Abbey’s Kitchen Stadium (AKS) is a celebration of Toronto’s vibrant food culture that brings together the city’s hottest restaurant, food truck and pop-up vendor chefs to raise money for local food initiative, My Food My Way. My Food My Way is a youth nutrition education program that aims to engage youth in food and nutrition in a way that makes sense to them. Rather than distributing nutrition facts or telling students what they should eat, MFMW seeks to empower them using hands-on learning, and collaborative education to make healthy choices for themselves.
AKS combines the model of the casual pop-up party with the diner interaction and entertainment quality of an action-packed cooking competition.
This is how it’s all going to go down:
At each event, there’s a secret ingredient chosen that will be revealed when you show up to the event.
Four Toronto culinary superstars will each prepare two dishes that showcase the chosen ingredient, and you will have the chance to purchase whatever your heart desires for $6 per item. Delicious beer, wine and cocktails will also be available throughout the duration of the event for $6.
Approximately 2/3 of the way through the event, chefs will be invited one at a time to present their dishes to our panel of celebrity judges on the stadium stage. The judges will provide appropriate commentary and evaluate the dishes on taste, presentation, and originality.
Meanwhile, all of this action will be filmed and projected live onto a large screen for guests to watch, between which DJ Michael Anthony will be pumping out the tunes for your entertainment. There will also be food product gift baskets being raffled off so you could go home with a full belly AND a basket!
After each of the three consecutive battles, a winning chef will be selected to move onto the championship battle taking place at the Delicious Food Show on the Food Network celebrity stage. The final “wild card” competitor for the championship battle will be selected by YOU via an online poll.
BATTLE ONE Chefs:
- Matt Basile of Lisa Marie (NEW) & Fidel Gastros
- Matt Pettit of Rock Lobster Co.
- Rocco Agostino of Enoteca Sociale & Pizzeria Libretto
- Bruce Woods of Woods Restaurant (NEW)
BATTLE ONE Judges:
- James Cunningham (Eat St)
- Bruce Croxon (Dragon’s Den)
- Jordan Hastings (Alexisonfire Drummer, Co-Founder Dine Alone Foods)
- Peter Neal (Neal Brothers Owner)
BATTLE ONE Secret Ingredient:
Um… it’s a secret? But for those with food restrictions, please know the ingredient itself is vegetarian, dairy free and gluten free (the prepared dishes, however, may or may not be).
BATTLE ONE details:
May 26th 12-4pm
MOD Club 722 College St W
$10 tickets online. $15 at the door, pending availability (there is NO guarantee of door sales). More information can be found on the facebook event page.
A portion of all ticket profits & food sales will be donated to My Food My Way.
Tickets are available now via Uniiverse.
Looking to celebrate mom, this mother’s day? Whether it’s in the city or outside the GTA there is plenty to do. Flowers can be a key love for all women, and a new market at 99 Sudbury is a great place to buy flowers.
Starting this Saturday May 11, the Toronto Flower Market opens at 10 am and runs until 3pm. It is Toronto’s first outdoor flower and plant market and will feature Ontario growers. The market runs from May-September every second Saturday of each month.
Also happening this weekend is the Handmade Market located in the Niagara County at Ravine Vineyard. The market is the perfect opportunity to treat mom to a lovely wine, food and artisan craft filled afternoon. It happens this Saturday and Sunday May 11 and 12, starting at 10 am and finishing at 5pm. The market will feature food from El Gastronomo Vagabundo, The Tide & Vine Oyster Co and Hometown Ice Cream.
You can also take your mom out for some afternoon tea. The Montgomery Inn located at Islington and Dundas and is offering and afternoon tea which includes the traditional finger sandwiches, scones and of course tea. The cost ranges from 10-19 dollars and is first come first serve. You can reach them at 416-394-8113 or via this website.
Whatever you choose to do have a pleasant and happy mother’s day weekend.
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.
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).
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
- One-half lime
- 2 tsp. granulated or bar sugar
- Crushed ice
- 2 oz. Pitú Cachaça
- Garnish with slice of lime
- Cut lime into small pieces and place in an old-fashioned glass. Add sugar.
- Muddle lime and sugar with a pestle or spoon.
- Fill glass with ice. Add Pitú.
- Put contents in shaker, shake well, return contents to glass and serve.
For more information visit pitubrazil.com.