The Works is rapidly expanding throughout Ontario, from its original locations in Ottawa. Like their restaurants, which stress locality, O'Brien and team do things differently from the way they select franchisees to how they train their staff and set up their casual, table-service restaurants: no bars, no TV's, no reservations.
January 24, 2012
by Good Food Revolution
Dark green leafy kale is one of our favourite vegetables at this time of year. A simple pan-steaming with olive oil and garlic quickly wilts the vigorous greens while preserving their hearty texture and assertive flavour. A slow braising of kale with additions of such flavourings as onions, garlic, pancetta and sun-dried tomatoes yields greens that are tender and milder in flavour.
January 24, 2012
by Good Food Revolution
McLagan is set to return to Montreal for a dinner at Le Morgon, where she and chef Patrick Plouffe will be filmed for a Radio-Canada TV show, but first she's bringing it all back home for a dinner at Toronto's Parts & Labour with collection of young cooks knows as The Group of 7 Chefs, on Monday, January 30.
January 24, 2012
by Jamie Drummond
For over six years now David and Lulu at Real Food For Real Kids have been revolutionary in changing the way that children eat, enjoy, and understand food.Last year Good Food Revolution visited them at their Dovercourt Road headquarters to find out the secrets behind their well-deserved success story.
January 24, 2012
by Andrew Hanna
Navigating the subtle differences between the wines of Burgundy can be a daunting task. Trying to determine whether to purchase a Beaune 1er Cru from the Clos des Mouches or Clos des Feves vineyard, in some abstract context can clearly leave one with more questions than answers. Today, I’ll do my best to strip away… [Read more…]
January 23, 2012
by oceanwise2
To help usher in the New Year, Vancouver Aquarium’s Ocean Wise program has teamed up with seven other conservation organizations across North America to launch Be Happy, a social media activation to help you learn more about ocean-friendly seafood. This collaborative effort has a strong message we can all support: when fish are caught or farmed… [Read more…]
January 22, 2012
by Jamie Drummond
Just the other day GFR popped into the soon-to-be-open Chantecler restaurant in Parkdale. Owners Jonathan Poon and Jacob Wharton-Shukster took some time out of their busy day to chat about their aspirations for what promises to be a welcome addition to the neighbourhood.
January 22, 2012
by notesonabeermat
In his fine book, McCarthy’s Bar, the late English travel writer Pete McCarthy posits his Eighth Rule of Travel: Never Pass a Bar That Has Your Name on It. Fair enough, but this happy circumstance is going to crop up more often if one of your names is Pete and the other is McCarthy. I’ve found myself more than once in bars called Pete’s or McCarthy’s. Some names just turn up on pubs more often than others.
January 21, 2012
by thehealthybutcher
Haggis needn’t be feared. When it is well made, it is a robust, filling and flavourful food. It has been said that we “faint of heart” North Americans would enjoy this more if we didn’t know its ingredients.
January 21, 2012
by vivatastings
by Lauren Wilson for Viva Tastings, a ‘Certified Good Food Fighter‘ It may have been during the North American media buzz of late 2005/early 2006 that you first heard of the Thermomix, when food writers like Amanda Hesser, or here in our own backyard Jacob Richler, were all a twitter about this wunderkind of the… [Read more…]
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January 25, 2012
by malcolmjolley
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