lobster lovers everywhere. Lobster Anywhere is the spot for lobster delivered next day via air. Since 1999 LobsterAnywhere.com has shipped the finest Live Maine lobster, lobster tails, and New England clam Chowder to customers coast-to-coast.
Lobster Anywhere specializes in lobster and seafood gift packages. All of their gourmet gifts include free overnight delivery and a how to cook lobster manual.
Lobsteranywhere.com also does indeed ship live Maine lobster, any time of the year. Their live lobster gift packages come complete with steel crackers and forks wrapped in fine red and white checkered cotton napkins, step-by-step cooking instructions, fresh lemon and lobster cooking instructions.
Light the candles, melt the butter and crack into two genuine cold-water lobster tails direct from the North Atlantic.
Select a dinner with their 6-7 oz cold-water tails or supersize with their colossal 16-20 oz. tails.
Warm-up with their chef prepared New England clam chowder for two. And for the grand finale you’ll fall for their heart-shaped chocolate truffles.
Lobster Anywhere offers free overnight delivery, anywhere in USA
For more information visit lobsteranywhere.com.
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.
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
Located 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.
Acadia Restaurant and Bar, 416.792.6002, 50C Clinton St., Toronto, Ontario, M6G 2Y3
The Amsterdam Brewing Company is an independently owned and operated craft brewery that is deeply rooted in the city of Toronto. A pioneer of craft beer in 1986 and initially called the Amsterdam Brasserie and Brew Pub, “The Amsterdam” was the first of its kind in Toronto to offer patrons hand crafted lagers and ales that were brewed in-house. Today they brew over ten different beers including their flagship lager – Amsterdam Natural Blonde, the award winning Big Wheel Amber and Boneshaker IPA, along with multiple year-round, seasonal and specialty brews. The Amsterdam Brewing Company uses traditional brewing methods and their beers are made with four all natural ingredients – malt, hops, yeast, and water. All beers are GMO-free, without preservatives, and never heat pasteurized.
The new Amsterdam Brewery Retail Store is located at 45 Esandar Dr. in Toronto. Visit for a tour and tasting session, or just pop in to say hi and pick up some beer! They are open 7 days a week including holidays.
Amsterdam Brewing Company, 416.504.6882, 45 Esandar Drive, Toronto, Ontario, M4G 4C5
Hours: Open 7 Days a week, Monday-Saturday 11-11 Sunday 11-6. Also open on holidays!
Chef Gerry Garvin, aka ‘G.’, returns to Cooking Channel for the second season of Road Trip with G. Garvin, premiering tonight, Tuesday, May 7th at 9pm ET/6pm PT. An acclaimed cookbook author and larger-than-life personality, G. Garvin takes viewers on a culinary expedition through 13 episodes exploring the most delicious Southern-inspired cuisine the country has to offer. From Los Angeles to Nashville, Louisville to San Francisco and in his hometown of Atlanta, G. discovers the hidden gems behind some of the cities’ best Southern dishes.
In the season premiere, G. Garvin heads to his hometown of Atlanta, the place where his southern-inspired roots were born. He starts with shrimp and grits at Local Three, where a unique kitchen is giving brunch a makeover. G. then satisfies his sweet tooth with red velvet cake from A Piece of Cake, and tops off the day at JCT Kitchen with a true southern treat, fried chicken, along with some very inventive cocktails.
We recently spoke with Chef Garvin about the upcoming season of his show:
Where do you get your passion for cooking from? Who did you look up to when beginning to cook?
I think you’re born with it. Growing up in the late sixties and 70s there weren’t any celebrity chefs, so I got it from my family. Anytime we were celebrating something, you would get fed. We had things like red velvet cake. Red Velvet cake is so popular today, everybody is making it, but back then we used to make it only for special occasions.
What is your favorite dish/comfort food to make when you are able to relax at home?
I work out almost everyday, so when I cook at home I usually try to eat really healthy. I like grilling things. I usually end up making quinoa with grilled vegetables.
How does it feel to be nominated by the James Beard Foundation for “Outstanding Personality/Host” for “Road Trip with G. Garvin”?
I tell my friends it’s like being nominated for a Grammy. Of course I want to win, but it’s a great honor just to be nominated.
Does the new season of Road Trip differ from your first? Can we expect to see any differences in this new season?
The first season was set in the south, so this season we get to travel all over the country to new cities like San Francisco, Nashville and Las Vegas.
What has been your favorite city to visit so far? From city to city how different is the cooking as well as the people?
I really liked Nashville. And Philadelphia. The country is very different, but no matter where you go the people are amazing. Some cities do have their bad areas, but once you get involved with the people and the food you see how great it is.
You created the One Bite at a Time Foundation. How important is it for you to give back to your community? What are some of the goals of the foundation?
The One Bite at a Time Foundation is giving kids growing up in rough areas, the ones that don’t want to be a basketball player or rapper, an option to be a part of the culinary world. There are lots of great job opportunities including being a chef, a manager, etc. There are also opportunities to work for big companies like Kraft and have a great, well paying job.
What else are you working on?
I’m very excited about this new season of the show. I have some new restaurants I am opening. I’m also developing some products including olive oils, barbecue sauce, vinaigrettes, and spices.
Chef Garvin mentioned that he hopes to visit Toronto soon. Perhaps for an episode on the next season of Road Trip?
- “Best of Georgia” – Tuesday, May 14th at 9pm ET/6pm PT
- “San Francisco” – Premiering Tuesday, May 21st at 9pm ET/6pm PT
- “Nashville” – Tuesday, May 28th at 9pm ET/6pm PT
- “Oakland” – Tuesday, June 4th at 9pm ET/6pm PT
Season two of Road Trip with G. Garvin premieres tonight, Tuesday, May 7th at 6pm (PST) on the Cooking Channel.