Pie-Eating Contest at the Duke of York

Feeling poor but peckish? Here's your ticket: in celebration of the Duke Pubs' "Pie and Ale Feast", the Duke of York (39 Prince Arthur Avenue, 416-964-2441) is holding their first-ever competition to see who can eat the most pot pies tonight at 9 p.m. It's open to anyone over the age of 19. By the way, they have Fuller’s London Pride and Fuller’s Chiswick Bitter on tap.

Photo: courtesy KevinRosseel, morguefile

Sarah on TasteTO

The good folks at TasteTO asked me about some of my favourite places to nibble, sip, skimp or splurge on food and drink around town; here's the interview.

Meanwhile, more new stuff soon, I promise; I've been hard at work on stories for other outlets about jewellery and pension plans, but I am planning to enter my Seville orange marmalade into the competition at "Mad for Marmalade, Crazy for Citron", the Culinary Historians' marmalade celebration at Fort York on Saturday.

Pork Pioneer Stephen Alexander

Check out my interview with the owner of Cumbrae's in the National Post today. I have a cold today and thus am too tired to write more; just hoping I'll get my sense of taste and smell back in time for dinner at Colborne Lane tomorrow night! (Can molecular gastronomy cure colds?)

Is Fat Misunderstood?

Apparently animal fat is good for you. At least that’s the opinion of Jennifer McLagan, self-described "contrarian" and author of the book Fat, An appreciation of a misunderstood ingredient, with recipes. She was one of the presenters at a Coupe Space Tasting Club event last Tuesday, February 3 called “Fat: A Misunderstood Ingredient”. Along with Stephen Alexander of Cumbrae’s and Martin Malivoire of Malivoire Wines, she presided over a meal that opened with butter. Two kinds, actually.

It’s a measure of the bad rap that fat has been given over the past 50 years or so that I actually found it hard to admit to people beforehand that I was going to a fat tasting (it just seemed like an open invitation to cruel humour). But when we sat down to our first plates and McLagan invited us to compare the two butters, with or without bread, part of me felt I’d come home.

For some time I’ve been thinking that we northerners should actually up our fat consumption a bit in the winter, at least if we’re spending any time outdoors. Fat is a perfect food for supporting a human body in extra-cold temperatures, and in fact McLagan told one anecdote to illustrate that the Inuit traditionally have survived well on a diet rich in meat; but if you remove the fat, a critical part of the nutritional value is lost, and the body starts to fail. Similarly Les Stroud (AKA Survivorman) mentioned on one of his TV episodes that rabbits are so lean that anyone forced to live on a diet of them must consume all the innards and bones, or else they’ll soon develop a form of malnutrition known as rabbit starvation.

McLagan's thesis is that a few seminal studies in the ‘50s led nutritionists to misguidedly inculcate North Americans into the “fat is bad” way of thinking, whereas Omega-6 animal fats are a necessary part of the human diet, and that these should be balanced about 1-to-2 with Omega-3s. (These days, she says, it’s common for people to have as much as 20 times as much Omega-3 as Omega-6 in their diet.) McLagan also firmly believes that trans-fats are bad.

The tasting menu included the two butters, as I mentioned (one a French butter; the other from Forfar Dairy in eastern Ontario, which is the oldest continually operating independent cheesemaker in the province, and which deserves to become world-famous for its aged cheddar—but that's another story.) There was also fois gras butter, a selection of charcuterie (including one sample from Pingue Prosciutto in Niagara), pork belly, brisket, pork crackling brittle and scones made with suet.

Possibly the most daring item was the rich, creamy dollop of pure rendered Berkshire pork fat from Cumbrae’s, seasoned with rosemary. It’s also known as lardo, “or what Mario Batali [the extravagant NY chef made more famous in the best-seller Heat] would call ‘white prosciutto’,” McLagan pointed out. Yummy indeed... although the bad-fat angel on my right shoulder was giving me a really hard time about it.

McLagan made many fairly radical assertions during the evening:

• Vegetable oils (like corn oil, but not olive oil, which is a fruit oil) are treated so you can't smell whether they’ve gone off or not. Rancid oil is very bad for you, and McLagan suggested everyone should go home and toss all the vegetable oil in the house.
• Whole milk is the only milk you should drink.
• Richly marbled meat and skin-on chicken are better for you than the leaner alternatives. One only needs to eat smaller portions to solve the calorie problem.

Whether you’re intrigued or appalled, McLagan defends her point of view ably in her book (pictured), which is available at The Cookbook Store, among other locations.

Artful Dining Combines Art Lectures & Italian Meals at Grano

Artful Dining is a series of art history lectures in which eminent scholars discuss their fields while guests enjoy a full Italian meal at grano (2035 Yonge Street, 416-440-1986). And you've gotta love the titles.

Tuesdays, February 24 to March 24: Baroque Passion, Power & Pesce with Prof. Christy Anderson, Noon to 2:30 p.m. $375 for the five-part series

Tuesdays, February 24 to March 24: Modernism & Manicotti with Prof. Elizabeth Legge, 7 to 9:30 p.m. $450 for the five-part series

Wednesdays, February 25 to March 25: Renaissance & Ravioli with Prof. Ken Bartlett, 7 to 9:30 p.m. $450 for the five-part series

Also...
Thursday, March 5: The Late Medieval and Early Renaissance Kitchen—The Cookbook Store teams up with grano to present a slide lecture by professor emeritus Terence Scully, translator of The Opera of Bartolomeo Scappi (1570): The Art and Craft of a Master Cook and The Art of Cookery in the Middle Ages, along with a three-course Renaissance-theme dinner. Appetizers from 6:30 p.m. with lecture at 7; dinner to follow. $50 including lecture, food and wine. RSVP by February 27 to The Cookbook Store (416-920-2665).

Breakfast Clubs of Canada Offer Free Breakfast On Yonge-Dundas Square

As part of a national tour to raise awareness of their fundraising campaign to help schoolchildren start the day with a nutritious breakfast through their "Taste for Learning" program, Breakfast Clubs of Canada will be giving out free bag breakfasts tomorrow (Thursday, February 12) from 6 to 9 a.m. on Yonge-Dundas Square. To find them, just look for their 53-foot truck.

From February 19 to March 19, Breakfast Clubs are raising money through sales of $1 bookmarks as well as a portion of sales of certain products from Saputo, Danone, Minute Maid and Kellogg’s in Wal-Mart stores. They can also accept donations online.

Photo: CNW Group

George Brown Culinary Program's Tastes of Tomorrow Presents Coffee and Tea Tastings, Foods of Spain and Rescheduled Sugar Pulling Demonstration

More about the next event in George Brown's Tastes of Tomorrow series: on Wednesday, February 18, Ronald Francis of Oikos Teas leads a tasting of premium, single-estate, organic, fair-trade teas grown in the mountainous region of Nuwara-Eliya in Ceylon (Sri Lanka). Rich in antioxidants, they are produced in small batches every six to eight weeks. Later, the following events have just been announced:

• Wednesday, March 11: A Taste of Spain—Barcelona Chef Jordi Puigvert Colomer presents new products from two gourmet food distributors: Lentia, which handles breads and other baked goods, and Sosa, which carries dessert ingredients.
• Wednesday, March 25: Ride the Rocket—Pam MacDonald and Liako Dertilis of the popular Red Rocket Coffee (1402B Queen East) in Leslieville offer a discussion and tasting of fair trade coffee.
• Wednesday, April 1: Sugar Pull—On Janary 28, a heavy snow day caused the cancellation of Chef Norbert Maushagen's interactive sugar sculpting demonstration. It's on again (unless this is a sweet April Fool's joke.)

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.

Cooking Jobs, Urban Food Project Employment and Organic Farm Internships and Opportunities

Beer pairings, food tastings; I’ve been so busy actually attending food-related events that I’ve fallen behind on posting about them. More about that later; meanwhile, here are some interesting work experiences for cooks and people interested in organics and urban community food projects, courtesy of GoodWork Canada. Visit them for more complete details on all these positions; when applying, you should mention that’s how you heard of the posting.

• The Wildlife Research Station at Algonquin Park (pictured here) is seeking a head cook from late April to late September at a salary of $1,650 per month plus accommodation and meals. The job involves cooking vegetarian and non-vegetarian meals for 20 to 40 or more people (three meals a day, seven days a week). Spare time can be spent in the park, canoeing, hiking or just relaxing. Applicants should email a cover letter, resume and two references to Paul Gelok, Station Manager. Deadline: March 6.


• The Stop Community Food Centre needs a Community Food Animator in Scarborough to work as a resource for four community food projects in Toronto Community Housing (TCHC) buildings in Scarborough. The position runs from March 1 to August 31, and pays $20.26 per hour for 22.5 hours per week. The required qualifications include two or more years in community development work, plus knowledge of food security, cooking, gardening and the Scarborough community service scene. Send a cover letter and resume via email or mail to Community Food Animator, The Stop Community Food Centre, P.O. Box 69, Station E, Toronto M6H 4E1. Deadline: February 20 at 5 p.m.


• Blue Mullein Farm is looking for a couple to share an organic CSA farm business in the Kawartha Lakes. They will provide pesticide-free land for 25 years plus free tools and a partly-furnished bachelor apartment for the first two growing seasons. The position requires previous experience and a strong back. To find out more, email Anne Akirov.


• At this time of year, CRAFT Ontario is matching people with organic farm apprenticeships across Ontario. Check out their list of farm positions and apply directly to the one that most interests you.

Brillat-Savarin and Physiologie du goût

When I first read The Art of Eating by the brilliant American food writer M.F.K. Fisher, she turned me on to the writing of Jean Anthelme Brillat-Savarin (1755-1826), author of the remarkable book Physiologie du goût (The Physiology of Taste), which was published in 1825, a year before he died. It's a cracking good read: highly opinionated, lively, curious, well informed, in some cases of course extremely dated. Anybody who enjoys food and food writing should probably give it a look.

Since it was sitting on my kitchen table anyway tonight, I decided I'd amuse myself by flipping through it and picking any page at random to see whether it would live up to my feeling that it's got gems of foodie wisdom on every single page. Here's my quick, loose translation; you can judge for yourself whether the great Brillat-Savarin lived up to my expectations:

(From Meditation XI) "As it relates to the economy, the love of good food is a common bond that unites nations in the reciprocal exchange of everyday foodstuffs. It’s what makes us ship wines, spirits, sweets, spices, sauces, savouries and all sorts of produce—from eggs to melons—all over the world. It’s the reason we set different prices for good, great and indifferent food, whether its virtues are the result of art or of nature. It’s what sustains the hopes of that great throng of fishermen, hunters, farmers and others, who daily supply the finest places through their hard work and discoveries. It’s what keeps alive the industrious multitude of cooks, pastrychefs, confectioners and others, who in turn employ workers of every other sort, and give rise to a constant and continual exchange of currency that no one could possibly measure or assign a value to. And we ought to take note that the culinary industry is supported on the one hand by the very rich, but on the other by everyday need."

Photo: Engraving of Brillat-Savarin, from title page of an 1848 edition of Physiologie du goût, Wikimedia Commons.

La Palette to be Targetted by Animal Rights Protest

Kensington Market's La Palette (256 Augusta Avenue, 416-929-4900) will be the site of a demo this weekend when animal rights protesters picket the chic little bistro for serving fois gras.

Whatever your feelings about force-feeding geese, it seems ironic at best when activists target other activists; La Palette owner Shamez Amlani is a strong suppporter of numerous social and environmental causes, and has spearheaded Pedestrian Sundays in Kensington. Meanwhile, he points out, all the much bigger and pricier restos in town also sell fois gras, as do chain supermarkets like Loblaws. Amlani punningly declares he feels people have a "right to paté."

Nothing daunted, the following weekend, an even-more-special-than-usual dinner is planned for the intimate boite, when La Palette offers its $100-a-plate Valentine's Day dinner. Amlani figures they'll be sold out by this weekend, so call fast if you're interested. (No word whether they'll be serving fois gras.)

By the way, Richard Trapunski and Scott Tavener of Martiniboys have put together a great list of Valentine's Day dinner suggestions, including some special menus and some places that are sure bets for romantic dinners 365 days a year.

Calphalon Culinary Centre Cooking Classes February 2009

Have you ever been inside the Calphalon Centre (425 King West at Bathurst, 416-846-2212)? Although of course their prime directive is to sell you cookware, the space is really a nice place to be in: big and airy and well-laid-out open kitchens, with attractive rows of frying pans and dutch ovens and whatnot all over the place. So I'm intrigued by their roster of cooking classes; here's what they're offering for February.

Note that the list includes a lot of Valentine's day cooking classes for couples, as well as an interesting-looking range of skills classes in both in the European/North-American tradition and in various Asian styles. The four-part basic cooking skills class is probably well worth it; I'll most certainly let you know if I try it.

• February 4: Vietnamese Cuisine, 6 to 9 p.m.—Mango shake, Salad spring roll, Grilled lime-chili shrimp, Rare beef and chili pho. $130
• February 5: Indian Cuisine, 6 to 9 p.m.—Samosas with tamarind chutney, Rice pulao, Aloo gobi, Chicken tikka, Mint-cucumber raita. $130
• February 6: Couples Cooking: Italian, 6 to 9 p.m.— Wild mushroom risotto, Veal saltimbocca with baby arugula, Sole in parchment with tomatoes, capers and olives, Classic tiramisu. $260/pair
• February 7: Couples Cooking: Valentine's Day Dinner, 5 to 8 p.m.—Leek and lobster ravioli with saffron cream, Pan-seared beef tenderloin with wild mushroom saute and young vegetables, Dark chocolate raspberry torte. $260/pair
• February 8: Basic Skills Class #2: Soups and Stocks, Steaming and Poaching, 1 to 4 p.m.—Vegetable stock, Butternut squash, Steamed salmon filet with seasonal vegetables, Poached pears in red wine. $500 for series of 4 classes
• February 10: Soups and Chowders, 6 to 9 p.m.—Butternut squash soup, Manhattan clam chowder, Black bean with spicy corn chowder with cilantro and chive oil, Vegetable stock. $130
• February 11: Couples Cooking: Valentine's Day Dinner, 6 to 9 p.m.— Leek and lobster ravioli with saffron cream, Pan-seared beef tenderloin with wild mushroom saute and young vegetables, Dark chocolate raspberry torte. $260/pair
• February 12: Couples Cooking: Valentine's Day Dinner, 6 to 9 p.m.— Leek and lobster ravioli with saffron cream, Pan-seared beef tenderloin with wild mushroom saute and young vegetables, Dark chocolate raspberry torte. $260/pair
• February 13: Food and Wine Pairing with Tonia Wilson, 6 to 9 p.m.—Pan seared tuna loin with radish salad, Pan-seared scallop with parsnip, Slow-braised beef short rib with polenta and pan jus, Chocolate-espresso pot de créme. $135
• February 13: Couples Cooking: Valentine's Day Dinner, 6 to 9 p.m.— Leek and lobster ravioli with saffron cream, Pan-seared beef tenderloin with wild mushroom saute and young vegetables, Dark chocolate raspberry torte. $260/pair
• February 14: Couples Cooking: Brunch, 11 a.m. to 2 p.m.—Mimosas, Endive and fennel salad with citrus vinaigrette, Crab cakes Benedict, Stuffed French toast, Fresh fruit parfaits with Chambord. $260/pair
• February 14: Couples Cooking: Valentine's Day Dinner, 5 to 8 p.m.— Leek and lobster ravioli with saffron cream, Pan-seared beef tenderloin with wild mushroom sauté and young vegetables, Dark chocolate raspberry torte. $260/pair
• February 15: Basic Skills Class #3: Sauteing and Pan-Frying, 1 to 4 p.m.—Crispy eggplant and goat cheese marinara, Seared beef tenderloin with Cabernet sauce, Tarte tatin. $500 for series of 4 classes
• February 16: Mushroom Mania, 6 to 9 p.m.—Duxelle-stuffed mushroom caps with asiago shards, Wild and tame mushroom risotto, Roasted red pepper, goat cheese and portobello in phyllo, Warm mushroom sauté with greens in peppercorn Parmesan cup. $130
• February 18: Fish 101, 6 to 9 p.m.—Snapper satays with mango dipping sauce, Grilled mahi mahi with soy, Pan-seared salmon with pesto crust, Turbot en papillotte. $130
• February 19: Hot and Spicy, 6 to 9 p.m.—Hot chili salsa, Salsa verde, Grilled halibut with Jicama salsa, Seared "red rub" chicken breast with avocado salsa, Yukon Gold potato wedges with chorizo and green chilies. $130
• February 20: Couples Cooking: Surf and Turf, 6 to 9 p.m.—Goat cheese and roasted red pepper phyllo triangles, Grilled shrimp and lobster tail, Pan-seared filet mignon, Herb-roasted potatoes. $260/pair
• February 21: Intro to Spices, 1 to 4 p.m.—Chipotle-lime striploin, Thai green curry chicken, Indian toor dhaal, Spiced eggplant. $130
• February 22: Basic Skills Class #4: Grilling, Roasting and Baking, 1 to 4 p.m.—Rosemary roasted Cornish game hen, Grilled chili shrimp, Roasted root vegetables, Brioche bread pudding with bourbon sauce. $500 for series of 4 classes
• February 24: Vegetarian 101, 6 to 9 p.m.—Black bean and corn chowder, Eggplant and goat cheese marinara, Quinoa and feta wraps, Rice noodle salad with grilled vegetables and tofu vinaigrette. $130,
• February 25: Spain Ole, 6 to 9 p.m.—Sangria, Pan-seared shrimp with olives and caperberries, Steamed clams with tomatoes and lemon, Chicken and chorizo paella, Lemon tart. $130
• February 26: Beef 101, 6 to 9 p.m.—Slow-simmered beef and ale stew, Boursin-stuffed filet mignon and pan jus, Soy-ginger beef and glass noodle salad, Pan-seared chili-orange flank steak. $130
• February 27: Seafood Lovers, 6 to 8 p.m.—Steamed mussels with lemongrass and coconut milk, Lobster ravioli with basil cream, Lightly-battered calamari with roasted red pepper aioli, Pan-seared snapper filet with olives and capers. $70
• February 27: Couples Cooking: Thai, 6 to 9 p.m.—Grilled shrimp with Thai chili, Thai-fried snapper, Green curry chicken, Sticky rice. $260/pair
• February 28: Couples Cooking: Indian, 1 to 4 p.m.—Pakora, Lamb korma, Mataar paneer, Kesar pilau Aloo paratah. $260/pair
• March 3: Basic Skills Class #1: Kitchen Foundations, 6 to 9 p.m.—Chicken and shrimp stir-fry, Fresh fruit salad. $500 for series of 4 classes

Madeleines, Cherry Pie and Ice Cream – Valentine's Day Soirée Blanc de Noir – Chocolate and Champagne Tasting

Another fabulously romantic and delicious Valentine's Day event for foodies: Madeleines, Cherry Pie and Ice Cream (1087 Bathurst at Dupont) is holding a Valentine's Day chocolate and champagne tasting event called Soirée Blanc de Noir on Friday, February 13 from 7:30 to 10 p.m. The folks from Amadei Chocolate will be there sampling their fine wares, and guests take home a souvenir box. $75 per person or $50 each for two or more. Reserve via email or phone at 416-537-3131.

Community Events About Urban Food Production and Community Gardens, February 2009

Tuesday, February 3: Global Trends, Municipal Responses: Towards Healthy Food and Farming Systems, 7 to 9 p.m.—Jeanette Longfield, co-ordinator of Sustain: the Alliance for Better Food and Farming, discusses her experiences in lobbying for better food and agriculture policies in the UK at Artscape Wychwood Barns, Room 256 (601 Christie Street, south of St. Clair).

Thursday, February 5: Expert Panel on Urban Food Production, 9:30 to 11:30 a.m.—A special meeting of The City of Toronto’s Parks and Environment Committee in Committee Room 1, 2nd Floor, Toronto City Hall. Panel members: Lauren Baker, Director, Ontario Alliance for Healthy Food and Farming; Rhonda Teitel-Payne, Urban Agriculture Manager, The Stop Community Food Centre; Solomon Boyé, City of Toronto Community Gardens Program Co-ordinator; Debbie Field, Executive Director, Foodshare, and James Kuhns and Joe Nasr of MetroAg, the Alliance for Urban Agriculture. For more information, contact Jodi Callan at the Toronto Environment Office via email or by phone at 416-392-1826.

Thursday, February 5: SPIN Gardening Workshop, 6:30 to 8:30 p.m.—Paula Sobie will discuss SPIN (Small Plot Intensive) farming and her Victoria, B.C. business, City Harvest, and offer a free workshop on more efficient food growing in city gardens at the Council Chambers, Toronto City Hall. To RSVP, contact Jodi Callan at the Toronto Environment Office via email or by phone at 416-392-1826.

Friday, February 6: SPIN Farming Workshop, 1 to 5 p.m.—Paula Sobie leads another workshop; this time at FoodShare (90 Croatia Street). $30 per member of the public; $40 per person for those associated with organizations. To register, contact Everdale Farm online or call 647-367-1816.

Saturdays, February 7 & 14: How To Start a Community Garden, 9:30 a.m. to 3 p.m.—Training by FoodShare, the Stop Community Food Centre, the Afri-Can FoodBasket and the Toronto Community Garden Network at Lawrence Heights Community Centre (5 Replin Road near Lawrence and Allen). Lunch is provided. Register with Ian at Foodshare via email or phone at 416-652-7867 X236. $60 (agency staff), $20 (students & waged workers), Free (unwaged).

Saturday, February 21: Growing and Eating for Nourishment and Nourishing the Future, 9 a.m. to 5 p.m.—Canadian Organic Growers hosts its third annual organic conference, featuring keynote speaker Carlo Leifert, leader of the world’s largest and most comprehensive organic study. The conference takes place at U of T Conference Centre (89 Chestnut Street). $85, early bird $65, COG members $55; lunch is included. To register, email Canadian Organic Growers or call 416-466-9584.

Saturdays, February 21 & March 14: How To Start a Community Garden, 9:30 a.m. to 3 p.m. Training by FoodShare, the Stop Community Food Centre, the Afri-Can FoodBasket and the Toronto Community Garden Network at 85 Gilder Drive (near Eglinton and Brimley). Lunch is provided. Register with Amanda at The Stop Community Food centre via email or phone at 416-652-7867 X236. $60 (agency staff), $20 (students & waged workers), Free (unwaged).

Saturday, February 28: Seedy Saturday, 2 to 6 p.m.—Toronto's grassroots seed exchange and gardening event at a new location: Barn 2 at The Green Barns (601 Christie Street, south of St. Clair). Volunteers are needed to pack seeds on February 4 from 6 to 8 p.m. at Foodshare (90 Croatia Street). Call 416-652-7867 X222 or X241 to find out more about volunteering.

Photo by Robb, Morguefile.

Embrace your Passions Valentines Tasting-Menu Dinners 2009

On February 13, 14 and 15, Thompson Landry Gallery and A Taste of Quebec in the Distillery District are hosting intimate and romantic Quebec-themed tasting-menu dinners plus dancing in honour of Valentine’s Day – but not just for lovers. These events, titled Embrace your Passions, include a visit to the gallery’s Quebec art collection over sparkling wine and meringue dancing; only 30 tickets will be sold for each one. The menu that follows includes the following Quebec-inspired dishes by J.P. Challet & Co., with wine pairings:

An amuse-bouche

Cupid's corn soup with crispy polenta and Quebec fois gras

Duo of short rib and Charlevoix veal with "Gratin d' Hercule"

Mache and sweet potato salad with Vacherin tart

"Pomme d' amour Tatin" with vanilla bean ice cream

Mignardises

On February 13 and 14, bubbly is served at Thompson Landry Gallery at 6 p.m. with meringue at 6:45 and dinner at 8. On February 15, the evening begins at 4 p.m. with dinner at 6. The price is $200 per person; email A Taste of Quebec or call 416-364-5020 to reserve.

Photo by Somadjinn, Morguefile.

Spirit of Toronto Whiskey Gala 2009

Toronto’s 5th annual Spirit of Toronto Whiskey Gala takes place on Friday, May 8 at Roy Thomson Hall. More than 100 single malts and premium spirits will be available in tutored tastings, food pairings and cocktails. Renowned spirits expert Regis Lemaitre of the UK, a member of the Scottish Field Whiskey Challenge tasting panel, will speak at the 2009 Masterclass tasting series. Attendees will also get to listen to live jazz from the the Mark Eisenman Trio and bossa nova by the Reg Schwager Duo while enjoying Daniel et Daniel’s fine catering, a cigar terrace and their own Blender’s Malt Whisky glass from the Glencairn Crystal Studio in Scotland (which is known as a creator of really gorgeous bottles for high-end spirits, among other things.) Admission prices have not yet been confirmed (it was $105 in 2007 and 2008), but tickets go on sale on March 31.

Photo from SpiritofToronto.ca.