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!
With the Toronto Underground Market making its return this Sunday, I have been thinking about my experience at last year’s event. It was one of my first big food festivals and I feel l picked up a few good do’s and don’t’s for new-comers to a food festival of this magnitude. Here’s a quick list of some of those tips. Hope to see you all there! Continue reading
This is possibly the easiest to make appetizer that still makes a big impression. I prepped the bruschetta topping well ahead of time to let the flavors mingle and marinate the tomatoes in the seasonings but this can easily made just before eating. A fresh app like this requires the best ingredients to really shine so go all out at the market. I recommend looking for nice heirloom tomatoes because they tend to have firm flesh and bright colours to add some pop to the presentation. Continue reading
It was a cold January evening. I was cozying up with a bottle of Rickard’s Dark as I have been known to do, and craving something really rich and hearty for Sunday dinner. This reminded me of my university days when my soon-to-be chef roommate would make a huge vat of chili to help get us through the bitter cold winters of Guelph, Ontario. The rich flavor of the dark beer helped me make my decision as well. Here’s my simple adaptation of several chili recipes I found on the web with lots of my own touches added. That’s why I call it the “all-in” chili, basically anything in my fridge that seemed like it might remotely work went into the pot. Continue reading
I discovered this recipe on Foodgawker and thought it would make a great change of pace for the normal roasted potato side dish. The concept is pretty simple but it does look a bit more impressive than the usual, and of course is very tasty. The most difficult part was the prep work to cut each slit and fill with garlic, but I’ve found a small adjustment to the instructions that should make it much easier.
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