TASTES OF TOMORROW

I have officially started day one of my Culinary Management program at the George Brown Chef School!

One of the perks of starting here was learning about the student run Tastes of Tomorrow program.The program is run by the students at the Chef school and the club is funded by the membership fees and admissions at all the events! Fees are $35 per school year, or $10 at the door. Membership and attendance to all the events are open to anyone!

The three main components of the club are, "Education, Networking and Social Awareness."

Education

• Invite Toronto’s best chefs and culinary experts to offer their personal and professional stories and demonstrate their talents
• Organize culinary related fieldtrips

Networking

• Develop the skills necessary to establish professional relationships of the highest standard
• Hold symposiums where students can be inspired by the influential leaders of our community
• Collaborate with already existing Associations and work towards common goals

Social Awareness

• Promote awareness around such issues as food sustainability, food history and diversity
• Showcase conscientious local producers who’s businesses are helping to promote social change
• Come together to help people in our community in need, using food as our vehicle to communicate our support
  

This coming Thursday, one of the culinary wizard in the Toronto food scene - Rob Gentile of BUCA Restaurant will be the featured guest at Tastes of Tomorrow! Rob is one of Toronto's most talked about chefs right now, after training under his mentor Mark McEwan, Rob's restaurant BUCA has skyrocketed to the top restaurant lists in the city and country! Interested in attending? RSVP to tastes@georgebrown.ca ... After just eating at BUCA last week and having enjoyed one of the best meals of my life - I could not be more excited for this event! 

For more on upcoming events visit: http://www.facebook.com/?ref=logo#!/group.php?gid=11307262142

photo credit: taste of tomorrow & mcleans.ca

WINTERLICIOUS 2011

The Winterlicious 2011 restaurant names and menus are finally up!

Winterlicious is: "Toronto's favourite winter gastronomic celebration again offers TWO popular programs for you to savour. Discover new favourite restaurants by sampling mouth watering three-course prix fixe menus at 150 of Toronto's top restaurants. Food gurus will want to explore the culinary event series of 14 unique foodie experiences featuring diverse cuisine and notable chefs. Just in time for holiday gift-giving, culinary event tickets go on sale December 16, 2010"

Check out their main site and scope out where you want to head this Jan/Feb.

Reservations will begin to be accepted on January 13th, but if you have an AMEX you can call on either the 11th or 12th for early booking reservations!

Get all your Winterlicious details here: http://www.toronto.ca/special_events/winterlicious/2011/index.htm

photo credit: winterlicious

AMERICAN THANKSGIVING

Happy American Thanksgiving!

My step-mom is American and American Thanksgiving in her house in a BIG deal! They have a "Turkey Bowl" every year, a big football game - one for the adults and one for the kids during the Thanksigivng weekend festivities.

When I was making Canadian Thanksigiving dinner this year I asked my three younger siblings (who are also half American) what is something they loved eating at American Thanksgiving in Chicago?

The answer: cornbread.

What could be a better thanksgiving sidedish than warm cornbread. I made this dish for my thanksgiving this year, but I will share the recipe with you for American Thanksgiving as it is a classic American sidedish - one that the Food Network Stars just can't get enough of this holiday! Ina Garten (the Barefoot Contessa) and Paula Deen are the two Food Network gals who I think can cook this side dish the best! Paula is from the South, so cornbread is what she does best!

Paul Deen's Extremley Easy Cornbread

Ingredients:
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk or buttermilk
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 2 tablespoons chopped jalapenos, or to taste

Directions:
- Preheat oven to 425 degrees F.
- Grease an 8-inch square pan, cast iron skillet, or cornbread mold.
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth.
- Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

 
What are your favourite Thanksgiving side dishes?

photo credit: foodnetwork.com & google images

JAMIE O DOES T.O

Ok so now to it - Jamie Oliver in Toronto! What a night! Here to promote his new book Jamie's America, to cook two recipes from it and to talk with the people of Toronto - answering a ton of q&a's. The evening was a giant success, held at Toronto's Metro Convention Center - there were 3,000 people there! Congratulations to the Art of Cooking for hosting such a successful event! It was great to hear Jamie talk about his love of cooking and the Food Revolution!

The two recipes Jamie made for us were a steak with two sauces from his time in LA and a Peruvian ceviche from his time in New York. I want to share the ceviche recipe with you - as it is something so fresh and delicious, but something I bet people rarely make!!

Note: Ceviche is a popular South American fish dish, that is made by marinating raw fish in citrus juices such as limes, lemons, orange etc.


Peruvian Ceviche

Ingredients:
- 14 oz sea bass, flounder, sole or snapper, inbonned, skinned and filleted
- 1 red or yellow bell pepper seeded and finely chopped
- 2 scallions, trimmed and finely sliced
- juice of 3 lemons
- 1 tbsp sea salt
- 1-2 fresh chiles, seeded and finely chopped
- 8 sprigs of fresh mint
- 8 sprigs of fresh cilantro
- large handful mustard cress or alfalfa
- extra virgin olive oil
- freshly ground black pepper


Directions:
- Cut your fish into 1/2 inch cubes. Put these into a bowl with your chopped bell peppers and scallions. Cover and place into the fridge just until you need them.
- In a separate bowl mix together the lemon juice, salt, and chiles. Then cover and put into the fridge to chill too.
- Finally, wash and dry your herbs and cress.
- You can assemble the ceviche just before your guests are ready to eat. It's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish.
- Pour the lemon dressing over the fish mixture and immediately mix up. Leave to sit for about 2-3 minutes.
- Throw most of the herb mixture into the bowl with the fish and do a quick toss together.
- Divide the ceviche between your 4 plates, gently spoon over a little of the dressing and sprinkle with the rest of the herbs.
- Drizzle some good quality extra virgin olive oil and sprinkle with some freshly ground black pepper.


photo credit: my food partner-in-crime kate

THE ART OF COOKING

The Art of Productions Inc. is putting on a fabulous event this coming November that any food lover (and Jamie Oliver fan) should not miss!

The Art of Cooking : An Evening with Jamie Oliver is November's hottest event as Jamie returns to Toronto for just one night!  The Art of Cooking is a national speakers series featuring a collection of world renowned chefs and best-selling authors who will share an exciting blend of cutting edge thinking and experience on today's most innovative cooking trends.

 

The night will start with host Bob Blumer and then an hour talk from Jamie Oliver where he will talk about his "pass-it-on" cookign campaign and introudce his new book Jamie's America! After there will be a time for question and answer with the two Food Network chefs and then those who purchase VIP tickets will attend the reception where they will get to meet and talk with Jamie.

 
Register now online HERE! It is sure to be a wonderful evening!
 

Thursday, November 18th, 2010

7:00PM

http://www.theartofcooking.ca/details

Metro Toronto Convention Centre

North Building

255 Front Street West

Toronto, Ontario M5V 2W6

Phone: 416-585-8000

photo credit: the art of cooking