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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.

Beaujolais_BBQ01

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

Beaujolais_Yam_8660

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

Amsterdam Brewery is Making ‘Dam Good Beer

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.

amsterdam_brewery

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.

For more information, follow @AmsterdamBeer on Twitter, and like Amsterdam on Facebook.

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!

May 20, 2013 | By | Reply More

How to Make a Caipirinha with Pitu Cachaca at SIAL 2013

Symbolized by the red Pitú on the label (some people call it the lobster), Pitú is the most recognized brand of cachaça in the world. Made from fresh cut sugar cane, it is known for superb quality, and how well it blends with fresh fruit and juice. Pitú is the spirit of the Caipirinha, the national cocktail of Brazil. Originally known as the peasant’s drink, it found its way into the capital cities of Rio De Janeiro and Sao Paulo, and from there to the most stylish bars and restaurants all over the world. With Pitú, you can make the very best Caipirinhas and other fruit cocktails.

PITÚ BRAZILIAN CAIPIRINHA

Ingredients:

  • One-half lime
  • 2 tsp. granulated or bar sugar
  • Crushed ice
  • 2 oz. Pitú Cachaça
  • Garnish with slice of lime

Preparation:

  1. Cut lime into small pieces and place in an old-fashioned glass. Add sugar.
  2. Muddle lime and sugar with a pestle or spoon.
  3. Fill glass with ice. Add Pitú.
  4. Put contents in shaker, shake well, return contents to glass and serve.

For more information visit pitubrazil.com.

May 6, 2013 | By | Reply More

Pura Quinoa at SIAL 2013

Pura Quinoa has been working for a number of years with several Quinoa growers and processors in Bolivia and elsewhere, in order to bring to Canadians and global customers a superior product which meets the stringent requirements for food safety and excellence. Pura Quinoa supplies exclusively Royal Quinoa. From seed to shelf – Pura Quinoa looks over the entire process to ensure that you have the highest quality product. Pura Quinoa products are certified as 100% organic & gluten free. Pura Quinoa grains are grown exclusively by farmers in the Andes region of Bolivia, noted for the highest quality varieties.

For more information visit puraquinoa.com.

May 6, 2013 | By | Reply More