Author: Jamie Drummond

O.C.T.A. Summit 2010: A Triumph!

O.C.T.A. Summit 2010: A Triumph!

Posted by | Nov 5, 2010 |

Good Food Revolution would like to doff their collective hat to Rebecca LeHeup and all of those involved in the organisation and presentation of the 2010 Ontario Culinary Tourism Alliance Summit held earlier this week. Everything about the day’s proceedings was second to none; from the venue (The fascinating MaRS building), through the inspiring, innovative programming, to the delicious food and wine served throughout the summit.

It was one of those symposiums where everyone in attendance went away with something to think about (and act upon!)

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Jamie Drummond on Food and Wine #51 J. P. Colas (13th Street)

Jamie Drummond on Food and Wine #51 J. P. Colas (13th Street)

Posted by | Nov 4, 2010 | ,

Many years ago I recorded a (lengthy) podcast interview with Winemaker J. P. Colas during his years working with Peninsula Ridge. Since then J. P. has moved on to work with 13th Street, alongside GFR’s good friend Peter Bodna Rod. After all these years we decided that it was high time to catch up with the always-outspoken Monsieur Colas and find out just what he has been up to in the intervening years…

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Jamie Drummond on Food and Wine #50 Paul Roberts MS (Bond Estates)

Jamie Drummond on Food and Wine #50 Paul Roberts MS (Bond Estates)

Posted by | Oct 28, 2010 | ,

Last week we had the pleasure of tasting a superb array of seriously high-end Napa Valley Cabernets from the much sought after Bond winery. Leading the tasting was Master Sommelier Paul Roberts, a smart young fellow who, before working as Director of Bond Estates, looked after the wine program for all of Thomas Keller’s restaurants… so let’s just say that the guy certainly knows his juice.

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Adly Gawad

Adly Gawad

Posted by | Oct 20, 2010 |

If there is one gentleman whose name is simply synonymous with superlative restaurant service in Toronto then it can only be Adly Gawad.

From THAT notorious Chapati truck, through all of the Lees (Susur and Splendido) to the environs of Ossington’s delightful Paramour, Adly has always been there to add that special something to your one’s dining experience.

He is a fellow that could seriously teach Front Of House staff worldwide a thing or two about the finer aspects of service.

If you work in hospitality in any capacity it would serve you well to listen carefully to this man…

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