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Vol. 1, No. 2 | Toronto, Ontario | A Malcolm Jolley website | News & features from the good food revolution |
| About GFR | SUBSCRIBE | GFR Blog | Contact GFR | |
| Sponsored link: Toronto's New Boutique Hotel | ||||
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Yonge Street Reborn? Move over panzerotto and sub shops, Yonge and Dundas' culinary status has received two important culinary boosts in the last few weeks: 1) Bob Berman, who was chef and co-owner with Barbara Gordon of the celebrated Boba on Avenue Road, has quietly taken over The Senator, and 2) Jamieson Kerr, the man behind King Street West's ultimate wine bar Crush, has opened The Queen and Beaver, arguably Toronto first true gastro pub on Elm Street. More to come...
Chefs Celebrate 20 Years of
Langdon Hall |
"THE MOST PROFOUND THING I'VE LEARNED IS HOW BLESSED WE ARE TO LIVE IN CANADA" - Chef Michael Smith | ||
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Chef
Michael Smith Just named Prince Edward Island's official tourism ambassador, Michael Smith talks to Malcolm Jolley about his upcoming 'Iron Chef' TV-taping, cooking at the Whistler Olympics, travelling the world for 'Chef Abroad' and why he thinks PEI is the best culinary tourism destination on earth... more>>.
Sweet peas: Our cool, wet spring might not have been great for weekends, but Ontario's pea crop couldn't be better or more abundant reports Culinarium's Kathleen MacIntosh, GFR's Locavore Guru. MacIntosh sells Drayton farmer Alvin Gingrich's Windfield Produce's ready-shelled version, since: "They are perfect for cooking with, since I don’t know about you, but when I shell peas to cook with I just end up eating most of them before they see the pot." |
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A Proper
Pink Wine Under $20 The 2008 Chateau de la Tour de L'Eveque ($18.95 - LCBO# 319392) is the French Riveria in a glass a proper fruity pink that's as refreshing as a Mediterranean breeze with a light strawberry taste. Winemaker Regine Sumeire is one of Provence's most respected vintners and her properties, just west of St. Tropez make serious reds and whites, too. Not that the salmon pink Cinsault, Grenache and Syrah blend isn't seriously made, it's just also happens to be a lot fun and it upholds two important rules for rose that aren't always being kept these days: a reasonably moderate alcohol by volume (13%) and a price tag under $20. Click here to find stock in a local LCBO. |
| From Good Food Revelation, Volume 1, Number 1 (GFR0101)... |
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Andy Shay on Cheese
GFR's Cheese Guru, Andy Shay looks for new artisanal cheeses and travels to a strip mall for Kajmak a fresh-made Serbian cheese... more>>
Truly New Potatoes |
 Laura Calder's
New French Taste: Exclusive GFR InterviewAfter a decade in France, Canada's Laura Calder came home - or sort of. The Maritimes native has settled herself in Toronto and has published French Taste, her sophomore effort following French Food at Home. Malcolm Jolley caught up with Calder before she headed back to Paris to teach a cooking course. In GFR's exclusive interview, Calder talks about writing her second book, being called a snob, real French cooking and the importance of sitting down... more>> |
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Wine
Under $15: Jackson-Triggs
Proprietors’ Reserve Mèthode Cuve Close Good Food Revelation's Wine Guru, Anne Martin finds a local bubbly that's as light on the palate as it is on the wallet: Jackson-Triggs Proprietors' Reserve Methode Cuve Close may be the perfect patio sipper... more>> |
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Award Winners Celebrated
(Finally) James Beard Award and IACP award winners Naomi Duguid and Jennifer McLagan were feted at Pangaea recently at the initiative of
The Cook Book Store and Women's Culinary Network. Why, asked notables, don't we make a big deal of our superstar cookery authors?
more>> |
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Coming Up at
Good Food Rev An interview with Chef Michael Smith, Paul DeCampo at FoodShare, good food (and wine and drink) reveals by Greg Bolton, Jamie Drummond, Carlos Fuenmayor, Ivy Knight, Lorette C. Luzajic, Kathleen Mackintosh, Joshna Maharaj, Anne Martin, Mary Luz Meija, Andy Shay, Christine Sismondo, Arlene Stein, Zoltan Szabo and many, many more... |
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Gourmet News: see GFR's Blog for links from the world's gourmet media. |
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| Special thanks to... | ||
 All The Best Fine Foods |
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