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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

Interview: Food On Film with Jason Bangerter of Luma

Food on Film, the TIFF Bell Lightbox subscription series offers food-lovers an interactive platform to connect their culinary love with great cinema. The second season of Food on Film series has brought together chefs, food experts and film lovers to enjoy the best of culinary cinema and conversation. Each month series host Annabelle Waugh, Food Director of Canadian Living magazine, welcomes a celebrated guest from the culinary world to discuss the intersections of cinema, culture and gastronomy. Food on Film screenings take place Wednesdays at 6:30 p.m. at the TIFF Bell Lightbox. We recently spoke with Jason Bangerter, Executive Chef of Luma and the original host of TIFF’s Food on Film.

Blinis Demidoff Recipe

Chef Jason Bangerter is carrying on the Luma tradition of a food & wine pairing for the TIFF Food on Film series. Chef Bangerter will be creating his own culinary interpretations inspired by the films in the series, and offering these creations for purchase exclusively at Luma. He shared with us his recipe for Blinis Demidoff inspired by last year’s screening of Babette’s Feast. View the full recipe on foodea.com, or download the recipe card here.

April 24, 2013 - Sideways (2004), Photo Credit: TIFF Film Reference Library

April 24, 2013 – Sideways (2004), Photo Credit: TIFF Film Reference Library

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

Upcoming guests and films include:

Single tickets are now available. $35 for adults, and $28 for students and seniors. To purchase, visit tiff.net/subscriptionseries.

Follow Chef Jason Bangerter on twitter @chefbangerter.

April 23, 2013 | By | Reply More

Lisa Marie, New Brick and Mortar Restaurant from Fidel Gastro

Food entrepreneur Matt Basile, aka Fidel Gastro, in the past two years went from working a corporate 9 to 5 job to starting a food pop up (Elvis), a food truck (Priscilla), a television show (Rebel Without A Kitchen), and now a brick and mortar restaurant, Lisa Marie. The new Toronto hotspot is located at 638 Queen Street West (Queen and Bathurst).

Pork Belly Cheese Thang

Pork Belly Cheese Thang

Matt and his team spent the past two months transforming the former Prague European Kitchen into a space usable for both a restaurant and commercial kitchen. Continuing with the King of Rock and Roll theme, the restaurant is a shrine to all things Elvis. Featuring a menu of Cicchetti (pronounced “chi-ket-tee”, a Venetian style of street food and snacks), Lisa Marie also features an extensive ‘drinkies’ menu served up by resident bartender Mitchell Stern as well as a market space in the back where they will be selling freshly canned items, pickles, sauces, meats and more!

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Matt has enlisted chef Kris Topping (formerly of McEwan’s) to run the kitchen. The menu is concise, with most dishes ranging from $4-8. Some favourites from the menu:

  • Pork Belly Cheese Thang. Smoked pork belly with cilantro cherry tomato salsa, served on a melted Havarti cheese crisp, topped with chili basil aioli.
  • Deep Fried Cheese Burger. Seasoned coarse ground beer stuffed with aged cheddar topped with a house made pickle and quail egg (no bun).
  • Alabama Tailgaters. Season smoked bacon wrapped beef carpaccio, cilantro, aged cheddar and kimchi.
  • Eggplant in a Jar. Brined eggplant, tallegio cheese, thai chilis and fresh lime served with zucchini chips.
  • Mozzarella and Marrow Sangweech. Buffalo mozzarella, roasted bone marrow on two slices of focaccia bread, deep fried and topped with a lemon.
Testa Dura

Testa Dura. Tequila Tromba, Aperol, Agave, Lime Juice.

Basile plans to also offer a daily lunch menu that will serve up his famous extremo sandwiches, as well as a weekend brunch menu.

For more information, follow @fidelgastros on Twitter, like Fidel Gastro’s on Facebook, or visit fidelgastro.caRebel Without A Kitchen airs on Travel + Escape every Tuesday at 10 pm.

Lisa Marie, 638 Queen Street West, Toronto, Ontario, M6J 1E3.
Limited reservations are available, call 647.748.6822.

April 18, 2013 | By | Reply More

Interview With a Chef: Jason Bangerter of Luma

Chef Jason Bangerter began his culinary career in Toronto, Canada at George Brown College Chef School, followed by a three-year apprenticeship at Le Royal Meridian King Edward Hotel.

Jason’s drive for gastronomic excellence flourished, earning him a much sought-after position as assistant to John Higgins, the captain of Culinary Team Canada. This role also led him to a short stint at Paris’ Hotel Le Meridian Montparnasse.

He soon headed overseas permanently to join the brigade at Mosimann’s in London. Under Anton Mosimann, one of London’s leading chefs, Jason quickly rose through the ranks joining the opening teams for the Swissôtel Berlin in Germany and later Château Mosimann in Olten, Switzerland.

Upon returning to London, Jason often assisted at Mosimann Academy, where he taught alongside Chef Mosimann. Eager to continue his own learning, he spent free time as a stagiaire in the city’s top restaurants, such as Marco Pierre White’s Drones, Terence Conran’s the Orrery, Jean George’s Vong and Pierre Koffman’s La Tante Claire. Jason was next appointed Chef de Cuisine at the Kulm Hotel in the Swiss Italian Alps, where he was responsible for the hotel’s private dining club Dracula.

In February 2002, he returned to Toronto, joining the team at Auberge du Pommier. Long hailed as one of the city’s best restaurants, Bangerter committed to raising the bar even higher. His efforts paid off, earning the restaurant numerous awards and distinctions, including Restaurant of the Year by Post City Magazines, 5th place ranking by the Zagat Survey and Best Fine Dining Restaurant of the Year by Where Toronto Magazine.

luma_logo

In 2010 Jason’s success at Auberge du Pommier earned him the position of Executive Chef of Oliver & Bonacini’s two new restaurants at the TIFF Bell Lightbox: O&B Canteen, a casual street side market café, and Luma, a more upscale lounge and dining room on the second level. Since opening, Luma has been named one of North America’s Top Ten New Restaurants by Frommer’s Travel Guide, as well as one of Toronto’s top ten by local food reviewer James Chatto, and O&B Canteen has become one of the most frequented restaurants of the King West theatre district.

luma_sustainable

This Sunday April 14, 2013, Jason and the team at Luma will be hosting A Sustainable Evening with Ocean Wise and Mission Hill. The event will feature a multi-course tasting dinner by Chef Jason Bangerter, with wine pairings by Mission Hill as well as a pre-dinner reception. Sustainably harvested seafood will be provided by Steve Johansen of Organic Ocean (Ocean Wise certified). Tickets are $150 and are still available at lumaoceanwise.eventbrite.com.

Jason is passionate about food and aside from his duties at Luma, he loves getting people excited about great food. Frequently, he can be found participating in events like Death Row Meals Olde Hunters’ Feast, TIFF’s Food On Film Subscription Series, as well as giving back to the community through teaching, cooking demos, culinary tours and more.

Follow Chef Jason Bangerter on twitter @chefbangerter.

Luma, TIFF Bell Lightbox, 2nd Floor, 330 King Street West, 647.288.4715, oliverbonacini.com.
Hours: Lunch, Monday-Friday, 11:45am-3:00pm / Dinner, Monday-Saturday, 5:00pm-11:00pm

April 12, 2013 | By | Reply More

Rebel Without A Kitchen Premieres Tomorrow

“OLE!” Rebel Without a Kitchen, the new television show following Fidel Gastro (Matt Basile), premieres tomorrow night at 10pm on the Travel+Escape channel. The 13 episode, half-hour series, follows Matt as he works on his temperamental food truck Priscilla, from collapsible card tables, gets ready to take on underground food markets, overnight bush parties, street corners and over-the-top private events.

The production covered everything from hosting pop-ups in different cities, the food truck phenomenon, and just growing the business as a food entrepreneur says Basile. Rebel Without A Kitchen was produced by General Purpose Pictures.

Evident by the series, Matt is continually on the go. Aside from Rebel, Matt is slated to open his new brick and mortar restaurant, Lisa Marie, at 638 Queen Street West later this month. He’s also giving back to the food community with a virtual workshop about hacking the food industry to build a food business from the ground up.

Rebel Without a Kitchen premieres April 9 at 10 p.m. on Travel and Escape.

View the full sizzle reel for Rebel Without a Kitchen below.

April 8, 2013 | By | Reply More