Category: Food & Drink
|March 19, 2018||Filled under Food & Drink||
Where: The Fermenting Cellar, 28 Distillery Lane
When: March 26, 2018 @ 6pm – 11pm
Cost: 65$ – General admission; 75$ – At the door. On sale at all participating establishments and www.enjoymadewithlove.com. Ticket prices include a complete tasting of all showcased cocktails, a selection of food-pairings, a Red Bull cocktail, and the privilege to vote for your favourite cocktail creation and favourite Barchef.
Details: Made With Love – the most extravagant mixology competition in Canada – is returning to Toronto for it’s 9th edition. The city’s Regional Finals will take place at the The Fermenting Cellar, and will undoubtedly impress cocktail lovers who are on the hunt for some out-of-this-world flavours. Join us for a spectacle offered by the industry, where the city’s Barchefs will gather to highlight Toronto’s cocktail culture.
The most talented Barchefs from the Toronto community are warming up to compete at Made with Love! These regional finalists will present exclusive cocktail recipes to impress a panel of renowned judges and our guests. Judges and attendees will face the challenging (and delicious!) task of tasting and evaluating their creations based on originality, creativity and flavour balance.
The Toronto Finalists are: Adam Karpowicz (Boutique Bar), Josh Mellet (Barchef), Matthieu Rajchman ( Skin+Bones), Michele Maffei (Noce), Chris Flink (Broadview Hotel), Marian Walsh (West End Social), Tyler Della-Nebbia (Dolly’s Mojito Bar), Eric Carter (Born And Raised), Tony Da Silva (Broadview Hotel), Jillian Linton-Walsh (Two Black Sheep), Nathanial Jai (Lopan & Dailo), Shanelle Munjal (Toronto Drink Factory), Axl Gonzalez (Los Colibris), Harrison Lee (The Diplomat), Albert Chan (Neat), Michael Long (Door Fifty Five), Luis Martinez (Mayrik), Julia Klara (The Cloak Bar).
The two crowned winners of each category, Public’s Choice and Judges’ Choice, will represent Toronto at the National Finals taking place in Ottawa in May 2018. The finalists will try to win the coveted title of best Barchef in the country, and have a chance to win one of 11 trips to one of the Made With Love affiliated distilleries: 2 trips in Italy with Campari, 3 trips in Nicaragua with Flor de Cana, 2 trips in France with Grand Marnier, 2 trips in Kentucky with Woodford Reserve, 2 trips in Spain with Made With Love!
|February 7, 2018||Filled under Food & Drink||
Valentine’s Day is almost here and it’s time to start thinking about the perfect way to celebrate. Chocolate fondue is passionate, pleasurable and the perfect way to indulge with your special someone. To help set the romantic mood, Green & Black’s has partnered with six of Canada’s favourite foodies – Abbey Sharp, Mystique and Philip, Julie Van Rosendaal, Jeremy and Adrian, Taylor Stinson and Regina Braun – challenging each to create the ultimate chocolate fondue recipe.
Each recipe uses premium quality ingredients such as organic chocolate and fresh fruit, all served with a side of love and provides tips for multiplying the ingredients to serve a crowd. Here is Jeremy and Adrian’s “Triple Chocolate Fondue for Two”!
The Food Gays Triple Chocolate Fondue for Two
Recipe courtesy of Jeremy and Adrian of The Food Gays for Green & Black’s
Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 2
100 g (1 bar) Green & Black’s Ginger Dark Chocolate, chopped
100 g (1 bar) Green & Black’s Sea Salt Milk chocolate, chopped
100 g (1 bar) Green & Black’s 70% Dark chocolate, chopped
1 cup (250mL) heavy cream
1/2 tsp. (2mL) ancho chili powder
Dipping Suggestions: Assorted fresh fruit
Directions: Place the chopped chocolate in a medium sized bowl. In a small saucepan, bring cream and ancho chili powder to a boil over low heat. Add mixture to chocolate and let sit for 10 seconds. Stir gently until smooth. Take care not to over stir – you want to incorporate everything just until the cream has absorbed into the chocolate. Transfer mixture to a fondue pot and serve with fresh fruit.
Note: To serve a crowd, double or triple the recipe.
|February 1, 2018||Filled under Food & Drink||
From February 3 to 6, ACE Bakery’s senior director of Product Development Marcus Mariathas will compete for the title of World Master Baker against the world’s best bakers in the Masters de la Boulangerie in Paris, France. He will bring his expertise in traditional European methods as the sole North American representative in the Nutritional Bread Making category, competing alongside bakers from Australia, Japan, Taiwan, Turkey and the Netherlands.
Escaping civil war in his native Sri Lanka, Mathiathas came to Toronto in 1995. While studying accounting, he took a part-time job as a night baker at ACE Bakery. Although he had no prior baking experience, it was his ability to manipulate numbers – and his unstoppable passion for baking – that helped him rise to the role of senior director of Product Development. He has successfully created over 400 breads and baked goods for ACE Bakery, each built upon nine proprietary, aged starter doughs.
Competing in the Master de la Boulangerie competition is the pinnacle for a baker’s career, resulting from four years of individual and team competitions. Eighteen bakers will compete in three categories, with the winner in each achieving the title of World Master Baker. Only six bakers in the world currently hold this title – a testament to their unique expertise on an international scale.
|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.