Friday, June 23, 2017

"Fake News Ale" at Toronto Craft Beer Festival

Northern Maverick’s “Fake News Ale” to debut at 
Toronto Craft Beer Festival

Torontonians can finally try the viral sensation, along with the craft brewer’s signature lager, at Ontario Place on June 23-24

 
TORONTO, ON – Artisanal Toronto craft brewerNorthern Maverick Brewing Company is debuting its first ever charitable beer, “Fake News Ale” at the Toronto Craft Beer Festival, happening June 23 and 24 at Ontario Place, West Island.

Northern Maverick broke onto the scene earlier this year with the announcement of the tongue-in-cheek craft beer, “Fake News Ale”, which generated interest not only in Canada, but all over the world. Craft beer lovers will finally get a sneak peek of this much anticipated product this weekend.



Toronto craft brewer, Northern Maverick, debuts “Fake News Ale” at Toronto Craft Brew Festival

“Fake News Ale” will be available for purchase in the Bathurst brewery/restaurant and onsite beer shop, slated to open this summer, and through direct delivery in Ontario.

The Toronto Craft Brewery Festival takes place June 23-24, 2017 at Ontario Place, West Island.
For tickets, visiwww.tcbf.ca.

#makebeergreatagain
Instagram: @northernmaverickbrewing
Twitter: @NorthernMavBeer
Facebook:@NorthernMaverickBrewing
Website: www.northernmaverick.ca 

About Northern Maverick 
One of Toronto’s newest craft breweries, Northern Maverick is set to launch summer 2017 with an 11,000 square-foot brewery/restaurant on King West (115 Bathurst Street, Toronto, ON M5V 2R1). Once complete, the facility will feature a 10—hectolitre brewhouse with eight 20-hl fermenters, a 400-seat restaurant, a bar and a retail store offering their latest brews. The restaurant will have a fiercely local menu, offering an elevated gastropub experience with an oyster bar, house-made charcuterie and curated food that pairs well with the nine beers they will have on tap. Northern Maverick will also house a beer school where they will offer the fine art of homebrewing, beer tasting courses, food pairing sessions and recipe development.

Sunday, June 18, 2017

The STOP Night Market a perfect night.


There are a handful of really fun events that I really look forward to.  The Stop's Night Market is one of them.  It's my 3rd year in a row attending this really fun and tasty event.  This year they surpassed the fundraising goal and raised over $300,000.  That will go along way for many programs but they still need your help to do more.

It was previously held in the laneway of the old Honest's Ed's store.  I never got a chance to go to those ones because they would sell out instantly.  


For the past couple of years it has moved to a parking lot in the Junction.  There are a whole host of restaurants that reside within a short distance of the new location making it easy to attract some fantastic restaurants to this event.   This is where all the fun and creative Chefs with big hearts go to one up each other creating fantastically designed booths and amazing little bites of food and beverages.  Chefs on hand included Dustin Gallager (Top Chef All-Stars) (416 Snack Bar) and Trevor Lui (Kanpai Snack Bar), Ricky Casipe (Hawthorne Food & Drink), and restaurants included Carmen, Momofuku, Branca, The Drake Commissary, Pizzeria Libretto, Lasa, Nana and a lot more.  Over 30 restaurants and a dozen beverage providers each of the 2 nights.  Only a few vendors there for both nights.  Last year I was able to go to both nights and it was great because the food was very different both nights.


The food was really fantastic this year.  A couple of my favourites were Pizzeria Libretto's Cauliflower Arancini, The Tempered Room's short ribs, Carmen's Ropa Vieja, Ascari Enoteca's Broccolini Fritti, The Broadview Hotel's, Bay Scallop Ceviche., Abokichi's Tsokune and The Oakwood's Hardware's German potato cake.

What makes this event so fun as well as a great charity event is the fact that because it's held outside in a parking lot it's very casual and has mostly a younger audience looking to have some fun with their friends.  It runs over 2 separate evenings and the tickets are $100 for all you can eat and drink.
It starts by welcoming you through the gates with the Samba Squad drumming you into the event to get you in the mood to have fun.

If you arrive early you are given a wooden palate plate shaped like a fish.  It's fun and helpful to place your food and drinks on.  It's a lot of fun checking out all the different custom designed stands that are in competition for best design.  It adds a super cool factor and fun vibe to the event.



This year was the best so far for me because all of my foodie pals were there and even a surprise fill in by Denise who filled in for Food Fables who couldn't make it.  It's very rare to have us all at an event at the same time.  You have so much fun hanging out with friends and chatting with Chefs that you forget that it's actually a great charitable cause.  The Stop is a fantastic Charity that provides great programs including:
  • A drop in program
  • Urban Agriculture
  • Youth Engagement
  • Food bank
  • Community kitchen
  • Family beginnings
For more information visit their website:  http://thestop.org/

See how you can help by donating, volunteering or attending one of their events.


*Disclaimer- The ticket was complimentary but the opinions and photos are all my own.

Toronto Taste 2017 - A feast for Second Harvest


I was really fortunate this year to be able to attend the TORONTO TASTE Charity Event at Corus Quay on Sunday, June 4, 2017.  A culinary event for Second Harvest.  Tickets were $260 for all you can eat and drink and lot's of entertainment.

This 27th edition with the help of many Chefs, top restaurants and over 400 volunteers they were able to raise $925,000 for Second Harvest, Canada’s largest food rescue charity. Funds raised will provide 1.8 million fresh and healthy meals to people facing hunger across Toronto. It accounts for 20% of Second Harvest's annual revenue to help provide meals to those in need in our ever growing city.

Guests sampled spectacular dishes and drinks from over 90 of the most sought-after restaurants and beverage purveyors, including Baro, Lavelle, McEwan Group, Antler, Hawthorne Food & Drink, Kanpai Snack Bar, Bar Reyna and Ufficio.

Michelle Jobin, John Catucci and Eric Chong - Masterchef Canada winner.
This year Top chefs Guy Rawlings (Montgomery’s), Anne Sorrenti (The Oakwood Hardware Food & Drink and Chopped Canada winner) and Eric Chong (R&D and MasterChef Canada winner) entertained guests in the Chef Challenge.  Guy Rawlings was crowned the winner.

At the live auction, attendees could bid on chef dinner packages, such as dinner at Bob Blumer’s LA home or the opportunity to join Chef Roger Mooking for an action-packed food tour of New Orleans. The exclusive live auction chef packages from Michael Smith, Michael Hunter, Roger Mooking and Bob Blumer raised a total of $46,000. Notably, Bob Blumer, Second Harvest Ambassador, raised $165,000 towards the purchase of a truck for Second Harvest and an anonymous donor came forward to top up his fundraising. With a long history of supporting Second Harvest, Purolator Inc. stepped forward to donate an additional truck, a valuable asset as Second Harvest transports food to hundreds of social service agencies across the GTA daily.


There were so many fantastic dishes that I tried to eat my way through the large outdoor tented event by the lake, but I think I probably only tried about half of the food before getting really full.

One of the favourite dishes for me and my foodie friends was the Scallop crudo from Buca.  They are one of the top restaurants in Toronto for good reason.

(left, Michael Hunter - Antler - r?

El Cabalito's Elia Herrera made a great pulled pork slider.  Hawthorne food and drink made their signature Schmaltz Carbonara.  Michael Hunter from Antler made really flavourful Duck skewers.

Trevor Lui - Kanpai Snack Bar
Pork Belly



It's great to see Chefs you know having some fun and creating great dishes at the same time.  Trevor Lui from Kanpai Snack Bar having a little fun with us and he created an amazing crispy pork belly dish with a slaw on the side.
Ivana Raca - Ufficio

All of the Top Chefs in Toronto were there and Bob Blumer from the West Coast and Michael Smith from the East Coast.  

They all really like this festival because it's organized really well and they are all fairly close together and they can do something they don't always have time to do because they work crazy hours,  something most of us take for granted.  Social time.  Yes they get to catch up with their peers and see what's new and actually try their food sometimes.  The Chefs in Toronto are mostly a tight knit group of very generous and hard working people.  I know this because I have gotten to know a lot of them at a lot  of these events and they are long days standing in the heat mostly.  I know that I don't have the stamina to do this everyday for a living.  So I have a lot of respect for their hard work and for pitching in their time and creativity to raise funds for Second Harvest and other local charities.


They got really lucky with the weather this year.  It was perfect.  The sun was out and the temperature was perfect by the lake.  Everyone was in a great mood and there was lot's of musical entertainment with live music inside Corus Quay.

This was only my 3rd time attending Toronto Taste.  The first time I was a volunteer and I can tell you that they couldn't do this event without volunteers.  The second time was years ago when I was writing event listings for B Magazine.  It was more about the overall event then.  This time with the knowledge of many years working on my Blog and getting to know who most of these chefs are and what kind of food they make I can honestly say I really enjoyed every minute of it and the best part was that I was able to spend the time with my 2 fellow blogger buddies (Cooking Quidnunc & Mary's Happy Belly)  so it made it that much more fun to run around and sample and compare dishes and hopefully between the 3 of us were were able to taste almost all of the different dishes.

I hope to be able to go back for more again next year.  I hope you can attend or at least try and donate to Second Harvest or buy raffle tickets or bid on one of their auction items and help them to keep doing great work.


Disclaimer*  The ticket was complimentary but the photos and comments are my own.  Some information was provided by Second Harvest.



Saturday, June 17, 2017

Not just cheese - Great Canadian Cheese Festival 2017


I really love cheese and I really love going to Prince Edward County once a year to try all kinds of Cheese from mostly Ontario and Quebec along with all kinds of other Artisan products.  Picton is a small town that is becoming a Foodie paradise.  With so many wineries and cheese makers in the region it's a perfect place to visit.  This is my 3rd year going to the Great Canadian Cheese Festival and it's now quickly becoming a yearly tradition with some other stops made along the way.
It's held at the Crystal Palace Camp Ground which houses 2 buildings and exterior booths and food trucks and other stands.  Tickets are $50 per day or $75 for a weekend pass and that includes free parking and all the cheese samples you can stuff in your face.  There are a lot of wineries there as well sampling their wines. There are even a couple of goats and Water Buffalo to see and pet.


But of course the Star is the Cheese.  Almost a whole building full of cheese.   I picked up 2 cheeses this year.  This semi soft Artisan Cheese and Bothwell's Horseradish Cheese.  I just need to pick up some Roast Beef to create a fantastic sandwich.


There are hard cheeses, flavoured cheese, soft cheese and these spiced cheese curds.  A cheese for everyone.





I sampled lots of other things besides Cheese.  I tried preserves, special beverages, shortbread, Oils, sausages, nuts and a lot more.

I fell in love with these bottles of Gut Shots.  It's fermented Cabbage and vegetable juice.  I didn't pick up one at the Festival because I picked up the Vegan Kimchi but couldn't stop thinking about it so I picked up a bottle at Whole foods a few days later.  I got the Kimchi flavour Gut shot.  You only need to drink a tablespoonful a day to fix your gut bacteria.  It even tastes good and you could even use it in a dressing or marinade.


It was great to have some of Jamie Kennedy's JK fries while chilling on a park bench chatting with new friends.  A bit of Toronto in the country.


We went on the most perfect spring day.  The weather was hot but not unbearable.  It was great to bounce in and out of the buildings and sit outside and take a break while my friend petted this little Water Buffalo.

I kind of did a bit of grocery shopping while I was there with a mixed bag of stuff including the Kimchi and the Artisan Cheese I picked up some Red Pepper Jelly,  Lemon Olive oil and some Jewels Under the Kilt Chipotle Maple Pecans.  I would say a nice variety for sure.

We got very lucky because it rained the next day but we were blessed with a perfect day and even the traffic there was good.  The festival ends about 4pm so I now have a new tradition of going to Slickers Ice Cream and getting some of their fantastic Ice Cream.  I got the Roasted Marshmallow flavour.  Yes it was more dairy but it's so easy to eat on a warm day.  The next stop was Giant Tiger,  there isn't one in Toronto so it's always fun to see what they have on sale.  I picked up some water and some coconut chocolate sticks. The other stop was a chilling stop at the Drake Devonshire Inn right on the lake.  It was a bit chilly next to the water by that time but we sat on the patio and ordered some fantastic veggie appetizers while they provided some nice yellow fleece blankets to keep us cosy.  I really love that place.   We ended with a little ping pong and then we headed back to Toronto.  Such a fun day.  I hope we can have a repeat of it again next year.   Thanks Great Canadian Cheese Festival for organizing a great event.








Saturday, May 27, 2017

Food Revolution Potluck Healthy Brunch


One of my fellow Food Revolution Ambassadors organized a Healthy Potluck Brunch at the Centre of Social Innovation in the Annex where she is a member.  It's a great meeting space and pretty easy to get to when the TTC is cooperating.

l to r.  Susan, me, Ilona, Jessica & Hema - photo by Susan
There was a small group of 5 of us and 3 out of the 5 of us were Food Revolution Ambassadors.  Since 2 of us don't have any kids it's hard to work with schools to do Food Revolution activities so it was great to just have a Potluck for anyone that wanted to join.  We were joined by 2 other food bloggers.  Although we are all Food Bloggers we hadn't all met before so it was a great way to meet and share food under the Food Revolution umbrella.


We enjoyed a nice variety of dishes from Susan's Healthy Devilled Eggs to a Roasted almond vinaigrette dressing salad with Fennel and Avocado.  Hema made a healthy bread and Ilona made Sweet Potato muffins that tasted like pumpkin pie.  Jessica made Crepes from scratch with Chia strawberry Jam.  I made an Asparagus Tart and an Asparagus simple salad with the rest of the Asparagus.


I know Hema (NomadicNutritionist)  will do a follow up blog post on her blog but I wanted to do a post to put the recipe up for the Asparagus Tart that I made as my Potluck dish.

When it comes to Potluck recipes I usually decide kind of at the last minute to see how much time and ingredients I have.   This recipe came from the fact that I had a bunch of Asparagus that I knew I couldn't eat all by myself unless I ate it everyday for  a few days and because it's a fresh spring vegetable that you think of when you think Healthy Spring Brunch Dishes.

I turned my fresh Asparagus into an Asparagus Spring Tart.



INGREDIENTS:

1/2 bunch of Fresh Asparagus
2 eggs
1/2 cup of grated Gruyere Cheese
1/4 tsp pepper
1/4 tsp salt
1/4 tsp parsley
1/4 tsp ground nutmeg
1 Tbsp Mayonnaise or you can use Greek Yoghurt
1/2 Tbsp milk, cream or half and half.  I used milk because that's what I had.
1/2 tsp Dijon Mustard
Freezer Puff Pastry - I used Presidents Choice because it's in a roll easy to use.


DIRECTIONS:

Blanch the Asparagus in boiling salted water for about a minute or until it turns bright green and then remove the asparagus and shock it to stop the cooking by placing it in a iced water.  Remove and drain and set aside

Make sure the Puff Pastry has thawed over night in the fridge or at least a few hours as per package instructions.  I used Presidents Choice Puff Pastry with you just un roll in one piece.  It's so much easier than rolling out one solid block of puff pastry which is what I used to do.

Place the puff pastry on a cookie sheet lined with Parchment paper and poke holes into the pastry using a fork  so that it doesn't puff up all the way when you bake it.   Place the puff pastry dough in a 450 degree oven and bake for about 10 minutes.  If it puffs up you can poke holes in it.

Remove it from the oven and let it cook while making the custard mix.

In a small bowl mix the 2 eggs and add the milk, mayonnaise, mustard and seasonings and add 3/4 of the Grated Gruyere cheese.  You can use any size grated but I used the larger holes when I did it.
I spread the custard mix over the puff pastry in a thin layer and left a but uncovered at the edge.
Place the asparagus spears over the custard mix in a row filling up all of the puff pastry surface.

Sprinkle the rest of the Gruyere cheese on top and bake in the same 450 degree oven for another 15 to 20 minutes until the egg custard mix has set and the pastry is golden brown.

It may be soft because of the cheese but will set up when the cheese cools.   Serve warm or room temperature.

Serves 4-6 people as an appetizer or side dish.  Goes great with a salad or even a Steak.





Monday, May 22, 2017

Spring Tex Mex Corn Fritters

SPRING TEX MEX CORN FRITTERS


Today is Victoria Day and it's been a crazy weather washout of a weekend.  Very hard to plan outdoor activities because of the unpredictable weather.  Even though it's Spring the weather has tiptoed in and out of it so far.  Because I was off work today because of the Victoria Day Holiday I had time to do a little fridge/freezer clean Spring recipe.  I have been really trying to find different ways to use or preserve my fruits and vegetables a lot more to save money and food waste which has become one of my missions to get better at.  In the photo below is the corn mixture for the beginning of my fritter recipe and using the onions and cilantro and soft tomatoes I also made a Pico De Gallo salsa and chopped garlic in oil and added the ends of green onions to water to regrow.  I have extra chopped tomatoes and onions ready for quick prep of other recipes in the next couple of days.


This week I had a chance to attend a Taste Canada event at the Hudson's Bay and one of the Chefs doing a demo was Joel McCharles the author of the cookbook Batch and Blog Well Preserved.  I didn't pick up a copy but hope to get a copy soon.  He had a few tips for preserving and other ways of maximizing your produce but admitted that even he is trying to figure out the challenge of not wasting food.    We waste more than 40% of our food from farm to table.  Each step has produce that is wasted from the not so perfect produce to the stuff that spoils in your fridge. This recipe was an idea that I thought up while taking inventory of my freezer.  Joel talked about different tips to preserving some fruits and vegetables but if you have a chance pick up a copy of his cookbook. I am sure it will save your food from the garbage bin.


I made some Tex Mex Corn Fritters.  Even though the corn season is coming soon I decided to use some frozen corn that I had in the back of my freezer knowing that I will be able to pick up fresh corn really soon.  You can also used drained canned corn or fresh corn if you have it.

As usual I didn't follow a recipe and only really follow measurements strictly when I am baking and even then I try and wing it with twists if I can.

I decided to write it up right away so that it's fresh in my mind in case anyone asks or I want to make it sometime again in the winter months when I am craving spring flavours.


TEX MEX CORN FRITTER RECIPE

1 small bag of frozen corn
2 tbsp chopped red onion
2 tbsp fresh chopped cilantro
1/2 lime juiced
1 tsp salt
1/2 tsp cumin
1/2 tsp chipotle pepper
1/4 tsp cayenne pepper

2 whole medium eggs
1/2 cup of milk or cream

1 cup of flour
1 tsp salt
1 tbsp baking powder

1 cup of Canola Oil

Directions:

Rinse and drain frozen corn until it is fairly dry.   Mix in chopped red onion, chopped cilantro, salt, cumin and chipotle pepper and mix well to distribute.
In a separate small bowl mix 2 eggs and add 1/2 milk or cream.
In a large bowl add 1 cup of flour, salt and baking powder and whisk to distribute evenly.
Add the milk and eggs to the flour mixture and mix until smooth batter like consistency.  Add more milk if needed.  Almost like a pancake batter consistency.  Add the corn mixture and mix until combined evenly.

Heat Canola oil in a Cast iron Skillet or a non stick frying pan or a heavy bottom deep pan.   Heat on medium high heat and test with a wooden spoon if bubbles form around the end of the spoon it's hot enough.

Using a medium ice cream scoop to scoop up the corn mixture and gently place in the heated oil.  Cook for about 2 minutes and when it starts to cook up the sides flip it using a slotted spoon or fish spatula.   Cook for another couple of minutes on the other side and once they are golden brown remove them to a plate and if you wish line it with paper towel to absorb excess oil but if cooking at the proper temperature they shouldn't be excessively oily.  

You can cook them all lightly and then warm them all in a low oven until ready to serve.


Friday, May 19, 2017

Food Revolution Events


As I am writing this post today is May 19, 2017 and it should have been FOOD REVOLUTION DAY around the world but Jamie Oliver's UK team decided to cancel the Global Day in light of the political events regarding school lunch programs in the UK as put forth by UK's Theresa May.

Jamie had plans to launch a campaign against junk food marketing to kids but put everything on hold because it didn't align with what was going on politically in the past couple of weeks.  I would imagine Jamie is hopping mad and has told the UK press that "Axing free school meals is a disgrace". You can read more about it in this BBC article.

http://www.bbc.com/news/education-39969155

More here on the Food Revolution
Website:  http://www.jamiesfoodrevolution.org/news/all-eyes-on-the-small-print-for-our-kids-health/

Some Food Revolution Ambassadors have carried on with their planned events around the world and have just removed the Global Day in favour of just a Food Revolution Event.


I didn't plan a public event this year but I organized a Healthy Workplace Lunch event at my office on May 12th.  We were going to do a Cinco De Mayo event but the timing wasn't good so we just changed it to Fiesta Friday.  This event was a no brainer for me because I had a Public Food Revolution Mexican Fiesta event in 2013.  You can look into the archives to read about that event.  I knew I had some things in storage but didn't even know what I had until I dug it out of my storage locker on the morning of the event.  I was happy to find 2 Sombreros that I forgot about and some plastic Maracas and a sign and some other decorations.


With our Boardroom decked out in Festive decorations and set up with the Taco Shells and all the fixings everyone was ready to dig in.  I wish I had video that I could post with the look on everyone's faces as they entered the Boardroom.   I set up a Photo Booth wall on the whiteboard and had fun props and the Sombrero hats and my camera for those wanting to have a little fun.
The lunch event pretty much mostly fell in my lap to organize even though it started from a Taco Tuesday idea from one of the Managers.  I was happy to take it on and approached it as I would a Food Revolution Event.

It was a bit of a mix of a Potluck and our team provided a lot of the things needed to round it out.

I set up a Potluck Sign Up Sheet and listed all of the ingredients or items needed to build a Taco Bar and anything Mexican that would fit the theme.  One of my co workers wasn't even able to attend and she made Mexican Wedding cookies for the first time and brought them in the day before after she asked me what she could make.  I found a pretty simple recipe and she was so happy with the result of it and everyone enjoyed it.


What's a Taco Bar without the proteins to put into the Tacos?  To make this work we lined up a bunch of crockpots in our hallway and had different proteins in each.   I made Chicken in a Mole sauce and other team member made Ground Beef,  another made Pulled Pork and another went outside the box with a Chicken and mixed vegetables dish.

Mexican Wedding Cookies
I also made a layered Taco Dip and a Non Alcoholic Margarita drink which was so simple but everyone went nuts over it.  It's just lime and lemon concentrate and some 7-UP and I added some lemonade later.  I also made Flour Tortillas from scratch and those were the 1st thing to go.  I also had the hard tacos and Corn Tortillas that I picked up from St. Lawrence Market for those people who are Gluten sensitive.  The thing about Mexican Food is individuals have control over the elements and can load up on things that accommodate most diets and because it's interactive it really brings people together.

I should explain that the Healthy Workplace Committee is a team of about 8 people who organize lunch time events in many of the Government Ministries in Ontario.  It's a way of team building and relieving the stress of everyday work life.  It can be a lunch, a walk or anything that will encourage positive work life experience.  Our office seems to love food even though many of my coworkers aren't cooks I tried to encourage them to either bring an ingredient or we asked for a financial contribution to try and encourage participation of more people.

It worked.  Everyone was so happy and days later people were still thanking me.  The director even submitted my name plus 2 other team members for an all day Ministry Wide Healthy Workplace event.  It's so nice to be recognized for your hard work sometimes.

Churros

The Mexican Fiesta was my way of encouraging people to contribute to a Potluck in anyway they could to bring people together and hopefully encourage some to try and cook a new dish.
We even had Churros Uber'ed to our office.  Also a big hit.  Who knew you could Uber Churros and it turns out there were a lot of people that didn't know what they were and had them for the first time.


 I was so busy organizing that I didn't even have time to take a photo of our Crockpots or the Drink table but it I did an Instagram Story of it on the day of but unfortunately I didn't save it.

But I did take a photo of my assembled Tacos as seen above and can honestly say that everyone really enjoyed the whole thing and I would encourage you to host a Potluck Fiesta, Brunch, Lunch, dinner, drinks or whatever you like to get friends, family and coworkers together and share a meal whether it's big or small.

The Food Revolution Team also wants to get you in the kitchen and to encourage you to engage with our community we have Monthly Challenges which are pretty simple but you can Win a Jamie Oliver Cookbook for participating on social media.

This is the Challenge for May! 
This month's #CookwithFoodRevTO challenge is all about healthy #breakfast! How do you like to start off your day right? Each week we'll be showcasing a healthy breakfast idea from Jamie Oliver right here to give you some inspiration - this week it's Mexican-style omelette wrap.
And hey, just by showing us your healthy breakfast ideas, you could win a Jamie Oliver cookbook thanks to HarperCollins Canada
How to enter:
Show us your breakfast! Snap a photo of your healthy breakfast and tell us a little bit about it (how you made it, what makes it healthy).
You MUST use the hashtag #CookwithFoodRevTO AND tag us either here on FB, or at @FoodRevToronto on Twitter or Instagram. That's it! Then you'll be entered to win a cookbook!
Eligibility and contest rules:
– Contest begins on May 1st 2017 at 6am EST on and closes May 31st 2017 at 6pm EST.
– Prize consists of one (1) Jamie Oliver cookbook
– Open to readers of the age of majority with a Canadian mailing address.
– No purchase of any product necessary for entry.
– Winner will be chosen randomly (using random.org) from all qualified entries on May 31st 2017 after 6pm EST.
– Winner will be notified via email June 1st 2017 and will have 48 hours to respond to the email.
– Winner will be required to answer a skill testing question.








Thursday, May 18, 2017

FREE POLAR PIZZA Ice Cream from Basking & Robbins




FREE Polar Pizza for the People!

One of the most eagerly awaited weekends on the annual calendar just got cooler.
Baskin-Robbins Canada's first pop-up food truck is set to hit the streets of the GTA from May 19-21.  
The pop-up truck will be serving free slices of the brand's famous
Polar Pizza to celebrate National Pizza Party Day (May 19) and the Victoria Day long weekend.



WHAT:                          The Baskin-Robbins food truck takes to the streets to serve free Polar Pizza slices! 

WHO:                             Coney, the Baskin-Robbins Mascot, along with a team of Baskin-Robbins Canada

WHEN/WHERE:            The Baskin-Robbins Polar Pizza Truck will be making stops in the following areas: 

                                 Friday May 19, 2017 (National Pizza Party Day) 
                                                Downtown Toronto   YONGE DUNDAS SQUARE

                                                Saturday May 20, 2017
                                                Hamilton
                                                Burlington Waterfront 
                                                Mississauga
                                                Brampton

                                 Sunday May 21, 2017
                                The Beaches
  

Follow the truck’s exact whereabouts on FacebookTwitter or Instagram, and through the hashtag #PolarPizzaTruck.


Sunday, May 14, 2017

Cook 4 New Lives Gala and Culinary Battle



Today is Mother's Day and it's a fitting time to talk about a Charity Gala that I attended this week that supports the Massey Centre an organization that helps young mother's in need with different programs that allow them to continue their education and get the support they need to take care of themselves and their baby.  The #COOK4NEWLIVES Gala is also an opportunity for student chefs to pair with Professional Chefs in a competition that is voted on by well known food industry judges.  
Chef John Higgins | Director George Brown Chef School
Sara Lynn Cauchon | Creator, The Domestic Geek
Sebastian Centner | Eatertainment

Hosted by Big Brother Host Arisa Cox


Entertainment provided by AMBER


Akua Asabea Blair welcomed the guest to the Gala and introduced everyone to the work of the Massey Centre and one of the former members Jalisa Orr took the stage to tell everyone her story of getting pregnant at 16 and how it impacted her life and how the Massey Centre was able to help her change direction in her life.

The While the Students and their mentors were busy preparing the food in George Brown College's kitchens the Gala guests were sampling pizza from Pizza Nova, Shrimp Banh Mi Toasts by Hello Fresh, mini cupcakes from Don't call me a cupcake and tortilla chips and salsa from the Neal Brothers and beverages from Social Lite and Muskoka Brewery and Coca Cola Ltd.



They also had a really fun Photo Booth by Picture Photo Booth, set up with the most fun props I have seen in a while.

Then it was time for the Competition.  The teams brought out their dishes and everyone rushed to sample each of the 4 dishes.

The WINNING TEAM was:

Jessica Martineau | Oliver & Bonacini, Canteen with Andrea Cosalan GBC student
with their Steamed Puto, Pork Sausage with Ramp Puree




Suzanne Barr | Saturday Dinette  with Nao Akutagawa GBC student prepared:
Jerk Chicken, Buckwheat Ramen, Roasted Tomatoes


Amber Farrell | The Flock & formerly of Ceili Cottage with Saili Naiowade GBC student
Veggie Sliders

Tara Lee | Eastbound Brewing Company with Eungi Moon GBC student
Smoked Chicken Soup


This event wasn't just a cooking competition but it was also a Fundraising Gala to not only raise funds but awareness of the great work that the Massey Centre does.
There was a silent auction set up with some many amazing baskets and items like Hockey Jerseys and all kinds of great things.

Congratulations to everyone for the hard work putting this event together and all the hard work in helping young mothers achieve their dreams.

For more information about the Massey Centre and to Sponsor, donate, volunteer or whatever else you may be able to assist with contact them through their website:  http://www.massey.ca/contact-us/


Disclaimer:  The gala ticket was complimentary but the opinions and photos are my own.















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