Hazelton Hotel’s ONE Restaurant included in the first annual ’101 Best Hotel Restaurants Around the World’ list

Eats & Sips, Stay

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.

Shangri-La Toronto to get its own signature restaurant

Eats & Sips

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] »

CNE meets Food Truck Frenzy rally

Eats & Sips

The CNE(Canadian National Exhibition) plays host to a three-day food truck frenzy starting this weekend and hope to be one of Canada’s largest food truck rallies consists of sixteen food trucks can be located at the Princes Boulevard.

Fairmont Hotels and Resorts Removes Shark Fin From Menus

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(Photo courtesy Fairmont Singapore)

Fairmont Hotels and Resorts has recently announced the removal of shark ‘s fin from hotel menus of its Asia properties, joining hotel groups Shangri-la Hotels and Resorts and the Peninsula in the effort of protecting the welfare of sharks and sustainability.  “We’re proud to be at the forefront of the movement to stop serving shark fin,” says Jean Michel Offe, Fairmont’s Vice-president, Food and Beverage.

Perfect Pimm’s Cup Recipe

Eats & Sips

The Pimm’s Cup is to Wimbledon what the Mint Julep is to the Kentucky Derby. This cool, easy-drinking cocktail can sneak up on you, so sip slowly while you watch the matches. If you prefer more Pimm’s liqueur and no additional gin in your drink, swap the gin for another ounce of Pimm’s.

INGREDIENTS
  • 1/4 ounce Simple Syrup
  • 1/2 teaspoon peeled, freshly grated ginger
  • 3 to 4 mint leaves
  • 1 (3/4-inch-thick) lemon wedge (about 1/8 of a medium lemon)
  • 1 ounce dry gin
  • 1 ounce Pimm’s No. 1
  • Ice
  • English cucumber, sliced lengthwise into strips with a vegetable peeler
  • 1 1/2 to 2 ounces ginger ale
INSTRUCTIONS
  1. Place simple syrup, ginger, mint, and lemon in a cocktail shaker and muddle gently. Add gin and Pimm’s and stir to combine.
  2. Fill an 8-ounce glass halfway with ice. Coil 1 to 2 strips of cucumber around the inside top half of the glass. Strain the contents of the cocktail shaker into the glass and top with ginger ale. Stir gently and add additional ice cubes to fill. Garnish the glass with a slice of lemon and sprig of mint.