toronto food. right now.

from last night's 4suppers featuring a collaboration between Chef Basilio Pesce of Porzia and Chef Matty Matheson of Parts & Labour
I'd like to preface this post by saying that I don't claim to be a culinary expert of any sort. I am simply someone who has grown up with a deep appreciation for food. I was inspired to write this post following conversations I had with a friend as well as the chefs during (another SUPERB) 4suppers last night. It's also because of other thoughts and observations I've had about the food scene in Toronto. 

The most significant thing I've noticed in the past couple of years after having moved to Toronto from New York is how collaborative and supportive the culinary community is toward one another. I've made more connections in Toronto's food scene compared to when I lived in New York, so perhaps it isn't fair to say. There seems to be a great deal of mind melding and camraderie going on (uniquely) in Toronto than other cities (like New York, Montreal too, apparently). If the same types of collaborations are happening in New York, perhaps I'm just not plugged in. The chefs I've discussed this with in Toronto agree with me. Is New York just too competitive a place in general for the same thing to happen? Maybe? Naturally, there is still competition in Toronto. For the most part, it seems to be a friendly and supportive sort. Toronto chefs seem genuinely excited about what their peers are doing – at least for the most part. The competitive creative energy seems to yield positive results. I witnessed this energy at this year's fantastic Terroir Symposium. I see it in the 4suppers at Porzia (not only because I co-host this event!), in The Group of 7 Chefs, at the many different chef battles at 86'd hosted by Ivy Knight, at Food Truck Eats, at Death Row Meals events, La Carnita's pop-up roots and today at Slurp Noodlefest, etc. I could go on and on. 

What results from these collaborative relationships are dining experiences that are not only incredibly inspired but also really innovative. My friend Socky last night commented that the camraderie is very Canadian. But I'm not sure whether the same energy is happening on this scale in other Canadian cities. What is very Canadian to me is to be shy and humble about the fantastic food that's coming out of this city's best chefs. Is it also very Canadian to wait until people like David Chang or Anthony Bourdain recognize the creative energy and talent that's happening in Toronto for the city to realize it? 

It's the very innovation and inspiration that is making this moment in Toronto a very exciting place to be. Any others in Toronto agree with me?

a portumanian feast

Amazing pond experience aside, last Sunday was really about the food. Two great chefs came together: one Panamanian (Rossy) and the other Portuguese (Paula). Together they lovingly prepared one fabulous "Portumanian" feast. Just looking at these photos makes me hungry all over again. 

Here was the menu for the day: 

ROSSY

Empanaditas de Pollo
Chicken stuffed mini Pastry Pockets

Ceviche Mixto
Lime marinated Mixed Seafood

Mariscos al Ajillo
Shrimp & Scallops in Butter & Olive Oil Garlic Sauce 
with Grilled Fennel & Smoked Tomatoes

Arroz con Guandu y Coco
Coconut & Pigeon Pea Rice

Ensalada de Palmito y Vegetales
Hearts of Palm & Vegetable Salad

Escabeche de Pescado
Pickled Fish

Crema de Mango, Gengibre & Lima
Mango Ginger & Lime Mousse

PAULA

Rissois de Camarão
Shrimp in pastry

Bolinhos de Bacalau
Codfish Puff Balls

Cataplana de Amêijoas
Clams in Cataplana

Asas de Galinha PiriPiri
Chicken Wings in Piri Piri Sauce

Porco Bêbado
Roast Drunken Pork

ChocoFlan
Chocolate Cake with Baked Custard
& Dulce de Leche

Bolos de Mel
Portuguese Honey Cakes

Thank you to Rossy and Paula for preparing such a gorgeous, delicious meal. And big hugs to our lovely host, Rossy Earle (above) for a beautiful day. I can't wait for the next one!!

pond life

When my friend Rossy told me she had a pond in her backyard, this was not what I expected. I finally got to see said pond this past weekend. It was part of a big feast prepared by two chefs. Rossy Earle, a Panamanian chef and, Paula Costa, a Portuguese chef joined forces to cook a huge Portumanian hybrid feast. I will blog about the food separately. I felt that this pond was worthy of it's own post. 

How beautiful is this?! This is where a big group of my foodie friends (and a few with dogs) came together and spent the day. I was stunned when we first drove into the sprawling property – approximately 45 minutes outside of Toronto. According to my friend Rossy, this is a natural pond that has had sand poured into it. It is aerated underwater via a windmill hidden behind the trees. On the property also sits a 6 bedroom house. I understood why Rossy chooses to live here and not in downtown Toronto. The temparature of the water was absolutely perfect and not too cold for this tropical baby. The colour of the water really does look this way in real life. I was in heaven floating peacefully in it – face to the sky. 

It was the best day of my entire summer so far. It was a much needed day of relaxation, sunshine, good friends (around 20 of us in attendance), great food, lots of laughs and even some good bubbly. What a beautiful day. I hope I get a chance to come back and do it again before the summer ends. 

Stay tuned for the upcoming post on this day's Portumanian menu :)  

food truck eats toronto

In an effort to promote better street food culture in Toronto as well as to urge loosening the very strict rules surrounding food trucks in the city, Suresh Doss, publisher of Spotlight Toronto (and friend), organized Food Truck Eats. It's the first of three gourmet food truck events happening between July and September. The overwhelming response to his proposed event from numerous chefs and food vendors in the city has extended the event to three separate dates. They're being held at the historic (and beautiful) Distillery District in downtown Toronto. I was asked to design a poster for the event (above!). You know where I will be on July 2nd. Check out the Facebook page for more info. Torontonians, come on down! 

behind the scenes at canoe restaurant

This week I had the privilege of doing a photo essay of Canoe Restaurant's kitchen. I was kindly grated access to all the behind-the-scenes activity of one of the most highly regarded restaurants in all of Canada. Not only did I get to witness the flurry of fast-paced activity in preparation for yet another busy evening, I also got to sample the fantastic food I watched being prepared. I was honoured to be a fly on the wall of an incredibly busy and tightly run ship that is this kitchen. I had to quickly figure out the myriad of code words being exclaimed loudly by the staff to one another in order to maneuver themselves around the space with ease (and avoid accidents). Despite the very hectic atmosphere, it was very friendly and fun work environment. The friendly staff gladly answered any questions I had. I was able to document certain dishes from preparation to plate. I enjoyed hearing from Chef Horne the back stories of specific local ingredients – many of which are harvested specifically for Canoe's chefs.

The food was, needless to say, superb. The Chilled Asparagus Soup left me speechless. It was such a beautiful, fresh and delicate soup. Perfection. In addition, Canoe's sommelier Will Predhomme, paired delicious white wines with my dishes and graciously answered my queries about wine and wineries. It was a wonderful and fascinating experience – especially for someone who is relatively new to the Toronto dining landscape. It was an inspiration to not only see first hand Chef de Cuisine John Horne's passion for food and unique culinary perspective, but also skillful artistry and dedication in everyone who works there. The 54th floor views of downtown Toronto from the floor-to-ceiling windows of the restaurant are breathtaking and ensures the entire space is flooded with the day's changing light. 

Many, many thanks to: Executive Chef Anthony Walsh, Chef de Cuisine (and my host) John Horne, Sommelier William Predhomme and the wonderful staff at Canoe for the wonderful – and very informative – experience. 

Chef Horne's on-the-fly creations

Japanese Asparagus (foraged from the wild especially for the chef)

White Bean, Carrot and Ginger spread

Forming Lobster Salad

Yarmouth Lobster Terrine being prepped for plating by Chef John Horne

Yarmouth Lobster Terrine, Octopus, Pickled Cabbage, Squid Ink Mayo and Saffron Vinaigrette

Left to right: Wellington Beef Sliders, Hand harvested Spicy Asian Greens and a view of the kitchen from the chef's rail and my delicious glass of wine

Beautiful, buttery and crispy: phyllo pastry baked into spirals (for asparagus soup below)

Probably the best soup I've ever had in my life: Chilled Asparagus Soup, Phyllo Spirals with Elderflower Yoghurt Mousse, Chive Oil

My view from the chef's rail

Corn Nut & Hazelnut Milk Chocolate Cake, Caramelized Banana, Chocolate Sugar Crisp with Espresso Ice Cream

learning to speak maple

Balzac's Coffee Roasters

Revel Caffe's schneckens (criossant-like, maple pastry) YUM.

McCully's Hill Farm maple butter tartsright: maple sap fresh from the tree

Beautifully weathered old farm equipment
McCully's maple butter, maple mustards and pulled maple BBQ pork (SO GOOD.)

The maple forest

Our maple syrup educator at McCully's Hill Farm

Once they look you in the eye, it's tough to think of them as dinner

Simple Fish & Chips – my favourite was the sable fish (center piece)

Maple bacon and leek mussels (LOVE.)

Let Them Eat Cake's Maple Roasted Beet Soup with Sour Cream Swirl

Let Them Eat Cake's Maple Smoked Trout with Citrus Butter and Steamed Wild Rice with Maple Candied Walnuts

right: Maple Roasted Pear Tart with Maple Cream

I was invited to join a Toronto food bloggers' day trip to Stratford, Ontario for a maple syrup tour this past weekend. Not having grown up in Canada, it was a first maple syrup tour experience for me (apparently it's a yearly thing for many Canadian kids). It turned out to be a great (albeit freezing cold) day, I learned a great deal. And as expected, we ate very well. Our gracious host, Emily Chandler from the Stratford Tourism Alliance was so kind to plan our itinerary and take us around to local farms and restaurants. 

I had no idea maple syrup came out from trees very watery with a very mild flavour! It tasted just like sugary water, actually quite refreshing. Different grades of maple syrup are specific to the time of the year it's harvested (ie. lightest syrup in the spring and heaviest towards the fall). The sugar content of the sap determines the grade of syrup you end up with. So many interesting facts and figures I had never heard of before. We even had culinary demonstrations (and recipes) at Let Them Eat Cake for using maple syrup in cooking. Everything was SO good!

It was a great way to spend a Saturday and it's not too far outside of downtown Toronto. Stratford not only has quite a vibrant culinary scene, it also has a very well known theater community and festivals that happen every summer. Apparently, it's also Justin Bieber's hometown ;) it looks similar to parts of Vermont, actually. I met some great people (and even a few adorable animals). I even brought back some amazing maple cured bacon from McCulley's Farm and farm fresh eggs from Soiled Reputation. I'm looking forward to coming back for more great food this summer. Many thanks to Suresh, publisher of Spotlight Toronto for the invitation and Emily Chandler for organizing the trip! 

Here's a list of the places we hit and things we did and ate in Stratford: 
Balzac Coffee Roasters (cappuccino and croissant)
Revel Caffe (for delicious cappucinos and house-made schnecken pastries)
McCully's Hill Farm (an informative maple syrup tasting/tour and maple cured bacon from happy animals)
Simple Fish & Chips (delicious lunch, all Ocean Wise seafood and local veggies)
Perth Pork Farm (learned about heritage pork breeds from farmer Fred Martines)
Soiled Reputation (great story telling by farmer Anthony John and organic fresh eggs and greens)
Let Them Eat Cake (cooking demos for cooking and baking with maple syrup, more great food and a more syrup facts from Hoover's Maple Syrup)

I'm getting hungry again. More photos in my Flickr album.