Leslieville Cheese Market Cheese, Wine and Beer Tasting Nights February March 2009

The east-end neighbourhood favourite, Leslieville Cheese Market and Fine Foods (891 Queen East at Logan), presents a series of cheese, wine and beer appreciation classes. Email them or call 416-465-7143 to register and find out more. Here's what they've got on the roster for the next few weeks:

• Thursday, February 12: Dessert Cheese, 7 & 8:30 p.m.—Julia Rogers leads this edition of Night School for Cheese, classes that include wine with a flight of cheeses. $20


• Tuesday, February 24: Wine and Beer to Beat the Blahs, 6 & 8 p.m.—Sam Corbeil and Julia Rogers lead a session that covers savoury and sweet beer and wine matches with cheese, charcuterie and chocolate. $40


• Thursday, March 19: Old World Cheese/New World Cheese, 7 & 8:30 p.m.—Julia Rogers leads another edition of Night School for Cheese, comparing older traditonal cheeses with more recent New-World creations. $20

Vinexpo Releases Current Trends in International Wine & Spirits Market & Outlook to 2012

Yesterday the folks who organize Vinexpo, the huge world wine and spirits exhibition, came to town as part of an international press conference tour to talk about the event (which comes up from June 21 to 25 in Bordeaux; anybody want to send me there?) and to release some of the findings of their 7th biannual study Current Trends in the International Wine and Spirits Market and Outlook to 2012, commissioned by Vinexpo and carried out by the UK research company IWSR (International Wine and Spirits Record).

As the rather dry title suggests, the study examined production and consumption of wine and spirits internationally. It was carried out before the extent of the current world economic slump was really evident, so the projections will likely be a little off the mark; however, the general shape of its predictions is probably pretty accurate.

Generally speaking, the study shows that wine is becoming more popular with consumers around the world, but especially in Canada, which has become the world's sixth largest importer of still wine. Between 2008 and 2012, Canadians are expected to increase their wine purchases by just over 26%, compared to world growth of just under 10%. The higher-end price point is expected to grow fastest, and sparkling wine is expected to see "an incredible surge" here as well.

This trend matches our aging population as well as the increasing pride in our domestic wine production. The interest in upper-end wine "is really an international trend of mature markets," Vinexpo chairman Xavier de Eizaguirre told me. As they age, "People drink less, but drink better," he says.

"Canada is a maturing country in terms of wine, both in production and in consumption. I think it really shows this market is maturing and also becoming more conscious of what they drink. A country that's producing is always good in terms of consumption," he continues. "I see Canada as a much more sophisticated market than it was 25 years ago, and more sophisticated in some ways than the US."

Probably a different demographic is responsible for two other trends: continuing rises in the popularity of rosé wine and tequila. "Rosé in the last two or three years has become a real fad because it's really appealing to young people," says de Eizaguirre. "It's friendly, it's easy, a fun wine for younger people. In France, where I am from, it's really a summer drink, but [in other places] now it's becoming a year-round trend. I totally favour this trend because it's really leading people to a more sophisticated wine."

Tequila is also a young drinker's choice, he says. "They're drinking it because it's different, new, it's not what Dad used to drink." Probably for similar reasons – and not too surprisingly – vodka is also expected to get even more popular over the next few years.

Does all this inspire you? Check out the LCBO's Tutored Tastings series or maybe one of the Coupe Space Tasting Club events.

Photo: A tasting at Vinexpo, courtesy Sopexa Canada

First Zantac Chili Challenge Winning Chili Recipes

Just came from the Calphalon Centre at King and Spadina, where the folks who make Zantac (the heartburn remedy) have – with praiseworthy humour – sponsored their first-ever Canada-wide chili recipe competition, known as the Zantac Chili Challenge. Canadians were invited to submit their recipes and, after online voting, three finalists were brought to Toronto for a live cook-off and tasting by a panel of media celebrity judges.

The winner was Mike Callaghan of London, pictured here with his Fire-Roasted Hot Chili, but any of the three entries would make worthy centrepieces for a Super Bowl party table. Here are my assessments of the three finalists; note that the batches we tasted had only been in the pot for a few hours; aging would certainly have changed them.

Fire-Roasted Hot Chili
Callaghan, a self-described "BBQ enthusiast", roasts his own peppers over a charcoal fire for eight hours. "It gives a very robust smoked flavour," he says. The three kinds of meat offer different qualities: sweetness (the pork), succulence (the turkey) and robust flavour (the beef).

In this recipe, chunks of meat and vegetables are supended in a smooth, medium-brown, fairly liquid chili with a very rich and complex aroma. The flavour has a very sweet start with cumin and tomato overtones. The meat has a very nice texture, and the heat has a slow build that lingers but stops just short of a burn. This was a worthy winner.

• 1 lb ground beef


• 1 lb ground pork


• 1 lb ground turkey


• 1 can red kidney beans (drained)


• 1 can pinto beans (drained)


• 2 c onion (diced)


• 2 c green pepper (diced)


• ½ c roasted red peppers


• 2 c tomato sauce


• 2 tbsp olive oil


• 1 tbsp kosher salt


• 2 tbsp sweet Hungarian paprika


• 2 tbsp ancho chili pepper


• 2 tbsp coarse ground chipotle


• 1 tbsp smoked habañero (to taste)


• 2 tbsp granulated garlic


• 4 tbsp cumin seed


• 1 tbsp fresh ground pepper (to taste)


• 1 tbsp cocoa powder


• 2 c beef stock


• 2 oz whiskey (the whiskey is necessary, as tomatoes contain alcohol-soluble flavors)


• 4 tbsp fresh Italian parsley (chopped)

Steps

1. On medium heat in large pan, brown meat. Set aside, drain and reserve liquid.


2. Toast cumin seed in separate pan and allow to cool (grind in coffee mill).


3. Add oil to original pan, sweat onions until translucent, add green peppers until softened, add ½ of parsley add ½ of the cumin.


4. Assemble ingredients in slow cooker (or large Dutch oven).


5. Remove fat from drippings and discard, add stock along with meat mixture, onions, peppers and remaining ingredients, reserving the ground cumin, parsley and whiskey.


6. Allow to come to heat and simmer low for 4 hours.


7. Add the remaining ingredients; continue to simmer for another ½ hour.


8. Reheated next day is also an option.

Straight Red Chili 1801

Jag Singh of Toronto created this authentic Mexican-inspired concoction, which uses no beans and no vegetables except garlic. It's a very thick, currylike paste with large chunks of meat and has a consistent dark red-brown colour and a sharp, smokey scent. There is a slow burn of heat building to a sharpish bite. This was my least favourite on its own, although I would enjoy it as part of a more varied menu. Singh says it can be prepared in a couple of hours; it doesn't need to age in the pot.

• 3.5 lbs stewing beef cut into 1-inch cubes


• 2 tbsp sunflower oil


• 2 tbsp paprika


• 1 tbsp onion powder


• 1 tbsp garlic powder


• two 5.5-oz cans of tomato paste


• 2 c beef broth


• 2 c water

Stage 2

• ½ tsp salt


• 1 jalapeño pepper


• 2 tbsp honey


• 1 packet sazon goya, a Mexican-style bouillon cube (found at Highland Farms)


• 2 tbsp ancho chili powder


• 2 tbsp cocoa chili powder (Singh uses McCormick brand)


• 2 tbsp chipotle chili powder


• 2 tbsp Mexican chili powder

Stage 3

• 1½ tbsp white pepper


• 1 tbsp paprika


• 1 tbsp cumin


• 1 tbsp honey


• 1 cinnamon stick

Steps

1. In a large frying pan, brown the meat with the 2 tbsp of oil. Drain.


2. In a large pot, add the meat and Stage 2 ingredients, bring to a boil, cover, reduce heat to a simmer for 45 min.


3. Add Stage 3 ingredients, mix well, cover and let simmer for another 45 min.


4. Remove from heat, let stand 10 min.


5. Serve with bread or a side of beans.

Stout Yam Chili
Jennifer Zuk of Vancouver brought this excellent chili, probably the most nutritious of the three and the only one that lends itself to vegetarian adaptation (Zuk suggests using tofu or edamame instead of the meat.) She says the chipotle pepper is her favourite because "it has that smoky flavour, and you tend to get afterburn; you taste the flavour first, then the heat.")

This recipe produces a fairly dry chili with nice multicoloured chunks of meat and vegetable; it's the prettiest of the three and the most varied in texture, with a sweet scent. The ground meat is succulent and the taste is very flavourful and complex, with a medium spiciness. A little cinnamon would make a nice additon to the existing spice array. This was my favourite of the three, although I would have liked to compare it to Callaghan's again after a little more time in the pot.

• 450 gm yams


• 15 ml vegetable oil


• 600 gm lean ground beef


• 1 small onion (diced)


• 2 jalapeño peppers (seeded and finely chopped)


• 1 large red bell pepper (diced)


• 3 cloves garlic (minced)


• 25 ml chili powder


• 15 ml cumin


• 2 chipotle peppers in adobo sauce (finely minced) – or to taste


• one 341-ml bottle of stout or porter (Zuc used Guinness)


• 175 ml canned beef broth concentrate


• one 796-ml can diced tomatoes


• one 540-ml can black beans (drained and rinsed)


• 375 ml frozen corn


• salt and pepper to taste

Steps

1. Peel and cut the yams into 1.5-cm cubes.
2. In a large Dutch oven, saute the ground beef in the vegetable oil until the meat is no longer pink.


3. Add the diced onion and sweet potatoes and saute 3 more minutes.


4. Add the jalapeño pepper, red bell pepper, garlic, chili powder, cumin, and chipotle pepper and stir 2 min.


5. Add the stout or porter, beef broth concentrate and the whole can of diced tomatoes and heat to a simmer.


6. Reduce the heat and cook until the sweet potatoes are tender.


7. Add the black beans and frozen corn and cook another 3-4 minutes.


8. Season to taste with salt and pepper.

For the moment, there are lots of other recipes from across the country on the Zantac Chili Challenge site.

Photo courtesy of Edelman.

Greenest City Urban Agriculture Manager Job Posting

The Parkdale-based community organization Greenest City is looking for an Urban Agriculture Manager who will work to promote urban agriculture and make connections between city-dwellers and fresh food, partly by helping to administer three community gardens (including the HOPE Community Garden, pictured).

The position includes a wide range of activities, from volunteer recruitment to organizing field trips and workshops, developing youth programs, fundraising and grant writing. It requires experience with organic agriculture, gardening, and local food and environment projects, as well as strong community networking skills. Some evening and weekend work is required.

The position is currently an eight-month, full-time job that starts in late March; the expectation is that it will grow into a permanent job with an annual salary of $32,000. Visit GoodWork Canada for more complete details. The application deadline is Thursday, February 12 at 5 p.m. Submit a cover letter and resume by email or mail to to Graeme Hussey, Director of Development, Greenest City, c/o Masaryk Cowan CRC, 220 Cowan Avenue, Toronto M6K 2N6.

Artisanal Cheeses of Canada

The Tastes of Tomorrow series at George Brown College’s Culinary School has announced more details of its next event, Artisanal Cheeses of Canada, which takes place on Wednesday, February 11 at 6:30 p.m. It’s led by chef, author, Canadian Food Ambassador and artisanal cheese expert Gurth Pretty, who has a long association with the college, having created the Canadian Cuisine continuing education culinary course there.

Pretty is truly passionate and knowledgeable on the subject of Canadian cheese. He owns the culinary adventure company Epicurean Expeditions and is the author of The Definitive Guide to Canadian Artisanal and Fine Cheese. With the highly regarded wine writer Tony Aspler, he also cowrote The Definitive Canadian Wine & Cheese Cookbook.

Tastes of Tomorrow events begin at 6:30 p.m. in Room 112 of George Brown's Hospitality Building, 300 Adelaide Street East. They're free with a membership of $20 per semester, or $10 each for non-members. Join 30 minutes before any event or email the program for further details.

Organic Farm Internships at Wooler Dale Farm

Wooler Dale Farm (pictured), a certified organic farm in Frankford, Ontario (about two hours east of Toronto), is looking for three interns from April or May to October or November.

Interns will have the chance to be involved in all aspects of farming, including the growing of organic crops as well as beef, goat and poultry raising. Wooler Dale Farm sells its products through Community Supported Agriculture (CSA) and markets in Peterborough and Kingston, as well as the Quinte Organic Farmers Coop, which serves markets in the GTA.

Interns are provided with all meals, a private bedroom in a shared 1904-vintage farmhouse and a stipend of $100 per week. To apply, call 613-398-6421 or send an email with the subject line "GWC 2009 Wooler Dale Farm Internship" before February 22, outlining why you would like to intern.

Similar organic farm internships and apprenticeships are posted here and here.

Vegetarian Chefs, Cooks and Cook Assistants Wanted at The Art Farm in France

The Art Farm Retreat Centre in the Ardeche Region of France (pictured) is seeking chefs, cooks and cook assistants experienced in preparing meals for 15 to 30 people at a time. The Art Farm hosts international workshops on environmental issues. Meals are mainly vegetarian and prepared largely with produce grown onsite. A sound knowledge of cooking herbs is an asset; however, knowledge of French is not essential. The positions are paid, but applicants must pay their own way to and from the Art Farm. Besides monetary remuneration, dorm-style accommodations and use of a car are also provided. For more information, consult the Art Farm site, then submit a resume, bio and recent photo via email.

Toronto Sprouts Events January February 2009

Thursday, February 5: Learn to Sprout From the Pros, 7 to 10 p.m. – An introductory sprouting class that includes how-tos for seeds that sprout in soil like sunflower, wheat grass and pea shoots, as well as hydroponic techniques for bean mix, alfalfa and broccoli. It takes place at Toronto Sprouts, 720 Bathurst south of Bloor. $40 or two for $70. To register, email or call Trefor at 416-535-3111. Also, check out the event on Facebook.

Monday, February 16: Transition to Raw – Staying on Track!, 6:30 to 9:30 p.m., with registration at 6:00 p.m. – Erika Woolf (pictured) leads this session with the help of Meghan Henesy and Dan Nicks. It covers the basics of a raw foods diet and introduces a full meal menu consisting of cream of celery soup, nut loaf with gravy, salad with herb dressing and banana pie with whipped nut topping. It takes place at Toronto Sprouts, 720 Bathurst south of Bloor. $65 plus GST. To register, email or call 416-428-1039. Also, check out the event on Facebook.

Thursday, February 5: Learn to Sprout From the Pros (a repeat of the February 5 session)

Toronto Sprouts is also offering other events over the next few weeks, including a cleansing retreat and a raw food potluck dinner.

Strawberries and Asparagus

Here's a nice long-advance-notice announcement for an event coming up at Cedarvale Park (551 Arlington, north of Bathurst & St. Clair) on June 20 from 11 a.m. to 5 p.m. Strawberries and Asparagus is a spring harvest celebration that promises solar cooking, free local organic food, music and fun. The event, which started in Toronto, is turning into a global phenomenon; there's one in Australia too. Nice to think of fresh strawbs and asparagus at this time of year, isn't it?

Ontario Organic Farm Apprenticeships and Internships

Hilltop Pastures north of Belleville (pictured) is seeking two unpaid organic interns to work and learn on a small certified organic produce and poultry farm. One position is in farming and the other is in cooking. Each intern will be given their own bedroom in a shared home. The working day starts at 7 a.m., five days a week; interns may wish to come into Toronto to assist at Farmer's Markets on the weekend. The season runs from April to October/November. Hilltop Pastures is an active member of Quinte Organic Farmers Co Op. To find out more, email Hilltop Pastures or call them at 613-478-6078.

The organization known as SOIL (Stewards of Irreplaceable Land) also works to connect people with sustainable and organic farm apprenticeships across Canada; terms usually last eight weeks or more and provide room, board and teaching. There is a $30 fee to submit an apprentice application.

Ontario Culinary Historians Celebrate Orange Marmalade at Fort York

Making marmalade from a Victorian recipe during those few precious weeks when those bitter, aromatic Seville oranges are in season is one of the things that keeps me sane through the cold dark winter. On Saturday, February 21 from 10 a.m. to 3:30 p.m., the historic cooks at Fort York and the Culinary Historians of Ontario present a day dedicated to these noble preserves at Fort York, called "Mad for Marmalade, Crazy for Citron".

Participants can find out about making Seville Orange marmalade from a 1796 British recipe, a pear marmalade from a 1824 U.S. cookbook and a citron preserve from a Canadian recipe of 1877. There will also be tastings of 20-year-old orange marmalade, quince marmalade and an old-fashioned quince jelly called "quidanny".

Food writer and historian Elizabeth Field (who's fresh from the Original World Marmalade Festival in Cumbria, England) will speak on the topic of "Marmalade: Contentment in a Jar". Field writes for a variety of outlets, including Gourmet and The New York Times.

Lunch is included, and consists of a modern marmalade chicken; broccoli salad from a 1796 recipe; potato rissoles (1845); peach marmalade tarts (1744), apricot marmalade tarts (1769) and a modern steamed marmalade pudding. Participants receive a recipe leaflet to take home.


Marmalade enthusiasts can submit their own creations into a marmalade competition, to be judged by Elizabeth Field and Elizabeth Driver, a past president of the Culinary Historians and author of the Bibliography of Canadian Cookbooks. There are two categories: "Pure Seville Orange Marmalade" and "Other Fruit Marmalade". The registration deadline is February 18, and there is a $5 fee for entries. For more information, call Fiona Lucas, current president of the Culinary Historians, at 416-781-8153.

There will also be opportunities to buy preserves and cookbooks and tour the fort. Admission is $27 ($25 for members of the Culinary Historians of Ontario), plus general admission to Fort York ($7.62+GST for adults, $3.81+GST for seniors/youth age 13-17 and $2.86+GST for children under 12); cash only. Preregister via email or call 416-392-6907.

Finally, for those who want to know where to buy Seville oranges in Toronto, I usually check in by phone with the bigger Loblaw's stores (St. Clair/Bathurst, Queen's Quay), Sun Valley on the Danforth, or smaller fruit shops and specialty outlets like Meat on the Beach (Queen East). They are already in stock in some outlets.

Photo: Toronto greenhouse-grown Seville oranges courtesy Culinary Historians of Ontario

ecoSUAVE 2009 Sustainable Food & Wine Tasting

Thanks to one of my readers at Unknown Toronto for bringing this event to my attention. On Saturday February 21, from 8 p.m. to midnight, the environmentally focused educational event company Enlightened Events in partnership with Local Food Plus presents ecoSUAVE 2009, "a green affair for young professionals" at the National Ballet School (400 Jarvis). The event provides an opportunity for mingling and networking while participants sample sustainably produced local fare from a host of sponsors, including Toronto Sprouts, Culinarium, Healthy Butcher, Nature’s Way Organics and Frogpond Farm organic wine. Jazz vocalists Ben D’Cunha and Irene Torres will perform, accompanied by Dave Restivo (piano) and Artie Roth (Bass). Tickets are available online ($18 for advance tickets) or at the door ($20). Dress code calls for "no caps or running shoes", and attendees must be 19 or older.

Great Cooks Cooking Classes for February 2009

Great Cooks presents two February offerings:

February 4: Organize your Way to Happy Cooking, 6:30 to 8:45 p.m.: Maggie McKeown of Great Cooks presents tips and demonstrations to help home chefs become more efficient with menu planning, shopping and prep. Dinner is included. $110

February 13: Just the Two of Us - Couples Cooking, 6 p.m.: Just in time for Valentine's Day, Maggie McKeown shows how romantic it can be when couples spend an evening together preparing a great dinner. $110 per person

Classes take place at Simpson Tower, 401 Bay, 8th floor. To register, visit the Great Cooks website, email them or call 416-861-4333.

Photo: Earl53, morguefile

Culinarium Cooking Classes, Tastings and Meal Events for Spring 2009

Culinarium (705 Mount Pleasant, 647-430-7004) is a gourmet food shop focusing on fresh, local, organic and sustainable foods. They carry Ontario-raised meat and wild fish; organic dairy products, artisanal cheeses and local teas, jams, mustards, oils and preserves.

They also hold free meetings of a Foodie Book Club on the first Tuesday evening of every month; it’s been on hiatus over the holidays and starts up again in February.

Culinarium hosts additional food-related events, including cooking classes and tastings; here’s what’s coming up:

• February 5: 100-Mile Meal Cooking Class, 7:30 to 9:30 p.m. $95 ($89 each for three or more classes)


• February 6: Spoon Dating (three-course gourmet meal for singles), 7:30 to 9:30 p.m. $90


• February 10: Chinese New Year Entertaining (hors d'oeuvres class), 7:30 to 9:30 p.m. $75


• February 13. Spoon Dating (see February 6)


• February 17: 100-Mile Meal Cooking Class (see February 5)


• February 19: Wine and Cheese Tasting, 7:30 to 9 p.m. $45


• February 27: Ontario Beer & Cheese Tasting, 7:30 to 9 p.m. $45


• March 5: 100-Mile Meal Cooking Class (see February 5)


• March 16: Cooking with Kiddos, 2 to 3:30 p.m. $80 per adult & child pair


• March 18: 100-Mile Meal Cooking Class (see February 5)


• March 22: Cooking with Kiddos (see March 1)


• March 25: Yeast Breads for Beginners, 7:30 to 9:30 p.m. $65


• March 31: Wine and Cheese Tasting (see February 19)


• April 2: 100-Mile Meal Cooking Class (see February 5)


• April 21: 100-Mile Meal Cooking Class (see February 5)


• April 29: Wine and Cheese Tasting (see February 19)

Photo: Rosevita, morguefile

University of Toronto Family Food Practices Project Seeks Food Study Participants

The University of Toronto Family Food Practices Project is looking for participants in a study of food and nutrition habits across Canada; it will help researchers explore some of the ethical and environmental issues around family food.

Participants must be families with at least one teenager and one adult who have lived for at least two years in Parkdale (south of Queen and west of Atlantic) or Riverdale (DVP to Pape, Danforth to Gerrard).

Study participants will be asked for three to four hours of interview time and some food photos. They will receive gift certificates for $100 worth of groceries and $20 for entertainment. Interviews are in English; all information is kept confidential.

For more information, email the Family Food Study or call 416-946-5911.

Photo: Earl53, Morguefile

LCBO Tutored Tastings for Spring 2009

The LCBO offers a range of reasonably priced tastings in select stores. Here are the schedules for Toronto-area locations. Visit LCBO Tutored Tastings for information on sessions in North York and further afield. For a description of each session, follow the links for either location.

LCBO The Kingsway (2946 Bloor W. All events take place on Wednesdays from 6:30 to 7:30 p.m. Register in the store or call 416-239-3066.)

• January 21: The World of Beer & Food. $25
• January 28: “90+” Wines. $40
• February 4: Ports - A Perfect End to Any Evening. $40
• February 11: Sparkling Wine Challenge. $30
• February 18: Great Wines, Great Vintage & Great Value. $30
• February 25: A Blind Red Wine Tasting Experience. $30
• March 4: Big, Bold Italian Reds. $50
• March 11: Cabernet is King. $35
• March 18: Calling All Scotch Enthusiasts. $50
• March 25: Sneak Peek – Vintages Spain Pre-Release Tasting. $35

LCBO Summerhill (10 Scrivener Square. Register in the store or call 416-922-0403.)

• Wednesday, January 21, 7 to 8 p.m.: The Latest from South America. $30
• Wednesday, January 28, 7 to 8:30 p.m.: Rhône Wines. $40
• Wednesday, February 4, 7 to 8:30 p.m.: Big, Bold Italian Reds. $75
• Wednesday, February 4, 7 to 8 p.m.: Great Wines, Great Value. $30
• Wednesday, February 11, 7 to 8 p.m.: Sparkling Wine Challenge. $25
• Wednesday, February 11, 7 to 8:30 p.m.: Pairing Food & Wine. $45
• Wednesday, February 18, 7 to 8 p.m.: South African Wines from the Latest Release. $25
• Thursday, February 26, 7 to 8:30 p.m.: Premium Single Malt Scotch. $125
• Wednesday, March 4, 7 to 8 p.m.: Wine Regions of Southern France. $25
• Thursday, March 5, 7 to 8 p.m.: Bordeaux Blends from Around the World. $30
• Wednesdays, March 4, 11, 18 & 25, 6:30 to 8:30 p.m.: Discover an Introduction to Wine & Cheese Tasting. $180
• Wednesday, March 11, 7 to 8:30 p.m.: Ports of Call. $40
• Wednesday, March 18, 7 to 8:30 p.m.: A Toast to St. Patrick. $30
• Thursday, March 19, 7 to 8 p.m.: Spain’s Hidden Treasures. $35
• Thursday, March 19, 7 to 8:30 p.m.: The Best of the Best. $175
• Wednesday, March 25, 7 to 8 p.m.: Wines of South Australia. $35

Photo: Odapi, Morguefile

250th Robbie Burns Day Events

If you've never tasted a haggis, or seen one properly addressed or piped in, this is your big chance. Also a fitting opportunity to sample a fine Scotch or three, and maybe some neeps and tatties.

A sampling of some events:

Friday, January 23: Addressing the Haggis at the Duke Pubs

• 12:15 p.m.: Duke of Somerset (655 Bay)
• 12:40 p.m.: Duke of Westminster (First Canadian Place)
• 1 p.m.: Duke of Devon (TD Centre)
• 1:30 p.m.: Duke of Richmond (Eaton Centre)
• 6 p.m.: Duke of Kent (2315 Yonge)
• 7:15 p.m.: Duke of York (39 Prince Arthur)

Friday & Saturday, January 23 & 24

• 7 p.m.: Robbie Burns Banquet, Granite Brewery (245 Eglinton E. The traditional dinner with toasts, pipes, haggis and appropriate beverages. $50, all inclusive)

Saturday, January 24

• 11:30 a.m.: Tasting to Salute Robbie Burns 250th Birthday, Event Kitchen at Summerhill LCBO (10 Scrivener Square). Tastings of single malt Scotch and haggis, accompanied by Highland dancing and the pipes of Jack Jackson, who will offer the Address to the Haggis dressed as the poet himself. On offer will be Bowmore Islay 12-Year-Old Single Malt Scotch Whisky, anCnoc 12-Year-Old Highland Single Malt Scotch Whisky and Heather Cream, a malt whisky-based cream liquor.
• Robbie Burns Night, Cowbell Restaurant (1564 Queen Street W. Burns-inspired fare plus regular menu; pipes and haggis ceremonials; bring a favourite Burns verse to read)

Sunday, January 25

• Noon to 4:30 p.m.: Robbie Burns Day (with toast to the haggis, shortbread tasting & music, Mackenzie House (82 Bond Street) $3.33 (child) $3.81 (youth/senior) $5.71 (adult) plus GST
• 1 p.m. : St. Andrew's Society Salute to the Bard (with pipe band, traditional toasts, haggis tasting), Burns statue in Allen Gardens, regardless of weather
• 2 to 4:30 p.m. Celebrating Scottish Heritage: Robert Burns Day 250th Anniversary (with readings, music & dance performances, traditional toasts, haggis & shortbread tasting, prizes for Burnsian attire), Royal Ontario Museum Theatre. $42 (ROM members $37)
• 6:30 p.m.: Burns Dinner & Scotch Nosing (Scotch egg, haggis, filet mignon, cock-a-leekie soup, neeps & tatties, shortbread & Scotch whiskey), Murphy's Law (702 Queen E.), Pogue Mahone's (777 Bay); The Foggy Dew (803 King W.) & The Pour House (182 Dupont). $39.99 plus tax & tip
• 6:30 p.m.: Burns Night at Allen's, Allen's (143 Danforth). Three course menu, music, dance and the address to the haggis. $55 plus tax & tip.

Photo: Calum Hutchinson, Wikimedia Commons

The Cookbook Store Hosts Martin Kouprie and Gordon Ramsay

On Tuesday, January 27 at 7 p.m., local food advocate and Pangaea chef/co-owner Martin Kouprie offers a Knife Skills Tutorial at The Cookbook Store. The $15 admission includes a take-home chopping board and Victorinox paring knife, plus refreshments and nibbles. Advance registration is required.

On Sunday, February 8 at 7:30 p.m., everybody's favourite F-ing chef, Gordon Ramsay (pictured, star of Hell's Kitchen and Kitchen Nightmares) appears at the main floor atrium of the Metro Toronto Reference Library to promote his new book, Healthy Appetite, a health-conscious recipe compilation that includes dishes like mango & smoked chicken salad and griddle squid with roasted peppers & cannellini beans. The ticket price of $40 ($35 for students) includes a presigned copy of the book.

Contact The Cookbook Store (850 Yonge at Yorkville, 416-920-2665) for tickets to either event.

Seedy Saturday Moves to Green Barns

Seedy Saturday, the annual seed exchange, sale and essential meetup for gardeners who enjoy growing edible, organic and heirloom plant varieties, is moving from its longtime home at Scadding Court to the newly opened Artscape Wychwood Barns (601 Christie, Barn #2). It takes place on Saturday February 28 from 2 to 6 p.m. – so it's almost time to start assembling your pots and soil mix!

Photo by Missyredboots, Morguefile

Pasta a Mano at Grano

At 6:30 p.m. on January 30, homey but modestly upscale Italian restaurant Grano (2035 Yonge, 416-440-1986) is teaming up with Slow Food Toronto to present an event called "Pasta a Mano – Italian Roots in Local Soil". Led by Angelo and Leonardo (Authentic Italian Regional Cooking), with Grano owner Roberto Martella (pictured) and his wife Lucia, participants will make handmade cavatelli, scialatelli and stracci pasta, then sample them with three sauces, along with antipasti, wine pairings, cheese, dolci, coffee, a digestive and Italian music. $75 for Slow Food members, $85 for non-members plus tax & tip.

Photo by Ruth Kaplan

Great Cooks Cooking Classes for January 2009

Great Cooks presents two January offerings:

January 26: Vegetarian Main Courses to Please Carnivores, 6 p.m.
Led by chef and author Nettie Cronish, chair of the Women's Culinary Network; the menu includes vegetarian moussaka with organic eggplant; mushroom tortilla lasagna with leafy greens; quinoa chili, linguine salad with garlic, ginger and toasted pine nuts, and crispy rice nut butter squares. $110

January 27: Regional Italian Cooking, 6 p.m.
Led by cooking teacher and author Giuliano Bugialli (Parma, A Capital of Italian Gastronomy), an expert in Tuscan cooking. $130

January 28: Regional Italian Cooking, 6 p.m. (see above)

Classes take place at Simpson Tower, 401 Bay, 8th floor. To register, visit the Great Cooks website, email them or call 416-861-4333.

Monforte Dairy on Hiatus

According to the company's answering machine message, at the end of January, Ruth Klahsen's Monforte Dairy Company Ltd. is closing down and moving to Stratford, to reopen in about a year. Meanwhile, you may want to snap up any of her cheese that's left at her Toronto-area purveyors: About Cheese (3467 Yonge & 483 Church), Cheese Boutique (45 Ripley), Culinarium (705 Mount Pleasant), Fresh from the Farm (350 Donlands), Healthy Butcher (565 Queen W. & 298 Eglington W.), Multiple Organics (1545 Dundas W.), Harbord Bakery (115 Harbord), St. Lawrence Farmers Market, Summerhill Market (446 Summerhill), Thin Blue Line (93b Roncesvalle), Viva Tastings (409 College) and White House Meats (2978 Bloor W.)

Photo: Ruth Klahsen by Nigel Dickson.

Slow Food Tasting Events

Slow Food Toronto is presenting two unusual tasting events in the next few weeks:

Sunday, January 25: Humble and Delicious: The Potato, 2 to 4 p.m.
Food crusader David Cohlmeyer of Cookstown Greens, who singlehandedly supplies most of this city's top restaurants with seasonal organic veggies, sprouts and edible flowers, leads a guided tasting of a dozen different potatoes, exploring their particular stories and personalities. George Brown College Hospitality and Tourism Building, 300 Adelaide E., Room 112. $15 for Slow Food Toronto members, $25 for non-members. Register online or by phone at 416-978-8849.

Sunday, February 8: Eggs and Grains Taste Education Workshop, 4 to 5:30 p.m.
Harry Stoddart of Stoddart Family Farm leads an exploration of dishes featuring chicken, duck, and quail eggs and grains like spelt, wheat, and rye, prepared by chefs Anne Yarymowich (Frank Restaurant at the Art Gallery of Ontario), Donna Dooher (Mildred’s Temple Kitchen) and Leslie Steh (Far Niente) with ingredients from Stoddart Family Farm. Frank Restaurant at the AGO, 317 Dundas W. $50 for Slow Food Toronto members, $40 for non-members. Register online or by phone at 416-978-8849.

Photo: Alvimann, morguefile.

Guelph Organic Conference 2009

The 28th Guelph Organic Conference runs from January 22 to 25 at the Guelph University Centre, and the theme is "O is for Opportunity". It includes a free-admission Trade Show and Organic Food Expo that's open on the Saturday from 9 a.m. to 5:30 p.m. and Sunday from 9 to 4:30. Wayne Roberts of the Toronto Food Policy Council gives a keynote address ($15 admission) on the Saturday at 9 a.m. Also on Saturday, from noon to 1:30, the Toronto Farmers’ Market Network hosts a free open forum on "The New Face of Farmers’ Markets". There's also a wide variety of seminars and workshops on organic growing topics ranging in price from $10 to $45 for students and $30 to $60 for the general public. And of course there's an Organic Food and Wine Dinner from 4:10 to 6:50 on the Friday night. Tickets for the dinner are $50, with a limit of 200 seats.

Internship Positions in Community Supported Agriculture

Chick-a-biddy Acres, an 85-member, three-acre Community Supported Agriculture (CSA) farm 30 minutes east of Peterborough, is seeking two apprentices to work in areas including greenhouse operation, field work, livestock care and produce sales. The farm raises vegetables as well as Highland cattle, Shropshire sheep, Tamworth pigs, poultry, ducks, and laying hens. Interns would work five-and-a-half days per week from May to October, with weekly trips into Toronto on behalf of the farm. Besides learning about sustainable farming, the benefits include a private room, library access and a stipend. Contact Sherry Patterson before February 27 to apply.

Posting courtesy of GoodWork Canada, Canada's Green Job Site.

Coach House Calls for T.O. Food Related Essays

The next installment in Coach House Press's popular uTOpia series about Toronto is a food book, to cover "food security, food banks, food memoirs, food festivals, food allergies, foodies and everything in between". Essays are generally 2,500 words in length, but can be shorter. Email editors Alana or Christina if you want to submit an idea. The deadline for proposals is Sunday, February 1. First drafts are due March 15; contributors receive $100, a complimentary copy of the book and endless street cred.

Photo: Xandert, Morguefile

Perigée Introduces Pre-Theatre Menu

My favourite upscale resto, Perigée in the Distillery District, has created a new $45 three-course pre-theatre menu for folks going to see Soulpepper or the George Brown Theatre School productions at the Young Centre for the Performing Arts. It's offered Tuesday through Saturday from 5:30 to 6 p.m. For reservations, call 416-364-1397 or book online. The now also have a four-course table d'hôte-style menu Tuesday through Friday at $65. Check out the menu.

Cross Town Kitchens

Cross Town Kitchens is a legion of culinary superheros from Perigée, C5, Amuse-Bouche, Marben and Toriito Tapas Bar who are dedicated to building a strong food community by collaborating and putting together charitable fundraiser dinners and events. Their next two, in aid of The Stop Community Food Centre, are at Torito (276 Augusta, February 2) and Marben (488 Wellington W., April 6). They consist of a five-course dinner with each course prepared by a different chef; $95, or $145 with wine pairings. Email or call 416-364-1397 to find out more and reserve.

FoodShare's Great Big Crunch

Thursday, March 5: FoodShare’s Great Big Crunch invites students and teachers to learn about healthy eating and local and global food systems while following the journey from the apple seed to the harvest to the market to the core. Classes can register online at the Foodshare site, and teachers can attend an orientation session on Monday, February 23 from 4:30 to 6:30 p.m.

Volo Hosts John By Imperial Stout Tasting

Beer-loving Caffe Volo at 587 Yonge (corner of Dundonald, 416-928-0008) is hosting a lateral tasting event of the John By Imperial Stout by Scotch Irish on Wednesday, January 21. The beer will be available in three different containers; cask, tap and in bottles, and will be available in 4-ounce tasters as a sample trio while supplies last.

Stubbe Chocolate Classes

Sunday January 25: Children's Chocolate Workshop, 1 to 2:30 p.m.
An hour-and-a-half class for children age eight and up that gives students a hands-on experience working with chocolate to make their own fun treats to take home. $70.

Monday, February 9: Adult Introductory Chocolate Workshop, 6 to 8 p.m.
A small, intimate chocolate school created by sixth-generation chocolatier Daniel Stubbe. Students learn to temper chocolate, make hand-rolled chocolate truffles and create a take-home chocolate box filled with their own truffles. $80 (I’ve taken this one, and it’s well worth it!)

Sunday, February 22, 1 to 2:30 p.m.: Children's Chocolate Workshop (see above)

Thursday, February 26, 7 to 9 p.m.: Adult Introductory Chocolate Workshop (see above)

Thursday, March 12, 7 to 9 p.m.: Adult Introductory Chocolate Workshop (see above)

Sunday, March 22, 1 to 2:30 p.m.: Children's Chocolate Workshop (see above)

Sunday, April 19, 1 to 2:30 p.m.: Children's Chocolate Workshop (see above)

All classes take place at Stubbe Chocolates, 653 Dupont at Christie. To register, email the shop or call 416-923-0956. Children’s parties ($560), private adult workshops ($600), small-group chocolate tastings (from $550) and larger-group classes (from $1,750) are also available.

Coupe Space Tasting Club Winter 2009

Tuesday February 3: Fat: A Misunderstood Ingredient, 7 to 9 p.m.
Food and wine tasting exploring "fat in all its misunderstood glory" and including pork belly, butter and pork fat tasting, terrine, brisket, foie gras butter and suet biscuits with pork crackling brittle, all made with Cumbrae's naturally-raised meats. Led by Stephen Alexander, proprietor, Cumbrae Farms; Jennifer McLagan, chef and author of Fat and Bones (pictured), and Martin Malivoire, proprietor, Malivoire Wine Company, Includes a welcome cocktail. $75.

Wednesday, February 25: Big(ger) Reds, 7 to 9 p.m.
Tasting of eight wines plus a welcome cocktail, pre-tasting nibbles, hors d'oeuvres and tapas led by Anne Martin, top sommelier and wine writer. $75.

Monday, March 30: The Cheese Boutique’s "Best of the Best", 7 to 9 p.m.
Cheese and wine tasting with accompaniments, pre-tasting nibbles and a welcome cocktail, conducted by Afrim Pristine, cheese expert/affineur of The Cheese Boutique and Martin Malivoire, proprietor, Malivoire Wine Company. $75.

All events take place at Coupe Space, 998 Queen E. near Carlaw. Register via email or call 416-469-9656 for further information.

Winterlicious Events January & February 2009

The City of Toronto's Winterlicious festival returns from January 30 to February 12, 2009, with prix-fixe menus ($15, $20 & $30 lunches and $25, $35 & $45 dinners) at 150 restaurants around town, plus a series of special events:

January 31: Favourite Foods Across Cultures, 1 to 3 p.m.
Artist Vivian Reiss and brain guru Ariel Garten present an afternoon of the art and psychology of favourite foods. The process of having a portrait painted is a personal psychological journey, and food is a part of it. Sample the dishes of Reiss’ subjects and learn what they reveal about the individuals. Reiss Gallery, 500 College. $65. 416-839-9943

January 30 & 31: Winterlicious Culinary Classes, 6 to 8 p.m.
Learn to prepare Dark Ale and Old Cheddar Soup, Salmon Filet en Croute and Mini Bread Pudding with Caramel Sauce. Meet the chef, take home the recipes, and receive a special gift ($20 value) from Calphalon. Calphalon Culinary Center, 425 King W. $60. 416-847-2212

February 1: Thai Cooking for Teens, 1 to 4 p.m.
Chef Sasi ("Canada’s Most famous Thai Chef" – Maclean’s, July 2008) presents her cooking class for cooks aged 12 to 18. Participants prepare a meal, and take home a sauce and $30 restaurant gift certificate. Mengrai Thai, 82 Ontario. $85. 416-546-0331

February 1: Travel the Spice Route Brunch, 11:30 a.m. to 3 p.m.
A culinary journey along the ancient Spice Route. Menu features cuisine from Japan, China, Vietnam, Thailand and India. Welcoming guests into the restaurant, a Rangoli installation uses spices to highlight the five countries of the Spice Route. Spice Route, 499 King W. $40. 416-849-1808

February 3: Dining in the Dark, 7 p.m.
Chef Jose Salgado guides blindfolded diners through a six-course menu featuring authentic regional fare from Spain, with paired wines from Torres, Spain’s largest winemaker. Embrujo Flamenco, 97 Danforth. $85 plus tax & tip. 416-778-0007

February 4 to 7: Winterlicious Culinary Classes (see above)

February 5: Defining Toronto Cuisine – An Evening of Culinary Excellence, 5 p.m. (dinner service from 6:30 to 10:30 p.m.)
A winter feast prepared by well-known chefs to support the Dancing Classrooms Project, a character-building program for 9- and 10-year-old inner city kids who are taught to ballroom dance in their classrooms. Palais Royale, 1601 Lake Shore W. $150 plus tax & tip. 416-533-3553

February 5: Chocolicious, 6:30 to 9 p.m.
Learn four chocolate dessert recipes including 70% chocolate bark, triple chocolate soufflé roll. Includes a light meal of savoury chocolate dishes and a take-home gift!. Bonnie Stern School of Cooking, 6 Erskine Avenue. $95. 416-484-4810

February 7: Guilty Pleasures V: Fashion+Food=Fabulous!, 9:30 a.m. or 11:30 a.m. or 1:30 p.m.
A brunch plus fashion show presented by the Drake and Toronto Fashion Incubator; a chance to shop for Canadian designer clothing and accessories plus a take-home goody bag. The Drake Hotel, 1150 Queen W. $35 plus tax & tip. 416-531-5042 X113

February 7 (noon to 2:30 p.m.): Chocolicious (see above)

February 7: Artisanal Brewers at Todmorden, 7 to 10 p.m.
A celebration of Todmorden Mill’s artisanal beer making history from the 1820s. Choose from eight pairings of craft beer produced by Ontario brewers and cuisine created by local Toronto restaurants. Take home a souvenir tasting glass. Papermill Gallery at Todmorden Mills Museum, 67 Pottery Road. $50 plus tax. 416-396-2819. (I'm helping organize this one, so I can personally endorse it. Confirmed participants to date include Black Oak Brewery, Denison's Brewing Company, Granite Brewery, La Palette, Le Petit Dejeuner, Mill Street Brewery, Red Rocket Coffee, Starfish Oysterbed & Grill, Wellington Brewery and Woolwich Dairy.)

February 8: Five Senses Brunch, 11:30 a.m. to 1 p.m. or 1:30 to 3 p.m.
A spectacular buffet. Rosewater Supper Club, 19 Toronto Street $50 plus tax & gratuity)416-214-5888

February 8: Thai Cooking for Teens (see above)

February 9: Under a Winter Sky, 6 to 10 p.m.
Lorenzo Loseto, Executive Chef at George Restaurant, prepares a five-course menu with paired wines served at a candlelit harvest table under the glass roof of the greenhouse. The focus will be on sustainable, local, organic food. The Stop Community Food Centre’s Green Barn, 601 Christie. $200. 416-652-7867 X250

February 10 & 11: Winterlicious Culinary Classes (see above)

February 11: An Evening with Inniskillin Winemaker Bruce Nicholson, 6 to 10 p.m.
Splendido chef de cuisine David Lee designs a tasting menu paired with Inniskillin’s finest wines. Expert winemaker Bruce Nicholson leads the tastings including the new Winemaker Series. Splendido, 88 Harbord Street $200 plus tax & tip. 416-929-7788

February 12: An Evening with Inniskillin Winemaker Bruce Nicholson (see above)

George Brown Culinary School Tastes of Tomorrow

Wednesday January 28: Sugar Pull—How Sweet it is
Chef Norbert Maushagen leads an interactive sugar sculpting demonstration. His highly specialised sugarpulling and blowing techniques produce amazing sugar decorations and centrepieces. Learn techniques and create sugar shapes yourself.

Wednesday February 11: Canadian Cheese
An evening with chef, author, Canadian food ambassador and artisanal cheese expert Gurth Pretty

Wednesday February 18: The Teas of Ceylon
A tea tasting with organic, fair trade tea merchant Ronald Francis of Oikos Teas

Tastes of Tomorrow events begin at 6:30 p.m. in Room 112 of George Brown's Hospitality Building, 300 Adelaide Street East. Free with membership of $20 per semester; $10 each for non-members. Join 30 minutes before any event outside room 112 or email the program for further details.