Nick Saul Interview
Malcolm Jolley talks to the Executive Director of Community Food Centres Canada. On October 18th...
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Tag: Nick Saul
Restaurants for Change 2016
Malcolm Jolley supports the virtual event that supports Community Food Centres Canada. What I like...
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Restaurants for Change 2015 October 21
Support the Community Food Centres Canada by making a reservation for dinner at a Restaurants for...
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Chefs For Change
Nick Saul is pleased to report that “The revolution will be tasty!”. The Executive...
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Restaurants for Change
On the evening of Wednesday, the 22nd of October, 25 fine dining restaurants, spread around nine...
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Photo Essay: The Stop’s Chef Challenge at Parts and Labour
On the evening of February 28, at Parts and Labour on Parkdale’s Queen Street strip, The Stop Community Food Centre launched it’s March-long Stop for Food program. Participating restaurants (click here for the full list) across Toronto will give a portion of the price of a special prix-fixe menu directly to The Stop. To make the party interesting, two teams of young chefs, each led by one of Parts and Labour’s two chefs, Matty Matheson and Matt deMille, competed in a competition.
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The 2nd Annual Stop at Scaramouche – A Photo Essay
This Sunday past Scaramouche restaurant partnered with The Stop to present an exquisite fund-raising dinner. Chefs Keith Froggett, Chris Brown, Scott MacNeil, and Bertrand Alépée presented an exceptional four course menu which was paired with wines from some of the best producers in Niagara…
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Keith Froggett and Carl Korte on The Stop at Scaramouche
Perched at the top of the Avenue Road Hill, Scaramouche literally and gastronomically lords over the city of Toronto. This is where chefs take their wives for dinner and Bay Street titans celebrate the bonus they’ll use to build that wine cellar for their top Burgundies. And dedicated foodies and/or winos save up for, for whatever other big night might come along. Scaramouche never misses a top spot on any critic’s list, and restaurant partners Keith Froggett in the kitchen and Carl Korte in the dining room make sure of it every evening.
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Jamie Oliver at The Stop’s Green Barn
Eight-year old Parker sat quietly on a bench next to me drinking a small plastic cup of milk. I didn’t notice him at first because I was riveted by the spectacle before, the world famus chef, restaurateur, author, TV star, social entrepreur and general food revolution agitator Jamie Oliver was on his knees teaching knife skills at a table surrounded by 8 to 13 year old kids, volunteers from The Stop and a bunch of big burly camera and sound men from the TV networks. When I did notice Parker, and we introduced ourselves, he took a pause and asked me, “Who is that guy exactly?”
Read MoreThe Stop’s “Do The Math” Campaign April 2010
By Jamie Drummond This morning ten prominent Torontonians – including author Naomi Klein, Councillor Joe Mihevc, musician Damian Abraham, public policy advocate Michael MacMillan, and Toronto Medical Officer of Health, Dr....
Read MoreRumble at the ROM: Crosstown Kitchens Cooks for The Stop
Photos by Jo Dickins, text by Malcolm Jolley Last year a loose association of young, fine dining chefs and their restaurants raised $40,000 for The Stop Community Food Centre. So, what did Crosstown Kitchens decide to do when it...
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