The Great Shellfish Cookbook Launch

Who:        Matt Dean Pettit
What:      The Great Shellfish Cookbook
Where:    Paintbox Catering & Bistro
When:     April 12, 2018
Why:       Cookbook Launch

Matt Dean Pettit is one of the nicest Toronto Food Industry guys I have met over my past few years of blogging and when I got an invite to attend his 2nd cookbook launch of The Great Shellfish Cookbook, of course I was going to be there to support him.  When I first met Matt at an event the first thing he said was "I need a hug, I'm a hugger" and yes he is and he is one of the most friendly and fun loving guys who also happens to have been the former owner of the Rock Lobster restaurants and now has his own Matty's Seafood of various products sold in grocery stores all over.  He is a huge sports fan and traveller and loves to go to exotic locations and get inspired. 

Matt's roots are in the Seafood world so his 2nd cookbook The Great Shellfish cookbook continues in his interest in all things seafood.  The cookbook has beautifully photographed images by Ksenija Hotic a local photographer who has captured the beauty of Matt's seafood dishes.  There are some collaborations from some local food industry people as well.  It is published by Appetite by Random House and they are very experienced in the cookbook genre so this is one beautifully created cookbook.

Now about the Launch Party, as I mentioned Matt is a real fun loving guy so the party had a table set up in the middle of the room ready for a massive crab boil, complete with the classic Old Bay Seasonings.

There were Pimm's cup drinks and local beer and wine to drink and the thing everyone was addicted to was the Hot Matty's Seafood Dips with Fantastic Black Bird Bread.  The Dips come in Crab and kale and Lobster, beer and cheese flavoured.  I don't even drink beer but that Lobster beer and cheese dip was so good I couldn't stop eating it.

There was also Lobster Mac & Cheese and Calamari being passed around.   My favourite thing was the cheese dip because I am a cheese head with a bread addiction.

The Dips and Mac & Cheese are available from the Matty's Seafood in stores and the recipes for the rest are in the cookbook which is now available at bookstores and on Amazon etc.

Twitter @mattysSeafood

Tastemakers New Curated Food Festival Debuts in Toronto

INTRODUCING TASTEMAKER: A CURATED, IMMERSIVE FOOD FESTIVAL 

Tastemaker, an immersive food festival debuting in Toronto in May 2018. Building on the foundation of its world-renowned Taste Festivals series, IMG’s new Tastemaker festival is a highly curated experience purpose-built for a North American audience that appreciates unexpected collaborations and new food experiences. Designed by the team behind Taste of Toronto, Tastemaker will see renowned chefs from the city’s favourite culinary hot spots collaborating for the first time to create unique dishes exclusive to the festival itself.
Some of Toronto's Top Chefs will be there going head to head to create some fantastic dishes just for the festival.

The inaugural Tastemaker event will take place in Toronto on May 18 and 19, 2018 at Evergreen Brickworks. 

Toronto offers gastronomic experiences for every palette.
Following its Toronto debut, Tastemaker will take place in Chicago on August 17 and 18 at Revel Fulton Market and is planned to expand across North America.

Tastemaker will feature a delectable selection of food and drink from local and national chefs and unique entertainment to enrich the entire experience. Guests will enjoy a true ‘food hall’ environment in an open concept space, with rows of communal seating and sampling booths.

Chefs at the inaugural Tastemaker Toronto will include:

• Afrim Pristine • Alida Solomon • Brad Smith 
• Elia Herrera • Grant Van Gameren • Ivana Raca 
• Matt Dean Pettit • Michael Hunter • Patrick Kriss 
• Rob Gentile • Victor Barry • Vikram Vij

Tastemaker Toronto will feature three sessions on May 18 and 19 in the newly transformed historic Kiln building at Evergreen Brickworks.

• Friday, May 18, 7:00 - 11:00 PM 
Chef Collaborations: Afrim Pristine (Cheese Boutique) & Alida Solomon (Tutti Matti)
Michael Hunter (Antler Kitchen & Bar) & Vikram Vij (Vij’s)

• Saturday, May 19, 1:00 – 5:00 PM
Chef Collaborations: Rob Gentile (Buca Osteria & Enoteca) & Patrick Kriss (Alo) Grant Van Gameren (Bar Isabel, Bar Raval) & Victor Barry (Piano Piano, Café Cancan)

• Saturday, May 19, 7:00 – 11:00 PM  
Chef Collaborations: Elia Herrera (Los Colibris) & Matt Dean Pettit (Matty's Seafood Co.)
Ivana Raca (Resto Boemo) & Brad Smith (Resto Boemo)

Tastemaker tickets are now on sale from CDN $60 through Eventbrite.
There are 3 different Toronto Sessions:

• Friday May 18th 7:00-11pm
• Saturday May 19th 1:00-5:00pm
• Saturday May 19th 7:00-11:00pm

Each all-inclusive ticket allows guests access to all programming and events on a session-based entry. This event is legal drinking age only (19+/21+).

 For more information, visit: Facebook: @tastemakertour Instagram: @tastemaker Twitter: @tastemaker_tour

Website: www.thetastemakertour.com 

Hashtag #TastemakerToronto

Avo Alley PopUp - Dinner in Graffitt Alley

On a beautiful summer evening I was really lucky to attend a party in a parking lot.  Not like any other popup that I have been to.  This popup in the back driveway of a building in Graffitti Alley was hosted by Chef Matt Dean Pettit of the former Rock Lobster restaurants and currently of Matty's Seafood Brands.  I know Matt but other than my friend Natalie who told me about the event, I didn't know anyone one else that attended the dinner.  It was open to the general public to sample a dinner made with the new Avocado Oil Becel Margarine.  Most people don't know how to use avocados in different ways so it was Matt's challenge to use the Becel in different ways.  Matt is a lot of fun and very engaging and made everyone feel very comfortable.  He also served us some really great food.  My favourite things were the Tuna Nachos and the Parmesan Brussel Sprouts.  We also had a Quinoa cauliflower salad and a Peach Meringue cake dessert.

Avocados are one of the biggest food trends, but despite their popularity, a recent survey commissioned by Becel® showed that 1 in 2 Canadians don't know how to incorporate avocados into their meals and recipes. Addressing these barriers, today Becel® is introducing Becel® with Avocado Oil; 

On September 14thand 15th, to celebrate the launch of the new product, Becel® will hosted an avocado-themed pop-up restaurant called Avo Alley in a parking spot behind a building in the vibrant area of Graffiti Alley in downtown Toronto. It was beautifully decorated for a summer Al Fresco Dining event.

Becel®  partnered with famed chef, Matt Dean Pettit (Matty's Seafood), who has developed special recipes for the occasion, demonstrating the versatility of Becel® with Avocado Oil. 

Torontonians attended the ultra-exclusive event by reserving a table on YP Dine.

Check out Chef Matt Dean Pettit's exclusive recipes, along with an assortment of new recipes from Becel®, all featuring Becel® with Avocado Oil, on becel.ca.

Becel® with Avocado Oil is low in saturated fat, has no trans fats, provides a source of essential omega-3 polyunsaturated fat, and has no artificial preservatives, flavours or colours. It is made from a blend of plant and seed oils, including Canadian canola oil and avocado oil, as well as a few other ingredients including buttermilk powder, water, and a pinch of salt. Altogether you can feel good about choosing Becel® with Avocado Oil as part of your heart healthy lifestyle.

Becel® with Avocado Oil can be used as a direct 1:1 substitution for butter, resulting in delicious and better-for- you savoury dishes and baked goods, including 80% less saturated fat.

For more information, visit becel.ca.