I love to bake. I can bake cakes, pies, cookies, breads, you name it. There’s one basic recipe that strangely eludes me: chocolate chip cookies. For some reason, whenever I make chocolate chip cookies, they come out weird. They’re spread way too much, they turn into one giant cookie, they are too soft or don’t offer any crunch…you name it.
Enter the Redpath Canadian Sugar Bakebook. I’ve tried many different chocolate chip cookie recipes, and this is the one that helped my conquer my strange baking deficiency to make delicious chocolate chip cookies. The Redpath Sugar Bakebook is filled with 200 recipes to make brownies, cakes, cookies and breads. Today I’m sharing the chocolate chip cookie recipe with you. (more…)
Goose Island fans, you’re in luck! The Goose Island Brewhouse is now open and brewing beers in Toronto along with delicious eats. The massive space (18,000 square feet) has ample seating, including a patio in the front and back of the restaurant.
The decor includes nods to Chicago with black and white subway tiles. Sections of the walls are made with aged bourbon barrels that they use to brew one of their most popular brews, and it looks beautiful.
Goose Island encourages their guests to learn about their beers and the brewing process. In addition to being a restaurant, the space is also a functional brewery. You’ll find up to 7 beers fermenting at once, and they have several giant 1500 liter tanks in the space. Guests can interact with the brewers as they work on a tank. Almost all of the beers brewed here are re-imagined specifically for the Toronto market.
There’s a small garden in the back where they grow their own hops as long as the weather permits. The growing season for hops starts in May and they’re harvested in September. Next year they will be able to brew a truly local triple hops beer.
“We’re thrilled to bring Toronto beer lovers the Goose Island favourites that they already know and love, along with outstanding new locally made brews,” said Bernard Priest, Head Brewer, Goose Island Toronto Brewhouse. “Since coming to Canada in 2013, Goose Island has been warmly welcomed by Canadians. We’re very enthusiastic about the experience we will deliver in partnership with the Bier Markt Esplanade, re-establishing its roots and being a part of the community.”
There’s a retail store where people can buy T-shirt, hats and growlers of beer. Speaking of beer…. the pub will serve Goose Island’s classic brews along with new and
innovative styles developed by the local brewers. The bar features 12 draught taps, many of which will constantly rotate. Rare brews from Chicago will be featured for special occasions. Flights of beers will be available. Want to see what’s on tap? Check out the website before heading down.
Executive Chef Kevin Maniaci and Chef de Cuisine Shawn Jackson are passionate about beer and understands the nuances of pairing food with beer. The menu features local ingredients and in some cases, Goose Island brews.
The Low & Slow Reuben Sandwich $16 is filled with brisket that’s been cured in-house for 6 days then smoked for 6 hours with sauerkraut. It’s super tender and packed with flavour. The sandwich has Swiss cheese, Russian dressing and house-made mustard on light rye.
The Chicago Sausage Dog $15 is a Goose Island Matilda-infused sausage, topped with house mustard, vine-ripened tomatoes, shaved onion and hot peppers.
General Tso Cauliflower $12 Cauliflower flourettes fried crisp and tossed with house-made General Tso sauce. Really delicious!
Bern ‘The Brewer’s’ Sharing Board $28 has features aged 18-Month Prosciutto di Parma, Bier-Cured Pastrami Salmon, Crispy Brussel Sprout Leaves, Pacific Rock Cheese & Bavarian Pretzels with pickle jar and house-made mustard. My favourites were the freshly baked pretzels and the Pacific Rock cheese. Yum!
Do you love homestyle cooking that uses quality ingredients? A new restaurant called Farmr in the St Lawrence Market area is serving up delicious meals.
The concept behind Farmr is simple, rustic homestyle cooking that changes with the seasons. The menu is set up in a way that’s different from most restaurants. Guests will choose a protein, a base and sides for their meal. (more…)
Growing up, I’ve always had a stand mixer in my kitchen. This is because my mom is a baker. To me, a stand mixer is a necessity to bake picture perfect cakes, breads and pies. Of course, you don’t need a stand mixer to bake, but doesn’t it make everything easier? (more…)
Are you ready for a food filled weekend at Taste of Toronto? This weekend from June 15th – 19th, Toronto’s biggest food festival is coming to town! Taste of Toronto’s stellar line up of chefs include:
• Afrim Pristine (The Cheese Boutique)
• Alec Martin (Hawker Bar)
• Carl Heinrich (Richmond Station)
• Claudia Bianchi and Justin Cournoyer (Actinolite)
• Cory Vitiello (Flock)
• David Lee (Nota Bene)
• David Neinstein (Barque)
• Elia Herrera (Los Colibris)
• Grant van Gameren (Bar Isabel and Bar Raval)
• Hans Vogels (Momofuku Noodle Bar)
• Ivana Raca (Raca Café & Bar)
• Kazuki Uchigosi and Michael Acero (Miku)
• Mark McEwan (The McEwan Group)
• Michael Hunter (Antler Kitchen and Bar)
• Michael van den Winkel (Little Sister and Noorden Food Bar)
• Rob Bragagnolo (Carver and Campo Food Hall)
• Trevor Lui (Kanpai Snack Bar)
• Sonia Mondino (Pray Tell)
• Sylvain Assié (Café Boulud)
• Rob Gentile (Bar Buca)
• Ted Corrado and Alexandra Feswick (The Drake)
• Victor Barry (Piano Piano) (more…)
Every so often, I get an even invitation that’s outside of my regular hood, but the invite sounds so tempting that I can’t resist! In this case, I trekked out to Etobicoke (okay, it’s really not that far but feels far coming from the east end!) to attend a dinner for Braiseryy. I was so glad that I did, because it was delicious, and I’ll definitely be visiting it again! (more…)