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  • A Taste of Iceland

    (Rudolph "Goes to the Olympics" and "Breakfast of Champions" part of Chef Thor's menu for the Taste of Iceland week in Toronto this March. All photos by Connie Tsang) You know you’re in for an interesting evening when your appetizer—fried cod speared with a plastic syringe full of sauce—comes floating into the room attached to helium balloons. And when the chef, Thor Eggertson , the young, brazen Icelander behind Orange restaurant in downtown Reykjavik , is serving up main courses with names like “Rudolph Goes to the Olympics” it’s so not going to be just another night in Toronto’s West End. H eld at The Drake Hotel and featuring an assist from resident Chef Anthony Rose , the Taste of Iceland media preview did much to dispel the rough and tumble view we have of Icelandic cuisine (that is if many hold a view at all; more than one person asked me before the event, “What the heck is Icelandic cuisine anyway?”). The country is literally surrounded by great seafood (we were served a creamy delicious cod that left the table audibly impressed) and are savvy to hydroponic growing techniques for fruits and vegetables. They also raise cattle, lamb and game like reindeer , which was the Rudolph in question in our main course. Having never tried it before I have to say I would happily dine on reindeer again. It was milder tasting than I thought it would be and had a very pleasing texture (I'm sure the chef's magic also had something to do with it's deliciousness... either that or the Icelandic vodka cocktails ). Chef Thor is big on breaking down the idea of fine dining and injecting some humour and dramatics into his service. He's into molecular gastronomy, if that's what you want to call it, because he just calls it having fun. Check out our Q&A with him in the video below. < Related: Photo: Exquisite ART Condo Launch Lunch Market Restaurant by Jean-Georges, Vancouver - First in Canada

  • Photos: Exquisite ART Condo Launch Lunch

    (Caramel cinnamon crème brûlée , white chocolate preserved strawberry mousse -- 2 of 4 desserts prepared by Chef Bertrand Alepee) Food porn alert! A few weeks ago Elana of HGTV.ca and I attended an elegant opening luncheon for the sales centre of ART Condos here in Toronto’s trendy Queen West neighbourhood. Elana has written all about the project from her field of expertise – design and décor -- which leaves me to talk about our exquisite lunch. It was prepared by Chef Bertrand Alepee of Toronto’s Amuse Bouche Restaurant. This Parisian native has worked with the likes of Guy Savoy so I knew we were in for a treat. He’s also big on cooking with local produce which is always nice to see. The wine pairings were provided by Stratus. As a treat we got to sample their Tollgate brand which is only available in a few select Ontario restaurants – you can’t buy this wine even if you wanted. Who knew a condo launch event would provide me with one of the best meals I’ve had in awhile. Check out the gallery below and get ready to drool my friends. You need to upgrade your Flash Player to 9 or greater Chef Bertrand even provided a recipe for his heavenly Almond Macaron, Roiboos Tea Milk Chocolate Ganache . See recipe below. Makes 25 macarons Ingredients: INGREDIENTS: • 100g ground almond • 160g icing sugar • 80g egg white • 50g sugar For the ganache: • 100g 70% chocolate in chips or finely chopped • 140ml 35% cream • 1 bag of tea DIRECTIONS: Preheat the oven @ 150C/300F Mix the ground almond and the icing sugar and pass through a sieve, place in a mixing bowl and make a well. Whip the egg whites in a mixer and add the sugar slowly once the whites start stiffening Place the whipped egg white in the well and using a rubber spatula, fold everything slowly together. The mix needs to be uniform and shinny. Using a piping bag, on a baking sheet lined with parchment paper, pipe some of the mixture the size of a quarter, spacing each one and let it rest for 30 minutes – the top of each “quarter” must dry and form a thin crust. Bake in the oven for about 25-30min (the macarons must get a nice light golden color). Let it cool down on the trays then peel the macarons off the parchment. Prepare the ganache, boil the cream, remove from the heat and add the tea bag. Let it steep for 5 minutes then strain. Bring the cream back to a boil then pour on the chocolate and...
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  • My Insider's Look at the Chocolate Ball

    Last weekend I had the supreme fortune to attend the 4th annual Chocolate Ball , which featured a cornucopia of chocolate delights, including mounds of truffles , elegant cookies and cake , and two chocolate fountains. My favourite table was the one set up by LPK's Culinary Groove, a vegan/organic bakery. I sampled one of everything available (photo above) and each delicious treat was better than the last. Highlights of the plate were the gluten free oreo-style cookie and the unbelievably fudgey brownie. For those in attendance who didn't consider three plates of truffles a proper dinner, there were several savoury items infused with chocolate like pizza with a chocolate crust, filet mignon with chocolate and chili, bacon-wrapped scallops with white chocolate sauce, and spicy noodles with jerk and chocolate seasoning. Feast your eyes on the slide show below of several of the decadent and delicious treats I sampled. Warning: side effects include willpower-crippling cravings for chocolate. Luckily, I packed several antidotes: like this , and this , and also this . You need to upgrade your Flash Player to 9 or greater Related: 7 Latin Chef + 1 Kitchen = 1 Hot Night Anna Olson, Ted Reader and Master Chefs from Germany and Canada Gather in Toronto
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  • 7 Latin Chef + 1 Kitchen = 1 Hot Night

    Above: Chef Mario Cassini’s moqueca shrimp shooters and Chef Marina Queirolo’s seasonal empanadas. Toronto has some of the best ethnic eateries in the world – from Vietnamese, Ethiopian to Tibetan, you name it, it’s all here. But the one region I’ve always felt didn’t get enough attention was Latin America . That’s about to change with the OLA - Of Latin America event. Toronto’s 7 latin best chefs + 1 kitchen = 1 hot night. Need I say more? And it’s all for a good cause -- in support of Youth Link, a group giving street kids a chance at a fresh start. Lucky for the likes of me, I got a sneak taste into the seven-course Latin American feast that’ll be served up on October 26th, in time for Day of the Dead celebrations. It was a gastronomic trip that took me to Brazil , Mexico , Argentina , Colombia and Venezuela complete with wine pairings courtesy of sommelier Drew Innes. It was one of the best meals I’ve had in a while. See for yourself. ( You can purchase tickets to OLA - Of Latin America here .) You need to upgrade your Flash Player to 9 or greater Related: Global Cuisine: Central and South American Cuisine

  • Anna Olson, Ted Reader and Master Chefs from Germany and Canada Gather in Toronto

    Eating a six course meal is a marathon! I arrived at the Palais Royale ballroom in Toronto just before 7pm on Friday night and rolled myself out of there around 11:30pm (yes, that's when the meal finally wrapped up!). Oh, and naturally, there were wine pairings with every course! Thankfully, I live just a short walk away from Palais Royale; the walk, the cool air and the slight inebriation made for a great sleep that night. Anna Olson , BBQ guru Ted Reader and renowned Master Chefs from Germany and Canada came together for Culinary Creations with the help of the Canadian German Chamber of Industry and Commerce to serve up some light German cuisine (not a sausage in sight). Not only did Culinary Creations showcase the amazing food, you sat down to this gourmet dinner and a little "reality TV." Much of the behind-the-scenes kitchen action was captured by a videographer and shown on screen while we dined. It was interesting to see hundreds of plates lined up and the assembly line of chefs putting it all together. And, it definitely made the hours and hours of eating fly by! Take a look at the spread. You need to upgrade your Flash Player to 9 or greater Related: German Cuisine and Some Did-You-Know German Facts Video: Master Sommelier Michael Jordan Gushes about German Riesling Recipe: Michael Smith's Bavarian Potato Salad
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