Interview With Eyal Liebman, Pâtissier

I first met the esteemed Eyal Liebman years ago when I tasted the most wonderfully refined and delicate cheesecake of my life. I was immediately impressed that his qualified confidence was balanced by a humility to experiment and develop as an artist. The way he chooses his ingredients, and his respect for ingredients and technique, are impeccable. In between consulting restaurants he, together with his wife, sommelier, Rebecca Liebman, has been offering a monthly dinner series called “L is For…” that has been piquing curiousity and taste buds across Toronto. Recently he has also become, to much fanfare, the new chef at Toronto restaurant, MoRoCo, in Yorkville—and we are all excited! Continue reading “Interview With Eyal Liebman, Pâtissier”

To The Cheese Cave!

Cheese Caves are the New Rage at Luxury Hotels
– by Parmjit Parmar
I had my first encounter with a cheese plate in my early twenties while touring Provence, France with a girlfriend. We ended up staying at a rural 5-star Relais & Châteaux. For dinner, we were served a five-course meal, finished by a delicious cheese plate laden with cheeses from the region. I will never forget the owner of the hotel (who spoke very limited English) bleating like a goat to signify the cheeses on our plate were made from goat’s milk. Continue reading “To The Cheese Cave!”

Where To DINE Now: Amaya Restaurant

“A beautiful girl does not need a lot of make up”. Similarly, “if you have beautiful ingredients, you don’t need to do too much with them”, shares Hemant Bhagwani, mastermind behind Toronto restaurant, Amaya Restaurant. For Bhagwani, whether in business or on the menu, it’s about always trying something new, but “the key must always be good quality ingredients. That has to be the base of everything”. Continue reading “Where To DINE Now: Amaya Restaurant”