Molecular Gastronomy Kits - Click here to buy!
Our Services - Web, Video, Photo & More! Click here for more information.

RSSCategory: Drinks

2015 Food on Film Subscription Series at TIFF Bell Lightbox

Back for its fourth season, TIFF’s popular subscription series Food on Film brings together chefs, food experts and film lovers to enjoy the best of culinary cinema and conversation. Each month, series host Matt Galloway (CBC’s Metro Morning) welcomes celebrated guests from the culinary world to discuss topical and timely food themes, and to explore the intersections of cinema, culture and gastronomy. Launching March 11, the series presents six events that each feature a screening followed by a fascinating and lively discussion. Food on Film screenings will take place Wednesdays at 6:30 p.m. The first 150 subscribers receive a $50 gift card to Momofuku Toronto and a one year print subscription to Toronto Life magazine.

2015 Food on Film guest lineup and films below:

March 11
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.

The Lunchbox
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.

gleaners

April 1
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-food sessions in northern Thailand each winter.

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.

somm

April 22
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.

Somm
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.

 

May 13
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.

Delicatessen
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.

graindivide

June 3
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.

meatballs

June 24
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.

Meatballs
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.

Food on Film. Wednesdays (see dates above) at 6:30 p.m. at the TIFF Bell Lightbox. Follow TIFF Food on Film on Facebook and Twitter (#FoodOnFilm).

February 12, 2015 | By | Reply More

4 Cold Busting and Vegan Drinks For Winter

fuel-ginger-chai

In celebration of World Vegan Day today, Chester Wong from local Toronto cafe Fuel + brings you four vegan options to for the coming winter season.

Happy world vegan day! On behalf of Fuel +, I am excited to share our favourite Fuel + drinks that are not only vegan but will keep you warm and healthy for the winter. These four drinks can help increase circulation and boost your immune system the natural way getting you ready to fully enjoy the winter months!

1. Ginger Tea

Ginger is a root. It has a wide range of antioxidant properties. The minerals and amino acids included in ginger improve the circulation of red blood cell.  To create, simply buy fresh ginger root and grate 1 tablespoon of ginger (No need to peel),  with 1 cup of boiling water. Let it steep for 3 minutes and strain.  If you like, add some extra ingredients like lemon, agave and orange for a little of sweetness and Vitamin C.

2. Kenya Chai Latte (Ginger Chai Latte)

Not all chai is made the same. Indian chai is more milk based where Kenyan chai is all about the spices.  You can make a syrup with 1 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp nutmeg, ¼ tsp cloves, ¼ tsp cardamom, ⅛ tsp ground black pepper.  Mix it all into a pot with 1 cup of water and sugar to taste. Boil it with high temperature till bubbling. Turn heat to low and simmer for a hour. Take it off the stove and cool for another hour after. Afterward, you can mix this with almond milk and loose black tea leaf for an amazing vegan latte.

3. Apple Cider with Cinnamon

Apple paired with cinnamon can stop an impending illness in its tracks. Cinnamon is known to have antibacterial properties and warming properties that help increase blood flow. Chinese traditional medicine commonly recommends cinnamon for colds and coughs. Red apples contain an antioxidant called quercetin. Studies have found that quercetin can help boost and fortify your immune system.

4. Fresh Mint Tea

We all tend to get a little blue in the winter. To help your mood change try a nice hot fresh mint tea.  Mint is a natural stimulant, and the smell alone can be enough to charge your batteries and get your brain functioning on a high level again. If you are feeling sluggish, anxious, depressed, or simply exhausted, mint and its derivative essential oils can help. At Fuel +, we offer a wide variety of herbal teas including Peppermint mints, African nectar, and various organic green tea.

About Fuel +

Fuel + is committed to providing good fuel for everyone. Owned and operated by partners Gary Taylor and Chester Wong, the concept of Fuel + is derived from combining their extensive experience as executives in the corporate world to building a business of their own that focuses on their passion for health, food and wellness — providing healthy food choices to the public at an affordable price point. Fuel + is a one stop shop that acts as a café serving fresh organic beverages, smoothies and treats. Additionally, Fuel + functions as a boutique grocery store supplying an array of dry, frozen and refrigerated health goods for your immediate and future needs.

Fuel + is located at 471 Church Street in Toronto. Follow them on Twitter, and like them on Facebook.

October 31, 2013 | By | Reply More

Vancouver Aquarium’s Ocean Wise Chowder Chowdown

oceanwise_chowderchowdown

Join the Fight for Sustainable Seafood!

Overfishing is the biggest issue our oceans face today. Join Canada’s growing sustainable seafood movement as Canada’s top chefs compete head-to-head for the title of 2013 Ocean Wise Chowder Chowdown Champion. Top Ocean Wise chefs compete head-to-head in Vancouver, Calgary and Toronto for the title of 2013 Ocean Wise Chowder Chowdown Champion in each city. Taste each of the delectable original chowders, paired with local craft beer, and vote for your favourite, all in support of sustainable seafood.

Toronto Ocean Wise Chef Finalists

Calgary Ocean Wise Chef Finalists

Vancouver Ocean Wise Chef Finalists

Tickets are in all three cities are $50 plus tax. Tickets include samples of all chowders and beer pairings. The Ocean Wise Chowder Chowdown is a 19+ event.

Calgary

November 18, 2013 at 7 p.m., Hyatt Regency Calgary 

Toronto

November 19, 2013 at 7 p.m., Fermenting Cellar at The Distillery Historic District 

Vancouver

November 20, 2013 at 7 p.m., Vancouver Aquarium 

Purchase your tickets early to avoid disappointment.

October 30, 2013 | By | Reply More

Awestruck Preview Night at NightMarketTO

awestruck_nightmarket_poster

It’s #AWESTRUCK preview night at NightMarketTO! We’ll be hosting a FREE preview of this weekend’s Awestruck event this Wednesday September 18, 2013 at The Night Market.

Featured Awestruck vendors include:
Jonny Blonde Food Truck, The Frankie Fettuccine Food Truck Co., Choco-Churros, Big Grill Catering & BBQ, La Brea Food, Samuel Adams, and car2go

Plus NM Vendors including:
Saha International Cuisine, Mad Mexican, Eudora’s Fine Foods, Smash Cake, All Mine Caramels, Dine N’ Dash, Dystynct Boutique, Tiger Lili Jewelry, Tocino Boys, Westend Food Co-Op and more!

About Awestruck:
Back again for a second year running, Canada’s original food truck awards mark their return to the GTA bigger and better than ever. This year there will be 50 (yes, FIFTY!) food trucks at the event. Awestruck takes place Saturday September 21, 2013 between 2-8 pm at Garrison Common, Fort York.

Visit http://www.facebook.com/foodtruckeats or follow http://twitter.com/foodtruckeats

Tickets are $10 and are available now from:
https://www.uniiverse.com/listings/awestruck-2013-presented-by-car2go-toronto-XM49W

September 17, 2013 | By | Reply More

Impromptu, Foodie Themed Short Film World Premiere at TIFF 2013

Impromptu takes a look at the redemptive power of food, wine, music and love through the eyes of a modern man. Chuck is in his element, cooking and listening to Chopin with his baby daughter, imagining what he will say to his wife Sylvie once he can get her to slow down long enough to have a real conversation. All goes awry when Sylvie spontaneously invites a group of colleagues over to celebrate a work victory. The festivities begin to spiral out of control, and Chuck must find his way through a planned diner à deux that has turned into pandemonium.

Filmmaker Bruce Alcock continues in the fine tradition of beloved food films such as Babette’s FeastBig Night and Like Water for Chocolate, using the preparation of a meal as a vehicle for exploring the grand themes of love and life. The loosely flowing movements of his simple and colourful line drawings suggest Alexander Calder wire sculptures come to life. Like the piano impromptu from which the film takes its name, the animation embodies the fleeting occurrence of those inner eureka moments that carry us forward—and bring order to the chaos of life’s rich pageant.

Impromptu

Impromptu. Photo taken from the production © 2013 Global Mechanic Media / National Film Board of Canada

The film is cute and quirky with a whimsical, unique style of 3D animation, inspired by filmmaker Bruce Alcock’s fascination with the 1080 Recipes cookbook. Bruce shares one of his favourite recipes for lamb below.

Juniper Lamb

Best with a frenched rack cut into lambsicles, also works with regular chops. Broil or barbeque on high heat. 

Ingredients

  • frenched rack of lamb, cut into lambsicles
  • 4 cloves garlic
  • coarse salt
  • peppercorns
  • 1 teaspoon of cardamom seeds
  • a dozen juniper berries
  • pinch of chipotle
  • olive oil
  • dry white vermouth
  • juice of half a lemon
  • fresh rosemary
  • fresh bay leaf

Directions

  1. Crush with a mortar and pestle into a coarse paste: 4 cloves garlic, coarse salt, peppercorns, a teaspoon of cardamom seeds, a dozen juniper berries, a pinch of chipotle.
  2. Combine in a mixing bowl with 3 big glugs of olive oil and the same of dry white vermouth, and the juice of half a lemon or tangerine. Add two big sprigs of rosemary and a bay leaf (fresh is best).
  3. Squish around the lamb chops until well coated and leave them to sit, the longer the better the taste and more tender the chops. I like about 6 hours, but even no sitting time will work.
  4. BBQ high for 2-3 minutes a side and serve.

Are you a foodie and a film fan? Be sure to catch the world premiere of Impromptu when it screens at TIFF 2013:

  • Wednesday September 11 @ 9:15 PM / TIFF Bell Lightbox 2
  • Thursday September 12 @ 2:30 PM / TIFF Bell Lightbox 4

For more information, visit Impromptu on NFB.ca.

September 4, 2013 | By | Reply More