Here’s a round-up of the food & drink articles in Toronto’s papers today…
Toronto Star:
- Corey Mintz has had his fill of pho, and skips the ubiquitous beef soup to try a variety of other dishes at several Vietnamese restaurants including Pho Hung, Kim Bo and Hanoi 3 Seasons.
- Gord Stimmell spotlights several Chilean and Argentinian wines from the latest Vintages release.
- Stuart Laidlaw, the Star's Faith & Ethics reporter, explains the holy mystery of jellied salad.
- Mark Bittman grills up some quick and easy chapati.
- Lorrayne Anthony reports on a recent study revealing that fish are mislabelled 25 per cent of the time at shops, markets and restaurants.
Globe & Mail:
- Beppi Crosariol has a hard time finding wines that are as good as their price point suggests they should be.
- Lucy Waverman looks at the nefarious underworld of recipe theft.
- Laura Serra tips back an Irish Sunset at the Cornerstone Pub.
National Post:
- Gina Mallet seems prepared to hate the fresh and local offerings at Viva Tastings, as she starts off with one of her usual rants about how "greens" (the people, not the vegetables) are ruining food for everyone, but then she ends up liking it after all.
- Speaking of fresh and local, Diane Peters has a feature on how the number of farmers markets in the city is rapidly outgrowing the number of farmers who are interested in vending, as well as the number of customers who are willing to shop at them. She also has a sidebar on the strict certification rules at the MyMarkets run by Farmers Markets Ontario.
- Jason Chow hits one of the MyMarkets this week to pick up the main ingredient for poached peaches.
- Margaret Swaine looks at the trend towards fashionable and artistic wine labels.
- Sean D. Fitzgerald hangs out with the Food Jammers.
- Duncan Mavin covers the mad rush for vintners from Canada and elsewhere to grab a slice of the huge Chinese wine market.
- Amy Rosen mixes a martini - a REAL martini! - with Hendricks Gin.
- Bonnie Stern seems to miss the point of the greasy, artery-clogging goodness of poutine, as she makes three "healthier" variations using roasted fries. Tabernac!
