It was a great evening! The inimitable hospitality of the Four Seasons Hotel Toronto was on full display at the DINE 2016/17 Launch Party on September 6th, 2016. Hendricks Gin cocktails and Reserve Pinot Gris and Reserve Shiraz-Cabernet, courtesy of Inniskillin Wines, flowed. Over 200 guests enjoyed a magnificent arrangement of dining selections from every food group, as well as uniquely presented passed hors d’oeuvres. DINE Editor-in-Chief, Sara Waxman toasted the 10th anniversary issue of DINE in a brilliant oration, with introduction by DINE Executive Editor, Adam Waxman, assisted by grandson, Asher Waxman. (Photography below by Aline Sandler – except where otherwise mentioned.) Continue reading “DINE 10th Anniversary Party”
Within a house on a corner below a castle is a warm fireplace around which we dine by candlelight. Clay pots of fresh fish steaming in aromatic white port wine; in-house cured meats; warm crunchy bread dipped in herbaceous emerald Portuguese olive oil. Is this an Iberian castle town along the river? It could very well be. This is our romance with Toronto restaurant, Flor de Sal, and the wholesome traditions of the old-country kitchen of Cristina Da Costa’s Portugal. Embraced by contemporary Mediterranean flavours with Portuguese flare, we are enchanted. Continue reading “Where To DINE Now: Flor de Sal”
Japanese cuisine in Toronto is unlike any other. It keeps renewing itself. In addition to the traditional Japanese restaurants that have been pillars of the Toronto restaurant scene for years, we have seen successive trends. Now, it’s the third wave of sushi. We’re not interested in the proliferation of “all you can eat” sushi bars that are as authentic as Velveeta cheese. We’re content to leave the izakaya craze for the pub-crawlers. What we want now is simplicity and quality. Continue reading “Where To DINE Now: Shoushin”
Chocolate. The very word sounds indulgent. There is obviously a world of difference between supermarket products that say “chocolate-y” as a disclaimer vs. the real thing. There is also a difference between cacao and cocoa; as well as a growing trend to use cacao in cooking—not just for sweets, but also for savoury dishes. So, how do we know what to purchase?
We want couverture chocolate with a firm snap and creamy flavour. But, there are also distinct regional differences. Different flavour profiles compliment different recipes. How do we know which region we should be looking at? Continue reading “Cooking With Cacao Barry”