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 Michael
Pollan: The Gremolata InterviewMalcolm Jolley sits down with America's foremost food writer for chat at a recent Toronto luncheon. Pollan explains why you can't trust supermarket labels, food scientists, the government, the food industry or even journalists. But you can trust your mom ...[more]. |
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Gremolata 168 |
 Montréal
Part IGremotraveler looks back on his student days in Montréal and offers a gastronomic tour of beautiful city he left behind ...[more]. |
 Good
TeaSippers everywhere are getting choosy about tea. Expert Neeta Khanna explains what to look for in your pot and how to join the good tea renaissance ...[more]. |
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Food RevolutionIn praise of crap food, BC's forest foragers, Halifax chicken lady, eat your way to the top, all things parsley, America's Chinese restaurants & more... |
 NEXT
WEEK: Montréal
Part II
Malcolm Jolley reports on the new and old in Montréal's culinary
scene including La Clube de Chasse et Pêche, L'Express, Jolifou,
Nuances, Les Cons Servent et plus... |
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| Gremolata 167 | |
 Chef Dana McCauley's Topline Trends
for Spring 2008Canada's top culinary trend watcher, Chef Dana McCauley, dishes out the hottest food phenomena for Q2 2008. Look out for yum berries, ice chip munching, unami bombs, diet shots, waffles, prebiotics and a whole more in her exclusive report ...[more]. |
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 Good
Food RevolutionToronto arrives on Montréal's plate: starting with Susur, and ending with Jamie. Plus: Feng Shui with Fries, Tokyo sashimies Michelin, Bordeaux brings back Bourgeois, Canada's Best Wine Restaurants, The search for Paris' romantic restos and more... |
 Cave
de Tain's Crozes HermitageVive la solidarité! Or at least the solidarity of the 290 growers who make up the Northern Rhône cooperative of Cave de Tain. Especially when their 2003 Crozes Hermitages is retailing at $16 and change. This is the quintessential Old World Syrah to serve to New World Shiraz fans ...[more]. |
 Next
WeekWatch for Gremolata's exclusive interview with Michael Pollan, next week in Gremolata 168. Plus: a double love letter to Montréal: Gremotraveler's tips and Malcolm Jolley's gastro-homecoming. Plus: Ikon, the Canadian-Russian Vodka and more... |
 Gai Lan: Chinese BroccoliFrom Gremolata 60, Gai Lan is the winter green that keeps on giving ...[more]. Of course, while we're on brassica, let's not forget the noble yet Humble Cabbage from Gremolata 64 ...[more], and from all the way back to Gremolata 2, Rapini. (No More.) |
| Gremolata 167 | |
 Nancy Hinton'sFood Love Life Montréal Chef Nancy Hinton examines culinary life's loves and passing fancies, while romping through seasons, ingredients and long time favourites ...[more]. |
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 Gremolata Multimedia: Listen to
Gremolata Editor Malcolm Jolley Wednesday, February 27
at 3:30 PM when he appears on
Alexa's Oasis on
the new Classical 96.3 FM.
Host Alexa Petrenko will grill Malcolm on the
upcoming
Terroir Symposium. |
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 Konrad
Ejbich on WineIf you like icewine and sparkling wine, then you'll likely love Konrad Ejbich's CBC pick: from Niagara, Pilleteri's 2004 Vidal Sparkling Icewine ...[more]. |
 Good
Food RevolutionChampagne goes green, Ontario's potato bank, Martha and Emeril, Seven deadliest delicacies, Martin Yan, Tomato trouble at Burger King, the three stages of gastro-man and more... |
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 Tampa Bay: The Beach SideStill seeking sun, this week Gremotraveler looks at Tampa's Beach Side and finds a spa at the Fountain of Youth, a swishy hotel and, of course, a wine bar ...[more. |
 Turnips:
Not Root Vegtables!From Gremolata 114: Malcolm Jolley looks at his favourite tap-rooted brassica, the mighty turnip, favourite of Romans and epicures since ...[more]. |
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| Gremolata 165 | |
Christoph Stadtländer ON THE SCENE: Ivy Knight profiles new generation smoked salmon master Christoph Stadtländer ...[more]. Photo: Ashley Colter |
 Ordering
WineSommelier and wine consultant Peter Troyer examines the rituals behind the transaction and offers a few insiders tips and tricks for all to share ...[more]. |
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 Ch.
Peyros 'Magenta' MadiranQuack, quack, quack. Duck is one of the great ingredients of the Souwthwestern French region of Gascony, and it's premiere wine is Madiran. Chateau Peyros' 2004 'Magenta' is the perfect wine for confit or magret or any food, really ...[more]. |
 Tampa
Bay: City SideGremotraveler stays in the sunshine state and looks at one of it's less celebrated cities: Tampa. Inthe first of a two part series, Gremotraveler eats his way through this gulf coast town. ...[more]. |
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| Gremolata 164 | |
 Zoltan's
CodeSuper sommelier Zoltan Szabo brings forth his Ten Commandments of Wine Service and then adds three more for good measure ...[more]. |
Julie Van Rosendaal Things are looking up for Julie Van Rosendaal, blogger, broadcaster, publisher and author of the bestseller, One Smart Cookie ...[more]. Photo: Lynn McKenzie |
 Good
Food RevolutionErnesto Illy: 1925-2008, 100 Inch Diet, Cleveland, Eric Schlosser & more... |
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 Sichuan
PepperIntrepid seasoner Eric Vellend returns to his 'On The Spice Trail' series this week with a look at a pepper that isn't really a pepper and takes it's name from the Chinese province whose cuisine requires its numbing follow-up ...[more]. |
 Winter
Park, OrlandoMore on Orlando beyond the mouse house. In the second part of a two part series, our intrepid Gremotraveler reports back from his culinary and oenophilic adventures in grownup Orlando. This week: Winter Park ...[more]. |
 News
and NotesIt's not Mildred Pierce, but it is the new address of the restaurant soon to be opened by Donna Dooher and Kevin Gallagher of MP fame: 85 Hanna. As for the name...stay tuned. In between applying coats of paint, Dooher will be judging The Toronto Friendship Centre's fundraiser, A Cook Off for Change, with fellow panelists Christine Cushing and George Brown's John Higgins. The contest features BBQ expert Ted Reader up against Joan Monfaredi from Annona at the Park Hyatt. Speaking of chefs, The Cheese Boutique is readying plans for their 5th (!) annual Festival of Chefs. The line-up is a closely guarded secret, though Gremolata has learned there is a mix of new and old toques this year, plus a wholly new viniferous edition: Zoltan Szabo has signed up as the CB's official FoC Sommelier... expect him to be pouring, and pouring well. The Lifford Wine Agency's Women and Wine fundraiser for Lupus research is scheduled for February 20: click here for details and to see which Canadian Culinary icons will attend. Finally, congratulations to Chantal S. who won a pair of tickets to Michael Pollan at the ROM on February 27, by being the first Gremolata reader to email us with the answer "1983". The question being, when did event sponsor The Cookbook Store first open its doors? |
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| Gremolata 1633 |
Chef Michael Smith: At Home
In The World Chef Michael Smith talks to Ivy Knight about starting out, life in PEI, being on TV, feeding his family and other secrets of success ...[more].  Adult
OrlandoNot everything goes down in the house of mouse. Gremotraveler flies down to Orlando sans enfants and finds a wholly separate food and wine world in the first of a two part series on Orlando's scene ...[more]. |
 Argentine
SunshineJanuary 25 is generally considered to be the year's most depressing day, what with VISA bills, crash diets, post-holiday abstinence and the rest. So, by February it's time for a seriously big wine full of sunshine ...[more]. |
 Territorial
LadyTerroir is the symposium for chefs, artisans, farmers, winemakers, food writers - pretty much anyone involved in the high-end of Southern Ontario dining scene. Without Arlene Stein it wouldn't happen ...[more]. |
| Gremolata 162 |
Montréal Highlights Festival Is Susur Lee Montréal's newest Italian chef? Sort of as Toronto's Iron Chef presides over an all star line-up headed to Montréal's Highlights Festival ...[more]. |
  Free Brochure. Click here to learn more. |
 Chorizo
King of KensingtonThe King of Kensington sausage is a Chilean-Canadian master reports Carlos Fuenmayor. Chorizo maker Leonard Segovia keeps his recipe secret and his iconic market store compromises at nothing ...[more]. |
 Sauternes
As Aperitif?It's possible that 30 years of Bordelais marketing that touts Sauternes as the ultimate foie gras pairing has run its course? One Chateau thinks so and they're trying to get winos and foodies alike to think differently ...[more]. |
 Good
Food RevolutionEulogy for The I Hate To Cook Book author Peg Bracken, Bottle Shock trailer, Gordon Ramsay's knife adventure, Secret Ingredients, LA's Tequila Bars, Raw Milk in the UK, BC's Suburban Farms ...more. |
 Two
Spanish Reds ReturnIn February 2006 we recommended the Gran Fuedo Reserva, a little later in November that year we stumbled upon the Taja Reserva. These two Spanish reds share high quality at value pricing, though their styles couldn't be more different ...[more]. |
| Gremolata 161 |
Thirsty Traveler Kevin
Brauch Reveals All... Kevin Brauch talks to Ivy Knightt about thirsty travelling, Iron Chef America and more... WARNING: Contains coarse language, sexual situations and general naughtiness. |
Free Brochure. Click here |
 Barbera
BargainHumble Barbera is quickly gaining profile as Piedmont's new fashionable wine. A $15 example from Montferrato delivers tangy red fruit, ...[more]. |
 What
exactly
is Chicory?Is an endive a chicory? Apparently only if it's Belgian, Pale Face (aka witloof). They're not bitter greens, they're lettuces, and Gremolata figures'em out ...[more]. |
 Good
Food RevUSB wine, Gina MalletMichael Pollan, airline food secrets, distavorism,,worst trends of 2007, Chinese chef shortages and more... |
 Whole
Hog DinnerFrom Gremolata 113: Ben Wiener attends Paul Bertolli's famous porcine feast in Oakland, where each dish is made with some kind of pig matter ...[more]]]. |
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Gremolata 160 |
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 Culinary
ChampionshipsHometown hero Anthony Walsh takes on the toques of the nation at The 2008 Canadian Culinary Championships, spread over three days in Toronto ...[more]. |
 Château La Brie 2003This Bergerac shows off the deep fruit of the hot 2003 French summer. For less than $15, La Brie offers exceptional value ...[more]. |
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Gremolata Classified Ad - WANTED: EXECUTIVE CHEF  Established in 1984, All the Best Fine Foods is one of the city’s premiere catering companies and luxury food emporiums. Renowned for our dedication to offering only the freshest and highest quality prepared foods, All the Best is currently searching for an Executive Chef. Our mandate remains to be the very "Best" at everything we do. Click here for details. |
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Food Revolution Michael Pollan dominated the gourmet press this week, a love letter from Bourdain, 2007 in wine as per Jancis Robinson and more... |
 Zoltan's
Wine NotesIn an all new Gremolata feature, super-sommelier Zoltan Szabo shares his unique tasting notes. This week: Le Clos Jordanne, Osoyoos Larose, Lailey, Malivoire and more... |
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| Gremolata 159999 |
 The
Simple Master's VoiceThe bourgeois of North America (and increasingly Britain) all know who Alice Waters is, but do they really need a cookbook from her? Is it even clear that she actually cooks? Malcolm Jolley examines the lives of Saint Alice and picks up The Art Simple Food warily ...[more]. * BREAKING NEWS: |
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 Matching to CurryHow do you match wine with one of Canada's top Indian chef's cuisine? Zoltan Szabo examines the relationship between hot spice and fine wine or beer ...[more]. |
 Ètim
Old Vines GrenacheThe hills Montsant surround the Spain's super-region of Priorat and juicy 2002 Ètim Grenache mirrors many of its esteemed neighbours, as long as it decanted first ...[more]. |
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| Copyright © Gremolata Media Group Inc. 2008. All enquiries: info@gremolata.com. |