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Breaking Bread is a weekly column that explores the culinary highlights of Toronto. Features include recipes from local chefs, editorials, interviews, restaurant reviews and more. |
For chefs and foodies, the name Joanne Kates is the most talked about name in Toronto. It is a name said with much love, fear but most of all, much respect.
After 38 years as the restaurant critic for The Globe and Mail, Kates boldly traded in her critiques in the printed pages for a new job at Post City Magazine, online (with some print). It’s here at Post City that Joanne has taken on the feat of putting out the much talked about (loved, loathed and criticized) Top 100 Toronto Restaurants.I had the opportunity to talk to Joanne regarding the Top 100, her career and any advice for aspiring food bloggers (like myself).
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Breaking Bread is a weekly column that explores the culinary highlights of Toronto. Features include recipes from local chefs, editorials, interviews, restaurant reviews and more. |
Photo: Chef Devan Rajkumar’s Asian Chicken Drumettes – Photos by Yuli Scheidt
On May 8th over 250 foodies gathered in support of the Daily Bread Food Bank for the second annual chef competition and fundraiser, Ultimate Food Challenge. The event (held at the Corus Quay, which has a slide, closed for the event – unfortunately.) pitted three top Toronto chefs against one another in order to raise funds to help support Daily Bread’s kitchen programs. These programs provide 170,000 nutritious meals annually to shelters, schools and other meal programs serving low-income children and adults at more than 100 community agencies in neighbourhoods across Toronto.
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Breaking Bread is a weekly column that explores the culinary highlights of Toronto. Features include recipes from local chefs, editorials, interviews, restaurant reviews and more. |
Photos by Yuli Scheidt
SPiN and head chef Jon Lovett are taking foodies by the (ping pong) balls and giving them an all our experience when heading for their weekly night out. This is not your typical food and Jon is not your typical chef.
As a 12,000 sq ft “ping pong social club”, SPiN, (located at 461 King Street West in the heart of the advertising and fashion district) has put a lot of its heart and soul into these dishes, with excellent presentation. With two bars, a lounge area, and twelve ping pong tables, this place is perfect for any social setting but also to fill any appetite.
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Breaking Bread is a weekly column that explores the culinary highlights of Toronto. Features include recipes from local chefs, editorials, interviews, restaurant reviews and more. |
Photo: Patrick McMurray – Photos by Yuli Scheidt
Recently, a web series rolled out with Toronto world-renowed chef Patrick McMurray taking the center stage. McMurray won the World Championships of Oyster Opening in Galway, Ireland in 2002, and became the Guinness World Record holder soon after by shucking 33 oysters in one minute. He beat that record in 2010 by shucking 38 oysters in one minute.
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Breaking Bread is a weekly column that explores the culinary highlights of Toronto. Features include recipes from local chefs, editorials, interviews, restaurant reviews and more. |
Photos by Yuli Scheidt
Over the weekend, the Good Food & Drink Festival packed its way into the Direct Energy Centre for the 21st year over three tasty days of delicious food, drink and discussion of culinary trends.
Foodies from far and wide took to the show floor to listen to the likes of James Cunningham (of Food Network’s Eat Street) who spoke to food truck culture and some of his favorite recipes while Anna Olsen gave a demonstration on some of her great home-styled classics.
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Breaking Bread is a weekly column that explores the culinary highlights of Toronto. Features include recipes from local chefs, editorials, interviews, restaurant reviews and more. |
Photo: Barque’s Chef David Neinstein’s take on Romanian street food staple mici – Photos by Yuli Scheidt
On Thursday March 21, Grapes for Humanity put together BAHHH! The Great Lamby Cook-Off held at the Fairmont Royal York Hotel. The concept of the evening was simple: 12 chefs, 12 lamb dishes and 12 wine pairings with proceeds all going towards a great cause. That cause being helping children’s education by constructing a needed school in Guatemala.
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