Category: Food & Drink
|August 11, 2017||Filled under Events, Food & Drink||
Where: Royal Ontario Museum
When: August 15, 2017 from 7-10pm
Cost: $58 members; $65 General Admission. Tickets can be purchased online
Details: In celebration of Canada 150, the Royal Ontario Museum (ROM) presents an exclusive culinary event that toasts the regional diversity of our national cuisine. Taking place at the Museum on August 15, 2017, Canada’s Table features the country’s top chefs preparing delicious dishes that have shaped the culinary landscape of Canada. Accompanied by Canadian beverage options selected by the LCBO and Vintages, live entertainment and access to three of the Museum’s special exhibitions, this one-night-only event offers guests a feast for the senses.
Among the chefs serving up a delicious menu of tasting plates are executive chef Jamie Kennedy, Ocean Wise executive chef Ned Bell, Ted Corrado and Alexandra Feswick of The Drake, Johl Ringuette of NishDish, momofuko’s Paula Navarette, Joshna Maharaj, formerly of The Gladstone, Nick Liu of DaiLo, Guy Rawlings of Montgomery’s and others.
To complement this unique culinary experience, guests will be treated to the soulful tunes of vocalist Missy Knott, and an array of special exhibitions. Visitors are invited to experience a journey through the artistic evolution of one of the most populous and diverse Indigenous communities in North America in Anishinaabeg: Art & Power; to explore the relationship between photography and the idea of family in The Family Camera; and to meet Blue, Canada’s beloved Blue Whale, in the feature exhibition Out of the Depths: The Blue Whale Story.
A Kitchen Conversations event, Canada’s Table is presented in partnership with LCBO, Vintages and Ocean Wise.
|August 2, 2017||Filled under Food & Drink||
What: Dave’s Killer Bread is an organic, non-GMO grain bread that’s new to Canadian grocery stores and is the #1 organic bread in the States.
About: Packed with whole grains, fibre and protein, without the use of anything artificial, it really is “all killer, no filler”. A perfect way to elevate your standard sandwich!
Bonus: The lineup includes 5 varieties – 21 Whole Grains and Seeds; Good Seed; Blues Bread; Thin-Sliced Good Seed; Thin-Sliced 21 Whole Grains and Seeds.
Recipe Pick: To help introduce their killer taste and texture in an equally killer way, Dave’s Killer Bread has partnered with Toronto chef + bad boy Matty Matheson to develop a few simple-to-make recipes, rifting off classic pairings that pack a punch for your taste buds. Here is our favourite pick which elevates your standard mayo and tuna fare with a kick of heat and subtle sweetness from Dave’s Killer Bread!
Dave’s Best Tuna + Avocado Toasts
1 can (170 g) tuna in water
1 jalapeño pepper, diced
1 shallot, diced
1 celery stalk, diced
Juice and zest of 1 lemon
1 bunch cilantro stems, thinly sliced
2 tbsp (30 mL) mayonnaise
2 tbsp (30 mL) whipped dressing
Salt and black pepper, to taste
4 pieces Dave’s Killer Bread
2 avocados, sliced
1 tbsp (15 mL) dried pimento
2 tbsp (30 mL) olive oil
Directions: Drain the tuna and place into a mixing bowl. Add jalapeño, shallot and celery, zest and juice the lemon, and sliced cilantro stems. Stir together, then add the mayo and whipped dressing. Combine with a fork until smooth. Add salt and fresh cracked pepper to taste. Toast your Dave’s Killer Bread. Divide the tuna evenly on two pieces of bread. Place the sliced avocado on top of the tuna, sprinkling with salt, fresh cracked pepper, dried pimento and a little drizzle of olive oil. Top each sandwich with the other two pieces of bread and serve.
|June 22, 2017||Filled under Food & Drink||
Summer is officially here! Whether you’re hosting an impromptu BBQ for your neighbours, looking for a new summer cocktail recipe for your next backyard bash, or planning a picnic in the city—Sunkist has the perfect recipe for you. Here are a couple of our favs.
Cranberry, Orange, Walnut & Goat Cheese Dip
3 ounces chevre style goat cheese, softened
2 packages cream cheese, softened
1/2 cup freshly squeezed Sunkist orange juice (Cara Cara Navel orange, Minneola tangelo, Navel orange or Valencia orange)
1 tablespoon Sunkist orange zest (Cara Cara Navel orange, Minneola tangelo, Navel orange or Valencia orange)
2 tablespoons honey
1/2 cup finely chopped dried cranberries
1/2 cup finely chopped toasted walnuts
1/2 teaspoon salt
Directions: In a mixer with a paddle attachment, cream the goat cheese and cream cheese together until smooth. Add the Sunkist orange juice, Sunkist orange zest and honey, and mix until smooth. Add the dried cranberries, toasted walnuts and salt and mix until incorporated.
Spicy Grapefruit Mule
3 cups vodka
1 teaspoon Sriracha hot sauce (add more if you like it spicy)
1/2 cup sugar
3 cups freshly-squeezed Sunkist grapefruit juice
1/2 cup freshly-squeezed Sunkist lime juice
4 cups ginger beer, chilled
1 thin sliced baby bell peppers, candied ginger, Sunkist lime wheels for garnish
Directions: Combine the vodka, hot sauce, and sugar in a large pitcher. Whisk well until the sugar is dissolved. Add the grapefruit and lime juices. Stir to combine. (At this point you can refrigerate the mule mix for service up to 3 days in advance). When ready to serve add the ginger beer. Serve over ice and garnish with sliced baby bell peppers, candied ginger, and lime wheels.
|June 15, 2017||Filled under Food & Drink||
Canadians LOVE Italian Food! In fact, a recent survey revealed 42% of Canadians love Italian food and 22% enjoy eating pasta as a family. As the National presenting food sponsor of Italian Heritage Month in June, Aurora Importing and Distributing, Canada’s largest importer of Italian foods, is celebrating the backyard grill season.
To celebrate Italian Heritage Month and all things Italian in Canada, the company has tapped the talents of Chef Pritchard who has developed eight original and unique summer recipes to showcase how Canadians can add a taste of Italy to their backyard entertaining this summer. Here is one of our picks – an Italian family favourite dish with a summer twist.
Recipe credit: Chef Christian Pritchard for Aurora Importing & Distributing
2 lb (900 g) fresh heirloom tomatoes, cut in quarters
2 tsp (10mL / 10 g) Aurora sea salt
3/4 lb (340 g) day old rustic bread, cubed
1 small red onion, thinly sliced
1 small cucumber, sliced
2 small garlic cloves, minced
1 tsp (5mL) Dijon mustard
1/2 cup (120mL) Aurora olive oil
1/4 (60mL) of Aurora red wine vinegar
Fresh ground pepper, to taste
1/2 cup (120mL / 170g) fresh basil, chopped
Directions: Preheat oven to 400°F (200°C). Season tomatoes with salt and place in a colander set over a bowl for 15 minutes. Reserve tomato juice in a bowl for later. Toast the cubed bread in oven for 15 minutes at 400°F. Let bread cool. In the bowl with the reserved tomato juice, add red onion, cucumber, garlic and Dijon mustard. Stirring constantly, add olive oil, red wine vinegar and pepper until combined. Add toasted bread and tomatoes, stir and let rest for 20 minutes. Add basil and serve.
Here are some culinary tips on how to add a taste of Italy to your summertime favourites!
-Add a finishing touch to food coming of the barbecue with your favourite Italian olive oil, like Basso.
-For maximum flavour, don’t forget to prep veggies and protein headed to the grill by seasoning with salt, pepper and chopped fresh herbs.
-Make your barbecue side burner your best friend! Don’t be afraid to cook pasta, potatoes or veggies right beside you while grilling on the barbecue.
|June 3, 2017||Filled under Food & Drink||
Let’s face it, ketchup chips are an undeniable part of our Canadian identity and are truly one-of-EH-kind! Pringles Ketchup Chips are a timely fit for any upcoming Canada 150 special food features and/or round ups of some of the all time favourite snacks that Canucks love to munch on. Well, just in time for Canada’s 150th birthday, Pringles has introduced Pringles Ketchup Chips, offering something Canadians can rejoice over!
In the lead-up to National Ketchup Day (June 5), the Pringles Ketchup Slippery Slide will glide into downtown Toronto on Saturday, June 3, at the corner of Front St. W. and Simcoe St. beginning at noon. Former Blue Jays player, Brett Lawrie, will rally Toronto ketchup enthusiasts, to suit up in Pringles helmets, goggles and coveralls to brave the 50-foot slip and slide covered in ketchup! In addition to expressing their patriotic love for the flavour – participants will also help Pringles set a unique world record “The Most Canadians to Slip Down a Ketchup Slippery Slide in One Hour.”
Mr. P – Pringles’ beloved mascot – will be at the event with lots of Ketchup Chips to be enjoyed. Come show the rest of the world what it’s missing and catch up on all the chip chat on Facebook and in social media using #KetchupSlipperySlide!
For more info visit www.kelloggs.ca.