Nate Middleton: The Pirate Chef
In the heart of Toronto's culinary scene lies a hidden gem, Beast Pizza, where Chef Nate Middleton’s unique approach to cooking, coupled with his dedication to mentorship and collaboration challenges the conventions of the fine dining scene. From his humble beginnings to becoming a pivotal figure in the industry, Nate's journey is as inspiring as his culinary creations.
The Salsero from Kentucky
From brewer (and blender) of craft beers at the most renowned Lambic breweries in the world to rebel hot sauce maker, the incredible story of ONIMA founder Tyler Morgan Mains takes us from Kentucky, to Belgium, and now Barcelona where Tyler is pushing the boundaries of hot sauce making.
Eat Your Heart Out: Barcelona
The following is by no means derived from research or advice from cultural experts, but merely foods that were such revelations to us that we could not imagine a visit to Barcelona, or Spain for that matter, without consuming these in abundance and with abandon.
Tap Phong Part 2: An Enduring Labour of Love
“I just remember grandma had a couple of odd jobs, but she was basically my second mother. [She] raised me, my brothers, and my cousins, cooked all the family meals, while my grandfather, Mom and Dad, aunt and uncle were working jobs. They were working sometimes two or three jobs, opened Tap Phong...but from the time they woke up, I maybe saw my mom for like 15 minutes when she was making breakfast, which was cereal most of the time, but maybe a toast if we were lucky. Warm toast. And then just talking to us, getting us ready for school. And then, I wouldn't see her until maybe for about 15-20 minutes when she came back from work at around nine, put me to bed, and that was it for 20 plus years.”
Tap Phong, Part 1: The "Collection or the Best of Everything"
For over 30 years and across 3 generations, Tap Phong has remained an iconic institution in the food service industry, and a true pillar to their community. The Tran family’s journey is a shining example of the immigrant experience - one that is rooted in survival through grit, owing its humble rise to notoriety to no more than uncompromising work ethics and a genuine desire to help their customers. What is remarkable is how seamlessly they’ve retained their business - and family - values while constantly evolving with each new generation.
A Recipe for Mine Frire (Fried Noodles), The Most Democratized Dish of Mauritius
This is mine frire.
The name of this staple alone exemplifies the diverse ethnic makeup of Mauritius. Mine derives from the Hakka word for noodles, mein. Frire comes from the French word for fry. In Mauritius, it’s among the most democratized of all its dishes - you can get it everywhere and it’s made by everyone.
Unfiltered: A Journey Into Diala's Kitchen
Diala, the jetsetting food and travel blogger behind Diala’s Kitchen, a picture of ageless beauty and mother of two, has over 144,000 followers on Instagram, and counting. Through her candid snippets of daily life, Diala generously shares her food alongside simple moments filled with warmth and positivity. This year has been mired in catastrophes and disappointments, and I was in selfish need of inspiration from the newly-minted cookbook author.
The Case for Cooking from Scratch
The Coronavirus has exposed some serious flaws in our relationship with food, but in doing so, it allowed us to reconnect with cooking and each other.
Coronavirus: The Tipping Point for Our Local Restaurants
Over the past 3 months (!) of isolation, I’ve kept a pulse on my favourite restaurants and specialty food shops with dreadful anticipation. Having worked in the industry and once owned a food business myself, I can tell you that the traditional business model for an independent restaurant is not meant to withstand unexpected closures, especially one of this magnitude.
The Plight of the 4,000 Calorie Diet
It’s a quiet Sunday morning and we’re in the back room of Buca Osteria & Enoteca, where Rob Gentile and David Marcelli carefully direct their small army of chefs on the finer art of cavatelli-making. This is where some of the city’s best pasta is made. And today, it’s being made by an elite team of expertly-trained kids, aged ten and under.
What Anthony Bourdain Was to Me
I remember walking through the streets of Bangkok last Fall among a never ending sea of locals dressed in black. We had just arrived on the first leg of our honeymoon, jetlagged, and confused.
Shops were closed for days. The streets surrounding important monuments were heavily guarded with limited access. Many bars, despite being open, refused to serve alcohol. It was the culmination of a year of mourning for the death of King Bhumibol Adulyadej, ending with his ceremonial cremation. After all this time, the air was sombre as people lined up to pay their last respects. Many still cried. While I had immense respect for their traditions and felt fortunate to be part of this significant moment in Thailand’s history, it was hard for me to understand their loss. To me, it was a strange thing to mourn the passing of someone you’ve never known in real life.
Stasis: Purveyors of Local Wonders
I’ve always loved farmers’ markets. Who doesn’t, really? The panoply of beautiful, fresh produce and handcrafted artisanal goods - proudly offered directly by the growers and craftspeople themselves - is only a glimmer of the bountiful world beyond our city’s imaginary walls. But it’s the weekly gathering of a community which amplifies the distinctive bustle and buoyancy of the market, reminding us that we are part of something larger than an exchange of dollars for goods. Together, we contribute to a lifeline, a cycle that keeps us all connected, nourished and healthy.