Adam Vettorel’s Quaglia e Polenta
Quail and polenta is a dish often served in the fall during hunting season in Italy. At North & Navy, we use white polenta. Quaglia is a speciality of Veneto and Friuli where polenta is a staple of the region.…
Enter the Hen House: Union Chicken
Union Chicken is the latest entrant into Toronto's roast chicken arena. It's a crowded space: Flock, Nando's and our much-loved neighbourhood Portuguese churrasqueiras have been more than adequately filling the demand for juicy and crispy skinned roast chicken. Is there room…
The New Vegetarianism
No longer the saddest, least inventive section of the menu, salads and vegetables in all their glory have assumed a central place in the life of some of our best restaurants.
Taste of the Six at the Shangri-La
Taste of the Six is the Toronto Shangri-La Hotel's dinner series with a cause. Created to embrace and celebrate Toronto’s vibrant food scene, Taste of the Six is a collaboration with some of Toronto’s most renowned chefs. Matt Blondin, Frankie Solarik and…
Valentine’s Day is for Food Lovers
Valentine's Day gifts for your food lover. Valentine's Day presents that revolve around food make the best gifts. Because we all know that the couple who eats, cooks and drinks together, stays together. If you're ready to graduate from chocolates,…
Oat + Mill
Hats off to Oat + Mill for coming up with a vegan and gluten-free ice cream substitute made out of oats. Oat + Mill is a Canadian company doing it right, right here. Oat & Mill is a non-dairy ice…
Loblaw 2017 Canadian Food Trends
Insects, seaweed, meal kits and turmeric will all have their moment in 2017, according to the recently released Loblaw 2017 Canadian Food Trends. Now that we've woken up from our post-holiday slumber, it's worth taking a minute to look at…
Women in Food and Drink: Donna Dooher
Canada's women in food and drink are working their way up the food chain. It's no secret that the culinary arts are a male-dominated industry. But enrollment in culinary schools is on target to change that scenario, making it the…
The Return of the Tasty Tomato
For most of us, a tasty supermarket tomato is an oxymoron. The reign of the tasteless supermarket tomato may be coming to an end thanks to genius/horticultural scientist Professor Harry J. Klee. Klee has developed a hybrid breed that will…
Seedlip or What to Drink When You’re Not Drinking
Say hello to Seedlip, the world’s first copper post distilled non-alcoholic spirits. If you don’t drink, are pregnant or happen to find yourself in the role of designated driver, help is on the way in the form of a more…
Is Breakfast Bad for You?
We've been told to breakfast like kings and dine like paupers since Victorian times. A new book Breakfast is a Dangerous Meal by Professor Terence Kealey thinks otherwise. When Kealy was diagnosed with type 2 diabetes, he was told to…
Chefs and the City: Rob Gentile’s Toronto
Rob Gentile, the Buca group’s culinary mastermind shares where he eats, drinks and plays Coffee I only drink Italian-style espresso. The beans should have zero acidity with a dark chocolate charred flavour. It should not taste like you dipped a…