Stephanie Dickison's Blog, page 46
May 9, 2020
COVID-19: Thank You Frontline Healthcare Workers
Once a week, Toronto Restaurants will be celebrating local folks dedicating their time and energy during the COVID-19 pandemic.
This week: Heartfelt gratitude to all Frontline Healthcare Workers.
These individuals are putting their lives at risk for others. While we are safe at home, doctors, nurses, administrative staff, technicians, pharmacists, social workers, EMTs, clinicians, nursing home staff, and all healthcare workers are working exceptionally long hours under extreme conditions during this global crisis, to fight coronavirus and care for those that need it most.
Thank you to for all the sacrifices you make. We are deeply grateful for your tireless commitment and dedication to saving lives every day, and especially during this unprecedented time.
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Want to help? Donate to local initiatives raising money to purchase meals for Toronto frontline hospital staff.
May 7, 2020
Pamper Mom This Mother’s Day with Curated Takeout & Delivery
Wondering what to do for Mother’s Day this year? Toronto restaurants, bars, and food shops have got you covered, from wine and flowers to full-on dinner for six. Take a look:
BAKERS DOZEN
If your mama’s mantra is “Happiness is fresh bagels and cream cheese," look to Primrose Bagel Co.’s Mother’s Day Weekend a La Carte Specials.
Pre-order Za’atar Bagels, Ramp Cream Cheese, Banana Cream Pie, Nutella Tart, White-Chocolate Matcha Rugelach, Sesame-Tahini Cookies, and Lemon Blueberry Cookies before they sell out.
BUT FIRST, BRUNCH
Chef Diona Joyce’s of Tita Flips on Dundas West has got a not-to-be-missed Mother’s Day Brunch Special ($50) on the menu this weekend:
Tapa (Soya lemony beef rib-eye slices)
Tocino (Filipino bacon)
Longaniza (House made Filipino sausage)
Spanish Sardines - Pandesal
Garlic Rice
Tomatoes - Eggplant Ensalada
Champorado (chocolate porridge)
Garlic Butter
Homemade Jam
Toyo Mansi - Spiced Vinegar - Atchara (pickled papaya)
The meal feeds 2-6 people, and is available for preorder now, with delivery on Saturday and Sunday.
QUEEN FOR A DAY
Paris Paris on Dundas West has put together Mother’s Day Wine Packs that include wine, flowers, and card “ that could have been painted by your childhood self.” You can further customize it with a Chocosol Dark Chocolate Bar.
Pickup and delivery options are available.
TACO PARTY
The Mother’s Day Al Pastor Kit ($50) from authentic taqueria El Trompo in Kensington Market allows you to either cook with, or for Mum this weekend.
The meal kit, delivered on Sunday, contains 1 kg of Al Pastor (marinated pork), 40 corn tortillas, condiments and garnishes (onion, pineapple, cilantro, lime), and makes 30-40 taquitos.
TIPTOE THROUGH THE TULIPS
West end wine bar Paradise Grapevine is offering $5 Tulips and a “lovely note” as an add-on special to wine orders ($20-$240) this week.
Deets: Order by 2pm on Saturday for delivery to Mom’s door (M4-M6 postal codes only) on Sunday.
ULTIMATE K-FOOD CARE PACKAGE
Uncle Mikey’s Mother’s Day Korean Vacation Care Package ($120) has it all.
Literally everything: Immune-boosting Kimchi, Bulgogi Hanger Steak for Four, accompanied by Lettuce Wraps, Rice + Soup; Instructions on how to pull it all together, Plant from MIKA, Spotify K-Pop Playlist, and Netflix K-Drama Suggestions.
Pre-orders only. Deadline is Friday May 8 at 11pm for pick up Sat/Sun or delivery Sat 3-6pm.
May 6, 2020
May 5, 2020
At The Pass with Greg Laird
Currently
Co-owner/Executive Chef, Butcher, Baker, Magic Maker - The Tempered Room
Formerly
Many greasy barbecues, pubs and snack joints. Then: Mercatto, Sorrel, and Canoe, before finally making it to The Tempered Room.
Favourite dish to make right now
My favourite thing to make, always; the croissant is the perfect baked product. Both a staple and an indulgence during these critical times... an essential luxury. A process of lamination that can be widely interpreted becomes a matter of pride for those with the passion to make it the best. A few pantry ingredients combined transform, but only when layered and bloomed perfectly.
Last cookbook purchase
Au Pied de Cochon Sugar Shack by Martin Picard. This book for me, is the pinnacle of refined, but rustic French Canadian food.
Have you read it/tried any recipes
The squirrel sushi. It didn't go well. Parkdale critters aren’t very compliant. Jokes and cookbooks aside, it’s the age of the internet. Chefs the world over post ever-evolving techniques and recipes daring you to try your hand. If you’re not paying attention, you’ll be left behind in a stuffy room filled only with old, white French men.
One dish or ingredient you’d like to see gone from menus
Fondant. I love themed pastry, cakes and displays, but unless you’re six, there’s no reason to use edible playdough. There are so many ways to recreate a beautiful vision that are also delicious. Get creative!
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Pâté en croûte! Pâtés and terrines in general. Traditionally made with meat, in this day and age we can mold it around all our dietary restrictions, and there’s so much untapped potential surrounding these beautiful offerings.
Your biggest influences
My partner Humera Ali. We’re both very competitive, so I’m always striving to keep up with her. Love you, my little croissant.
If you could eat at any restaurant in the world
Well, that would be difficult as there isn’t much going on in the restaurant industry due to COVID-19. I would have loved to eat at Narisawa in Tokyo. Hopefully I’ll get the chance in the future.
Last thing you ate
Today we were lucky enough to feast on my mother-in-law’s Machli Aaloo Ka Salan for lunch, which is an intricate yet fresh fish curry served with perfectly made basmati and lal mooli. This came on the heel of my mom’s Jiggs’ Dinner - a soul- nourishing Newfie dish of salted beef and pease puddin’.
Three must-have ingredients always in your fridge
Squash, roasted red peppers, and smoked goat cheese. The base ingredients of our famous Squash Sandwich also happen to be my hilariously greedy baby Amara’s favourite food puree.
Guilty pleasure
Kraft Dinner and hot dogs, Pillsbury Pizza Pops, and Kellogg's Froot Loops. I can’t wait for Amara to grow up a bit, so I can use her as an excuse to buy myself kid foods.
Top 3 favourite Toronto restaurants
Dandylion by Jay Carter, DaiLo by Nick Liu, and Shangrila Tibetan & Asian Cuisine by Namgyal and Tsering Dolker
Top 3 favourite Toronto bars
You would always find me at PrettyUgly after an intense catering event. I also loved Swan Dive and Grey Tiger. Now that we can’t go to bars, I’ve stocked up my own bar with delicious spirits, and house made bitters and syrups to try to recreate some of my favourites.
Go-to drink
Naked and Famous from Death and Co.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Startling my head baker, Aya Oki in the walk-in fridge while she’s deep in thought. Just a high-pitched squeal should do it. She’s an extremely calm, collected chef, so the effect has been too funny to pass up any opportunity.
One habit you have in the kitchen that will inspire young chefs
My insatiable appetite for crushing lists. The bigger, the better. It’s about multitasking, keeping your head on a swivel, working smart but more than anything, having a positive attitude towards a challenge. I love seeing a long page of black lines at the end of the day, and I think my team sees that and tries to emulate it.
Hidden talent
Lyric retention. I can listen and memorize the lyrics of any song after hearing it a few times, and like a dog remembers a scent, I will remember those lyrics for years to come. I think my ability to spit old school rap bars is extra cool (not extra cringy, anybody who knows me, okay!) because I’m a nerdy white guy.
Best career advice you ever received
“Zero-up.” - Jacques Séguin, founder of Mineola Consulting and former president of Garland Canada. If you’re not happy with your business, product, or really any aspect of your output, and you’ve tried tweaking and tinkering and nothing’s working… Don’t be afraid to tear it down and build it back up the way YOU want it.
Worst career advice you ever received
Honestly - it was to just “Follow your heart.” Not that you shouldn’t live with passion, but big actions must be backed by thorough research, contingency planning, and unwavering commitment. Your heart will show you the way, but your brain should tell you how to navigate the route.
Your advice for a young cook starting out in the business
Follow your heart.
At The Pass is a monthly series showcasing Toronto/GTA’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
Know someone in Toronto or GTA who should be featured? Submit their name for consideration.
May 3, 2020
April 30, 2020
At The Pass with Olga Spivak
Currently
Co-Founder & Pastry Chef, Le Beau
Formerly
Trained at the Ecole Nationale Supérieure de la Pâtisserie by Alain Ducasse, and graduated from masterclasses of world-renowned pastry chefs like Melissa Coppel, Jordi Bordas, François Brunet, Daniel Alvarez, Alexandre Bourdeaux. I worked at one of the best pastry shops in Paris, owned by Meilleur Ouvrier de France. I am very new in the industry. I discovered my passion for pastry only four years ago.
Favourite item to make right now
Croissants!!! Hands down! :) And I must add, this is the most rewarding process too!
Last cookbook purchase
Have you read it/tried any recipes
Yes! Radix in Latin, means root, base, foundation. This book is not about fashion. It is about tradition, simplicity and essential things in pastry - everything that lately we tend to forget, unfortunately.
Name one dish or ingredient you’d like to see gone from menus
Artificial flavourings.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Vanilla beans! You can take away all the spices from my cupboard, but just leave these guys with me. :)
Your biggest influences
Pierre Hermé - the king of modern patisserie! It is enough to look at his work just once to understand that it’s not just a pastry - it’s art!
If you could eat at any restaurant in the world
Mirazur, France.
Last thing you ate
My newly developed apple danish :))) Yes! As a pastry chef, I get to eat A LOT of sweets, LOL.
Three must-have ingredients in your fridge
Butter, cream, and eggs.
Guilty pleasure
Caramelized white chocolate. It has notes of cookies and caramel, with a touch of salt.
Top 3 favourite Toronto restaurants
Antler Kitchen & Bar, Alo, and Edulis.
Top 3 favourite Toronto bars
I am boring and don’t go to bars.
Go-to drink
Gewürztraminer: White wine with prominent notes of lychee.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Leaving lights on in the storage! LOL. But, hey, I am working on it. :)
One habit you have in the kitchen that will inspire young chefs
Attention to details - Trust me, this one will help you big time and maybe save you one day!
Hidden talent
Writing.
Best career advice you ever received
“Learn from your mistakes.” - my Chef during my internship in Paris. And I sure did make a lot of them back then! Whether it was an over-filled piping bag that covered me in sponge batter, or rushing into the kitchen and accidentally breaking Chef’s sugar sculpture! The idea here is that it is okay to make mistakes. We all do! But we must learn and improve after.
Worst career advice you ever received
“You have to work for someone first, and then… maybe... open on your own.” Obviously, I didn’t listen and now I have my Le Beau! :)
Your advice for a young cook starting out in the business
The quote that I put on the wall in my kitchen and look at every single day: “It's Not How Good You Are, It's How Good You Want to Be.” - Paul Arden. It helps me a lot! Work hard, improve every second, move forward and remember: nothing BIG in this life comes easy!
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At The Pass is a monthly series showcasing Toronto/GTA’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
Know someone in Toronto or GTA who should be featured? Submit their name for consideration.
April 28, 2020
Canadian Hospitality Worker Relief Fund: Grants for workers affected by COVID-19
A new fund is offering financial relief to restaurant and hospitality staff financially impacted by the COVID-19 pandemic.
The Canadian Hospitality Worker Relief Fund (CHWRF) is providing 2,000 grants to successful applicants across the country - “cooks, servers, dishwashers, bartenders, delivery people and others” - to help with daily expenses and bills, including groceries and rent/mortgage payments.
The one-time $500 grants will be awarded to individuals over the age of 18 working in the industry “who meet the eligibility criteria, as reviewed and verified by the fund administrators at the Design Exchange, until all funds have been distributed,” as outlined on their website.
Founding Partners such as Uber Eats and Welbilt Canada pledged over $1 million to launch the fund, with the Design Exchange, a registered Canadian charity and event venue in Toronto, handling operations.
Applications will be accepted starting Wednesday May 6.
