Category Archives: Food

NEW GELATO STORE OPENS @ YONGE & CHARLES IN TORONTO…BRING ON THE YUMMY!!

Welcome to the neighbourhood, NANI’s! Just in time for summer, owner Parry is bringing his hand-crafted gelato and sorbets to the Yonge & Bloor neighbourhood despite, or maybe because of, the pandemic isolation we’ve all endured over the past 3 months. We all need and are ready for some treats and I can assure you that you won’t find anything yummier than Nani’s amazing daily “from scratch” flavours – I tried several samples today and purchased a big scoop of the Lemon Sorbetto…OMG it was so refreshing and deelish.
Some of you may recall seeing the Nani’s food truck over the past 18 months or so but Parry has now set up his bricks’n’mortar shop on the n.e. corner of Charles E. just behind what used to be McDonalds/Starbucks. 20200604_123016 (2)Inside, you’ll find fresh served waffle cones or cups, as well as take-home pints for your midnight snacks or after-dinner treats. 20200606_133529 (2)20200606_133301AAOnce social distancing practices are removed, Nani’s offers a lovely upstairs seating area (3 or 4 tables) for in-house enjoyment. Parry is very committed to offering customers the very best products, including vegan options and gelatos with Indian & Asian influences – I must sample the Indian Chai, Black Sesame and Mango/Lychee Sorbetto flavours next time.  There’s over 75 flavours that are rotated weekly so check the website for your favourites www.nanisgelato.com

What makes Nani’s products so special & delicious? As opposed to using powdered ice cream, pre-made gelato bases, syrups, food colorings, artificial flavors or pre-made products, Nani’s invested in its own commercial commissary kitchen to make all gelato products from scratch on a daily basis, using fresh ingredients. A unique feature of Nani’s is that we produce our own gelato base using a pasteurization machine from Italy specifically designed for gelato production. The process deepens the flavors and allows our customers to literally taste the difference in our production. With a centralized kitchen and the top gelato-making machines in the world imported from Italy, Nani’s focus is on delivering handcrafted, premium gelato in a small-batch, fresh format.20200606_133224 (2)The store hours are: 12noon to 9pm on weekends and 3pm to 9pm during the week. You can follow Nani’s on IG: @nanisgelato
Next week (starting June 8) the “flavour du jour” is Dark Chocolate” so you know who’s gonna be first in line every day….LOL!20200606_134154 (2)nani'sThanks for supporting local businesses….see you at Nani’s!

LEELA INDIAN FOOD BAR SPICES UP TORONTO’S JUNCTION!

Don’t know ’bout you but I looove good authentic Indian food and I’ve finally found a great little restaurant that serves it up in a beautifully designed environment far from the trinkety, bedazzled elephant decor dining room we’ve come to expect from local Indo-Canadian food spots. Welcome to LEELA INDIAN FOOD BAR located at 3108 Dundas St West (just past Quebec Ave) a calm oasis in the busy Junction strip of cool boutique resto-lounges and boites, serving the most authentic “dhaba” or street food this side of the Bay of Bengal!20180409_141640_001The charming and well-informed staff are happy to recommend menu selections and stand behind their dishes, each of which is made fresh for each diner. On my first visit, I thoroughly enjoyed the recommended roasted cauliflower chaat tossed with chutney, yoghurt and fresh cilantro (pictured below). Mmmmmmm, deelish!20180406_202743…which was followed by the butter chicken. OMG, so yummy, and the rice was light and fluffy, not gluey or over-cooked like many other places serve.20180406_205827I recently spoke with owner, Hormazd Daver, and asked him to share his thoughts on Indian food and his delightful restaurant:

What inspired you to open Leela Indian Food Bar?  I always wanted to open my own restaurant; it’s been a passion for while to have somewhere that I can put my own ideas and efforts into practice and cater authentic Indian cuisine to hungry Toronto foodies.

Did you have previous experience in the food/hospitality industry and if so, where? My previous experience was working as a flight crew member for Cathay Pacific airlines which gave me the opportunity to interact with people of different nationalities and share their experiences about the food and international cuisines available in Toronto.

You have family members working with you – who are they and what duties do they undertake to help make the restaurant such a success?  I have my sister working with me, along with my brother-in-law, which make us a complete family team. This helps a lot as my sister works on weekends both in a service and administrative capacity. My brother-in-law is responsible for managing the restaurant on a daily basis from ordering supplies to managing the staff and all other duties required to successfully operate the restaurant.

What are your most popular dishes?  According to reviews posted by our customers, the Lasooni Cauliflower (stir-fried cauliflower with our chef’s special spices & sesame seeds) is very popular along with my favourite Shrimp Malai Curry which is tasty and very light. Also popular is our Butter Chicken which is not overly “sweet”, unlike what you might find in many other Toronto Indian restaurants. As far as vegetarian dishes, we find the most popular is the Sweet & Sour Eggplant with curry leaf and mustard seeds – by the way, we have many vegetarian options for diners to choose.

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One thing that really impressed me while sitting and inhaling my yummy meal was the humble decor and accessories – I love the blue carved ceramic serving platters on each table as well as the copper water jugs full of chilled fresh H2O – apparently the copper infuses valuable minerals into the drinking water so it’s extra good for us to imbibe.20180409_141631 20180406_21441020180409_141655The open kitchen (below) makes for a friendly casual atmosphere and you can watch your meals being prepared fresh by the skilled cooks.20180406_202657Leela Indian Food Bar also has a busy home delivery service and you can order via their website: www.leelaindianfoodbar.ca  If you’d like to reserve a table (suggested for groups of 6 or more), you can also do that via the website (upper r.h. corner)

A few more personal recommendations include the incredibly over-stuffed veggie samosas…20180428_193453…the oh-so-delicious kale & spinach pakoras(below) – I’ve never tasted pakoras like these and not an once of grease to be found!20180420_194052And you just gotta end your meal with their fresh, sweet Gulab Jamun dessert (spongy honey balls).20180428_200254So take it from me, a hard-boiled, curry-lovin’, naan gulping Indian food fanatic – Leela Indian Food Bar is THE place to take your friends, families or sweetie…and it’s very affordable, too!

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 www.leelaindianfoodbar.ca
3108 Dundas St West, Toronto – T: 416-769-7777

Congratulations on 1st anniversary to Isaan Der Thai restaurant in Toronto

Earlier this week, I had the pleasure of joining owners Donald Drouin and Chef Ko as they celebrated their 1st anniversary of serving authentic north-eastern Thai cuisine to diners in The Junction neighbourhood as well as across the city. ISAAN DER is a cozy restaurant located along the Dundas Street W stretch known as restaurant mile and over the past twelve months, they’ve earned many loyal foodie fans who dine-in or order online for personal pick-up or via 3 of the city’s leading delivery services.  www.isaander.comstorefront20171101_145157Attending the auspicious occasion were local City Councillor Sarah Doucette and her aide Catherine (below centre), online influencer Vernon Chang a.k.a. MoVernie (3rd from L), and local food producers/entrepreneurs Sandra and Carlos Dasilva from No.7 Hot Sauce (at left)who were on hand to raise a glass of cheer with Donald, Chef Ko and their staff.20180313_181638Regular diners were also treated to celebratory mimosas and some fruity treats…20180313_171817MoVernie interviewed Donald & Chef Ko for his blog and social media, then took some great close-up photos of his meal…20180313_174445 20180313_191226To celebrate this special milestone, Isaan Der is actually giving gifts to their customers – complimentary $20 gift cards (while supplies last) when diners spend $50 or more (before tax, tips or alcohol) for in-house dining or online personal pick-up orders, so make sure you visit or order your pick-up meals between March 13 – 18 to take advantage of this great reward.20171126_164001(0)So here’s to another year’s success and even more deelish Thai feasts with friends and family!20180313_164131

Foodora photo shoot @ Isaan Der, Toronto’s coolest Thai restaurant

Yesterday, the lovely folks from Foodora.ca home delivery service dropped into ISAAN DER Thai Restaurant in Toronto’s Junction neighbourhood, to take photos of the exquisite dishes available for delivery (or personal pick-up) via their website. Here, photographer Melissa sets up her shots….20171101_141613 20171101_143524Foodora account manager, Dana, was on hand to help direct the shoot and talk with owners Donald and Chef Ko about the fabulous menu now available to a wider online customer base. Just take a look at these dishes – you could almost eat the photos, yes?20171101_145157 20171101_151249 20171101_151944 20171101_151938Online foodie influencer Cindy of @wakeupeatthis (below) also dropped in to cover the shoot, after which we all feasted on this magnificent spread…burp!20171101_150229(0)

Click here if you’d like to order online via Foodora:  https://www.foodora.ca/restaurant/s4jx/isaan-der-thai-food

And to visit the restaurant in person, Isaan Der is located at 2961 Dundas St West (between Pacific & Keele), Toronto.  www.isaander.comlogo

 

A Thai feast fit for a King….and I!

So apart from the bad grammar (s.b. “and me”) the headline here really does tell the story of Toronto’s small but mighty ISAAN DER Thai restaurant and its equally small but mighty queen of the kitchen, Chef Ko (pictured below).Chef Ko 2I was recently turned on to this snug and beautifully decorated dining establishment located in the heart of Toronto’s Junction neighbourhood by fellow foodies and owners of No. 7 Hot Sauce, Carlos and Sandra, who told me about the incredible food and lovely people who run Isaan Der. Chef Ko, along with her Canadian husband Donald, run the place like clockwork, juggling take-out and home delivery orders with quiet aplomb as they and their servers offer personal but discreet table-side service to their guests, many of whom are neighbours and regular/repeat diners.20171018_183950Attention to detail is key at Isaan Der – just look at these cute elephant hooks for coats or purses located behind every table for diners’ convenience.20170829_184227I recently spoke with Donald and Chef Ko about their journey from Thailand to Toronto and the fabulous food they serve to hungry fans Tuesdays thru Sundays.

Chef Ko, what first inspired you to become a professional chef?  Having had the opportunity to travel around Thailand as a journalist for Channel 7 news, I have discovered that it’s not all Pad Thai and Tom Yum Goong. There are lots of delicious dishes from every part of Thailand. 20170525_121454Did you study under any well-known chef or in a professional kitchen?  I studied at the Mandarin Oriental Hotel, which is also a 5-star hotel in Bangkok, in their Professional Thai Chef program as well as at Kasesart University to learn about the origins of some of our well known dishes.

You specialize in traditional fine Thai cuisine at Isaan Der– how important is it that you use fresh, locally sourced ingredients for your menu?  We only use the freshest of ingredients for our food and every dish is made à la carte, meaning every dish you order is made specifically for you. We do NOT have anything pre-made so dishes might take a few minutes longer getting to your table….but the wait is worth it!sataysDonald, since opening Isaan Der in Toronto’s Junction neighbourhood in March , how have you seen your customer base grow?  Since opening, we’ve seen tremendous growth; from 3 people in the kitchen to now more than 8 dealing with the volume which we handle with great care and efficiency. It’s our loyal customers with whom we have had table-side conversations, educating them on the many differences in Thai food. We are certainly no better than any other Thai restaurant, but we do know that we are ‘different’.IMG_20170321_030403_608received_159738710362409620170320_20050620170320_200409Donald, any exciting news about menu or service you’d like to share?  Here we grow!  We recently changed our menus adding several new items to replace those we have “retired” for now. We cater to everyone with dietary restrictions such as celiac, vegan, food allergies as well as likes/dislikes. We can do it all as our dishes are made for you…any way you like it!

We’ve seen a tremendous increase in our Doordash delivery as well as personal take-out with our online ordering. Thanks to our brand new ordering app (for both iPhone & android) we’re able to streamline the dining experience for those dining at home. Easy-peasy with a simple click, click and done! We no longer take phone orders so we’re able to focus on personal table-side service in the restaurant.  But if people have questions about our menu we are certainly available via phone queries. See below the special promotion for 1st time app orders:July 2017454

Isaan Der is definitely one of my favourite Toronto restaurants and I’m especially fond of their Shrimp Roll appetizer – I frequently construct a meal by combining 2 orders of those with a salad. I love the little noodle ribbons and bows tying them up (see below). The handcrafted chili dipping sauce is super deelish, too.20170829_180825You MUST try the Golden Bags and Spring Rolls (below)….
17155630_1495954417121699_3390928405222378590_n 20170525_110821And each Wednesday is “Wine Wednesday” with $3 off your glass of featured wine…..20171018_184058…followed by “Beer Thursdays” when your favourite brew is only $5!20171018_184024Located at 2961 Dundas West (a few blocks W of Keele) there’s lots of parking (on street and in the green P lot behind) and prompt bus transit (take the #40 from Dundas W subway stn). Check out their menu, hours of operation and directions here: www.isaander.comlogo

JOIN ME AS I “EAT TO THE BEAT” – attending annual fundraiser to raise breast cancer awareness

Each year, I’m honoured to accept the invitation to cover EAT TO THE BEAT issued by friend and PR colleague Peter Ashworth of Ashworth Associates Inc. and last night, I enjoyed all sorts of edible treats and drinks courtesy of 60 of Toronto’s leading female chefs. Raising awareness for breast cancer support with the Canadian Cancer Society as well as the $s is the focus of this annual event held at Roy Thomson Hall, and this band of happy volunteers greeted us at the front door, all dressed up to put smiles on our faces (below).20171017_190601

20171017_190633Thanks to KitchenAid who came on board as a sponsor this year – they donated so many wonderful kitchen gadgets for the silent auction (below)…who knows, this non-cook might just win a closing bid (am waiting for a phone call as I type!)20171017_193922(0)So instead of me prattling on with text about the show, I think I’ll let the photos speak for themselves. Be prepared for some major mouth-watering reading, and be sure to visit the restaurants of those chefs who donated their time and food to Eat to the Beat – I’ve listed them all at the bottom of the blog.20171017_19093720171017_19101520171017_191024I always look fwd to finding the lovely ladies of Succulent Chocolates – below – they always have such fab sweet treats!20171017_190837 20171017_201559

20171017_191231 20171017_191414 20171017_19144020171017_19153320171017_19164420171017_19173720171017_19222720171017_192703 20171017_192245 20171017_194401I really liked this locally-produced Scotch (below)…mmmm, good!20171017_203025Below – Pumpkin soup anyone? So deelish!20171017_200103I love me some savories! Although there were lots of sweeties, I headed straight for the meat and seafood!!20171017_19265620171017_19275320171017_19510820171017_195203The crowd moved thru Roy Thomson Hall’s outer lobby in an orderly fashion, although some tables offered samples that just drew ’em in in droves…20171017_202425….like these awesome and spooky Halloween mini-cupcakes from Lolli Cakes.20171017_202028 20171017_202055So many tastes and sights to take in….it was sensory overload!!20171017_195558 20171017_192703 20171017_19365320171017_19492920171017_19534320171017_195405(0) 20171017_201937 20171017_194043Then all of a sudden, it was over – another successful event done and dusted!20171017_201824Congratulations to event organizers and their amazing team of volunteers, and especially to the participating chefs and restaurants (see below). Bravo, everybody!!July 2017456

 

URBAN SOURCE CATERING DELIVERS ANOTHER GREAT MENU FOR INSIDE OUT FILM FEST PARTY-GOERS

As the annual Inside Out LGBT Film Festival winds down, the parties are still going strong and last night, URBAN SOURCE CATERING made sure everyone was well-fed at the “Behind the Curtain: Todrick Hall Pink Carpet” soiree held at the Artscape Sandbox venue in downtown Toronto.  There were lots of tasty Moroccan beef sirloin hors d’oeuvres (above), veggie samosas and smoked salmon on wild rice cakes(below) …..20170602_185208 20170602_19052720170602_191810 20170602_191215…and Jerk Prawns and Chicken Rendang skewers (above), all of which were gobbled up by appreciative guests.  The deelish gourmet mac-n-cheese (below)were a big hit with the guests.20170602_191206…and the guests had fun at the wacky photo booth – wonder what digital background was being added..hmmm?20170602_190135Meet our Executive Chef Lyndon Wiebe (below L) with his trusty kitchen staff who kept the food coming!20170602_192724I also had fun over at the bar where I found these upside down glasses reflecting all the colours of the event space lights and people’s outfits.20170602_190315If you would like to have your party or corporate event catered by Urban Source Catering, please visit their website for menu ideas:  www.urbancatering.comUS-LOGO

TORONTO’S INSIDE OUT FILM FESTIVAL SPONSOR PARTY HOSTED @ URBAN SOURCE CATERING & URBAN GALLERY

My friends at URBAN SOURCE CATERING did themselves proud last night when they treated the sponsors and corporate partners of the Inside Out Film Festival to a medley of tasty treats and refreshing party cocktails and wines.20170517_184957Below, Urban Source Catering’s co-owner Wayne Abell welcomed the Festival’s newly appointed Exec. Director, Andria Wilson, to URBAN GALLERY… 
20170517_174316…and Andria, in turn, welcomed Inside Out’s special guests to the pre-Festival launch party such as Kelly from RBC (below R with Brad Campbell, Dir. of Corp. Sales for the fest).20170517_174449Andria got busy with social media postings along with colleagues Clayton and Andrew (LtoR, below)20170517_174713Delicious bite-sized treats were served along with wine, cocktails and non-alcoholic bevvies by the catering staff below)20170517_175001 20170517_174119Andria enjoyed a few nibblies with the guests…20170517_175103(0)…and enjoyed the festivities with colleagues Winnie Luk (below L), the Dir. of Operations & Events, and Andrew Murphy (below R) Dir. of Programming.20170517_180533Then it was time for the presentation and teaser trailer of upcoming festival films20170517_181059 20170517_181136 20170517_181347Congrats to Marketing & Outreach Mgr, Clayton Lee (below R) and tech assistant CJ (L) for helping present the video.20170517_182738Brad’s assistant, Nick (below R) posed for a quick snapshot with Festival Coordinator Jayne Schneider (L) in front of photographic art being featured in this year’s CONTACT show at Urban Gallery…20170517_184027…and below, gallery owner Calvin Hambrook lined up the guests for even more photo opps.20170517_185644As many guests observed, the table decorations were elegant and colourful…20170517_185057 20170517_185113If you’d like to learn more about the Inside Out Film Festival and see this year’s line-up of LGBTQ-focused films, please visit their website: www.insideout.ca

And if you’d like to learn more about the fabulous catering offered by Urban Source Catering and the exquisite adjoining venue available for corporate & private rentals, Urban Gallery, please visit their websites:  www.urbancatering.comwww.urbangallery.ca

Urban Gallery is located at 400 Queen St East, Toronto (just 1 block E of Parliament) with street and lot parking close by.IMG_5575

 

TORONTO’S URBANSOURCE CATERING CELEBRATES 32YR ANNIVERSARY TODAY!

I’d like to offer a very special shout-out to my friends Wayne Abell and Calvin Hambrook who, as UrbanSource Catering, have fed-n-watered Toronto’s corporate and private sectors for 32 years….yes, today is their anniversary and I’m thrilled to present them with this virtual celebration!

Starting off on Yonge Street (south of Eglinton), Wayne and Calvin (pictured below L to R) opened their first store in 1985 offering prepared foods, lattes and lots of catering advice.Crazy Owners Opening DayThey soon outgrew their quaint shop housed in a terrace of historical buildings, and based on customer demands, they changed the business model from a retail store-come caterers to a full service catering company. The catering biz grew fast so they moved to their current location on Queen Street East which houses a large commercial kitchen and a suite of offices. Several years ago, the space next door became vacant so Calvin and Wayne took that over and launched Urban Gallery, a non-commission independent art gallery that also serves as a great event space for rent. Needless to say, they cater ALL the events in the gallery.20161216_184023 20160930_181245 20140918_175000Apart from their corporate events, private parties and spectacular wedding soirees, UrbanSource Catering has supported many of Toronto’s philanthropic causes, catering fundraisers, media launches and special events, eg: United Church’s Heart & Vision Awards, Fife House, PRIDE Toronto, plus the annual InsideOut Film Festival.

Bravo and congratulations to Calvin, Wayne and the staff of UrbanSource Catering – you continually deliver the best, on time and on budget!Calvin, Wayne and the URBAN SOURCE CATERING Crew

www.urbancatering.comC

 

MEET LYNDON WIEBE, EXECUTIVE CHEF OF URBANSOURCE CATERING IN TORONTO

For the past few years, I’ve been blogging about and promoting the talented foodie folks who work at URBANSOURCE CATERING here in Toronto, and have come to admire their executive chef LYNDON WIEBE for not only his super deelish food but also for his outstanding photography snapped during his many adventures abroad. In fact, Lyndon had a solo photographic art show at the adjoining Urban Gallery a couple of years ago (see below).Invitation Image Masai Tribesman Tanzania DSC_1155 20150115_165421(0) 20150115_165433Lyndon’s pictures captured real life in-situ in some of the remotest outposts of humanity, and his engagement and relationships with the local people can clearly be seen in his images. Below, Lyndon poses modestly in front of one of my favourite pictures.20150115_172636I recently asked him about the transition from globe-trotting chef/photographer to executive chef at UrbanSource Catering and he kindly shared his thoughts here:

How long have you been executive chef at UrbanSource Catering?  In March of 2017, I will have been the Executive Chef at Urban Source for five years. With Urban Gallery next door, there are always receptions and corporate soirees to cater on a weekly basis.CAs a celebrity chef from the successful travel/food tv series (Chefs Run Wild, how did you adjust to being a little more “chained to the stove” working in a commercial/catering kitchen with staff to manage?  I think celebrity chef is a bit of a strong word, maybe minor television celebrity chef is more accurate…LOL I am by no means a Chuck Hughes or Anthony Bourdain, but it is flattering nonetheless. We were referred to as “Baby Bourdains” in an article on us in the National Post newspaper, which I thought was funny.CRW.71130027

Lyndon behind the camera, shooting a segment for Chefs Run Wild in S.E. Asia

Lyndon behind the camera, shooting a segment for Chefs Run Wild in S.E. Asia

I lived, traveled and worked overseas for over 7 years and have been working in kitchens since I was sixteen, so coming back to work in Urban’s kitchen was nothing new to me, as I have always been a hands-on chef. Don’t get me wrong, the whole television experience was exciting and exhilarating, but was also exhausting and, at times, filled with anxiety. Would I trade that experience for anything? Absolutely not!  It was incredible and showed me a different side of television which was cool, however, it was fleeting – for me cooking is not fleeting and will always be a big part of my life. So, after my nice seven month break when I moved to Toronto, I was more than happy to take over the reigns in a new kitchen with a new crew at Urban.

You’re also an accomplished photographer and artist – do you continue to undertake camera safaris or have you adapted your photography to include food and presentations?  Yes, I’m still an avid photographer and still go on photo safaris when the time and weather allows. I just got an iPhone and have started using it a lot more as portable camera to take shots on my ride to and from work or when I’m out and about in the city. It comes in handy and the quality of the images has definitely improved with the technology.  As for food photography, it’s not really my thing. I think I just got sick of everybody taking photos and showing the world what they were eating on Instagram every single day. There are tons of beautiful food photographs out there and it makes me want to eat every dish I see, but as a subject matter I prefer streetscapes, nature and people. My girlfriend only recently convinced me to set up an Instagram account (@LyndonWiebe), so I have been using that as a means to show my work. Call me old fashioned, I just fight new technology sometimes even though it is helpful, just for the sake of fighting it. Can’t teach an old dog new tricks etc, although it’s more like this old dog just doesn’t want to learn new tricks. On top of that, I have an online gallery to sell my works and have just recently been asked to join Vida at their request. Vida is a company that lets artists transform their artwork into their own fashion line. I upload my artwork and from there I can choose to put that design onto shirts, pillows, blankets, scarves and many other accessories and create my own fashion line – it’s quite a neat concept. I’m just in the beginning stages of that venture so it will take a while to get it off the ground.  My online portfolio is located here: https://www.direct2artist.com/artists/lyndonwiebe

20150115_165637 20150115_171715As Urban’s chef, you’re responsible for creative exciting menus each season for clients – what has been your most challenging catering project to date?  One of our biggest clients has a standing order for catered meals for their staff four to five days a week. The biggest challenge lies in keeping the menus fresh, creative and in budget without repeating menus if we can help it, or unless they ask for a specific menu again. Doing that for fifty weeks a year can be a challenge as you always have to be thinking about availability of ingredients depending on what season you are in. It is even more of a challenge when they ask for stuff that is not in season, but with imports these days we can get fruits and veggies of all varieties year round. But a strawberry in January in Toronto is not going to taste as good as an Ontario strawberry in the summertime. It’s being able to source an ingredient and make sure you can still deliver the flavours they expect.Peppercorn Beef Tenderloin Crostini with caramelized onionCF233520160531_18421720160531_184035As we move closer to Spring, what food items or dishes are on your radar as trend-setting and that will be added to the seasonal Urban Catering menus?  With Spring comes the shift away from tuber and root vegetable heavy dishes, which I am always excited about. We will start to see rhubarb, fiddle heads, peas, asparagus, radish, spring beets, and in June the strawberry and cherry season begins. We also see fresh cauliflower come June, so hopefully that will bring the price of it down as it is pretty expensive right now.  When it comes to fresh vegetables, I tend to let the foods speak for themselves. Peas and asparagus are given a quick blanch and tossed in a little butter and salt and pepper. Beets can be shaved with fresh radish and thrown in a kale and grain salad. Ramps and fiddle heads I love to put in a light and delicate quiche. Rhubarb can finely sliced and thrown in salads to give them an unexpected crunch and tartness or make a strawberry & rhubarb crumble which is always a favourite. Cauliflower is one of my favourite vegetables as it has so many applications. Tacos are still huge in the food scene so for vegetarians – we offer spicy cauliflower tacos in place of beef or chicken tacos. Also good for Korean fried cauliflower (which people can’t seem to get enough of) or Buffalo cauliflower “wings”. My favourite dish that I came up with is cauliflower laap, or larb depending where you come from. It’s an adaptation of the traditional pork or chicken dish found in Thailand and Laos. It’s a cooked crumbled meat dish that is served room temperature with fresh shallot, mint, cilantro, fish sauce, lime juice, bird’s eye chilies and toasted ground rice. The flavours are incredible.

During production of Chefs Run Wild, you cooked weird and wonderful ingredients from around the world – what’s your favourite international cuisine to cook and what’s the strangest ingredient you had to use on the show?   It’s hard to say what cuisine is my favourite to cook because in that region of South East Asia, their flavours and ideas are very similar and they all borrow off of each other and add their own twists. Anything from Thailand, Malaysia and Singapore are my favourite foods to cook and eat, even Laos has amazing food. It’s the balance of flavours that I learned from there when cooking that style of food that is the most important thing. Sweet, sour, spicy, salty and bitter are the five flavours you always have to consider when creating a perfectly balanced dish. If you have all of these flavours in your dish, you have created something special.IMG_3587In terms of weird ingredients, there are many. There is an area in Thailand known as the Issan Province on the border with Laos. It is very agriculturally poor. The land is not suitable for farming and they cannot grow a lot there so the people have lived off whatever the land provides them with. So they eat a lot of bugs and insects for protein wand they employ odd flavor combinations at times. Ant egg salad was a classic recipe we learned. The ant eggs themselves look like yogurt covered raisins, until you put one in your mouth and it pops like a giant pimple in your mouth – let me tell you, the pop is very unsettling…it was like eating a small eyeball! The experience makes me cringe, but for the people of Issan, it’s a normal everyday meal.  IMG_3466Another thing they used over there was pork blood. Now, congealed or cooked pork blood in cubes is quite common over there and you see it everywhere. It is actually quite delicious. But in Issan we made a dish called “pork waterfall”(that was the literal translation) and to top off this dish they had a squeeze bottle of raw pork blood diluted with vinegar which they just poured over top of the dish. Not going to lie, it was not very appetizing at all. We couldn’t even finish it, but we had had to try it, because you don’t know till you try.IMG_3524Any advice for people considering engaging a caterer for their special event, wedding or corporate soiree?  What do they need to consider – budget, type of food, venue, service, etc?  Wwhen you call a caterer, it’s important to have a vision of what you want and it’s also important to have a realistic and flexible budget in mind. I say realistic, because some clients call and want five courses of food with full waiter service, but only have $5 per person in their budget and are unprepared by the real costs of hosting a catering. I also recommend getting a few different quotes so you can compare what’s on offer. It’s no different than buying a car or a house.  Check the UrbanSource Catering website to see a selection of menus that appeal to every taste, every occasion and every budget. www.urbancatering.com

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