Posted in April 2012

Picasso + Paella

Picasso + Paella

Treat all your senses to the Pablo Picasso exhibition at the Art Gallery of Ontario this summer. Nearly 150 sketches, paintings and sculptures from Picasso’s personal collection, on loan from the national Picasso museum in Paris, offer plenty of food for thought. Meet the wives and mistresses of one of the world’s most recognizable artists, and … Continue reading

Show your spear-it!

While cold weather continues to threaten fragile blossoms, Ontario asparagus soldiers on. A few emerald stalks showed up at farmer’s markets last week, and provincial crop experts say we should be seeing larger quantities “very, very soon.” To whet your appetite for one of the earliest asparagus seasons ever, here’s a new recipe from Foodland … Continue reading

Magic among the vines

Published in Dreamscapes magazine, spring 2012 Winning a trip to southwestern France is a dream come true for anyone who loves wine and food. Just ask Shawna and Martin Gibb of Kelowna, B.C., winners of the 2011 Discover France by its Wines contest organized by the French tourist office. If you happen to catch the … Continue reading

Beyond tofu

Beyond tofu

Though I often walk by the refrigerated tofu section in the supermarket, I never walk by the Bean Ladies’ booth at the One of a Kind show in Toronto without buying a few bags of roasted soybean snacks. Identical twins Jamie Miles and Julie Ryder have a new retail store in Brampton, but they seem … Continue reading

Morel Mania begins

It was Sandro 5, Cynthia 1 in our first wild mushroom foray of the season. Not quite enough for risotto, but enough to sauté with steak for dinner. The rubbery, cone-shaped morels proved as elusive as ever, poking up through last year’s grey-brown leaves, dried to parchment. The smart ones pop up under a curled … Continue reading

Spring Fling

After a winter of roots, spring is in the air and on the menu at Toronto restaurants. At quietly elegant Grace, at 503 College St., new chef Kevin Castonguay has filled his dishes with spring favourites. A parade of peas surrounds the olive oil-poached striped sea bass, from pea tendrils to bright green pea foam. … Continue reading