1.The best way to buy a fish is when it’s whole: Because if the eyes are bright clear, not cloudy, and the gills are bright rich red, and not brown, you’ve spotted a fish that was recently caught and stored properly. And don’t be afraid to smell the fish as it should smell like clean water or touch briny or even cucumbers.
2.When you’re buying fillets, look for those that are firm to the touch, if you’re fishmonger lets you, press the meat with your finger, it should be resilient enough so your indentation disappears. If your fingerprints remains, move on. Also the fillet still has skin that should look pristine as the skin on an equally good whole fish – shiny and metallic. Ask your fishmonger to let you sniff them — they should smell clean, not fishy.
3.Shellfish should be alive. Oysters should be closed, and clams and mussels closed or partly opened — the shell should close when you tap it. Ask for the tag, which is required by law — it will show the date of harvest.
Neiman Marcus has announced its annual list of super extra insanely expensive fantasy gifts, and included is this $250,000 dinner for ten prepared by none other than French Laundry Thomas Keller, Daniel Boulud of DANIEL, Bocuse D’or co-founder Richard Rosendale, and Bocuse D’or 2013 team captain Jerome Bocuse. Yes, there are four zeros at the end of that price tag. But the money does go to the Bocuse d’Or USA Foundation, so: charity. Continue reading
Toronto’s many hotel restaurants are all in competing with established independent owned over competitive restaurant game, and with only a few exceptions, hotel restaurants are located at one of the top hotels in the city with its knowledgeable staff, beautiful decor and exquisite perfectly executed cuisine. Continue reading
Posted in Eats & Sips, Stay
- Tagged Annona Restaurant, Arriba Restaurant, Azure Restaurant, BB33, Benihana Fairmont Royal York, Citrus Restaurant, Cosmopolitan Hotel and Residences, Delta Chelsea Hotel, Dining Room Drake Hotel, Eight Wine Bar, EPIC Restaurant and Lounge, Essence of Unionville, Fairmon Royal York, Fairmont Royal York, Hazelton Hotel, Hilton Suites Toronto Markham, Hilton Toronto, Hotel Le Germain Toronto, Hotel Restaurant, Intercontinental Toronto Centre, Katsura Japanese Restaurant, Lai Wah Heen, Matisse Restaurant, Metropolitan Hotel Toronto, One Restaurant, Park Hyatt Toronto, Prime Steakhouse, Renaissance Toronto Downtown Hotel, Ritz-Carlton Toronto, Scott Conant, Senses Restaurant and Bar, SoHo Metropolitan Hotel, STOCK at Trump Toronto, The Drake Hotel, The Grand Hotel and Suites Toronto, Thompson Toronto, TOCA, TOCA at the Ritz Carlton Toronto, Toronto Hotel Restaurant, Toronto Marriott Bloor Yorkville, Toula Ristorante and Bar, Trump Toronto, Tundra Restaurant, Victor Restaurant, Westin Harbour Castle, Westin Prince, Windsor Arms
The White House has finally released the recipe for two of its home brew recipes. In a blog post on the White House website, executive chef Sam Kass explained how the White House came to brew its own beers. Continue reading
Toronto’s luxury boutique hotel – Hazelton Hotel ONE restaurant by Mark McEwan has been included in The Daily Meal’s first annual ‘101 Best Hotel Restaurants Around the World’ List. ONE restaurant is one of the only four Canadian restaurant that made the list(Tiara at Queen’s Landing (Niagara on the Lake), Gazette at the Westin Montreal and Mount Burgess Dining Room at Emerald Lake Lodge (British Columbia)
The Daily Meal’s first annual 101 Best Hotel Restaurants Around the World seeks to pay homage to the world’s most exemplary hotel feasts. This is a comprehensive look at hotel restaurants that have consistently set the benchmark by which other hotel restaurants are measured. The list (see the full list) was carefully curated by consulting the Michelin Guide and other trusted sources and through recommendations from The Daily Meal’s editors, who have traveled and dined extensively around the world includes restaurants from six continents, 40 countries and over 80 cities.
With the impending opening this month of luxury hotel Shangri-La Toronto, this week we find out more about another great news that the hotel will have its own signature restaurant called Bosk, reports the National Post. Bosk, which literally means a small wooded area will feature decor of natural oak. The 80-seat restaurant to be led by Executive chef Jean Paul Lourdes, include a private dining room and an outdoor terrace perfect for summer weather. This will be a different concept and offering from the Momofuku Toronto David Chang’s restaurant: Noodle Bar, Nikai, Daishō, and Shōtō. Read the entire story [National Post] »