Greek Food Gazette 03/02/2012
Epirus line of authentic Greek cheeses launches in US market Symposio, a new initiative to promote Greek cuisine Those hard-to-pronounce Greek wine labels may actually be a marketing advantage Metaxa 12 Star Greek brandy debuts at Hellenic Duty Free Shops Acrocorinth, one of Greece’s greatest castles is a just a day-trip from Athens
Phyllo-Feta Cigars With Agourida & Niagara Ice Syrup Salad Dressing
There’s alot of good things happening with this salad, you’re gonna learn a couple of things, be frugal and fancy all in one dish! The centerpiece of the salad is the phyllo cigars filled with Feta cheese, walnuts and almonds, some lemon zest and ground anise. There’s more licorice flavour echoed in the salad greens […]
Reel Eats – Eat Drink Man Woman
Last night I attended the first Reel Eats dinner event, created by Mary Luz Meija and Mario Stojanic of Sizzling Communications. The Reel Eats concept is a dinner menu focused on a food-centric movie and story-telling is interspersed between courses. Although the movie is playing in the background, it’s hard to pay close attention to […]
Spinach-Stuffed Flounder on Braised Lentils
I’ve been very busy of late with a lot of my time in the kitchen being devoted to making phyllo pastry by hand and selling these creations to many here in Toronto. Often times I’ve found myself without an iota of an idea about what to have for dinner and that has to change. I […]
Greek Food Gazette 27/01/2012
If flying to/from Athens, take some time to review the two photo exhibits on display Diane Kochilas has compiled a glossary of edible wild greens, think outside the Vlita Acropolis Museum (Athens) hosts Manos Hatzidakis soirees in Februrary Diane Farr-Louis shares this ground-level report: At dinner with the homeless in Athens Diane Kochilas just returned […]
The Kingham Plough’s Breast of Duck With Evesham Lentils
Last week the mighty Stratford Chef’s School brought an entourage of teachers, directors and students to Toronto for a day of instruction in the kitchen by Chef Emily Watkins. With not even 24 hours in Canada and just coffee and innate passion for food did this young chef based in Oxfordshire (an hour outside of […]
Greek Food Gazette 23/01/2012
A strong return to Greek brands is seen in Greece and abroad Greek cheeses win awards in many categories at recent international cheese competition Molyvos in midtown Manhattan has re-opened after a renovation Healthy and delicious Greek yogurt is being labeled the next superfood Oikos Greek Yogurt will air TV ads for Superbowl
Salad of Smoked Eggplant Dressing With Graviera Croutons & Roasted Peppers
I love eggplant and it especially excels when its given a smoky flavour. The best way to do that is by blackening or charring it – ideally over a charcoal grill but a gas grill or stove-top works pretty good too. Broiling eggplant in the oven doesn’t do the job, save your time. When charring […]
Spotlight on Chef Paolo Lopriore
Last week my travels took me about 2 1/2 hours southwest of Toronto to Stratford, Ontario. Despite my urges to go seek out the old Justin Bieber haunts (he’s from Stratford), I resisted and went directly to The Old Prune restaurant to taste the creations of Chef Paolo Lopriore from Siena’s Il Canto in the […]
Braised Rabbit With Mushrooms and Orange
For a few years now there’s been talk of “sustainable” sources of fish, produce and meat. Today I ask you to consider the rabbit – mild in flavour (like chicken), lean, healthy (no skin) , sustainable and delish. Before I get any comments from the Philistines, the rabbit you see in recipes is not “Fluffy” […]