Category: Food & Drink
|December 15, 2017||Filled under Food & Drink||
What: Spread chocolate cheer this December with premium Green & Black’s bars – the perfect holiday gift for the chocolate lover on your list.
About: Made with hand-selected, gourmet cocoa beans and available in ten unique flavours ranging from smooth milk to rich dark chocolate, Green & Black’s will impress even the most sophisticated palettes.
Bonus: The bars make an excellent sweet stocking stuffer, or tie an assortment together with a ribbon for a unique hostess gift.
Where: Imported from the UK. Green & Black’s chocolate bars ($4.95) are available at natural health and organic food shops, independent specialty food stores and select major retailers such as Whole Foods, Sobey’s, Metro, Loblaws, Bulk Barn and Shoppers Drug Mart. For more info visit visit @greenandblacks www.greenandblacks.co.uk
|November 30, 2017||Filled under Food & Drink||
Tapping into Canadians’ passion for premium chocolate and love for the holidays, Green & Black’s has partnered with renowned Canadian chef and restaurateur of Toronto’s PianoPiano and Café Cancan, Victor Barry, to develop one-of-a-kind chocolate-inspired cocktail recipes. These exquisite, easy-to-make cocktails will elevate your mixology to an impressive new level to thrill your guests with a truly unique holiday taste experience.
While these luxurious cocktails will make a special appearance at Toronto’s Café Cancan and PianoPiano from December 5-21, 2017, Green & Black’s is providing these exclusive recipes so you can create these special cocktails at home for your own holiday entertaining.
Spicy Chocolate Cheer
Festive and picante! Ginger dark chocolate and Aneheim chilis combine to create a fiery infused tequila cocktail to tantalize your taste buds. Serve icy and cool, and these aromatic flavours will surely warm your senses.
Ditch the kilt for this Scottish experience! This smooth and smoky infusion combines luscious 80% premium dark chocolate with unpeated, single malt scotch for bold and decadent delight.
Blanc Café Lolita
According to Chef Barry, you haven’t lived until you’ve tried caramelized white chocolate, and it’s surprisingly easy to make. Topped with a decadent and caramelized white chocolate whip, this creamy and classic sweet treat combines rich espresso with a splash of vodka. Serve on the rocks for the perfect after dinner festive cup of joy.
|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.