What’s Cooking - Wednesday, January 23rd
Posted by Sheryl Kirby in news and media, what's cooking on January 23, 2008 at 4:33 pm
If having your own sports bar is what makes a hockey player a true legend, then Wendell Clark has made the big leagues. Kim Honey of the Toronto Star reports that Clark has joined the likes of Wayne Gretzky and Don Cherry with a sports bar in Vaughan.
Also in the Star, Jennifer Bain talks ice cream with Brad Kurtenbach of Kensington Market Organic Ice Cream and preview the Vegan Chili Cook-off at Left Feet, Amy Pataki shares a soup recipe from Chef Lucia Vespasiani, and Josh Rubin doesn’t especially enjoy Stella Artois Nobilis. In Store features President’s Choice baby food, and Bite looks at turning beans into flour, as well as maple sugar flakes.
Over at the Toronto Sun, they obviously haven’t yet read Michael Pollan’s latest book where he pretty much skewers nutritionists and “nutritionism”. (Or they’re assuming that lots of people are still sticking to those New Year’s resolutions!) Rita DeMontis has two different articles on nutritionist Leslie Beck and her new book, as well as a piece about food substitutions.
The Globe and Mail has a piece by Vikram Vij that starts off talking about how resources such as water are often wasted in restaurants and ends with a recipe for oven-braised goat. No… I have no idea what the two have to do with one another, either.
Also in the Globe, Mitch Moxley looks at one Winnipeg chef who is set to open a restaurant in Beijing, Tralee Pierce interviews Steve Penfold, author of that donut book that’s been getting reviews in all the papers and makes my face all squished when I walk past my local Coffee Time. I’m also curious as to why the title of the book uses the word “Donut” but the text of the interview uses “doughnut”. Yes, these are the things editors lie awake at night worrying about.
And Beppi Crosariol reports that the LCBO has dropped the price floor on new product submissions, meaning we’ll soon be able to find wines as low as $6.95. Ummm… yay? Crosariol also interviews Gary Vaynerchuk, host of daily video blog called Wine Library TV.
January 23rd, 2008 at 10:08 pm
I read these articles today.
January 23rd, 2008 at 10:10 pm
Vikram Jiv’s article seems to have missed the mark for you , i believe the focus of the piece can be loosely translated to the old adagio , waste not want not . He is insisting restaurants to be more aware of how bountiful dishes are not necessary what’s best for the world. He emphasises that the cost of using a local farmer and paying a premium for it can and should be reflected on the portion of the dish. Smaller is better and better quality is even better. The water part flows perfectly with the message of the piece , little things we do to save resources not only make us feel better but can lead to more sustainability
January 24th, 2008 at 7:27 am
Hi Andre,
No… I got the point of the article regarding cutting down on waste in restaurant kitchens. My point was that there was no segue into the recipe, no introduction, nothing to explain how it correlated with the main point of the article. It was just tacked on at the end and felt very awkward, particularly since the writing itself was so preachy.
I got and agree with his point - I just don’t think he expressed it very well.