Wednesday, May 29, 2013
Wednesday, May 22, 2013
Wordless Wednesday #108: Food Truck Eats at Peller Estates 2.0
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| Possibly the cutest food truck! |
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| Just a small glimpse at our spread. There was a lot more food! |
Friday, May 17, 2013
The Stop's Night Market Returns June 18 & 19
I'm so thrilled that one of my favourite food events from last year, The Stop’s Night Market, is back again this summer. On June 18 and 19, over 60 Toronto chefs will be gathered in the back alley and parking lot of Honest Ed's once again, dishing up their own unique take on street food and all for a great cause. Proceeds from the night will go towards The Stop’s anti-hunger programs.
The Stop’s Night Market was one of the best, put-together events of last year, in terms of the venue, atmosphere, and variety of food. Each vendor’s booth was custom-designed by various designers and design firms, working with the chefs to create a particular look and feel. There were certainly some very creative, stand-out booths, from Brockton General’s Pegasus booth, to The Stop’s adorable food cart, to Woodlot’s very aerodynamic-looking booth. With mini paper lanterns and colourful banners hung throughout the lot, the place was turned into a magical little street fiesta.
This year, the organizers have expanded the Night Market to run two nights, and with more chefs! The vendors will be spread over the two nights. It’s great to see some returning favourites, like Woodlot, County General, The Stockyards, Babi & Co., and more. But I’m just as excited to check out what some of the new vendors will bring to the event, including Richmond Station, Momofuku Shoto, Ursa, Farmhouse Tavern, Chantecler, Acadia, and many more! Lots of local craft breweries and wineries will be on hand to keep everyone well hydrated.
Best of all, The Stop’s Night Market is a much more affordable fundraising food affair, with tickets only costing $50 for all-you-can-eat food and drinks. Yes, you read it right—all-you-can-eat-AND-drink. Last year’s ticket sales raised over $57,000 for The Stop, so with two nights of festivities and more than twice the amount of tickets for sale, we’re bound to do even more good for The Stop and their essential programs for the community.
Tickets will be going on sale the morning of Wednesday, May 22, so get yours quickly because these will sell out fast! Tickets will be available for sale on the Night Market’s website: www.nightmarket.thestop.org. Be sure to follow The Stop on Twitter @TheStopCFC, and use the Night Market hashtag #TheStopNM.
Read about my experience at last year's The Stop's Night Market here.
Wednesday, May 15, 2013
Wordless Wednesday #107: El Gastronomo Vagabundo Dinner Party
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| Asparagus Salad - poached quail eggs, candied bacon, pickled turnip, tarragon emulsion, dukkah |
Wednesday, May 8, 2013
Wordless Wednesday #106: Friday Night Live at the ROM
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| Hotbunzz |
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| Chow mein from Parts & Labour |
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| Little Tomato's biscuit sandwiches |
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| The colours of Augie's Gourmet Ice Pops rainbow |
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| Manual Labour Coffee |
Friday Night Live at the Royal Ontario Museum
Toronto, ON
Friday nights, 7-11 pm
For schedule and tickets, visit www.rom.on.ca
Monday, May 6, 2013
Swiss Chard and Onion Tacos
Sweet caramelized onions. Tender braised swiss chard. All wrapped up in a warm corn tortilla. Yes, like many who were celebrating Cinco de Mayo yesterday with tacos and margaritas, I too joined the bandwagon and threw together these quick tacos for dinner.
While I love me some meaty tacos, some of the best tacos I’ve had were vegetarian (LOVED the hen of the woods mushrooms taco I had at Empellon Taqueria in New York). And with swiss chard being one of my favourite greens, I was delighted to come across this recipe for Swiss Chard and Onion Tacos.
The tacos come together so quickly, and only require a handful of ingredients, making these a perfect weeknight go-to recipe. Don’t skip out on the Roasted Tomatillo Salsa, if you can find your hands on some fresh tomatillos. There’s so much going on in the salsa—from the sweetness of the caramelized tomatillos, to their natural acidity, to a spicy kick—and adds freshness to the tacos, perfectly balancing the sweetness of the swiss chard and onion mixture. (And you’ll have plenty left to dip with some tortilla chips at the table too!)
You can find the recipe for Swiss Chard and Onion Tacos from Shared Appetite.
Wednesday, May 1, 2013
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