Robbie Burns Night Celebration 2010

Time to address the haggis once more, as Toronto celebrates the 250th anniversary edition of Robbie Burns Day this Monday, January 25 with fine Scotch whiskey, Cock-a-Leekie soup, shortbread and of course haggis. Here are some of the events going on around town.

Until January 25: Robbie Burns Day Feature Menu at the Irish Pubs as well as Mill Street Brew Pub (to January 24) in the Distillery District, featuring Scotch broth, Lancashire cheese dip, Sausage & onion baguette, Traditional cheese & onion pie, Horseradish & oat-crusted Arctic char and Deep-fried Mars Bar. The Irish Pub family includes:

• The Brazen Head (165 East Liberty)
• The Pour House (182 Dupont)
• Murphy's Law (1702 Queen East)
• The Foggy Dew (803 King West)
• Pogue Mahone (777 Bay)
• Watermark (207 Queen's Quay West)
• Ned Devine's (575 Ontario Street South in Milton)

Until January 31: Robbie Burns Festival at the Duke Pubs, with special menus and featuring Johnnie Walker Red Label Scotch Whisky and Deuchars IPA, as well as Robbie Burns Day Address to the Haggis. Check the individual websites for schedules and details.

• Duke of Somerset (655 Bay)
• Duke of Westminster (First Canadian Place)
• Duke of Devon (TD Centre)
• Duke of Richmond (Eaton Centre)
• Duke of Kent (2315 Yonge)
• Duke of York (39 Prince Arthur)

Friday & Saturday, January 22 & 23, 7 p.m.: 16th annual Robbie Burns Banquet (Granite Brewery, 245 Eglinton East, 416-322-0723). $50 pp incl. tax+tip. Pipers, a full meal and the traditional haggis ceremony.

Saturday, January 23, 11:30 a.m.: LCBO Scotch Sampling (LCBO Summerhill Store Event Kitchen, 10 Scrivener Square at Yonge & Summerhill). Tastings of Bowmore Islay 12-Year-Old Single Malt Scotch Whisky and Auchentoshan 12-Year-Old Triple Distilled Lowland Single Malt, as well as sampling of haggis accompanied by Highland dancing and piper Jack Jackson, attired as Robbie Burns, who will pipe in and address the haggis.

Sunday, January 24, Noon to 4:30 p.m.: Robbie Burns Day at Mackenzie House (82 Bond Street, 416-392-6915). Live music, storytelling, shortbread and haggis. Admission: Child: $3.50 Youth & seniors: $4 Adult: $6

Saturday to Monday, January 23 to 25: Robbie Burns Weekend at The Monk’s Table (1276 Yonge, 416-920-9074). A three-course prix fixe menu, with optional beer pairings selected by Josh Rubin of the Toronto Star. $40 pp+tax+tip, not including drinks. Menus:

• January 23: Cock-a-Leekie soup, Choice of Haggis millefeuille with parsnip & black pudding mousse or Fisherman’s pie with scalloped cheddar potato. Dessert: Cranachan with strawberries & gingerbread
• January 24: Cauliflower & cheese soup, Choice of Haggis & salmon duo with leek & ginger bullion & horseradish potato or Dundee lamb chops with colcannon. Dessert: Peach oatmeal crumble & Caledonian cream
• January 25: Oxtail & onion soup, Choice of Haggis & kedgeree duo with neeps & tatties or Venison strip loin with Dalwhinnie Scotch sauce. Dessert: Raspberry & Drambuie cheesecake

Monday, January 25: Burns Supper Specials at The Auld Spot Pubs (633 College, 416-645-0285 and 347 Danforth, 416-406-4688). There will be a traditional Address to the Haggis with complimentary haggis and crackers at 8 p.m. (College Steet) and 9 p.m. (Danforth). The menu choices include Ploughman’s Lunch, Cock-a-Leekie, Kedgeree, Steak and kidney pie, and the lethal-sounding Deep-fried Mars Bar trifle.

Monday, January 25, 6:30 p.m.: Traditonal Robbie Burns Supper & Scotch Nosing (The Foggy Dew, 803 King West). Scotch egg, Cock-a-Leekie soup, Haggis, Filet mignon topped with Dalwhinnie Scotch sauce, served with neeps & champit tatties, The Bard's Ice Cream Sensation and Scottish shortbread. $39.99 pp+tax+tip.

Monday, January 25: Burns Night at Allen's (143 Danforth, 416-463-3086). A three-course traditional menu with music by the The Scarborough Pipes and Drums, songs by Diane Raeside and highland dance performances by The Sheryl Joiner Troupe. Address to the Haggis at 6:30 p.m. $60 pp+tax+tip (reservation required).

Tuesday, January 26, 6:30 p.m.: Traditonal Robbie Burns Supper & Scotch Nosing (The Pour House, 182 Dupont and Murphy's Law, 1702 Queen East). Scotch egg, Cock-a-Leekie soup, Haggis, Filet mignon topped with Dalwhinnie Scotch sauce, served with neeps & champit tatties, The Bard's Ice Cream Sensation and Scottish shortbread. $39.99 pp+tax+tip.

Wednesday, January 27, 6:30 p.m.: Traditonal Robbie Burns Supper & Scotch Nosing (Pogue Mahone, 777 Bay). Scotch egg, Cock-a-Leekie soup, Haggis, Filet mignon topped with Dalwhinnie Scotch sauce, served with neeps & champit tatties, The Bard's Ice Cream Sensation and Scottish shortbread. $39.99 pp+tax+tip.

Thursday, January 28, 6:30 p.m.: Traditonal Robbie Burns Supper & Beer Tasting SOLD OUT! (Mill Street Brew Pub in the Distillery District). Scotch egg, Cock-a-Leekie soup, Haggis, Filet mignon topped with Dalwhinnie Scotch sauce, served with neeps & champit tatties, The Bard's Ice Cream Sensation and Scottish shortbread. $49.99 pp+tax+tip.

Feel free to post additions to this list!

Valentine's Day 2010 Activities for Food Lovers

There's no shortage of Valentine's day prix fixe dinners, cooking classes and other food-related fun for couples, kids and singles around Toronto. Shakespeare said that music was the food of love, but I'm inclined to think the food of love may well be... food itself. In particular, seafood, red fruits and berries, exotic meats, sparkling wines, sweet baked treats and of course chocolate, chocolate, chocolate, to judge by the following lineup.

Until noon on February 1, you can order a complete five-course prix fixe dinner from All the Best Fine Foods (1101 Yonge, 416-928-3330) to eat at home on Sunday, February 14. It all comes packed for reheating in the oven with complete instructions. Order via the PDF form. $125+tax (serves two). The menu includes

• Grilled octopus salad with olive & tomato antiboise
• Red pepper bisque with garnish of deep-fried oysters & chèvre cream
• An entrée of either "Love Me Tenderloin" with lobster mashed potatoes or Mushroom & spinach Wellington with truffle emulsion & thyme essence
• Side dishes of Haricots verts and Vanilla-poached carrot spears
• Dark chocolate espresso cake with mascarpone cream.

February 2 to 14, 11 a.m. to 6 p.m: Valentine’s Cookie Decorating Open House at Madeleines, Cherry Pie and Ice Cream (1087 Bathurst at Dupont, 416-537-3131). Decorate 6 large or 12 mini heart-shaped cookies. $25 pp+tax, reservations requested. With groups of 8 or more, each participant receives a free beverage.

Thursday, February 11, 6 to 9 p.m.: Couples Cooking: Valentine's Day Dinner (Calphalon Centre, 425 King West at Bathurst, 416-846-2212). A hands-on cooking class that will lead couples through the preparation of Leek & lobster ravioli with saffron cream, Pan-seared beef tenderloin with wild mushroom Sauté, and Dark chocolate raspberry torte. $260+tax per couple.

Friday, February 12

6 to 9 p.m.: Couples Cooking: Valentine's Day Dinner (Calphalon Centre, 425 King West at Bathurst, 416-846-2212). See Thursday, February 11.

7:30 to 9:30 p.m.: Bubbles & Brie Tasting at Culinarium (705 Mount Pleasant, 647-430-7004) $54 pp+tax

Saturday, February 13

Noon to 3 p.m.: Couples Cooking: Valentine's Day Lunch (Calphalon Centre, 425 King West at Bathurst, 416-846-2212). A hands-on cooking class that will lead couples through the preparation of Leek lobster ravioli with saffron cream, Pan-seared beef tenderloin with wild mushroom sauté & young vegetables, and Dark chocolate raspberry torte. $260+tax per couple.

5 to 8 p.m.: Couples Cooking: Valentine's Day Dinner (Calphalon Centre, 425 King West at Bathurst, 416-846-2212). See Thursday, February 11.

7 to 9 p.m.: Couples in the Kitchen: Valentine's Day (Dish Cooking Studio, 390 Dupont, 416-920-5559). $125 pp+tax. A hands-on cooking class that leads participants through a menu that includes

• Fresh oysters with champagne mignonette granite
• Honey-roasted beet salad with Pernod vinaigrette
• Porcini papparadelle with poached egg & caviar
• Moist almond cake with bitter chocolate sorbet

Valentine’s Day Dinner with The Chef Upstairs (516 Mount Pleasant, 416-544-9221). Only twelve couples will sit down for an intimate five-course meal with wine pairing. $125 pp+tax+tip. Chef Judson Flom’s menu includes

• Choice of either Pan-seared scallops in tangerine jalapeño glaze on an English cucumber & tobiko or Montreal-style gravlox wrapped around a seasoned bread stick with an infused caper crème fraiche dip
• Beet-red ravioli stuffed with a mushroom goat’s cheese compound beside a rosemary cream sauce drizzled with an aged balsamic
• Shaved fennel salad with blood oranges, Pecorino & pomegranate tossed with love in a citrus vinaigrette
• Panko-crusted shrimp with sliced fire-roasted chateaubriand supported by classic Yorshire pudding & infused Dijon horseradish cream sauce
• Chocolate ganache oeufs à la neige

Valentine’s Day Dinner at The Roosevelt Room (2 Drummond Place, 416-599-9000). Executive Chef Trevor Wilkinson has put together a prix fixe menu for sweethearts that promises such items as Ahi tuna capriccio, Rainbow trout tartare with sea urchin dressing, and Duck confit and guanciale risotto with sunchokes and sage, plus entertainment in the ‘20s-nightclub setting. $65 pp+tax+tip

Sunday, February 14

Seatings at 10 a.m. and 12:30 p.m.: Valentine’s Day Champagne Brunch (Madeleines, Cherry Pie and Ice Cream, 1087 Bathurst at Dupont, 416-537-3131). Kyla Eaglesham of Madeleine’s says “we’re trying for the feeling of the Valentine’s friends’ celebration in Julie and Julia. We have room for romantic and we have room for a group." Her menu:

• Coeur à la crème with berries & a trio of mini pastries
• A choice of three mains: Eggs Benedict with Black Forest ham, Hollandaise sauce & spinach salad or Three-egg scramble with smoked salmon, dilled crème fraìche & spinach salad or Pain perdue with side spinach salad & seared pancetta
• Mini fondue au chocolat with petites madeleines, meringues and fresh fruit
• A Champagne Mimosa
• Coffee, tea and juice

11 a.m. to 1 p.m.: Valentine's Day Brunch at Dish Cooking Studio (390 Dupont, 416-920-5559). A cooking demo and meal including Winter fruit compote, Sweet hot bacon, Soft-cooked eggs with onion soubise, Caviar & potato chips and Instant gratification cinnamon buns. $135 pp+tax

Noon to 3 p.m.: Couples Cooking: Valentine's Day Lunch (Calphalon Centre, 425 King West at Bathurst, 416-846-2212). See Saturday, February 13 at noon.

Prego Della Piazza Valentine's Day Menu (150 Bloor West, 647-258-7951). A four-course prix fixe, $70 pp+tax+tip:

• Choice of seven antipasti (Roasted red pepper & spinach soup, Arugula & pomelo insalata with blood orange vinaigrette, Caprese di bufala mozzarella with extra virgin olive oil & basil, Pan-seared crab cake with chili aioli & corn salsa, Calamari alla Griglia with lemon olive oil & fagioli insalata, Prosciutto-wrapped figs with goat cheese & balsamic glaze or Pear, Boston, gorgonzola, walnut & endive insalata).
• Choice of two primi (Spinach & ricotta ravioli with sage prosecco butter or Wild mushroom risotto with gorgonzola)
• Choice of six secondi: 6-ounce filet with wild mushrooms & onion frites, Veal medallions with brie, grainy mustard demi-glace and garlic mashed potatoes, Prosciutto-wrapped Cornish hen with roasted root vegetables, Seared halibut, rapini, grilled artichoke, lemon & Brunello olive oil, Grilled Nova Scotia lobster with green asparagus & beurre-blanc ($10 extra), or Blackened wild salmon filet with fresh mango salsa & sautéed spinach.
• For dessert, a choice of Vanilla bean crème brûlee, Mixed berry tart with vanilla custard, Flourless chocolate torte warm chocolate sauce & gelato, Fresh berries & cream, Raspberry & lemon sorbet or Tiramisu.

Valentine’s at Lolita’s (Lolita's Lust & The Chinchilla Lounge, 513 Danforth, 647-260-0789). $75 pp+tax+tip. The prix fixe includes a glass of presecco. Also available is the "Valen-tini", a blend of raspberry vodka, crème de cacao, cranberry juice, and champagne float for $10.95. Executive Chef Elton Cecco's passionate prix fixe menu includes

• An "anticipation" choice of Tuna tartare with celeriac remoulade, Lobster dumplings with miso chili sauce, Grilled figs, gorgonzola & arugula salad with a balsamic reduction, Hearts of romaine Caesar salad or Mixed green salad with oven roasted tomatoes balsamic glaze
• A "love" choice of Grilled Nebraskan ostrich tenderloin with spicy cocoa sauce, Filet of beef with Gorgonzola cream, Baked salmon marinated in red beet jus, Grilled ahi tuna with a pine nut tahini purée balsamic glaze, Fresh house-made tagliatelle pasta with tomato cream purée, Roasted chicken breast with ragu of field mushrooms & roasted tomatoes or Braised lamb shank with caramelized onions & red wine reduction
• A "crave" platter of Feta scallop potato, Grilled asparagus and Maple-glazed carrots
• A "desire" platter of Chocolate-dipped strawberries, Cheesecake and Lemon tart

Joy Bistro Valentines Day Menu (884 Queen East, 416-465-8855). $50 pp+tax+tip. With wine pairings, an additional $25 (includes a sparkling wine to start, followed in order by Cave Springs Dolomite Riesling, Mike Weir Sauvignon Blanc, Henry of Pelham Pinot Noir and Rivesaltes Ambre). The menu:

• An amuse-bouche
• Maple carrot and ginger soup with butternut squash croquette
• Lobster ravioli with shaved fennel, sweet onion and tarragon
• Seared Cornish hen with wild mushroom, garlic rapini, fondant potatoes and tomato jus
• White and dark chocolate pot de crème with praline almonds

Also, for the week of Valentine’s Day, Chef Claudio Aprile of Colborne Lane (45 Colborne Street, 416-368-9009) promises an aphrodisiac-themed tasting menu (oysters? roses? apples?) that will certainly be given his characteristic molecular gastronomy treatment, with freeze-dried, powdered and foamed ingredients and quite possibly some exciting liquid nitrogen ice cream for dessert. Last year’s version featured a surprising frozen meal-ending treat with exploding cinnamon candy hearts. $109 pp+tax+tip. Wine pairings are included for an additional $49.

There are so many choices in town that I ended up creating a second list of Valentine's food possibilities. If you run across more great Valentine's activities, let me know!

Photo credit: Kakisky, Morguefile

Fun With Presentation

Jonathan had some fun tonight with our takeout food, arranging it on a plate and muttering "$18 a plate in any decent restaurant." I'm looking forward to eating it as soon as I've blogged it, frankly.

Oh yes; you can see one of my two batches of marmalade in the background.

Making Grapefruit Marmalade (Tigress' Can Jam, January Edition) #tigresscanjam

I mentioned on January 1 that I was involved in a year-long challenge to preserve a batch of fruit or vegetables every month as part of Tigress' Can Jam (see the link in the right nav bar). As my shelf of jars was starting to look a little skimpy, and as I have just finished my last spoonful of the best batch of raspberry jam from 2009, the time seemed right to dive into the January challenge: citrus.

Well, normally I'd make Seville orange marmalade at this time of year, but every Christmas my New York uncle ships up a gorgeous box of Florida oranges and grapefruit, so I thought I'd go for grapefruit marmalade instead. Turns out there's no such thing as grapefruit marmalade, really. Pretty much all the recipes I've found call for lemons too, possibly to raise the acid level and certainly to lift the flavour of the grapefruit, which can be rather dull and bitter. (I had pretty much reached this conclusion thinking about it before I even tried to look for recipes, actually.)

I decided to go for an online recipe for grapefruit-and-lemon marmalade by that queen of Canadian cookery Elizabeth Baird. It turned out really well, and it's a lovely colour. I do have a few reflections for anyone who wants to try it, though.

First of all, it's really what I would call a double batch. I try these days not to do more than about six pounds at a time (not counting tomato sauce). This usually works out to three pounds of fruit and three pounds of sugar. Baird's recipe is just about double that, which means the jars will only barely fit into a larger canner (she says it makes about 13 cups; I got about 14).

She does recommend gelling half of it at a time, but I simply used two pots on two burners. I certainly woudn't try to do it all in one normal pot, because it would have to cook a very long time before it gelled. Why such a big batch, one might ask? Well it only takes three grapefruit (which equals about three pounds). Who would want a recipe that calls for one-and-a-half grapefruit?

This recipe would probably be great with some ginger in it too.

Baird calls the job of cutting up the peel "laborious", and I totally cheated by batting my eyelashes at my pro chef sweetie, Jonathan, who kindly proceeded to julienne the lot at record speed. He did tell me the secret was to use a big knife (not the small one you see in the picture at the top of this post), and rock it back and forth, using the knuckles as a backstop. He also sharpened the knife about four times while he was doing it; he said the citrus skin dulls the blade rather fast. (If I have a chance, I'll edit a little video of his citrus peel knife technique and post it up here.)

DIRT! the Movie Screens at Bloor Cinema

Watch this trailer and see whether you can resist booking a ticket to see DIRT! The Movie on Thursday, January 28 at the Bloor Cinema. It's being presented by FoodCycles, "a city farm not for profit in Toronto that teaches people how to raise worms, make nutritious, vibrant soil compost and grow food."

The evening starts with a reception at 6:30 p.m, during which time sprouts, vegetable earrings and FoodCycles information and memberships will be available. The film runs from 7 to 8:30 p.m. Order tickets online; admission is a sliding scale from $10 to $20.

Happy Birthday, Toronto Tasting Notes!

Happy birthday to my little food blog. It's been one year since I launched it, 255 posts, 14,406 visitors, and an awful lot of nice people, new friends, good glasses of wine and delightful meals. Thanks!

Photo by Priyanphoenix, Morguefile

Il Fornello Winterdelicious Prix Fixe Menu for Daily Bread Food Bank

The first Il Fornello opened in Toronto about the time I moved here permanently. I remember how novel the brick oven concept (for which it is named) seemed at the time. At various stages of my life here I have been in the habit of dropping into one or another of their outlets. (There was a time when the buffet at the Bloor location was a staple working-lunch option; in a different era I lived in the same block as the Church Street location, which has since closed.)

So it was nice to be reminded the other night how much I like the various permutations of Il Fornello in its different neighbourhoods when I was invited to sample the "Winterdelicious" prix fixe menu at the Queen's Quay location with David Ort of Food With Legs, Stacey Fowler and Mark Rodas of Tasting Toronto, Il Fornello entrepreneur Ian Sorbie and publicist Tatiana Read of Knot PR.

Winterdelicious is Il Fornello's own version of Winterlicious, and it offers diners a three-course Italian comfort-food prix fixe menu for $25. Added bonus: 75 cents from every meal goes to Daily Bread Food Bank, and in honour of the idea that a small donation from many pockets can add up to a lot, the restaurant is including "stone soup" (pictured, top) on the menu. The idea of stone soup comes from a lovely folk tale about a "magic" stone that turns a pot of water into delicious soup.

"I thought it was such a perfect story for Daily Bread, because it's about everybody contributing a little bit and making a big difference," said Sorbie, who has dreams of bringing more restaurants into an annual Stone Soup event.

Chef Steven Silvestro came out to chat with us occasionally about his menu, which is simple and consoling – just right for winter. There's a choice of four appetizers and four mains. Here's the rundown:

Appetizers

• Stone Soup with pasta, beans and vegetables: A minestrone-style soup, substantial, filled with beans and chewy pasta, but very gentle and subtle; not bursting with seasonings.
• Grilled Calamari with roasted red pepper coulis and basil sauce: I have been having nostalgic thoughts about my dainty, very slightly spicy little squid presented so sweetly on its bed of greens. It was cooked just right: hot, but not hard or rubbery.
• Crostini topped with celery root purée with grana padano and truffle oil: Rich and indulgent, nutty, oily and redolent of truffle and garlic.
• Pizzette with potato, fontina and crispy shallots: The dough was wholesome, floury and biscuity, and the shallot garnish had the quality of tiny crunchy onion rings.

Mains

• Veal Stew with gnocchi (pictured, above): This was one of my favourites; the meat was rich in the way of beef short ribs – very hearty – and the carrots and parsnips were homey and flavourful.
• Papardelle with vegetable ragu finished with grana padano: Smoky and rich with a lovely fresh pasta. Real comfort food, and my second favourite of the mains.
• Chicken Parmigiana with linguini pomodoro: the pasta was beautifully cooked, and the taste was pleasantly basily.
• Gourmet Pizza with mushroom velouté, pancetta, eggplant and mozzarella: Another noble crust and a rich, wintry combination of toppings.

I am of course a dessert girl, and I love soft, cool, creamy textures, so I was very pleased with my martini glass of Chocolate Zabaglione with toasted panettone, the latter of which had a delicate lemon-vanilla scent.

Quite honestly, there was not one of the choices that I didn't enjoy, and I've been contemplating a return trip to skate on the Natrel pond at Harbourfont, then pop in to warm up with some soup or the crostini with the stew. Winterdelicious will be running at all the Il Fornello locations except the one on King street until February 12. The restaurant will also be tweeting giveaways and other promotions via their new Twitter acount (@ILFORNELLO) throughout Winterdelicious

Photos by Jennifer Pearson

Winterlicious Culinary Events

Winterlicious runs from January 29 to February 11, 2010 in restaurants all over Toronto. Besides an array of promotionally-priced meals ($15 to $45) at mid- to high-end restaurants, the twice-annual food festival offers a short list of creative special events. They're wildly popular, so some are already sold out. As of this moment, here's what's still available:

• January 29 at 6:30 & 9 p.m. Eats, Beats & Tweets @nyood (Nyood Restaurant, 1096 Queen West, 416-466-1888): Tweet comments onto a giant screen while enjoying a nouveau Mediterranean tasting menu by chef Roger Mooking. $50+tax, tip & beverages
• January 30 at 10 a.m. Family Days (Nella Cucina, 876 Bathurst, 416-922-9055, extension 21): A kids-only warm-climate cooking class featuring appetizers, a three-course meal and refreshments plus a recipe booklet and a gift from the retail store. Children (12 & under) $50+tax
• January 30 from 1 to 4 p.m. A Totally Toronto Experience (The Market Kitchen – pictured, St. Lawrence Market, 93 Front East, 416-860-0727): A historical tour and shopping trip around the St. Lawrence Market, followed by a cooking demo by chef Brad Long, featuring local fare. $75 incl. tax
• January 30 at 4 p.m. Family Days (Nella Cucina, 876 Bathurst, 416-922-9055, extension 21): A parents and kids warm-climate cooking class featuring appetizers, a three-course meal and refreshments plus a recipe booklet and a gift from the retail store. Adults: $60+tax Children (12 & under) $50+tax
• January 30 at 6:30 & 9 p.m. Eats, Beats & Tweets @nyood (Nyood Restaurant, 1096 Queen West, 416-466-1888): Tweet comments onto a giant screen while enjoying a nouveau Mediterranean tasting menu by chef Roger Mooking. $50+tax, tip & beverages
• January 31 at 10 a.m. & 4 p.m. Family Days (Nella Cucina, 876 Bathurst, 416-922-9055, extension 21): A parents and kids warm-climate cooking class featuring appetizers, a three-course meal and refreshments plus a recipe booklet and a gift from the retail store. Adults: $60+tax Children (12 & under) $50+tax
• January 31 from 11:30 a.m. to 1 p.m. and 1:30 to 3 p.m. Travel the Streets of Toronto (Rosewater, 19 Toronto Street, 416-214-5888): A brunch on the theme of Toronto neighbourhoods including Peruvian potato and chorizo hash, tagliatelle with forest mushrooms and Brazilian steak à la plancha topped with fried egg. $50+tax & tip
• February 2 from 6 to 8 p.m. Making the Grade: Rising Chef Citrus Cook-Off (SCHOOL, 70 Fraser Avenue, 416-642-7957): Culinary students compete to create the best grapefruit appetizer, entrée and dessert recipes while guests sample grapefruit creations by chef Brad Moore. $35 incl. tax & tip
• February 2 from 6:30 to 9 p.m. Julialicious (The Bonnie Stern School of Cooking, 6 Erskine Avenue, 416-484-4810): A Julia Child cooking class, including the famous Boeuf Bourguignon, plus a copy of Julia Child’s My Life in France and a pound of Gay Lea unsalted butter. $99 incl. tax
• February 3 from 6:30 to 9:30 p.m. Around the World…On the Fly! (Nella Cucina, 876 Bathurst, 416-922-9055, ext. 21): Cooking class: a three-course meal with refreshments. $60+tax
• February 3 from 6:30 to 9 p.m. Julialicious (The Bonnie Stern School of Cooking, 6 Erskine Avenue, 416-484-4810): A Julia Child cooking class, including the famous Boeuf Bourguignon, plus a copy of Julia Child’s My Life in France and a pound of Gay Lea unsalted butter. $99 incl. tax
• February 7 from 11:30 a.m. to 3 p.m. The Feast of the Tiger (Spice Route, 499 King West, 416-849-1808) Dim sum for the Year of the Tiger. $40+tax & tip
• February 10 from 6:30 to 9:30 p.m. Around the World…On the Fly! (Nella Cucina, 876 Bathurst, 416-922-9055, extension 21): Cooking class: a three-course meal with refreshments. $60+tax

Two Remarkable Meals to Benefit The Stop Community Food Centre

Now's the time to sample the creations of chefs Keith Froggett (Scaramouche) and Chris Brown (formerly of Perigee) while supporting a great cause, as The Stop Community Food Centre announces two fundraising dinners in late January.

First, Canadian winter is on offer, as Chef Chris Brown readies a menu featuring elk, duck and juniper. On Thursday, January 21, the Food for Change dinner series resumes in the greenhouse at the Green Barn #4 (601 Christie Street at St. Clair), with hors d'oeuvres at 6 p.m. and dinner service at 6:30. The menu (subject to change) is as follows:

• Braised rapini with a poached mini egg over a pickled garlic sauce
• Elk Pho – Carpaccio of elk over braised cabbage with raw mushrooms and horseradish surrounded by spicy broth
• Juniper-scented risotto with hot ricotta and smoked prawns
• Crispy duck breast over celery root purée and mulled wine sauce
• "Smores" shooter
• Lemon almond cream cake with mascarpone mousse and a warm sage emulsion sauce

The meal alone is $75 per person, or $120 with wine pairings. For $100, chefs in training and enthusastic home cooks can become part of the kitchen team for a hands-on culinary bootcamp experience with Chef Brown.

Then on Sunday, January 24, Scaramouche Executive Chef Keith Froggett (pictured above) joins forces with chefs and volunteers from The Stop to create an unforgettable four-course meal at Scaramouche (1 Benvenuto Place, near Dupont and Avenue Road). It opens with a reception at 5:30 p.m.; dinner service is at 6:30. Tickets are $250 per person, including wine pairing. Here's the menu (with dessert still to be decided).

• Rabbit rillette with in-house pickled carrots and seedlings from the Green Barn
• Cold smoked then poached Arctic char with an olive oil emulsion over a beet and celery root salad
• Roasted elk over a sun choke and apple puree with roasted Green Barn mushrooms

Proceeds from both events go to benefit the forward-looking programming at The Stop. To book reservations for either one, email or call Danielle at 416-652-7867, extension 250.

Photo: Richard Johnson

Tigress' Can Jam – A 12-month Jammin' Challenge

Twelve months, twelve batches of jams or pickles. Can I do it? You'll notice a new widget in my right nav bar: it's the gateway to Tigress in a Jam and Tigress' Can Jam. That means that I'm one of 119 people who have signed up to preserve and post recipes for a batch of preserves every month this year.

As much as possible, given the wide geographical distribution of the participants, we'll be focusing on local fruit and vegetables, or at least produce in season (after all, we Canadians only have about four months of truly fresh local produce.) The first month's preserve must be some kind of citrus.

Some readers of this blog may know Torontonians Joel and Dana at Well Preserved and Barry at Hypenotic, who are also in on the jammin' action. (I'm very grateful that there's no competitive aspect to this.) For the record, check out the impressive blogroll of 83 of the other participants, who represent a very wide range of interests indeed, or follow #tigresscanjam on Twitter. And wish me luck!

1. Around the Homestead
2. Backyard Farms
3. Better Gardens Than Home
4. Big Black Dog
5. Bigger Than a Breadbox
6. Bklynforager
7. Breadmaking with the Bread Experience
8. Cafe Libby
9. Cafe del Manolo
10. Carma's Cafe
11. Christian County 4-H Happenings
12. Citivolus Sus
13. Cooking is Like Science
14. Dawnabelles
15. Delicious Potager
16. Diggin Food
17. Doris and Jilly Cook
18. Dust Bath
19. Eat Local Challenge
20. Flamingo Musings
21. Food and Books and Stuff
22. Food in Jars
23. Food Snobbery is my Hobbery
24. For Better or Worsted
25. Fotos by Meg
26. Good Food. Eat Here
27. Hip Girl's Guide to Homemaking
28. Inn Brooklyn
29. Intellectual Relish
30. Just the Right Size
31. Keeping Up with K
32. Kitchen Fundamentalist
33. Kitchen Jam
34. Knit and Nosh
35. Laundry etc.
36. Leena Eats This Blog
37. Living Homegrown Fresh
38. Local Kitchen
39. Low Sodium Adventures in Cooking
40. Market Life SF
41. Married ...With Dinner
42. Michelle in Colorado Springs
43. Mock Paper Scissors
44. Mother's Kitchen
45. Music and Cats
46. My Caffeine Diary
47. Naturally Frugal
48. Notes from Zone 4
49. Oh Yes I Can
50. On a Little Land
51. On my Way to Gluten Free
52. Orangebloss
53. Outpost 505
54. Planet Eve
55. Plot 22
56. Post-industrial Eating
57. Prospect: The Pantry
58. Put-a-Lid-on-It
59. Rufus and Clementine
60. Seasonal Menus
61. Showfood Chef
62. Sisyphus Acres
63. Small Measure
64. Stephen's Recipes
65. Stetted
66. Sticks Spoons Spokes
67. Sugarcrafter
68. Sustainable Eats
69. Sustainable Pantry
70. Sweet and Sour Preserve Company
71. Tea and Cookies
72. The Full Fridge
73. The Local Cook
74. The Ongoing Debacle
75. The Pagan Mom Blog
76. The Preservery
77. The Purloined Letter
78. The Reclusive Housewife
79. Thinking Out Loud
80. Vivacious Eating
81. Vegedible
82. What Julia Ate
83. Wine Book Girl