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.
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.
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.
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.
Dry Aging With Butchers of Distinction
The best steak that I ever had was over four years ago. My first bite was rewarded with an intense, mouth-coating umami flavour. Then, with each drawn-out chew, the flavour would subtly change like a fine wine. I felt as if I could sense what the animal was fed; think nutty, popcorn or hay-like flavours followed by a rich sweetness that lingered, waiting for the next inevitable bite.
And, though even the most avid foodie will be hard-pressed to find a 120-day aged steak without custom ordering, there are select butchers in Toronto that give a similar treatment to their prime cuts. Leslieville boutique butcher, Butchers of Distinction, is one of them.
This is exactly where we’re heading today to learn about how the dry aging process works. It bears mentioning that Butchers of Distinction - known simply as “Butchers” in my household - is my favourite meat shop in all of Toronto. While living in the east side, my visits to Butchers would be nearly daily. Now, despite living on the opposite side of the city, I still make a weekly trek for my protein fix.
De la Mer: All Men Are Equal Before Fish
Walk through the doors of De La Mer Fresh Fish Market, and you just might want to Instagram it.
You might be drawn to the shop’s name laid in black tile alongside whimsical representations of fish. Or the nautical-themed decor arrayed against the wall. There’s even a spot perfect for selfies; there, in the back, with the hand-lettered phrase “All men are equal before fish”. In some regards, it’s easy to forget that you’ve walked into a fish shop. That would be a mistake. You definitely want the fish here.
Homebrewing With Brew North
I remember my first experience with homebrewed beer.
It was during my university years, naturally. The concoction bore an insipid, pale yellow hue - the bare minimum needed to differentiate it from water. When nosed from the glass: the pungent aroma of wet bread.
Sisterhood Is Brew-tiful
Beer is the third most popular beverage on the planet. But when it comes to food and drink pairing, wine reigns supreme. In fact, is there even such a thing as a beer sommelier?
As it turns out, there are. We met Tara and Crystal Luxmore, also known as the Beer Sisters, at Tequila Bookworm.
Sake With Gushi
"Isn't it customary to never pour yourself your own sake?" I ask as I concentrate on filling four small cups up to the brim.
We're on our fourth bottle of sake and it's starting to have an effect on the accuracy of my pouring. Tonight, I'm drinking with Shinji Yamaguchi and his partner - in both life and business - Blessie Maturan.
Day Drunk
It's a sunny Sunday afternoon and I've found a prime seat at one of the best places to drink in Toronto. The beer is cheap and free-flowing. The clientele, interestingly quirky. If I'm ever found holding an empty it is promptly taken away; what service! The catch is that I'm not at one of the trending patios in town. I'm in Trinity-Bellwoods Park, and it's time to get wasted.
The Many Roles of Food in Film
The sheer abundance of food documentaries and food series available on Netflix alone - a company that relies heavily on analytics to dictate its content - is an indication of the public’s obsession with food in visual media.