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Season Two of Road Trip with G. Garvin Premieres Tonight

G Garvin

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?

Upcoming Episodes:

  • “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.

Stay up to date with G. Garvin on his website ChefGarvin.com and follow him on Twitter @ChefGarvin.

May 7, 2013 | By | Reply More

Chef Rodney Bowers Makes the Perfect Burger with Boulart Bread at SIAL 2013

Boulart produces a bread that combines traditional, artisan bread making with modern convenience. Boulart carefully selects its ingredients, specifically top-quality unbleached, untreated flour, filtered water, and sea salt. They then utilize a long fermentation time, which allows the dough to fully develop nuanced flavors and aromas. The result is a fabulous looking bread with a crisp, golden crust, a moist and tender honeycombed crumb, and a delicate, inviting taste.

Chef Rodney Bowers’, Hey Meatball, is located at 719 College St. Located at Crawford & College in the heart of Toronto’s little Italy, Hey Meatball! boasts all Farm-to-table ingredients, sourcing everything offered to customers within a 100 miles radius. Also try their natural sodas and soft serve ice-cream! Daily hand made pastas are also available as side dishes as well as vegan options. Make sure to check out his other restaurant Hey!, located at 89 Roncesvalles with a more of a sit down feel (think less meatball sandwiches, and more salads, pasta and meat).

For more information on Boulart visit boulart.com. For more information on Hey Meatball! visit heymeatball.com and follow Chef Rodney Bowers on Twitter @rodneybowers.

May 6, 2013 | By | Reply More

John Placko with Powder For Texture at SIAL 2013

Powder for Texture is a range of powdered ingredients that are used to create a vast array of unique textures with foods and beverages. These ingredients are the basis for many molecular cuisine and mixology techniques.  You may have seen the products on Canada AM, Global TV’s 16 x 9, the Space Channel or Rogers Toronto, during the cooking segments.

Powder for Texture is also available at Nella Cucina, Nella Mississauga and Willow Cakes and Pastries (Niagara-on-the-lake). They’ve collaborated with a number of organizations including Humber College, Guelph Food Technology Centre, Liaison College, George Brown College and Le Cordon Bleu to bring molecular cuisine presentations and workshops to chefs, pastry chefs, foodies and home cooks.

These powders are used in techniques like spherification, gelification, aeration, emulsification, etc.  The world’s best, and most creative restaurants use unique ingredients to create signature, mind-blowing dishes.

For more information visit powderfortexture.com and ModernCA.ca.

May 6, 2013 | By | Reply More

Hot Bunzz Available Inside The Urban Bistro

Mark Oliver started his Hot Bunzz concept one year ago at the Toronto Underground Market. From those humble beginnings, Mark has expanded the business and now has a permanent location to serve his Hot Bunzz from, inside a new concept restaurant at Yonge and St. Clair called the Urban Bistro. Located at 21 St. Clair Ave. W., Urban Bistro is scheduled to open for business on Monday, May 6, 2013.

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Originally inspired by the steamed buns found in Chinese cuisine, Mark fills his food with what he like’s to call “flavour adventures”. Taking flavours from around the world and putting them inside a bun. Each day he’s going to offer fresh street gourmet style buns with options like Canadian bison short rib, Canadian elk, and seafood offerings on Fridays like tiger shrimp and jumbo scallop. They will also serve buns known as #StreetCuizine, based around comfort foods we’ve all grown to love like texas pulled pork, brazilian beef, thai basil beef, and thai curry chicken. There will also be a different daily vegetarian offering.

The buns are baked fresh five times a day. Single combos are available from $8, with that you get, one bun, fresh made potato chips, a salad and a drink. Double combos, with two buns, are also available and start at $10. Mark’s plan is to go after the office lunch crowd from the nearby office towers. Hot Bunzz is scheduled to be open initially from 11-8pm, the plan is to extend those hours once the Urban Bistro receives a liquor license. Mark also plans to expand the menu to offer up breakfast buns, gluten free options and dessert buns.

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Hot Bunzz is one of three food offerings that can be found inside the Urban Bistro. Mark’s friend Mandy Lau took over the space that used to be occupied by a Hero Burger / Lettieri café to create his unique concept of of an asian inspired urban food court, simulating the food stalls found on the streets of Hong Kong. Lau is running the other stalls, one is a breakfast spot, and the other a fast-casual chinese stir-fry/noodle option. Mandy wants to prove that not all Chinese food is greasy, with easy to order dishes based around eight key ingredients. Mandy is also offering create your own noodle bowls, as seen in the image above, with options like shirataki noodles, shrimp, and vegetables in a light chicken broth and topped with Lau’s special hot sauce.

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Even with the new brick and mortar location, Mark can still be found selling Hot Bunzz at pop up events like TUM and the ROM’s Friday Night Live nights series.

For more information, follow @HotBunzzTO on Twitter, @HotBunzzTO on Instagram, like HotBunzz on Facebook and tag your Hot Bunzz food pics with the #StreetCuizine hashtag.

HotBunzz, 21 St. Clair Ave. W., inside the Urban Bistro, Toronto, Ontario, M4V 1K6

May 4, 2013 | By | 2 Replies More

Death Row Meals presents Pogo Jump Up, Throwdown!

pogothrowdown

Looking for something to do this Cinco de Mayo? Head on out to Rock Lobster Food Co. on Sunday for the second Death Row Meals competition style event of 2013, Pogo Jump Up, Throwdown! Chefs will be competing for the 1st ever Pogo Championship. The rules are simple: stick, protein, coating, and cook, these are the only instructions our chefs have been given. There will be lots of great food, drinks and a killer reggae playlist to ease you into your Sunday afternoon.

The previous competition was the immensely popular Taco Throwdown, so definitely don’t miss this one! The $45 ticket price includes pogos and alcohol pairings. Details are still being confirmed, but this will be a great event!

Confirmed kitchens participating: 

Limited tickets are available online via uniiverse.

Pogo Jump Up, Throwdown! Sunday May 5, 2013 at 12:30pm. Rock Lobster Food Co., 110 Ossington Ave; P 416-533-1800.

May 3, 2013 | By | Reply More