LOCAL FLAVOUR: The Burnt Tongue
Tendrils of steam gently billow from the fare at The Burnt Tongue, and as I sit with co-owner Leo Tsangarakis it's nearly impossible to peel my eyes from the hypnotic puffs of steam that accompany each order.
Category: Food
Tiger Shrimp Provencale with Savory Crèpe Tulip
– courtesy of The Lord Nelson, Burlington Tiger Shrimp Provencale with Savory Crèpe TulipPan seared with olive oil, tomato concasse, chopped garlic, herbs provencale and light citrus chardonnay fusion sauce. 4-6 large black tiger shrimp, peeled and deveined 1 vine-ripe tomato, seeded and diced2 cloves garlic, finely chopped 1 tbsp …
FOOD: Charcuterie
Leave it to the French to come up with such a cultured sounding term for the craft of preserving meat, something practiced since the Roman Empire. But, then again, everything sounds better in French. The word “charcuterie” essentially means the product from a butcher and comes from the words, chair (meat) and cuit (cooked). Long before fridges and iceboxes, the charcutier practiced this necessary art in the Middle Ages.
MAX Resto Lounge
The only fine dining continental cuisine north of the QEW, MAX Resto Lounge is a sexy hot spot complete with bar and lounge. Owner Barry Michael invites past and present patrons to come and feel the vibe and indulge in Executive Chef Michael Kent’s global menu. The menu focuses on …
LOCAL FLAVOUR: Cucci Ristorante
Easy to preach but hard to practice, consistency can be both the key to success and the deathblow to great brands, hallowed retailers, and crucially, restaurants.
LOCAL FLAVOUR: Son of a Peach
Both Kimberly and Bart Nadherny always knew they would open a restaurant, specifically a pizzeria, and when they met five years ago, they knew they would do it together. They just didn't know it was going to be in Southern Ontario near Bart's hometown.
Duck Tourtiere Tartlets
– recipe courtesy of Chef Tobias Pohl-Weary, Red Canoe Bistro, BurlingtonDuck Tourtiere Tartlets1 whole roasted duck 1 tsp (5 ml) salt 1 tsp (5 mL) coarsely ground pepper 1 tsp (5 mL) chopped fresh thyme 4 shallots, chopped 3 cloves garlic, chopped 1 tsp (5 mL) ground nutmeg 1⁄2 tsp …
FOOD: White Christmas
Three snowy treats for the holidays
LOCAL FLAVOUR: Eighteen
A sweeping vista is a feast for the eyes ““ for golfers and non-golfers alike ““ at the newly-renovated Eighteen restaurant at Glen Abbey Golf Club.
Sweet Smoke Magic Powder
– recipe courtesy of Sweet Smoke, Oakville Sweet Smoke Magic Powder This spicy rub for smoked meats is what Chef Andrew Taylor uses on his traditional southern barbecue at Sweet Smoke in Oakville. 4 ancho chile, toasted2 chile de arbol1 tbsp (15 mL) coriander seeds1 tsp (5 mL) cumin seeds1 …