Gremolata 075 | Slow Food Youth 2006 | Greg Clow on Beer | Ivy on Fish'n'Chips

Featured Food & Wine Books from Amazon.ca Gremolata; gremolada: [greh-moh-LAH-tah] A garnish made of minced parsley, lemon peel and garlic. It's sprinkled over osso buco and other dishes to add a fresh, sprightly flavour. (Source: Food Network Encyclopaedia) Click here for more Gremolata.	BREAKING NEWS: JENNIFER McLAGAN WINS JAMES BEARD AWARD! Toronto's Jennifer McLagan beat out American food writing powerhouse Michael Ruhlman to win the 2006 Award for a Single Subject Book on May 8 for her cookbook *Bones. Asked for a comment, McLagan said, "You know what I feel about winning? I think it shows that people still want a real cookbook, not just a TV Celebrity accompaniment. I think it is great that someone without a platform, media profile or a cleavage can succeed in being noticed. All you need is a good idea and a lot of hard work. Read Gremolata's exclusive interview (and an award-winning* recipe) with McLagan from Gremolata 048 here.				Andy Shay is Gremolata's Cheese Guru Sign-Up for Shay Cheese today. Gremolata Interviews Leah McLaren Trish Magwood Dufflet Rosenberg Paula Wolfert Matt Galloway Bob Blumer Jason Collett Gina Mallet Paul Finkelstein and the Slow Food Youth Donna Dooher's Food Terminal Tour Jetsetter Viia Beaumanis Click here for even more.
	Slow Food Youth 2006 Slow Food Toronto's Pamela Cuthbert went up to Stratford to see Paul Finkelstein, his students, their friends from the North West Territories and BC and some of the best known chefs from Toronto and Stratford and find out what happened at Crossroads: the 2nd Annual Slow Food Youth Symposium ...[more].			Fish'n'Chips Gremolata's Islander extraordinaire Ivy Knight knows a thing or two about beer batter. Before turning into a tournand, Knight paid her dues on a deep fryer. In this Gremolata exclusive she explains what makes a fine batch of seafood and starch from haddock to deep fried clams ...[more].
	Where to Find Good Beer Introducing Gremolata's new beer columnist Greg Clow. Greg explains the state of beer drinking in Ontario (some of it good, some of it bad) and offers some of his favourite spots in Toronto to try a brew or two of superior quality ...[more].			Ad: Gremolata's Burgundy Trip Gremolata and Spyns are presenting a six day, five night gourmet tour of Burgundy starting September 17. Join us as we cycle our way from vineyard to table just as the harvest begins. Click here for all the delicious details.
	- Ad: Cheese Boutique Festival of Chefs, May 2006 - May 2006 - May 2006 -

	SPRING SALAD SPECIAL!
	The Queen of Dressings Renée Unger is Canada's Queen of salad dressings. But did you know she only uses all natural ingredients? Gremolata sat down with the woman behind the company that first put the condiments in the fridge in the produce section ...[more].			The Prince of Lettuce Tired of deep fried food court fare? So was Matthew Corrin and he figured that a lot of people would prefer a fresh salad to a transfat fill-up. Meet the man whose Lettuce Eatery is revolutionising the office lunch ...[more].
	Ivy's PEI Potato Salad Islander Ivy Knight knows a thing or two about potatoes, and it's not all Miracle Whip and Jello cubes. Ivy ponders her favourite summer starch and throws in a recipe ...[more].			From Gremolata's Archives Who says the Spanish and Italians don't like butter and cream? Gremolata 014 author Margaret Visser explained her theory of the Myth of The Mediterrean Diet ...[more].
	Ontario Hostelry Institute Toronto restaura and Michael Bonacini won top honours as the Ontario Hostelry Institute's Gold Awards Dinner last week. The partners won the prestigious Chairman's Award for their commitment to excellence at Oliver-Bonacini Group. Gold Award winners included Chef: Joan Monfaredi, Executive Chef, Park Hyatt Hotel, Supplier: Paul Higgins Jr. and Michael Higgins, Co-CEOs, Mother Parkers Tea & Coffee Inc., Hotelier: Dino DiCenzo, President, Canadian Niagara Hotels Inc., Educator: William Pallett, Sr. Vice President, People & Quality Delta Hotels, Media - TV/Publishing: Dorothy Duncan, Historian & Author, Independent Restaurateur: Rodney Clark, President, Rodney's Oyster House, and Foodservice Chain Operator: David Aisenstat, President & CEO, The Keg Steakhouse & Bar. And the list of new Fellows inducted into the OHI included Pamela Stradwick, Creative Director, Chesterfield 8 Inc., Serge Simard, Vice President, Food & Beverage, Fairmont Hotels, Joanne Yolles, Pastry Chef, Pangaea Restaurant, Barry Smith, President and CEO, Metropolitan Toronto Convention Centre, David Olgivie, General Manager, Westin Harbour Castle Hotel, Lynn Crawford, Executive Chef, Four Seasons Hotel, Fred Lawlor, Vice President & General Manager, Avendra, Michael Deibert, Editor, Ontario Restaurant News, Anna Olsonurant News, Anna Olson, TV Program "Sugar", Cookbook Author, William Allen, Deputy Minister of Tourism (Ontario), and Gremolata's Publisher, Malcolm Jolley. For more information click here.

	More Morels Cold weather last year delayed and reduced the morel mushroom season. With the opposite true this year, and supplies are abundant from France to BC. Ilir Pristine of the Cheese Boutique is reporting that they have big "blond morels" as well as the traditional smaller ones (which have a more concentrated taste). Click onto Gremoblog for morel recipes...			Why a $26 Chilean Chardonnay is actually a bargain... $20 is Gremolata's usual value wine limit, but we're going a little north this week on the premise that it's nearly impossible to find a great Chardonnay from California or Burgundy under that th2003 Gran Araucano Chardonnay (LCBO# 675561) from French-based producers Jacques & François Lurton is $26.95 but delivers like a $50 Napa, or even a smoothly oaked Aussie. Sometimes you have to spend a little money to save a little money. To find an LCBO store stocking it, click here.
	Ruth Klahsen in Toronto Monforte Dairy's cheesemaker Ruth Klahsen is making a special appearance this Saturday, April 29 between 10 AM and 4PM at All The Best Fine Foods. She'll be offering samples of some of her favourite cheeses and answering any questions. Cheryl Young visited Ruth a few weeks ago, read her profile by clicking here.		Amanda Hesser says "it's the KitchenAid Mixer of the Spanish home" and Ferran Adriá swears by his: the Thermomix is taking over Ontario and Gremolata's own Michele Chandler is leading the charge. This machine slices, dices and boils and simmers ...[more]
	Top 30 Under 30 This week The Ontario Hostelry Institute announced their list of the Top 30 restaurant and hospitality workers "who will make a difference" and who are under 30 years old. Here's the complete list: Gianpiero Angelone: Catering and Convention Services Manager, The Westin Harbour Castle \| Jason Bailey: Sous Chef, The Air Canada Centre \| Jasmine Baker Director of Special Events, The Drake Hotel \| Jessica Bassil: Learning Coach, The Fairmont Château Laurier \| Sara Bell: Pastry Chef, Canoe Restaurant \| Markus Bestig: Sous Chef, Auberge du Pommier \| Suzanne Carere, BA. Sc., RD: Professor of Food & Nutrition, The City College - George Brown \| Liana Carniello: Front Office Manager, The Sheraton Centre Toronto \| Jody Chrobak: Hospitality and Tourism – The University of Guelph \| Sara d'Amato: Sommelier, Truffles Room - The Four Seasons Hotel \| Francis Desjardins: Front Office Manager, The Fairmont Château Laurier \| Karalyn Ferdinands: General Manager, Canyon Creek Chophouse \| Roger Gergi: Operating Partner, Swiss Chalet \| Helen Griffiths: General Manager, Pogue Mahone Irish Pub \| Lesley A.S. Kennedy: Food and Beverage Manager, Emerald Hills – Clublink \| Lora Kirk: Sous Chef, The Four Seasons Hotel – Toronto \| Anson Kwok: Chief Steward, The Fairmont Royal York \| Iris Lam: In Room Dining Manager, The Westin Trillium House – Blue Mountain \| Quentin Lewonas: Regional Director, Canyon Creek Chophouse \| Jason MacArthur: Restaurant Chef, Water's Edge - The Lake Joseph Club \| Darcy MacDonell: General Manager, The Brasserie & Up Lounge (SIRCorp) \| Marie-Pier Morin: Guest Service Manager, The Fairmont Château Laurier \| Emily Pimblett: Office of the Prime Minister, Tour Assistant \| Heather Rhymes: Sous Chef, The Restaurant - Vineland Estates Winery \| Bamini Shanmugalingam: Manager, Kentucky Fried Chicken - North York \| Ryan Staroszik: Sous Chef, The Fairmont Royal York \| Michael Steh: Executive Sous Chef, Splendido Restaurant \| Sandra Sturgess: Employment Brand Manager - Team Tim Hortons (The TDL Group Inc.) \| Darren Thompson: Assistant Banquet Manager, The Westin Harbour Castle \| Kevin West: Manager, Coffee & Beverage Development, Tim Hortons (The TDL Group Inc.).

	Salmonella Warning Ontario Artisan cheese producers and consumers were rocked this week by a salmonella warning targeting two Upper Canada Cheese Company products was issued by the Chief Medical Officer of Health, Dr. Sheila Basrur (see the full warning here). Upper Canada Cheese Company President Wayne Philbrick, in a press release dated April 12, stated “Although all tests to date have not found any contamination in our cheese, salmonella contamination has been identified in one of our suppliers.” Salmonella may be found in the milk of infected cows. Canadian Food Inspection Agency spokesman Davendra Sharma explained to Gremolata that the CFIA had called for a "voluntary recall" (as opposed to "mandatory recall" ordered from the federal Minister of Health) following the advice of the Ontario Ministry of Health. Sharma explained the that the matter originated with an investigation led by the Niagara Region Public Health office. The Ontario warning states it's "based on an ongoing investigation that showed a link between the two identified Upper Canada Cheese Company products and several confirmed cases of food-borne illness caused by salmonella bacteria." One case involved Gremolata contributor Cheryl Young, who was hospitalised for four days. Despite being "violently ill for a week", Young told Gremolata she "still loves cheese" and will continue to consume raw milk varieties. Gremolata will continue to update and report on this story as more facts come to light...
	Wild Leeks (or Ramps) The first shoots of Ontario wild leeks (or what American's call ramps, sometime also known as wild garlic) have been spotted coming up in Maple stands outside of Toronto. The Spring eating eason has officially begun! Look for wild leeks at high-end grocers like the Cheese Boutique and Pusateri's or from the folks who gather them at your local farmers' market. They can be cooked much as one would regular leeks, though they're much more delicate. New York celebrity chef Mario Batali is a famous ramp champion and his recipe for Spaghetti with Ramps, couldn't be simpler or a better way to use them.			La Segreta Bianco Back in November of 2004 Gremolata gave top marks to Planeta's La Segreta (see Gremolata 003), the good news is the bianco is back with last Saturday's release with the fruits of the 2004 vintage at a very reasonable $15.95. La Segreta means "the secret", and the maker, Planeta won't reveal the mix of regional and "international" grapes in the blend. Luckily on their website, they're more open: its made from 50% Grecanico, 25% Chardonnay, 15% Viognier, 10% Fiano. There's lots in the larger Vintages stores. Check here for a location carrying it.

	Cheap Put Down! Cahors used to be cheap, but not anymore, so it's great to see the 2002 Ch. Haut-Monplaisir in the LCBO (#673590) for a very reasonable $13.95. Of course there's a catch: the critics all agree it could use another two years or more of aging. This is the perfect risk free wine to put down, and you don't need a fancy cellar ...[more].	Quarterly Review: what we've published lately that you might have missed...
		People: Ruth Klaussen, Anthony Walsh, Norman Hardie, Ivy Knight (Tasting Menu Hater) and More.
		Ingredients: HP Sauce, Sandwiches, Asparagus, Gai Lan (Chinese Broccoli), Chefs' Dinner, Cabbage and More.
	Lamb of Good: New Zealand lamb is fantastic, if you’re in New Zealand. Closer to home Gremolata prefers the meat of local animals. But we do owe the Kiwi shepherds a debt of pleasure: the influx of cheap antipodean lamb to super markets in this part of the world in the last 20 years helped rekindle a taste for the other red meat ...[more at Gremoblog].	Booze: PEI Moonshine, South African Chardonnay, Spanish Wine at the LCBO and More.
		Books: Susur vs. Stadtländer, Taras Grescoe's Devil's Picnic, Mangoes and Curry Leaves and More.
		Other Stuff: The Thermomix, Eric Vellend's Vancouver and his New York City gastronomic adventures and More.

	In Gremolata's exclusive new interview with Taras Grescoe, we ask the author of The Devil's Picnic what it was like to eat and drink his way through the world's prohibited pleasures and how his attitude toward regulation has been shaped by his gonzo research. Grescoe waxes on everything from Norwegian moonshine to his hometown of Montréal's upcoming smoking ban ...[more].	(Special Promotion) Minus 8 is the ice wine vinegar that top chefs must have. All The Best Fine Foods (1099 Yonge Street, 416 928 3330) is featuring this rare treasure from Niagara just in time for Spring salads. Like all of All The Best's extensive collection of oils and vinegars, you can always try before you buy ...[more].
	JUST IN: ANDY SHAY REPORTS ON THE WINNERS OF THE 2006 CANADIAN CHEESE GRAND PRIX. THE RESULTS MAY SURPRISE YOU, AS THE WINNERS INCLUDE A MIX OF ARTISAN AND BIG PRODUCERS (CLICK HERE).
	FRESH FOOD ALERT: The first great seasonal food of spring is on its way: Asparagus. Believe it or not the spiky green is actually a member of the lily family, thought to have been domesticated by the Romans. Click here for a springtime asparagus collection of recipes at Gremoblog.	What ever happened to meat and two veg washed down with a bottle of good wine? Thomas Keller and the rise of the multiple-course tasting menu, that's what. Now, every chef wants five hours of your time. Ivy Knight explains why it's a drag and you don't really need fourteen courses to feel full ...[more]

	The Ontario "fresh produce season" has officially arrived with the first batches of pure maple syrup! This year is turning out to be a banner one, especially for Grade #1, the lighter more subtle syrup that's tapped first ...[more].	April Fool's Day Special: why should big multinational concerns be the only ones to adulterate and add flavours to wine? Dean Tudor shows how you too can fool your palate and play with the flavours of your very own plonk ...[more].
	The Easter long-weekend is coming up and Gremolata readers looking for a gourmet getaway could do worse than New York City. Gallivanting gastronome Eric Vellend eats his way through 24 hours in the Big Apple ...[more].	Cheese guru Andy Shay asks if there are more than five Italian cheeses: Parmesan, Mozzarella, Provolone, Gorgonzola and Romano? Then he answers his question with a survey of some of the better fromaggi only now being brought into Canada ...[more].

	Nearly a year after Jamie Maw gave us our first Vancouver restaurant survey, Eric Vellend heads west to see what's cooking in Lotus Land and filed a mouth watering report for Gremolata. Eric finds much to eat at Tojo, Cru, West, Nu and ...[more].	Check your attic and basement and keep an eye out a the next garage sale for Time Life Book's two great cooking series: Foods of the World and The Good Cook. Brought out approximately a decade a part, both series harnessed some of the top food writers of the day ...[more].
	-Ad- Five all new cheeses for March. Click here.	Ryerson University Journalism Professor Emeritus and publisher of World Wide Wine Watch, Dean Tudor returns this week with a new batch of food and wine book reviews for March. Including: Susur's cookbook, a volume on noble rot, and much else ...[more].

	From Gremolata's Archives...
	Gina Mallet The James Beard Award winning author tells us why McDonald's isn't really so bad, what she'd have for her "perfect meal", who wrote her favourite cookbooks and whatever else Gremolata could think of to ask. Then, in an essay exclusively published on Gremolata, she tells us what drove her to write her international best-seller, Last Chance to Eat. Click here to read it all.			Toronto's Little India Do you know where to get the best barfi in Toronto? Gremolata's Michele Chandler found out when Arvinda Chauhaun took her on a tour of Gerrard Street East, also known as Little India. From patra to jalebi Arvinda took Michele through all the shops on the strip ...[more]
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	Serving the Good Food Revolution since 2004	Slow Food Youth 2006, Ivy's Fish'n'Chips \| Beer, Toronto: May 2006, Gremolata Number 75.
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Gremolata 075 is brought to you by The Cheese Boutique's Festival of Chefs.