In the first of our new “shop” series on cookware, the Gremolata Kitchen team headed out to find a Tagine, the ingenious cooking device from Northern Africa that is making a big splash in North American kitchens. With braising and slow cooking being a big trend these days, we wanted to learn more about this form of cookware and method for cooking.   Read More...

This wine is made with 100% cabernet sauvignon grapes from the Pedernal Valley in Argentina's San Juan province.  They are then aged in oak for 12 months to produce a ruby red wine rich in fruit and peppery aromas.  Taste-wise, this is a full-bodied wine with notes of chocolate and smoke.  This is a great wine for a quiet evening at home watching a movie or sitting on the porch entertaining friends....   Read More...

This Month, the Gremolata Test Kitchen tried a new brand of soups and stews developed in Toronto by Chef Katherine Hall. Her new brand “Hall’s Kitchen” is a series of vegetarian soups and side dishes made from organic and responsibly grown local ingredients. “Fresh to go” is a big trend these days and they are a dime a dozen out there. However, our ears perked when we heard of this line given the use of organic and locally-sourced ingredients.   Read More...

Last Monday was International Women’s Day, a day to celebrate the contribution of women to society and to celebrate women in general. In the Caribbean, many women in smaller communities operate businesses in the local food markets as artisans and proud purveyors of local foods. We experienced first-hand the importance women play in artisan food production and delivery last month during our visit to Port Antonio, Jamaica.   Read More...

March is when Canadians get spirited with “green drinks”, slowly start to come out of hiding, and embrace all that is fun about good food and drink. Here is our summary of some great classes, dinners, parties, and festivals in Toronto, Ottawa, Calgary and Vancouver this month.   Read More...

Gremolata's Dean Tudor made this one of his October 2009 picks!

This book is by Connie Sarros, who has written a lot of books dedicated to sufferers of celiac disease. This means avoiding gluten for life. In the new edition (the first was in 2003), she...   Read More...

Breadfruit is a type of flowering tree and a member of the “mulberry” family.  It grows primarily in tropical climates like the south Pacific and in Caribbean islands.  Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more fruits per season.  The fruit which grows on the tree are very rich in starch and the individual fruits are about the size of a grapefruit....   Read More...

If a capital of the foodie universe was to be crowned, San Francisco would probably be in the Top 5 running, if not selected as hands-down winner. Here, the focus is almost always on the local and seasonal. Every major chef is either a friend or student of the school of Alice Waters, and the food artisans are perfecting their craft to levels never before seen.   Read More...