Category: Food & Drink

Communal Table at The Bentway


Image by Stella de Smit

Where: The Bentway. Located under the Gardiner Expressway on the lands of Fort York National Historic Site, running from just east of the Fort York Visitor Centre (250 Fort York Blvd) to Bastion St.

When: Every Thursday, June 13 – August 22, 2019. One seating at 6:30-8:30pm
Cost: Pre-registration is requested at Help ensure there is no food waste by reserving a spot in advance for $12. (Walk-ups welcome if there is availability). In the spirit of this program and The Bentway’s ‘Communitas’ Season, guests are asked to bring their own dishes and a non-perishable food item for donation to local shelters.

Details: The Bentway will host weekly communal dining opportunities curated by The Depanneur, a Toronto event space and innovative culinary talent showcase. Exploring Toronto’s diverse culinary traditions, the Communal Table is for friends and neighbours to come together, share a delicious meal, and make new friends!

Featuring a roster of local chefs with exciting culinary creations, each Communal Table experience offers a distinct menu, a friendly welcoming vibe, and live musical performances.

– June 13: The first Communal Table dinner is with Toronto chef Jamie Kennedy, a pioneer of sustainable gastronomy, and features a Farm-to-Table menu showcasing local produce from Ontario farmers.
– June 20: Ojibway chef Shawn Adler of Pow Wow Café presents a dinner menu to complement the 7th Annual Indigenous Arts Festival (at Fort York, June 18-23).
– June 27 and July 25: The Newcomer Kitchen, initially founded at The Depanneur in 2016 to provide a social and economic opportunity for Syrian refugee women, quickly became a hub for the women to meet, create a community, and make home-cooked meals together. The women of Newcomer Kitchen will host two dinners at the Communal Table, serving a selection of traditional Syrian home cooking.
– July 4 and August 1: Both of the Paella Nights, with chef José Arato of Pimentón Spanish and Mediterranean Fine Food, will feature a giant paella prepared onsite, along with a selection of tapas, accompanied by a Flamenco performance.
– July 11 and August 8: Filipino chef Erwin Joaquin of Big E Hawaiian Grinds, will host two Pinoy Kamayan Dinners at the Communal Table. A Filipino feast consisting of meat, seafood, garlic rice and more is served on banana leaves and eaten by hand.
– July 18 and August 15: Chef Tsewang Chodon of TC’s Tibetan Momo will prepare traditional Tibetan and Himalayan cuisine, including her own handmade Momos, a south Asian dumpling native to Tibet, made from local ingredients.
– August 22: The final Communal Table of the season is another Farm-to-Table meal, from rebel chef Greg Couillard who shook up Toronto dining in the 80s, with a menu full of Caribbean flavours including his famous Jump-Up soup inspired by the first Caribana parade in 1967.

More Info:  @TheBentway @TheBentway

This Summer Break Up Barbecue Boredom with Hellmann’s!

Hellmann’s is introducing three new sauces for summer. Twists on classic condiments, these sauces offer new and exciting flavour inspirations to help you elevate your weekday meals and grilling experiences!

About: Hellmann’s Classic Burger Sauce delivers a creamy and tangy taste combined with bits of pickle relish. Accented with subtle hints of garlic and paprika, this sauce not only elevates your burger, but brings flavor excitement to any dish.

Hellmann’s Spicy Paprika Frites Sauce brings a hint of chili heat that’s delicious for dipping fries and other sides.

Hellmann’s Spicy Gochujang Dipping Sauce has a red Korean chili heat that’s sweet with a bit of heat. Be bold and spice up your everyday meals from burgers, barbecued meats, cauliflower steaks, tofu and so much more.

Bonus: Packed in convenient 325ml squeeze bottles, they’re a tasty sidekick for backyard barbecues, cottage weekends and neighbourhood cookouts.

Cost: The new Hellmann’s sauces can be found throughout the summer at Loblaws, Metro, Sobeys, Save On Foods and Walmart locations, retailing for suggested retail price of $3.99

For more info visit  @HellmannsCanada  @HellmannsMayonnaise


Made with Love National Finals Tour will be in Halifax


The Halifax Club, 682 Hollis St, Halifax
When: May 13, 2019 @ 6pm
Cost: General Admission is $65 (+  Service + Processing Fees + HST). Discount Ticket for two events – Made with Love National Finals + Drink Atlantic cocktail festival – is $77.21 (+ Service + Processing Fees + HST). One ticket, two amazing cocktail-inspired events! Only 200 tickets available for this event. All tickets include access to all the cocktail creations, and a few hors d’oeuvres. Guests will also have the opportunity to vote for their favourite! To purchase visit *19+ // Non-refundable*

Details: The 2018-2019 tour of Made with Love, the most extravagant mixology competition in Canada, comes to its end with the ultimate and most spectacular stage of the competition – the National Finals. Halifax will be hosting the final event at The Halifax Club where the 10 finalists who seduced the public and the judges during the 5 Regional Finals across the country this year will be challenged in order to win the coveted title of MWL’s Best Bartender in Canada.

Every year, there is a unique challenge planned for the National Finals. This year will be no different. 
For this final challenge, which brings together Canada’s most passionate cocktail-makers, the event will take form in a 6-course liquid dinner, where guests will have the chance to savor all 10 cocktail creations by experimenting a gastronomic dinner… in cocktails! 

The finalist bartenders will have to create the best cocktail they can imagine by drawing upon one of the 6 different courses usually found in a gastronomic dinner – Hors d’oeuvre, Soup, Crudo, Meat, Cheese, Dessert.

Following the path of a traditional gastronomic dinner, guests will move from room to room in order to taste and discover the 10 cocktail creations, starting with the Hors d’oeuvre and finishing with the dessert. Judges will also walk around the halls of the beautiful Halifax Club to live the same experience as the audience. The finalist with the most points will win the title of MWL’s Best Bartender in Canada, along with the first choice on our affiliated trips.

Quebec City
Judges’ Choice: Kevin Gaffney – Le Sam, Bistro Evolutif

Public’s Choice: Luc Pouliot – TBC

Judges’ Choice: Thomas Yeo – TBC

Public’s Choice: Andrew Keyes – Lot Six Bar & Restaurant


Judges’ Choice: Alexandre Lindsay – Bar le Jockey

Public’s Choice: Jérémie Dussault – TBC

Judges’ Choice: Quintana Taylor – Eldorado Taco

Public’s Choice: Matt Azevedo –  ati Ottawa


Judges’ Choice: Mpilo Ferreira – Bar Sazerac
Public’s Choice: Derick Dubblestyne – Antler

The Made with Love 2018-2019 finalists will give all they have this May 13 to win the coveted title of MWL’s Best Bartender in Canada, and get to choose one of these 10 trips:

 2 trips to Italy with Campari
; 2 trips to Nicaragua with Flor de Cana
; 2 trips in New-Orleans with Sazerac; 
2 trips to Kentucky (USA) with Woodford Reserve
; 2 trips with Made with Love.

More Info: @madewithlove_ @_MadeWithLove_

Made with Love Toronto 2019 Regional Finals Crowns Best Barchefs in Town

For its 10th edition in Toronto, Made With Love highlighted the talent of the region’s best bartenders! This Monday, 16 audacious barchefs competed to offer the ultimate creation that would amaze the epicurean crowd. These regional finalists, who had been selected in the qualification round held in February, competed for the titles of Public’s Choice and Judge’s Choice in a truly festive and dynamic atmosphere.

Who were crowned the winners? For this very special edition in Toronto, Made With Love is proud to announce that Kyle Ferreira, representing Bar Sazerac won the Judge’s Choice award with his Flor de Caña-based cocktail, while Derick Dubblestyne, representing Antler, won the Public’s Choice award with his Woodford Reserve-based cocktail.
 This well-deserved victory will bring these two barchefs to compete against the best Canadian mixologists at the Made With Love finale in May 2019, where both finalists will try to bring home the title of Canada’s best barchef!

Official Competition Results
Judges’ Choice: 1. Kyle Ferreira – Bar Sazerac
; 2. Tyler Congdon – Bar Sazerac
; 3. Alex Lakusta – Miss Thing’s

Public’s Choice: 1. Derick Dubblestyne – Antler
; 2. Adam Karpowicz – The Broadview Hotel
; 3. John Y Ko –  Marché Mövenpick Canada

Kyle Ferreira’s winning recipe:

Flambeaux at Midnight

Flor de Caña Gran Reserva

Mauby Syrup

Habanero-Pineapple cider

Citritc Acid

Strip Lime zest

Roasted cashew Bitters

Rum Spray

Food pairing: Doubles – Bara, Chickpea Curry, Quick-pickled Cucumber relish, Tamarind sauce, Habanero-Lime Hot sauce

Derick Dubblestyne’s winning recipe:

Rafuse point

Woodford Reserve Bourbon

Egg white

Fresh lemon juice

Rhubarb & Chaga shrub

Wild blueberry syrup

Pure birch syrup

Cherry bark vanilla bitters

Garnish: Cedar, Wild blueberry & Chaga dust

Food Pairing: Waterfowl terrine, Confit duck legs, Duck Foie Gras, Pickled rhubarb on crostini

For more info visit @madewithlove_ @_MadeWithLove_

Chocolate Expresso Martini with Green & Black’s

Photo Credit: Sabrina Stavenjord

From chocolate cocktails to decadent treats and DIY face masks, Green & Black’s has the ultimate collection of chocolate bars and themed recipes to help make your celebrations the sweetest!

We love this recipe by Sabrina Stavenjord featuring Green & Black’s chocolate. It is a perfect cocktail for any occasion or just to sip solo! Sabrina is a self-taught baker; her food and lifestyle blog, My Miaou is based in downtown Toronto.

Sabrina Stavenjord’s Chocolate Espresso Martini
Servings – 1 cocktail

Chocolate Sauce

-2 bars Green & Blacks Sea Salt Milk Chocolate

-3/4 cup whole milk

Espresso Martini

-1 oz Irish Cream Liqueur

-1 oz Coffee Liqeur

-1 oz Milk Chocolate Sauce 

-1 shot espresso

Chocolate Sauce
In a small saucepan, heat the milk on medium-high until warm (not boiling). Take off the heat. Break up the chocolate bars into the milk and let sit for 5 minutes. Whisk until all the chocolate bits have mixed into the milk. Let cool.

In a shaker filled with ice, add the Irish Cream, coffee liqueur, milk chocolate sauce and espresso. Put the lid on a shake for 5-10 seconds. Strain into a rimmed glass and enjoy!

Note: To make this cocktail fun and colourful, Sabrina rimmed the glasses with Valentines sprinkle’s.

More Info: @greenandblacks  @greenandblacks @sabrinastav @sabrinastavenjord


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