As Toronto’s luxurious and chic Yorkville neighbourhood, Hazelton Hotel’s ONE Restaurant stands as one of the dining centrepieces of it all under the direction of one of Toronto’s most renowned chefs and restaurateurs, Mark McEwan.
Now enter McEwan’s young talent who has been there since day one of ONE Restaurant: Chef Darby Piquette has been making waves in the McEwan Group since he took on the role of Chef de Cuisine with his first undertaking being the most recent Winterlicious 2015…
When I heard I had the opportunity to partake in a Pass The Table dining experience, I immediately downloaded their app to see what was available. The Pass The Table app lets one discover and book unique and off the menu dining experiences, taking place as limited seatings in restaurants or in unique venues like the boutiques, breweries, and even chefs’ homes. While all of the options looked interesting, there was one that immediately jumped out at me …
With 30 chefs, 4 wineries, and 2 breweries, this year’s Recipe for Change event was a food lovers’ dream. Held at the St. Lawrence Market North Market, attendees had three hours to wine and dine, all in support of FoodShare‘s programs to raise food literacy and boost healthy food in schools.
On Monday, February 23rd, I attended the In the Land of Sea and Honey dinner, organized by Render Food Magazine in collaboration with our friends from Fat Girl Food Squad. Held at Beast in Toronto’s King West neighbourhood, the dinner aimed to celebrate food and the feminist culture. Proceeds from this intimate dining event went to Render Food Magazine, a quarterly publication whose aim is “to empower women in the kitchen by representing women and their contributions to…
On February 17th we attended Winter Provisions – a private seasonal food and drink popup presented by Provisions Catering and Events. It was an event intended to showcase the Provisions artisan menu from executive chef and co-owner Kevin Castonguay, formerly of Grace restaurant.
The Forth restaurant presented a “World of Whisky Lounge” event on February 5th, 2015 featuring whisky and rye varieties from around the world. Spirits from Canada, United States, Scotland, Ireland, Japan, and India were represented at the event and were been paired with some scrumptious creations from Chef Zach Albertsen.