Vegetarian author, teacher and Fair Trade activist Nettie Cronish has mellowed a bit. When her own kids demanded a little bit of meat in their diet, Cronish decided to bend a little and adopt a ‘flexitarian’ point of view. This relaxed, albeit enthusiastic, attitude to food comes across in her new book Everyday Flexitarian, which she’s co-authored with herb expert Pat Crocker.
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The menu at Pizza Pide is extensive, with 20+ baked flat bread with toppings items. I stick to #1, the pide lahmacun. Lahmacun translates roughly as ground meat on bread. In this case it’s super finely minced beef with bits of oinion and bell pepper along with Turkish herbs and spices spread loosely across a super thin flatbread crust that manages, somehow, to retain a millimeter thin centre of chewiness in between razor thin, but crisp crust. This is good.
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I wanted to know what happens at Hooters. For years I’ve crossed the downtown from Bathurst to University on Adelaide street and passed the low slung grey stucco building with the orange sign. Entrenched as it is in North American culture, I had an inkling of what I might find: young women in tight tops and short orange stain shorts serving wings and beer. But surely, with over four hundred locations in 28 countries, there must be more to Hooters than the chance to leer at a waitress? I thought, there must be some gastronomic secret to this success. There must be a secret sauce, a blend of 11 herbs and spices or something that makes Hooters more than just a repository of pretty faces. And so this week I set forth to find out.
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It was my colleague and friend, Jamie Drummond, who woke me from my slumber and got me to smell the umami goodness of Netsu Ramen. Jamie was adamant: this soup was worthy of gastronomic attention. In fact, he had begun to develop a habit. If I was going to continue to luncheon with him, I would have join him and try it. “Really,” he said, “it’s very good.”
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The fifth annual Terroir Hospitality Symposium was held at Hart House, March 1. After a full day of talks, seminars and tastings (watch GFR for extended coverage), the sold out crowd of 400 chefs, cooks, sommeliers, restaurateurs, journalists, food writers and all other manner of people passionate about fine dining and artisanal food and wine sat down to hear English chef Fergus Henderson’s key note speech, captured by GFR in the video below. For three quarters of an hour, Henderson held the audience members spellbound as he explained what he believes to be the root of his phenomenal success at St. John, and the meaning of the philosophy laid out in his ever-influential book and chef’s favourite, Nose To Tail Eating.
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