Last week The Cookbook store hosted a fascinating two hour hands-on workshop at Toronto’s Nella Cucina. The demonstration was presented by Chef John Placko, Culinary Director for MapleLeaf Foods, and covered techniques detailed in Nathan Myhrvold’s six volume Modernist Cuisine. Good Food Revolution were hiding in the audience (comprised of enthusiastic Toronto foodsters and a smattering of Hogtown’s top Chefs) to capture the proceedings.
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So what on earth is Ice Cider anyway? GFR’s Jamie Drummond joins Patricio Brongo at Toronto’s Malena restaurant to find out what makes his apple nectar so alluring and ambrosial… Oh, and don’t knock it until you have tried a little!
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As Jamie Drummond travelled across Australia, investigating every one of the continent’s wine regions for the Jamie D in Australia series, he also stopped by as many restaurants, markets and artisanal food producers as he could, including The Barossa Valley Cheese Co., featured in this video.
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GFR’s Jamie Drummond takes a trip to the world famous Sydney Fish Market and discovers that Australians take their seafood VERY seriously!
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Located in the less-than-salubrious neighbourhood of Brooklyn’s Redhook is a boutique urban winery that champions the fruit of Long Island’s Grapegrowers. Redhook Winery’s production is without a doubt on the micro-winery scale, with annual production being a mere Redhook Winery, Abe Schoener (Scholium Project) and Robert F500 cases at present. However, where they may be lacking in quantity, they undoubtedly excel in quality… and then some!
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