Clik here to view.
Restaurants: King Noodle
The very first Chinese restaurant I visited when I moved to Toronto over ten years ago was King Noodle. (The actual name on the sign is King’s Noodle but no one calls it that). My friend JP brought...
View ArticleClik here to view.
Hogtown Throwdown with the Group of Seven Chefs & Derek Dammann
Take two pigs from Perth Pork Products and give them to the Group of Seven Chefs, add one baby-faced culinary genius from Montreal and plunk them down in an idyllic outdoor space at the Brickworks....
View ArticleClik here to view.
An Interview with Chef Ben Shewry from Attica Restaurant in Australia
Ben Shewry is the most humble superstar chef I’ve ever met. The New Zealand native runs one of Melbourne’s greatest restaurants, Attica, recently ranked 63rd in the world on the San Pellegrino...
View ArticleClik here to view.
How To Throw A White Trash Barbecue
You know how nutritionists tell you to only buy from the perimeters of a grocery store, advising that you never head down any of those aisles in the middle for fear of overprocessed junk food? Well,...
View ArticleClik here to view.
Staff Meal: Parts & Labour
Staff meal is of vital importance in the daily working life of a restaurant. As chefs we’re trained to feed people, most of us have this need in our blood. If someone says they’re hungry we get a...
View ArticleClik here to view.
Round-Up #56: Josh Ozersky, Fresh Ham and a Shanghai Shandy
Send in your best “get out of my kitchen” shots [via On Our Table] “I still feel like a fat ass. I need a chin lift so bad.” Paula Deen [via The Miami Herald] Gorgeous photography (food and...
View Article