Stephanie Dickison's Blog, page 44
June 10, 2020
June 9, 2020
Black-owned restaurants in Toronto to support - Part 1
Photo courtesy of Friday Roots.
June 8, 2020
MPPs support province-wide cap on third-party delivery fees
Economic Development Critic Catherine Fife sent an open letter to the Ford government on Thursday, shown in part above.
She tweeted, “Restaurants have been hit hard by #COVID19 & need all the help they can get. That's why we're calling for a cap on fees imposed on restaurants by third-party delivery apps. A cap on fees are a small but powerful way to give restaurants needed support.”
Join her, MPP Peter Tabuns, MPP Amanda Simard, and Toronto Restaurants in helping restaurants and other foodservice businesses survive this crisis.
May 31, 2020
At The Pass with Samantha Medeiros
Currently
Sous Chef, La Palma
Formerly
Black Sheep Restaurant Group (Hong Kong), Lulu Hazard (Grignan, France), Mercatto and Richmond Station (Toronto).
Favourite dish to make right now
I’ve been focusing a lot on eating earlier in the day, and actually having breakfast now. My new favourite versatile breakfast dish is a Dutch Baby. They’re great sweet or savoury, so I’ve been having them almost every day and changing the toppings!
Last cookbook purchase
The Vegetarian Flavour Bible by Karen Page and Andrew Dornenburg.
Have you read it/tried any recipes
I haven’t taken exact recipes from it, but I’ve gone through it whenever I got stuck on what to make for dinner. Like the original Flavour Bible, it’s a great reference point that usually helps remind me of ingredients I may not use all the time.
One dish or ingredient you’d like to see gone from menus
Activated charcoal and squid ink that are solely there for the purpose to make something look a certain way. If it’s not also going to be there for taste, drop the gimmicks.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
‘Nduja! It’s one of my favourite ingredients to add to anything – added to pasta sauces, spread on crusty bread, melted onto popcorn… the possibilities are endless. It’s also something I think most restaurants could make in house, which would give us a variety of ‘ndujas to try around the city.
Biggest influences
First and foremost, my mother, always. She’s the first one I call when I’m faced with big decisions, and somehow always knows which direction to point me in. As for chefs I look up to, I’ve been really inspired by the group of women leading Tribe Five Dinner. They promote women empowerment, giving back to the community, and hosting plant-based events - all things I think have impacted me in such a positive way.
If you could eat at any restaurant in the world
Quimet y Quimet in Barcelona, Spain. I’ve visited Barcelona twice, and had once considered moving there for work. Out of all the places I ate at, this place, without a doubt is my favourite little restaurant in Barcelona. Tucked away in the El Pablo-Sec quarter, always with a line, and with standing room only – serving you great Spanish wine, and two bite sized tapas.
Last thing you ate
A chocolate chip cookie. I always have frozen chocolate chip cookies in my freezer, because I need to finish every meal with a dessert. It’s great because I can make a batch, and be able to be 12 minutes away from fresh cookies at any time.
Three must-have ingredients always in your fridge
Butter, Milk, Eggs. I can make so many things with just those three ingredients.
Guilty pleasure
I have a tendency to go through phases where I get obsessed with something for a few weeks, and eat it every day. Currently, I’ve been indulging in my friend Marvin’s homemade XO sauce (he’s calling it XOXO sauce), eating it by the spoonfuls, on its own.
Top 3 favourite Toronto restaurants
DaiLo, Après Wine Bar, and To-Ne Sushi.
Top 3 favourite Toronto bars
I don't really go out drinking, but if I do, it’s usually on my way home from work at Montauk. Love those guys!
Go-to drink
My boyfriend Farzam has in the past few years, made the switch from being a pastry chef to bartender. My go-to drink is usually anything he concocts that I get to try out.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Snacking all day instead of eating a full meal. Too often I feel like I skipped out on lunch and dinner because I didn’t stop to make myself a plate.
And one habit you have in the kitchen that will inspire young chef
My organization and list writing. Sometimes it can become excessive, but writing things down has helped me remember my to-do’s, organize my week, and efficiently get tasks done. If I didn’t, I’d be all over the place. So if you’re feeling overwhelmed when starting out - start carrying a notebook with you.
Hidden talent
I don’t know if you could call this a talent, but booking trips. I know that sounds silly, but when it comes to going on vacation, I’m the queen of itineraries, budgeting, and getting trip deals. Maybe I was a travel agent in a past life.
Best career advice you ever received
From my first job in a kitchen, I can still remember chef Carl Heinrich (Richmond Station) telling me, “The first things you need to learn are: how to be clean and how to be fast. Knife skills, knowing all the ingredients, creating dishes, those things will come with experience. But if you’re dirty and wasting someone’s time, you’re no good to anyone. Focus on those two things, and the rest will come.”
Worst career advice you ever received
“You’ll never learn anything and become a great chef if you keep moving around.” I was told that as a young chef, who expressed her love to travel and learn from different cuisines. I feel like my biggest growth has always been from big changes, and “starting over” when I travel for my work, or start fresh at a new restaurant.
Your advice for a young cook starting out in the business
Try to retain the information you’re being given. In the beginning it all comes hard and fast – write it down. People often don’t want to repeat themselves unnecessarily, so try your best to pick it up quickly. If you ever do miss something (and you will), ask again. It’s better to make sure you’re doing the right thing, instead of cleaning up after your mess when you do it wrong.
May 29, 2020
Support Local: 5 Toronto restaurants offering enticing meal kits for takeout and delivery
Photo courtesy of Light Café
Life on lockdown entails home cooking. Lots of it. More than ever. Thus, everyone from rookies to seasoned pros are relying heavily on meal kits these days.
Skip the blasé grocery store/food company versions and dig into chef-prepped meals from small neighbourhood restaurants instead. These mouthwatering meals are made for every skill level from low key (no hanging out at the hot stove for long, if at all) to something requiring a bit more time and attention (practice for your own cooking show one day), and simultaneously satiate your craving for resto fare while satisfying your need to stay in and cook.
BUT FIRST, BRUNCH
Missing your weekend brunch ritual - hours lounging on a restaurant banquette with your besties in a cold-shoulder top with mimosa in hand? This is the next best thing.
Light Café in Baldwin Village has brought together the MVPs of brunch in four ready-to-eat brunch boxes: Smoked Salmon ($19.99), Pulled Pork ($19.99), Roasted Mushroom ($19.99) and Lobster ($24.99).
Each box contains a freshly baked butter croissant, your choice of egg style (egg benedict with Hollandaise, over easy, sunny side up, scrambled), bacon, breakfast sausage, your choice of fries (tater tots, waffle fries, tofu fries), salad with house dressing, avocado, assorted fruit, and chiffon donuts.
And depending on which you select, you’ll also get smoked salmon, pulled pork, creamy lobster and shrimp, or roasted assorted mushrooms (with butternut squash and roasted cauliflower subbing in for meat sides).
Despite the abundance of ingredients, these meals are actually portioned for one, so enjoy a feast in the comfort of home - pants optional.
Brunch kits are available for takeout (enjoy 20% off) and delivery.
HANDHELD HEAVEN
No doubt you’re so over your own haphazard bread and filling concoctions by now, so take your sandos to the next level with Rustle & Still Café’s Banh Mi Kits ($19 serves two, $36 serves 4).
There are four to choose from: Lemongrass Chicken, Lemongrass Pork, Vietnamese Meatballs, and Baby Bella Mushroom & Tofu with Vegan Pate. Each set includes:
Fresh baguete
Cooked proteins in foil containers (meatballs are packed in soup container), making the quick oven or stovetop warm up a breeze
Pickled vegetables, homemade mayo, and pate spread in separate containers,
The best part, aside from diving into this chewy deliciousness? They come together quickly and with very little effort. There’s no shopping for all the ingredients, washing and chopping everything, very few dishes to wash, and no cooking whatsoever - just a little warm up and assembly required. And you’ve got up to four days within date of purchase, so it fits right into your WFH schedule - whatever that is, these days.
Perfect. Ăn nào!
Banh mi kits are available for pick up and delivery. Order online during regular hours Tuesday/Thursday/Saturday 10am-2pm, with delivery on Saturday 2pm-6pm.
BOWLED OVER
“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.” - Auguste Escoffier
I know what you’re thinking – soup in hot weather? YESSSS! Why should all other hot foods be acceptable in summer except for soup?
And pizza and chips aside, if there was ever a time to concentrate on your health, it’s right now. So boost your immunity with the Batch Cook Be Well Soup Kit ($52.99) from healthy haunt, The Goods on Roncesvalles.
Colds don’t stand a chance against this heady concoction of superfoods. A fragrant broth of chaga, miso, garlic, ginger juice, and almighty turmeric, combined with long-grain brown rice, mushrooms (cremini, Portobello, shiitake), carrots, celery, and red onions – what’s not to love?
It contains all you need to make seven hearty meals - feed the whole family or make multiple meals for just one or two – including freezer safe containers. All the organic, plant-based ingredients are washed, chopped, and ready to go – you just need to find your biggest pot and follow the enclosed instructions.
Mealtime just got soooo much easier.
The vegan, low-glycemic, gluten-free, sugar free, nut-free, sesame-free soup mix is available for takeout and delivery. Note: If you order online and want to pick it up, make a note. They’ll have it ready for you the next day by noon and refund the shipping fee.
DINE AL FRESCO
We’ve finally been graced with serious picnic weather. Here’s how to do it right:
1. Grab Alma’s fab Picnic Under the Sun ($34) package: scallion flat breads (x2), rampy potato salad, house-cured pork salumi, and choice of one dip: ramp with chili oil or straciatella.
2. Head out to the beach or park. Wary of hanging out in public spaces and want to stick closer to home? The backyard or front porch will do just fine.
Pro tip: Add Rhubarb Victoria Sponge Cake ($9) and a bottle of vino ($25-$110). p.s. Don’t forget the blanket.
All items are available for takeout. All items except wine are available for delivery.
TASTE OF THAILAND
In the mood for Thai? Hmm. While stocked pantries are a usual occurrence right now, you might not have Thai essentials -i.e. fish sauce, tamarind paste, galangal, palm sugar, lemongrass, or Nam Prik Pao (roasted chile paste) - at the ready.
Sala Modern Thai Kitchen’s Meal Kits to the rescue! Authentic Thai fare at home with ease? Done. Want variety? Done. A staggering 18 signature dishes have been made into kits, including appetizers (Thai Fish Cakes $7, Curry Chicken Nuggets $7.50, Mango Salad $9), soup (Tom Yum/Tom Kha $7-$8), noodles (Pad Thai $12.50-$14, Jean’s Coconut Noodles $12.50-$14), stir fries and curries.
Fresh ingredients are portioned and packaged separately, and can be stored for up to 5-7 days. And though cooking instructions are included, tune into the restaurant’s virtual cooking classes for fun, easy, and short (1:24-4:05 min) tutorials.
Sala’s Meal Kits are available for takeout and delivery. Downtown delivery is free. They also deliver across the GTA including Scarborough, North York, Markham, Richmond Hill, Mississauga, Oakville, Burlington, Milton, Newmarket, Pickering, Ajax, Whitby, Oshawa, Brampton, and Hamilton.
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Please contact restaurants directly for more information. Menu items, takeout and delivery options, and prices subject to change.
Explore other Support Local Guides.
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May 27, 2020
Toronto Restaurants Launches Petition to Cap All Third-Party Delivery App Fees
BREAKING NEWS: NYC’S Mayor Bill de Blasio has come to the aid of his city’s restaurants, bars, cafes and other establishments (of which there were +50K in 2018) by capping fees of third-party delivery platforms at 15 per cent in addition to other essential moves to help the industry during this global crisis.
If a city as colossal and complex as New York can do it, why can’t we? Why haven’t we? Mayor John Tory urged these delivery companies to reduce their fees weeks ago, but Uber Eats continues to charge a whopping 30 per cent.
A recent Restaurants Canada survey revealed that ONE OUT OF EVERY TWO INDEPENDENT RESTAURANTS DOES NOT EXPECT TO SURVIVE COVID-19. Rent is due on Monday and many more businesses are likely to close.
Action must be taken. NOW. Before more businesses are locked out. Before we lose more of our beloved places and people. So join Toronto Restaurants and sign the petition to get all third-party delivery apps capped at 15 per cent.
All it takes is your signature to make the difference. Act now.
#TAKEOUTTORONTO #DELIVERYTORONTO
May 26, 2020
May 23, 2020
At The Table with Brian Markinson
You for sure know actor .
In the nineties, he was on every top show - Murphy Brown, L.A. Law, China Beach, Law & Order, The X-Files, Star Trek (The Next Generation, Voyager, and Deep Space Nine), Party of Five, to name a select few - and appeared in countless films, including Woody Allen’s Sweet and Lowdown, opposite Sean Penn, and Shooter with Mark Wahlberg.
Continuing to grace small and big screens in the aughts, he was everywhere: Stargate SG-1, Dark Angel, Judging Amy, The Twilight Zone, Angels in America, Touching Evil, Da Vinci’s Inquest and Da Vinci’s City Hall, Psych, NCIS, Flashpoint, CSI: Crime Scene Investigation, Sanctuary, and Supernatural, for starters.
In more recent years, his resume has grown to include critically-acclaimed series such as The Killing, Fargo, Mad Men, Rogue, Continuum, The Magicians, and currently co-stars in APTN’s crime drama Tribal alongside Jessica Matten,
Ironically, the New York-born thespian - graduate of The American Academy of Dramatic Arts (Class of ’83) - didn’t step in front of the camera until he was 30.
Speaking on the phone from in North Vancouver, his home for roughly two decades with wife Nancy Kerr and their two sons, the convivial actor - and honorary Canadian - shares his love of Toronto. “It’s a real cultural hub,” he says. “I’ve taken jobs in Toronto just so I can eat there.”
The serious foodie speaks at length about his love of food - Toronto restaurants in particular - extolling the Peking duck at Lai Wah Heen, Tutti Matti’s Pinci Bugiardo (sausage ragu). and “anything at Joso’s.”
Film and television sets are largely shut down due to COVID-19 right now, but once production resumes, you might catch sight of him around town. Probably with some serious takeout in hand.
Occupation
Actor
Place of Residence
North Vancouver, British Columbia
Last thing you ate
Baked salmon and lemon risotto.
Left to your own devices to make something at home, what would it likely be?
Barbecue baby back ribs.
When staying at a hotel, what are you raiding from the mini fridge
Wine and mixed nuts.
Guilty pleasure
Ben and Jerry’s Cherry Garcia - Non-Dairy.
Drink of choice
Single malt scotch.
Favourite meal of the day and why
Dinner. It is when my family - especially now - can sit down together and debrief on the day.
Favourite cookbooks to use
The Silver Palate cookbooks. Old school!
Favourite cookbooks just to look at
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi and Momofuku: A Cookbook by David Chang and Peter Meehan.
Three items always in your fridge
Hummus, Wente Vineyards Chardonnay, and Pecorino Romano.
Top 3 Toronto restaurants
Joso’s, Tutti Matti, Lai Wah Heen, and JaBistro.
Go-to food and drink order at a restaurant
Catch of the day and an oaky Chardonnay.
Would you rather: Go to farmers’ market/nearest pub/food truck?
Pub.
Describe your kitchen
Sorely in need of more counter space... A major overhaul is on our to-do list! We love our Wolf range!
Describe your cooking style
I am the grill king at our house - fish or meat. My wife Nancy loves to take old standbys and jazz on them. No one bakes, sadly.
Ideal food day: from the time you wake up until bed, what are you having?
I love to make bull’s-eye eggs (aka eggs-in-the-hole) and peameal bacon for the family in the morning. On to the panini press for lunch - grilled sandwiches. My wife’s eggplant parmigiana with a side of spaghetti aglio e olio for dinner, with a big Italian red!
May 21, 2020
Toronto Restaurants Food + Drink Guide: Wexford Heights
Photo courtesy of Karahi Boys.
