Drake Hotel Watermelon Eating Contest

I totally forgot to post this little video I made from 86’d last Monday.  Check ‘er out!


A Taste of History with Glenfiddich at the Spoke Club (via Good Food Revolution)

A Taste of History with Glenfiddich at the Spoke Club One doesn’t simply walk into a liquor store with a fist full of cash looking for an expensive hobby.  Scotch lovers are a refined, passionate bunch who are serious about their drink. I felt extremely fortunate to join the world famous Ian Millar (Global Brand Ambassador for Glenfiddich) and Ian MacDonald (Head Cooper, Glenfiddich) at the Spoke Club for a master’s class tasting of single malt scotch. Getting right down to business we started with … Read More

via Good Food Revolution

Bourke Street Bakery, the Ultimate Baking Companion

“Baking is part science, part stoneground milling and part river-running romance.  But it’s not the romance that will keep your baking consistently good, it’s the science”.  – Paul Allam

Paul Allam and David McGuinness get together and bring you this essential baking bible from Sydney, Australia.  Inside are beautifully illustrated and instructional chapters on savoury and sweet pastries.

How is this different than any other baking book?  There’s an entire portion dedicated to meat pies, schiacciata, puff pastry and tarts.  Everything is explained in an easy to follow manner that anybody can understand.

This book is available from Harper Collins Canada via Chapters / Indigo and Amazon Canada.

You may also pick up a copy at the Drake this Monday night (18th October, 7pm) at a bake off against food bloggers (including myself).  Please see image for details.  What am I making?  You’ll have to come and see!

Food and Workers of Brickworks Slowfood Picnic 2010 – A Photo Essay (via Good Food Revolution)

Ivy Knight and I put together a photo essay for the Brickworks last weekend.

Food and Workers of Brickworks Slowfood Picnic 2010 - A Photo Essay Photos by Kristina Groeger, words by Ivy Knight Smoked trout from Milford Bay with fresh horseradish from Red’s Chef Mike Steh and Poissonier Matthew Simpson. This salad was responsible for making the sun come out. -Ivy Knight The queen of local sustainability and biodynamics Lauren Wilton, served a mean minestrone soup from Enoteca Sociale.  Unfortunately for you, her outfit was not see-through or animal print.  – Kristina Groeger Ivy poses with … Read More

via Good Food Revolution

Brickworks Official Opening

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Virgin Airlines’ New Menu

As early as June, Virgin America’s six new aircrafts are flying from Toronto (Pearson YYZ) to LAX and SFO.  The Virgin fleet is known for their mood lighting, free in flight wifi and delicious menu.

So, what’s on the menu? Check it out:

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CRFA Show 2010

Ah, the CRFA show.

In a nutshell, it’s a packed showroom with everything relating to the restaurant world that you can imagine. Food competitions, tilt skillet retailers, kangaroo meat companies, snow cone makers, popcorn machines, banquette resellers. The list goes on and on.

The best part of course, were the beer “samples”. “Can I have one, oh and one for my friend?”. Thanks to Amsterdam and Mill Street Breweries. The sad and tired looks on your faces didn’t go unnoticed, despite our coming back to your booths two hundred times.  If a person could get a liquor license in that joint I am certain they would make a fortune. Everyone was lining up for alcohol thinking it was the %#@ food and wine show!

Lauren and I got up on the stage with Rob Montgomery to receive a lesson on mixing a perfect whiskey sour.  Kevin Brauch and his rosy cheeks had left earlier to proceed onto another event.

We saw Chef Lynn Crawford do a demo on Berkshire pork from Black Bow Farms Inc.  What lovely people.

Here are some photos from the event:

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