Getting Handsy With Dinner

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I've been an unabashed fan of the food at Lamesa Filipino Kitchen pretty much since they opened about 2 years ago at Queen and Bathurst. Chef Rudy Boquila and manager Les Sabilano have put together a team both in the back and front of house who are flawlessly executing a unique dining experience.

Corn: The Best Summer Side

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There are a lot of reasons to love summer. Biggest among them for me is the wider variety of produce to enjoy than what's available in the winter months. Coming from a tropical country, I've never been satisfied with 4-5 months of just root veg and apples. And preserved just doesn't turn me on the way fresh does.

A Scandinavian (R)evolution

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A few weeks back, I was invited to explore what all the fuss is about over the Scandinavian food scene at Cool Nordic 2014. Yes, there is a scene and yes, there is a lot of fuss. Most people have at least heard of Noma, René Redzepi's Copenhagen boîte, which has topped Pellegrino's World's Best Restaurants list four out of the last five years, only dropping to #2 last year. Nordic establishments have also dominated the Bocuse D'Or for the last decade. But that's just the tip of the iceberg, if you'll pardon the pun.

Cookin' With Walter

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It's the unofficial beverage of Canada, found on brunch menus across the land. But I have a confession. I'm not a fan of the Caesar. If you're unfamiliar with this beverage, it's basically a Bloody Mary, but using clamato juice instead of tomato juice, and tends to have more spice — specifically horseradish.

Hot Stuff

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Here's a quick little recap of last night's Toronto's Hottest Chef charity event, held at The Great Hall. In it's second year, the event raises funds for the winning chef's chosen charity, while providing delights for the palate and eye. I was there helping out Supicucu's Rossy Earle sampling and selling the official hot sauce of the event, Diablo's Fuego.
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