Wednesday, June 26, 2013
Sunday, June 23, 2013
The Stop's Night Market, Part II
The party wasn’t over as I was back again the next evening for night two of The Stop’s Night Market. The gorgeous weather continued, and everyone's spirits were high after all the positive buzz from the night before. The food carts remained the same, with only a few minor tweaks and signage changes to accommodate the changeover of the vendors.
While the first evening featured a lot of newcomers to the Night Market, the second evening felt like a reunion of sorts, with many returning vendors on hand like GwaiLo, The Stockyards, Yours Truly, Hawker Bar, and more, alongside the newbies. The only booth change was The Stop CFC’s fun-looking “Come N' Get It” cart, designed by Lift Office.
Friday, June 21, 2013
The Stop's NIght Market 2013, Part I
It was the unofficial kick-off to summer in Toronto and the summer food festival scene this week, as Torontonians from far and near gathered at the little back alleyway and parking lot of the iconic Honest Ed's for the return of The Stop’s much anticipated Night Market. It was perhaps one of the most talked about food events of last summer, which certainly caught the attention of many more people this year and encouraged The Stop to expand the Night Market over two nights, with over twice as many chefs and 35 one-of-a-kind food carts created by local designers. But the added night certainly didn't make folks think twice—almost 2,000 tickets were sold out in two hours!
Originally one of the first food banks in Canada, The Stop Community Food Centre is an organization that works to increase access to healthy food in a way that maintains dignity, builds health and community, and challenges inequality. Proceeds from both nights' ticket sales will go toward The Stop's anti-hunger programs.
Friday, June 14, 2013
Baked Eggs in Avocado with Chorizo and Fried Bread
Nothing is worse than a badly cooked egg—overcooked, rubbery, bland. But when cooked superbly, it is perfection. Eggs are on my list of things I can never tire of eating. Scrambled, poached, baked, boiled, fried (and deep-fried)—I love them all. Pair them with another favourite food of mine, avocados, and they become a new favourite breakfast entrée.
This is so incredibly easy and non-fussy, with only a handful of ingredients. You can omit the sausage if you want to keep this dish vegetarian, but the chorizo adds a beautiful smokiness to the creaminess of the egg and avocado. (Or try using your favourite smoky bacon for an alternative.)
Wednesday, June 12, 2013
Wordless Wednesday #111: Supper Club, Vanessa
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| Olive-Oil Poached Halibut - parsley-fennel-vermouth broth, pickled asparagus, braised leek, spicy walnut crumble |
Monday, June 10, 2013
Coconut-Saffron Tapioca Pudding
Lately I’ve been craving tapioca. A lot. Coconut tapioca, to be specific. I have a recent dinner hosted by a friend to thank for this hankering, as coconut tapioca was part of that night’s menu. There’s just something so comforting about tapioca. It’s something that brings me back to my childhood, when I would be delighted to get a bowl of coconut milk and tapioca dessert soup after a Cantonese dinner out (rather than the usual standard of red bean soup). And on occasion, my mom would make this incredible baked sago (what we liked to call tapioca) pudding—super eggy, super rich, and super delicious.
Then last week, I had the brilliant Shole Zard dessert at Richmond Station—a Persian saffron pudding. It was ethereal and subtly sweet, with beautiful floral notes from the saffron. I was instantly in love with this dessert, and had been thinking about it ever since.
Wednesday, June 5, 2013
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