TSNM 2014
That great beacon of hope and innovation, The Stop Community Food Centre held it’s third...
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Tag: Kristina Groeger
Night Market
Now in its second year, The Stop’s Night Market has in 12 months become thee essential...
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The Drake’s Earth Day Gala – Photo Essay
For the fourth year in a row, the Drake Hotel played host to the Earth Day Canada fundraiser. The entire venue, from the Underground where the awards ceremony was held, to the Lounge where MC Sean Cullen held court and the Sadies rocked the house, to the Sky Yard where a barbecue station and plenty of Mill House Organic Lager had the joint rockin’.
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A Taste of History with Glenfiddich at the Spoke Club
One doesn’t simply walk into a liquor store with a fist full of cash looking for an...
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Food and Workers of Brickworks Slowfood Picnic 2010 – A Photo Essay
Kristina Groeger trains her lens on the 2010 Slow Food Picnic at The Evergreen Brickworks, with a special focus on food workers and the dishes served. Ivy Knight provides colour commentary on the Toronto high-end restaurant world’s big afternoon party, in this exclusive photo-essay.
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The Great Deli Duel
I am one of the diehard people who cannot visit Montreal without eating at Schwartz’s deli. If I’m there for the day, that is where I will eat. No questions asked. The hot, steamy meat comes fresh from a steamer with a pickle the size of the Jolly Green Giant’s big toe. It’s the type of place that always has a lineup (in -30 degree weather in winter) lineups that I have not seen in Toronto. You eat and then you leave. It’s a shrine. It’s an institution. My question is, can Caplansky’s, Goldin’s and The Stockyards beef it up for us?
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Michael Stadtländer’s Eager Beaver Scholarships
A lot of young people are going to Europe to finish their apprenticeships, however in Canada there is a lot of wealth for example simply from an ingredient point of view. Also, we are now coming out of a culinary infancy and there are a lot of strong and interesting chefs doing things that they weren’t before. What you learn at a young age forms you into what you into what type of chef you will become later on.
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La Quercia’s Herb Eckhouse is America’s Prince of Prosciutto
It was 1989, there wasn’t anything that was being made there that we could be proud of. We had been blessed with this unbelievable bounty, but what were we doing to show that we appreciated it? That’s when we started thinking about making Prosciutto. Ten years later, another job had taken me to Italy and back to Iowa again. I spent five years studying the art (like a good Harvard boy) and for a lot of reasons decided that it made sense. We started out by selling imported Prosciutto and then we started making it by hand.
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Parts & Labour Opening
The party is a-buzz. Everyone is dressed to impress. The partnered fabulous four (Richard Lambert, Jesse Girard, Brian Richer and Kei Ng) are looking very good suited in Dries Van Noten, Prada, Belstaff leather and various vintage. Richard takes a second to note that his underwear are from Topman. Brian has a custom made belt buckle with a P&L stamp.
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