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.
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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.
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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.
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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.
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Navigating the subtle differences between the wines of Burgundy can be a daunting task. Trying to...
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