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Creating Recipes

February 24, 2014Blog, food, local food, lynn ogryzloLeave a comment

The most popular question I’m asked is “where do you get your recipe ideas?” And if there was an easy answer it would be an easy question to answer, but the reality is there is nothing methodical or logical about recipe development; even when you do it for a living. I think everyone who is comfortable in the kitchen has done it from time to time. I grew up in the kitchen so I knew food very well from a young age. As I grew older I simply cooked the best meals I could for my family and that [...]

Yerba Mate, It Must Be Shared

February 18, 2014Blog, culinary tourism, local foodLeave a comment

Millions of people around the world drink tea every day and each and every one of those millions of people have a different experience each time – that’s the beauty of tea. King of all teas are the English High and Low Teas. Steeped in historical tradition with ceremony, pomp and circumstance it is one of the tea worlds most indulgent experiences. In Argentina, tea culture evolves around Yerba Mate, a cousin to the traditional English tea. While the plant looks and almost tastes like traditional black tea, it’s actually a different plant, a sort of cousin to traditional [...]

Uncovering the Real Buenos Aires

February 11, 2014BlogLeave a comment

I’m trying very hard to get a handle on Buenos Aires but there are so many things that don’t make sense. Coming from the North American propaganda of Argentina and the Buenos Aires tourism office promotion of itself I have to tell you it leaves one very confused. The real Buenos Aires is more like Havana then Paris and the food very unimaginative and underwhelming. This is far from a bad thing, its about adjusting expectations, so here is my take on the great city of Buenos Aires. Home base is the grand Savoy Hotel on Ave Callao. It’s [...]

Burgers Built for Pleasure

February 1, 2014BlogLeave a comment

There is no sugar coating it, the best is simply gluttonous. Burgers built fabulously superior with sensual flavours and contrasting textures are erotically self-pleasuring and addictively exhilarating. Chef Collin Goodine, The Chop House Burger Bar These burgers immediately consumed by sight arouse over eagerness culminating in huge – no humongous bites overflowing ones mouth with burger madness – much more than one can possible chew. Then the moment of pause; the teeth begin their exercise of moving apart, together, apart, together, apart, together in the hope that some burger will macerate and make room for air to move the [...]

Building A Better Grilled Cheese

January 26, 2014BlogLeave a comment

A staple of starving-students, the grilled cheese sandwich is now the hottest food for up-towners. Of course I’m talking about a grilled cheese sandwich that manifests itself into dozens of gastronomically diverse options. Load a grilled cheese with whole roasted, fiery Jalapeno peppers and juicy slices of heat-moderating avocado; a slice of cheese on the bottom of the peppers and another on top of the avocado and grill away. Gourmet grilled cheese sandwiches may be messy to eat, but the flavour combinations are totally out of this world. If you like pierogies, grill them up until they’re nicely browned. [...]

In Defence of Good Restaurant Reviewers

January 17, 2014BlogLeave a comment

What happened? I started food writing 20 years ago and it seems to me that with the internet, we have less information today than ever before – less reliable information for sure. So I’m working on a food story and thought I’d look for restaurant reviews. So the first one I googled was Zagat. So far so good, reviews are written by industry professionals of one sort or another. I look up the Toronto section and discover the writer is someone I know; Suresh Doss. Now, I like Suresh, I respect his work, we have similar thoughts on food [...]

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