After hibernating over the winter, the Toronto Underground Market had their first event of 2012. Last Sunday, March 4th was a freezing cold -12 degrees Celsius. Hardly the weather for an entirely outdoor event but the crowds of food fans were still eager as ever. I will apologize right out of the gate that some of the food shots aren’t my best work, but it was so cold out that night that we usually had to dig into the food right away before they got too cold. This was probably one of the only events where the longer you take to drink your beer the colder it gets!
This is a few of the vendors at the Toronto Underground Market that I wasn’t able to get to. I snapped shots because they either were visually interesting or I had heard good things from my friends. Due to the cold I was less inclined to hang around and try as much as I had at the last TUM. I honestly think that the cold made my stomach smaller.
This is just a photo journey as I don’t have much to say about each item since I didn’t eat them!
The Construction Site is a relatively new addition to the Yonge and Eglinton area. Opening its doors last November, it is tucked in beside the subway entrance, where there used to be a Druxy’s deli. They specialize in grilled cheeses using gourmet ingredients in imaginative combinations. They have several large wooden communal tables for dine-in guests, giving the experience a homey feel. The menu is constantly evolving each month, with 5 staple items and a rotating weekly special. Each month they drop the least popular item and replace it with the best selling special from the month before. This has a very organic, “survival of the fittest” feel to it which I find very interesting. Who knows what the menu will look like a few months from now. Continue reading
Aged Cheddar Grilled Cheese with Crispy Bacon and Green Apples!
Grilled cheese is a crowd pleasing fan favorite. Not many people can dispute that. There is something comforting about warm gooey cheese sandwiched between two crispy pieces of bread that brings most back to their childhood days. This is my version of a classic grilled cheese stepped up for a more adult palette, inspired by an item on the Gorilla Cheese menu that was sold out when I stopped by. Continue reading
Food trucks are a rapidly growing trend in the restaurant business, I’m sure largely in part due to the Food Network show Eat St. The publicity has been sky-rocketing and food trucks are becoming known all over for providing gourmet foods at street food prices. They can do this because they don’t need to pay the overhead of maintaining an address and staffing an entire store front.