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Find out why top chefs shop at the Cheese Boutique Read all about the Cheese Boutique at torontolife.com NEW: ONTARIO SLOW FOOD EVENTS  TORONTO: Terra Madre Dinner, JK Gardiner, Oct. 4, CLICK HERE PRINCE EDWARD COUNTY: Good, Clean, Fair Dinner, Harvest Restaurant (Picton), Nov. 16, CLICK HERE  Celebrate Fielding Estate Winery’s 1st Annual FEW-esta Tomato, for lovers of heirloom tomatoes & wine! September 10, Beamsville.  Click here for more info. | Natalie MacLean Natalie MacLean's new book, Red, White and Drunk All Over is the wine publishing event of the season. Malcolm Jolley caught up with the multiple James Beard Award winner recently ...[more]. | Good Food Revolution Jamie Oliver | Michael Ruhlman on Gordon Ramsay | Sasha Chapman on The Cheese Boutique | Jason Perlow | Nigel Slater... | September 17   The Buford Interview   Click here to win a $25,000 Shopping Spree from The Toronto Eaton Centre to Dubai. | ||
Potjie Power! Chow For Now columnist Michele Chandler didn't just return to this year's potjie championship, she was a judge. Michele shares her stewy notes ...[more]. | Veggie Champ Kathleen Farley Vegging Out columnist Sheryl Kirby interviews Toronto Vegetarian Association head Kathleen Farley, just as North America's biggest veggie fair is about to begin ...[more]. | ||||
Zucchini Appearances aside, the zucchini has more in common with its curbita cousins the pumpkin and acorn squash than the cucumber. This sultry summer squash is in high season and evokes, wrote Nigel Slater, the flavour of "pure summer" ...[more]. | Luberon Value Technically the wines of the Luberon are part of the Rhône region, though the area is the furthest east of all and firmly planted in Provence. Perhpas this is the key to the great value wines like the 2003 Ch. de Mille ...[more]. | ||||
Myra Sable From a few feet of borrowed shelf space in the old Creeds store to Toronto's truly international gourmet food powerhouse, Myra Sable shares the secrets of her success to Cheryl Young, after a chance meeting ...[more]. | Good Food RevolutionIvy Knight on eGullet | Joan Cusack to play Julia Child | Natalie MacLean reads from her new book | Chicago foie gras bust | Randall Grahm gets serious | Sweet potato fries | more gourmet media... | ||||
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Beans, Beans: They're Good... Remember what a "legume" is? We didn't either, but apparently it's a taxonomical term for plants bearing their seeds in pods, and more importantly includes beans (as well peas, lentils and soya). Anyway, they've arrived! Those mounds of mottled red and white "Roma" or Borlotti beans are waiting to be cooked up ...[more]. | L'Aperitif Lillet You can't drink white wine as an aperitif all the time*, so why not drink one made with white wine? Lillet is a venerable old aperitif from Bordeaux, that's lovely in the summer on ice, and surprisingly well priced ...[more].*Actually you can, but please bear with this, anyway. | ||||
 Ever intrepid Ivy Knight eats her way in anticipation of and in Caribana. Starting with a Guyanese feast with friends, then hitting the festival in search of the best Island food, Ivy investigates ...[more]. |  Robuchon and Reichl on Rose | Chicago chefs fight foie gras ban | Canadian wines in New York | Jim Leff and more... | ||||
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Grill A Fish OK, hot shot: you may have mastered a three-flip steak, or found the pefect combination of slow and low for your ribs, but it's BBQing branzino that separates the ladies form the girls at the grill. Malcolm Jolley decides he will fry his fish no more and goes to celebrity chef, author and teacher Donna Dooher, who shows him that grilling a fish is actually pretty easy and delicious in 20 minutes that will change the way you shop for fish forever ...[more]. | Tomato Sauce Season Caprese and panzanella are all very well, but in the small window of late summer when our field (and heirloom) tomatoes are truly ripe and fleshy, we all have the duty to prepare a simple tomato sauce with the real and fresh thing. A little garlic and olive oil (or butter and onions, if you are a Marcella Hazan follower), and maybe one or two other things. (Gremolata's current house version involves fresh green beans, some torn basil from the garden and a few chunks of buffala mozzarella thrown in a the end. So good. | ||||
| Wine NEW FEATURE  Konrad Ejbich's Radio Picks |
| Wine An Affordable Bordeaux | |||
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Tapas in Barcelona Left with a morning to himself in the Catalan capital, Eric Vellend decides to eat his way through the city. No sardine or baby squid is safe as he samples plate after plate from some of Barcelona's oldest and most celebrated tapas bars ...[more]. | Sommelier Jamie Drummond Affable Scotsman Jamie Drummond is the Sommelier for Jamie Kennedy's restaurants. Gremolata's Malcolm Jolley sat down recently with Drummond to ask him about his job and what he's buying these days. ...[more]. (Photo: Mary Elizabeth Armstrong) | ||||
From City Bites: Heirloom Tomatoes and Rare Meats  Toronto's premiere print magazine on food and wine, City Bites, is out with it's most bountiful issue ever. In a web-exclusive, Gremolata is publishing two articles by two of Toronto's foremost gourmet writers. Click here for Pamela Cuthbert's 'A Breed Apart', a look at what rare meats top butchers and chefs are rediscovering in their quest to bring new old flavours to the table. Click here for Stephen Temkin's piece on Heirloom tomatoes. Like everything else, it turns out some are better than others. Click here to find a copy of City Bites' Latest issue at a location near you. Also in this issue: Julia Rogers on smoked cheese, Konrad Ejbich on omakase, Eric Vellend on croissants, Jowita Blydlowska on Feast of Fields, Stephen Beaumont on Whisky, Trish Kaliciak on wild blue berries and a whole lot more. (Illustration: Patricia Storms.) | |||||
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The Interviews | |||||
 Viia Beaumanis  Alain Besré  Bill Buford  Pamela Cuthbert  Trish Magwood  Leah McLaren  Marion Nestle  Michael Ruhlman  Renée Unger  Bob Blumer  Bigourdan & Lee  Lesley Chesterman  Jason Collett  Claudia Dey  Angelo Gaja  Rick Gallop  Matt Galloway  Taras Grescoe  Natalie MacLean  Gina Mallet  Jennifer McLagan  David Miller  Thomas Pawlick  Dufflet Rosenberg  Sinclair Stewart  Szabo & Szabo  Paula Wolfert | |||||
Bill Buford Interview | |||||
 Bill Buford was a man of letters, Founding Editor at the esteemed literary magazine Granta, later the Literary Editor at The New Yorker. Then, in 2002, he gave it all up to become Mario Batali's kitchen slave. Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany tells the story of Buford's three year odyssey to understand food and cooking, and it's the food and wine publishing sensation of the year. Buford's portrait of Batali as a larger-than-life Falstaffian character is as riveting as his description of Dario Cecchini's struggle against the mediocrity of modernity and crappy food. And his account of the kitchen at Babbo, and the people he worked with every night, shows us every triumph savoured and defeat suffered in a four-star New York restaurant. In this exclusive Gremolata interview, Buford tells Malcolm Jolley about what he saw and what he learned. Click here. | |||||
The End of Food Author/journalist/agricultural expert Thomas Palwick lived in Italy for a few years, then came home to Canada and bought a tomato... bad idea. In this exclusive Gremolata interview, the author of the most shocking book on modern agriculture explains why even the fresh food we buy may not be particularly good for us, and how big agri-business is destroying the family farm and the environment with it ...[more]. | Marion Nestle InterviewNutrionist as superstar? Marion Nestle's What To Eat cuts through a billion dollars of food marketing to look at what's really for sale at the supermarket and she tells us what we should be putting into our bodies (hint: it includes less Twinkies and TV dinners and more fresh fruits and vegetables). In this exclusive interview, Dr. Nestle talks to Malcolm Jolley about how she came to write the book and some of what she learned along way. Click here for the full interview.s | ||||
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