When we travel, we like to take in all the sights, sounds and tastes of the culture we’re visiting, in an attempt to really live like the locals do. In this sense, where you dine can make the difference between a good vacation and a great vacation. From hearty British fare at London’s The Rib …
Q+A The Grill with Tony Cammalleri Q Gourmet restaurants across Toronto, Montreal and New York have been serving up unconventional versions of the classic burger topped with unique ingredients such as truffle aioli and foie gras. What set this movement in motion? A The new generation of chefs is not only technically skilled but also …
Eight years ago, I moved my young family to the edge of Europe, on the northwestern tip of the Isle of Skye, and took to the stoves at a unique and tiny restaurant called The Three Chimneys. As with every new job, I told my family, and myself, that there was a 50/50 chance of …
Q It seems that Toronto’s food and fine dining scene is heading in a healthier direction, what has set this shift in motion? A People are becoming more conscious because they’re realizing that the food they’re eating is starting to have an effect on their bodies. And it’s not just the way we feel; in …
It began in 1989, a year when spending sprees and an emphasis on brand names captured the zeitgeist of the era. A freshly minted Boston College graduate thinking that success was to be found in the narthex of corporate margins, Joe Bastianich gravitated to Manhattan like a kid to a lollipop. Wall Street was his …
Coming to Toronto from a war-torn Lebanon where my family owned a supper club, my first job was at McDonalds. It was there that I learned the importance of teamwork and consistency. As I matured, my disposition for all things design started to seep its way into all I undertook. I like to make things …
Cyrille Gautier-Auriol swirls his tulip-shaped glass, tossing the amber cognac it holds round its bulbous surface, releasing the bouquet into the air. He examines the spirit before raising the glass to his nose, sniffing first with his left nostril, then his right — “with a little bit of distance,” he explains in his dignified French …
1. Beer-Battered Sole Tacos Lee Kelly: Pusateri’s executive chef Tony Cammalleri’s version calls for beer-battered sole with Mexican spices. Guacamole, Monterey Jack, salsa and so on in a mini hard-shell taco. Great for going off the beaten palate. 2. Prosciutto-Wrapped Grissini Daniel Galletti: Parma prosciutto is the most famous Italian dry cured meat. From pork …
Foodies craving festive flair throughout this season of thanks have good reason to be grateful. Friends and family come to life in the presence of succulent, aromatic dishes and classic, warm décor. Set the standards for high style with Pommery-crusted prime rib and ancho-roasted carrots complemented by floral scores of yellows, burnt oranges and burgundies. …
What could be more fitting than meeting the winner of Top Chef Canada at a farmer’s market? Carl Heinrich arrives riding a bicycle —“It’s the only way to get around the city,” he says — and is almost instantly recognized by a pedestrian. “My wife loves you,” says the onlooker. On that scorching June afternoon …
