Drake Hotel Watermelon Eating Contest

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

Quiche Maraîchere w Pumpkin – Cooking with Pumpkin (Series)

This is part two of my series regarding pumpkins and how to cook an entire one without any waste.

Today I’ve made a vegetable quiche with a few modifications. Maraichere refers to market-fresh produce.  I snuck in pumpkin which doesn’t add a lot of flavour, but does add a lot of nutrition (if you’re into that sort of thing).  The substitution of yogurt instead of heavy cream gives this dish a nice tartness and smooth texture.

Printable Recipe

Pictured is a basic balsamic reduction. 1/2 cup balsamic vinager, 1/2 cup water, reduced to half.

Woodlot Restaurant, 293 Palmerston Ave, Toronto


Woodlot, Woodlot, Woodlot.  All the foodies are talking about Woodlot.

We went last night to this wonderful little restaurant/bakery with very great food and unfortunately dismal internet presence.  They have a vegetarian menu and a meatatarian menu, which I think is a fantastic idea.  My friend Adam is the barista during the day there, so go check out his handsome face while you buy a coffee and pastry.

The wine list is affordable.  They also offer two beers at the $5 price point.

What did I eat?  Some tasty, tasty plates.

Click ‘more’ for the food porn photos I quickly and embarrassingly took while hiding my camera under my coat:

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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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