New Stuff

If you were to swipe your finger across this site and blow your finger quickly, you’d definitely see some dust spackle. I’ve got some new stuff coming up and I’m really excited to show you. Miss you all.

– KG

 

Protected: The Drake Gala

This content is password protected. To view it please enter your password below:

Password:

Parts & Labour Opening (via GoodFoodRevolution)

Just a little write up I did last night for the opening of Parts and Labour.

by Kristina Groeger The last time I was at 1566 Queen Street West I was buying screwdrivers, not drinking them. The hardware store turned restaurant / club, Parts and Labour had their opening June 10 and I had the pleasure of attending the event and meeting all of the hard working people responsible for creating this amazing new spot. Parts and Labour is the new playground for Queen West-West fashionistas, foodies and various types of artists loo … Read More

via GoodFoodRevolution

The Authentic Jacobs and Co. Caesar Salad Recipe

Ever wonder how to make a caesar from scratch?  My friend and coworker Nelson stars in this video how-to.  You’re going to fall in love with him.  He is the best.

I can attest to the deliciousness of this recipe.

Bacon Tie

You heard it.  You too can be the proud owner of a new bacon tie! *GROAN*

It would go nice with your bacon sunglasses and bacon bra!

Film: Julie and Julia (Child)

After devouring Julia Child’s “My Life in France” I became confident about excelling in the chef world.  Though Julia was truly an aristocratic American living in France, she relentlessly immersed herself in French culture.  She didn’t only move to Paris with her husband, she became Paris.  This book was a page turner for me, especially because I love travel, food and history.

Here I am watching TV.   I find out that basically, there’s a movie about this book.

It seems pretty corny that they had to modernize this story by paralleling Julia to a food blogger.  I feel that Julia Child’s story is sufficiently interesting.  I’ll no doubt watch the movie regardless,  I’ll just close my eyes or play with my iPhone (inside my purse, on lowest brightness) during the blog-her parts.  (barf).

Let’s not forget that Julia Child was also recently declassified as a CIA agent.

Canada Day Breakfast

If you’re lucky like me, you have Canada Day off.  If not, I’m so sorry.

A day off at my house means a big breakfast.  Here’s today’s Canada day breakfast:

Out of all the things plated, I’ll give you the recipe to the tastiest bit.

My favourite hash brown potatoes:

-Any amount of waxy potatoes cut into 1cm pieces (about one potato per person)
-Half of a medium sized onion per potato, chopped (alternatively red, white, green, leek, shallot)
-Your favourite spices (dried, fresh)
-A small drizzle of liquid sugar.  In the form of honey, maple syrup, corn syrup.  Whatever you have handy.

1. Place potatoes into cold, salty water and bring to a boil.  Bring to the boil for about 20 mins.
2. Sauté onions in a very hot pan until brown.  (I usually fry the onions in the leftover bacon fat from breakfast).
3. Strain potatoes, let steam escape for three minutes or so until there is minimal moisture left in the strainer.
4. Turn pan with onions on high, carefully stirring so they don’t burn.  When hot enough add potatoes and seasoning.
5. Add a little more oil or bacon fat and drizzle with your preferred sugar (this helps with browning).  Voila.

* Notes:

If you’re not comfortable with cooking on high heats, turn your broiler on high and skip step four.  Stir together additional oil, seasoning and a tiny bit of liquid sugar to help browning.  Delish.

You can boil the potatoes the night before and store in the fridge for one night to save time in the morning.

Real Tomato

I am really fond of this little blog that I discovered last night called Real Tomato.

D.a.r.y.l is a student at Umea in Sweden working on a Masters of Interaction Design.  “Food and the Future of it” is a witty little project, sort of reminding me of The Jetsons and the type of future food has.  I find his writing style witty with a touch of silly.

For example:

The Egg Printer: A device that grows and cooks eggs.  The yolk is fashioned into any pattern you fancy.

Please take the time and read his invented devices as they are entertaining and very cute!

The Four Seasons, Toronto

Wow, today was crazy.  I finished my last class at 10am, got caught by google 3D and finally got to the Four Seasons to volunteer for the Ontario Hostelry Institute’s 19th Annual Gold Awards Dinner.

We had a chance to help Head Chef Claudio Rossi with the dinner plating.

Down to the nitty-gritty.  What did we eat/serve?

Anitra Brasato, Salt and Maple Ontario Duck Breast Soft Marscarpone-Polenta, Charred Vine Tomato, Salsa Verde

Air Cured and Marinated ‘Pingue’ Bresaola Lemon-Hazelnut Oil, Monforte Toscano Shavings 100km Farm Pickled Mushrooms with Grisini Garnish

It felt amazing to be working at the Four Seasons.  I loved the staff, the atmosphere, the camaraderie.  They felt like a genuine family.  The bartender and some of the waiters had been there 15 years.

After the link I will take you on a tour of the inside of the Four Seasons Hotel kitchen and also a signed autograph by Samuel L. Jackson (really!).

Updates

Wow, what a month.

I’ve gotten a lot of compliments on this blog from people in real life (you know, like people in person).  Thanks, guys.  I feel guilty that I need to update more often.  I apologize for the quality of the photos, but I can’t always carry around a big honkin’ SLR in a greasy kitchen.

Here’s what’s been going on lately:

All of the second year students prepare two bite-sized creations and pair it with an Ontario wine.  I volunteered for this event to get an idea of what to expect next year.  We were told strictly about the concequences of being caught eating or drinking.

When I was done I quickly went to my locker to change into my street clothes.  The smell of the food combined with not eating for hours was overwhelming me.   I snuck a couple of the tasters whilst under the radar.  A classmate of mine who paid for the event gave me a gulp of his Gewertzaminer underneath the stairs.

I’ve been stodging this week at a secret location.

I was so nervous before showing up that day.  Turns out everyone is incredibly friendly and everything went pretty smooth.  Of course I overcooked some sugar, but for the mostpart that was the worst thing I did.

These bleeding cakes.  Eugh.  (Onto my catering job)

We received many boxes just like these ones.  They were supposed to be “Petit Fours”.  They’re not very petite, are they?

I was instructed to cut them into smaller peices.  Murphy of all jesus.  These goddamn cakes are melting all over the place, I’m being yelled at by the General Manager when it was the bakery’s mistake.

Law students are pretty particular, let me tell you.

Anyways, that is all for now.  Can’t wait for school to be over so I can start making more money again, let me tell you.  I’ll also be getting an iPhone within the next few weeks and I plan to install WordPress so I can do posts IN ACTION.  Ciao.