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Archive for April, 2011

Abby Sunderland shares her experience of trying to circumnavigate the globe by boat and what went terrible wrong and David Young talks about surviving a tornado… The Christian Broadcasting Network CBN www.cbn.com

Origin’s Deviled eggs + gremolata + smoked bacon

Image by Sifu Renka

Claudio Aprile reinvents the dowdy hors d’œuvre by refilling cool hardboiled egg whites with a creamy aioli seasoned yolk mixture that’s been tamis sieved. Crispy rice puffs, crunchy crystals of salt, fresh basil and orange zest finishes pop against the silky backdrop. While a meaty shard of double smoked compressed bacon spiked into the savoury rich appetizer is what all rashers aspire to be. /pair.

Origin
107 King Street East
(416) 603-8009
www.origintoronto.com

www.torontolife.com/daily/daily-dish/food-porn/2011/04/20…

– king street east restaurants toronto

www.AshleyFray.com Call Ashley Fray, Re Agent, your expert in Toronto condos, condominiums, lofts, houses, and homes for sale at 416-917-4007. Buying or selling a home is one of the biggest events in your life. As a top downtown Toronto condo and real estate agent, I have the experience and track record you are looking for. 1.I have been the leader in condo sales in Toronto (Top 1%) in 2007, 2008, and 2009 2.71% of my business in 2008 was either repeat business or referrals from previous customers. 3.I am a Platinum Award Winning Agent for Re/Max What does this mean for you? It proves I have a great track record – I get results and my clients are satisfied with their real estate experience. The London on the Esplanade which was developed by Cityzen development and Fernbrook Homes. I was part of the sales team for Cityzen Developments and pres-sold the project back in 2005. My knowledge of the Development, location, and developer is excellent! Call anytime for professional assistance. I also know most of the purchaser’s and few of them are looking to sell or rent as well. So if you are interested in knowing more, or want to buy a unit. I am the best Agent to call! The East tower is 16 story’s and features a more traditional glass and brick design with large terraces and balconies. The West Tower is 33 stories high wrapped with floor to ceiling windows creating a modern look. The towers are joined by a 5-story podium containing 2-story lofts; both towers offer a wide …

Video Rating: 5 / 5

– king street east restaurants toronto

Origin’s Deviled eggs + gremolata + smoked bacon

Image by Sifu Renka

Claudio Aprile reinvents the dowdy hors d’œuvre by refilling cool hardboiled egg whites with a creamy aioli seasoned yolk mixture that’s been tamis sieved. Crispy rice puffs, crunchy crystals of salt, fresh basil and orange zest finishes pop against the silky backdrop. While a meaty shard of double smoked compressed bacon spiked into the savoury rich appetizer is what all rashers aspire to be. /pair.

Origin
107 King Street East
(416) 603-8009
www.origintoronto.com

These video clips were taken during my walking tour with famous Toronto historian and tour guide Bruce Bell on July 16, 2007. After meeting at the famous and eclectic OCAD Building (I call it the “gift box on stilts”) just south of the University of Toronto, Bruce took us past the Grange, Toronto’s oldest building, past the Art Gallery of Toronto to some of the mansions along Beverley and Baldwin Streets. Along the way Bruce explained to us the early history of Toronto, and the family compact — a group of extremely wealthy and powerful English families that used to rule Toronto in the early days. We then walked westwards to Chinatown and the ethnic mix of the Kensington Market area which started as a Scottish market, then became a popular Jewish residential area in the 1910s and 1920s (evidenced by two local synagogues) and morphed into the diverse, multicultural and hip neighbourhood that it is today. Vendors sell fruits, vegetables, cheeses, dry goods, meat, fish, vintage clothing and all sorts of other unique items in this Bohemian neighbourhood. A great variety of different ethnic restaurants caters to eclectic tastes. We then visited Denison Square and admired a statue of one of Toronto’s popular actors, Al Waxman, the “King of Kensington”. We then continued on our walk through busy Chinatown to Toronto’s Garment district along Spadina and Queen Avenues and then headed east along a variety of restaurants and bars on Queen Street West to end in front of the …

en.wikipedia.org Biological warfare In 1346, the bodies of Mongol warriors who had died of plague were thrown over the walls of the besieged Crimean city of Kaffa (now Theodosia). After a protracted siege, during which the Mongol army under Jani Beg was suffering the disease, they catapulted the infected corpses over the city walls to infect the inhabitants. It has been speculated that this operation may have been responsible for the arrival of the Black Death in Europe. The Native American population was devastated after contact with the Old World due to the introduction of many different fatal diseases. There is, however, only one documented case of germ warfare, involving British commander Jeffrey Amherst and Swiss-British officer Colonel Henry Bouquet, whose correspondence included a reference to the idea of giving smallpox-infected blankets to Indians as part of an incident known as Pontiac’s Rebellion which occurred during the Siege of Fort Pitt (1763) late in the French and Indian War.[126] It is uncertain whether this documented British attempt successfully infected the Indians. During the Sino-Japanese War (1937–1945), Unit 731 of the Imperial Japanese Army conducted human experimentation on thousands, mostly Chinese. In military campaigns, the Japanese army used biological weapons on Chinese soldiers and civilians. Plague fleas, infected clothing, and infected supplies encased in bombs were dropped on various targets. The resulting cholera, anthrax, and plague …

Video Rating: 5 / 5

Brother’s Song @ Chinese Wedding Oriental Century Palace Restaurant Scarborough Toronto Ontario

Video Rating: 5 / 5

www.touchlocal.com Voted Best Chinese Restaurant in Scotland Welcome to Chop Chop the authentic Chinese restaurant where we serve the food they love in China. It is in the Northern Chinese style – uncomplicated inexpensive and delicious We make the noodles dumplings and all the other dishes ourselves from fresh ingredients with no artificial colourings or preservatives.

A tour with BlancoNiny0, GG diskMaN and Thicksetboar. This is located in Northern Alderney. If you would like to hold out with us and be apart of our vid, send GG diskMaN a friend request thru Xbox LIVE. We will have lots of people! -DMSProductions

Haha My Friend who will be made unknow ordered from this place in town with good food but she found a bug in it, we could plainly see it WAS a BUG. The Asain guy running it only wanted to give her half of what she paid for it, and as she clearly states “Thats Not Going To Cut It. this was a funny point in my day. SO ENJOY I DID!!!!

Video Rating: 3 / 5

Restaurant Banners from Toronto Taste 2008

Image by LexnGer

It’s almost time for this year’s Toronto Taste. Toronto Taste is a fund raiser for Second Harvest where chefs from across Toronto come together to donate their time and their food to help raise money to feed the hungry in Toronto.

It’s an amazing day of food, celebrity chefs, drink and doing good.

This year Toronto Taste is moving back downtown and will be held in Yorkville.

Raffle tickets are being sold and the early bird prize is 2 tickets to Toronto Taste.

– restaurants toronto downtown

www.dine.to Lola’s Commissary will be serving breakfast and lunch all week long beginning the 1st of June and will be opening at 7am during the week, our weekend brunch hours will remain the same. Our restaurant is available for private events in the evenings. Lola’s Commissary offers comfort cuisine with a twist. Owned and operated by award-winning chefs, Therese DeGrace and Karen Balcom, Lola’s Commissary serves lunch and weekend brunch. Favoured menu items include the Ancho Chicken Wrap, Penne Rusticana, Artisan Spec Pizza, Cheesecake Stuffed French Toast, and their egg dishes which feature fresh Hollandaise sauce made from scratch. The downstairs floor seats 50 guests and is divided into two spaces by a brick chimney. Upstairs at Lola’s Commissary is a renovated, hardwood floored attic which can accommodate 30 guests for an intimate private party, and features the work of local Canadian artists. With the added charm of dining in a restored Victorian home, the sixteen foot tall windows and front patio offer a bright environment that is perfect for the bustling Bloor Street lunch crowd, weekend brunch crowd, and by evening dims down to a cozy dinner setting.

– restaurants toronto downtown

lights

Image by canadapost

However, when youre in Shanghai, you can taste the cuisine from all over the country. Cantonese cuisine is the most famous one among the variety of Chinese food, and many Cantonese love to open a Cantonese-cuisine restaurant overseas. Among the Cantonese cuisine restaurant, Sunya Cantonese Restaurant ranks first. Located in No 719 East NanJing Road, Sunya, the famous Chinese trademark, was founded as early as in 1926; there you can enjoy the very authentic Cantonese cuisine. Please log on www.sunya.com.cn for further information of the restaurant.

Video Rating: 5 / 5

Volume One Continued…

Image by Sifu Renka

Second Part of Menu

Avant-garde fine dining? Can this be a reality in the city of Toronto, still relatively green in establishing its place in the highly competitive world of dining. Perhaps it is Chef Claudio Aprile’s bold endeavour to introduce a conservative Torontonian palate to the somewhat new movement of Molecular Gastronomy that has all the buzz a-going. I was personally excited in partaking in a local "MG" experience, particularly after a recent trio of gluttonous MG-centered pleasures in Chicago (Avenues, Alinea and Moto). I also knew that my impression of Aprile’s nascent work could end up being an unfair comparison to that of Achetz, Bowles or Cantu (who are all still very young), as honing in ones craft takes both effort and time. As the only chef who is currently serving up molecular gastronomic creations, Aprile is our industry standard, a position, I am sure we’ll see more competition of in this fair city as the days pass.
Housed in a heritage warehouse building, the aptly named Colborne Lane (as that is the address) hides amongst other new contenders to the city’s burgeoning restaurant scene, taking over the space of what used to be Café du Marché. Its physical appearance also challenges the visual senses. Lost are the days of fine dining with white linens and table cloths, Aprile (ex- of Senses) & Harji (of Blowfish and Kultura) take the pretentiousness out but leave the higher prices in. Don’t get me wrong, Colborne Lane is still a restaurant that is lit by candlelight, but is also decorated by interestingly shaped light fixtures that appear to come out of an artist’s garage. The establishment also leaves out the warmth and romanticism that one typically feels when out consuming a special meal, replacing it instead with a rather dark and cool room filled with mild rock ‘n roll/alternative music and decibel breaking chatter.
Not quite a dining experience that caters to most patrons, the do-it-yourself tasting menu creates a situation where you, as the diner, possess the responsibility of making the most appropriate selection of courses. In that sense, one is challenged in how he or she will make or break his or her evening. Does one focus on meat-centrity or attempt to make a fine balance between courses (i.e. can you trust yourself to get enough vegetables with your meal, or order some light and heavier items)? Will one be bombarded with too many flavours from all ends of the spectrum or stay conservative with monochromatic familiarities? Does one try to select options that feature a logical progression in the course of the plates or does one choose on the basis of components of interest alone? And although there is much potential on paper with the items offered, and there is good use of fantastic ingredients, along with the application of nouvelle concepts and interesting dishware, Aprile’s kitchen appears to try just a little too hard in winning over tastebuds. Conceptually the chef’s work deserves great applause; I seriously appreciated his attention to the visual and textural game, however menu items provide too many tasting options on a single plate and end up overwhelming the diner’s senses. Sometimes variety is a good thing. For Colborne Lane, it doesn’t always work and can leave one slightly confused.
Additionally, with the advent of tapas sized dishes, one is required to select at least 3-4 plates in order to find satisfaction. So do consider ordering your own dish if an item peeks your interest, because there really isn’t enough to go around to share. And although this result in many tastings for any given diner, it also contributed to a hefty final bill due to the increase in trapped white space found on each of the large platters. (A big thank you to KJ of SE and her kind and generous invitation for me to join in on an evening of lovely company).
Service is friendly and respective, and depending on who is serving you, you might also be gifted with silence inducing dry humour that is offered at the most inappropriate of times. (After we had finished our desserts, JL was asked how he enjoyed things and when he hesitated to reply, was hit with the statement that the server would send his insults to the pastry chef – a remark that seemed to stem out of nowhere. Poor JL! I must give kudos to our initial server who was more helpful, quite pleasant and patient with us (rather me, and my camera).) The kitchen does send out plates slowly, so be prepared to wait a little (or a lot) between courses.
Colborne Lane does successfully provide the city with a segue into an interesting and progressive movement in dining. It is a refreshing move from the tried and true establishments of yesteryear, but sometimes it is with ventures like these that can make one appreciate why the tried-and-true remain as such. Whether or not Toronto is receptive of such novel forms of dining is another issue that can only be tested with time.

– trio restaurant menu toronto

See Council Minutes (voting records) at: agendaminutes.calgary.ca

Video Rating: 3 / 5

– trio restaurant menu toronto

Volume One

Image by Sifu Renka

First Part of Menu

Avant-garde fine dining? Can this be a reality in the city of Toronto, still relatively green in establishing its place in the highly competitive world of dining. Perhaps it is Chef Claudio Aprile’s bold endeavour to introduce a conservative Torontonian palate to the somewhat new movement of Molecular Gastronomy that has all the buzz a-going. I was personally excited in partaking in a local "MG" experience, particularly after a recent trio of gluttonous MG-centered pleasures in Chicago (Avenues, Alinea and Moto). I also knew that my impression of Aprile’s nascent work could end up being an unfair comparison to that of Achetz, Bowles or Cantu (who are all still very young), as honing in ones craft takes both effort and time. As the only chef who is currently serving up molecular gastronomic creations, Aprile is our industry standard, a position, I am sure we’ll see more competition of in this fair city as the days pass.
Housed in a heritage warehouse building, the aptly named Colborne Lane (as that is the address) hides amongst other new contenders to the city’s burgeoning restaurant scene, taking over the space of what used to be Café du Marché. Its physical appearance also challenges the visual senses. Lost are the days of fine dining with white linens and table cloths, Aprile (ex- of Senses) & Harji (of Blowfish and Kultura) take the pretentiousness out but leave the higher prices in. Don’t get me wrong, Colborne Lane is still a restaurant that is lit by candlelight, but is also decorated by interestingly shaped light fixtures that appear to come out of an artist’s garage. The establishment also leaves out the warmth and romanticism that one typically feels when out consuming a special meal, replacing it instead with a rather dark and cool room filled with mild rock ‘n roll/alternative music and decibel breaking chatter.
Not quite a dining experience that caters to most patrons, the do-it-yourself tasting menu creates a situation where you, as the diner, possess the responsibility of making the most appropriate selection of courses. In that sense, one is challenged in how he or she will make or break his or her evening. Does one focus on meat-centrity or attempt to make a fine balance between courses (i.e. can you trust yourself to get enough vegetables with your meal, or order some light and heavier items)? Will one be bombarded with too many flavours from all ends of the spectrum or stay conservative with monochromatic familiarities? Does one try to select options that feature a logical progression in the course of the plates or does one choose on the basis of components of interest alone? And although there is much potential on paper with the items offered, and there is good use of fantastic ingredients, along with the application of nouvelle concepts and interesting dishware, Aprile’s kitchen appears to try just a little too hard in winning over tastebuds. Conceptually the chef’s work deserves great applause; I seriously appreciated his attention to the visual and textural game, however menu items provide too many tasting options on a single plate and end up overwhelming the diner’s senses. Sometimes variety is a good thing. For Colborne Lane, it doesn’t always work and can leave one slightly confused.
Additionally, with the advent of tapas sized dishes, one is required to select at least 3-4 plates in order to find satisfaction. So do consider ordering your own dish if an item peeks your interest, because there really isn’t enough to go around to share. And although this result in many tastings for any given diner, it also contributed to a hefty final bill due to the increase in trapped white space found on each of the large platters. (A big thank you to KJ of SE and her kind and generous invitation for me to join in on an evening of lovely company).
Service is friendly and respective, and depending on who is serving you, you might also be gifted with silence inducing dry humour that is offered at the most inappropriate of times. (After we had finished our desserts, JL was asked how he enjoyed things and when he hesitated to reply, was hit with the statement that the server would send his insults to the pastry chef – a remark that seemed to stem out of nowhere. Poor JL! I must give kudos to our initial server who was more helpful, quite pleasant and patient with us (rather me, and my camera).) The kitchen does send out plates slowly, so be prepared to wait a little (or a lot) between courses.
Colborne Lane does successfully provide the city with a segue into an interesting and progressive movement in dining. It is a refreshing move from the tried and true establishments of yesteryear, but sometimes it is with ventures like these that can make one appreciate why the tried-and-true remain as such. Whether or not Toronto is receptive of such novel forms of dining is another issue that can only be tested with time.

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