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Chipotle Promotes Locally Grown Food with $20,000 Token Giveaway
TORONTO — Starting in June, consumers will have a little extra incentive to buy local, sustainable food, with help from Chipotle, which is giving away $20,000 worth of tokens, to be traded for food at...
Pizza Nova Celebrates 50 Years
TORONTO — Pizza Nova’s friends, family and business associates gathered at Toronto’s Liberty Grand last night to commemorate the chain’s 50th birthday. To start the festivities, Domenic Primucci...
Tim Hortons Introduces Partnership Blend Coffee
OAKVILLE, Ont. — After eight years and more than $7 million invested towards providing coffee farmers in Guatemala, Honduras, Brazil and Colombia with essential business skills in bringing their product...
McDonald’s Launches Signature McWrap in Canada
TORONTO — McDonald’s Canada has launched the Signature McWrap, a full-sized chicken wrap available in three flavours at participating restaurants across the country. “McDonald's has always revolutionized...
Tim Hortons Appoints New Board of Directors
TORONTO — Following the appointment of new president and CEO, Marc Caira, last week, the company has announced the election of its Board of Directors.
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Browns Socialhouse Announces Executive Appointments
VANCOUVER — Browns Socialhouse announced three new appointments to its executive team, including Scott Ward, EVP; Bruce Fox, COO and VP, Development, and Dale Graves, director of Real Estate.
DiRoNA Announces September Conference
VANCOUVER — The Distinguished Restaurants of North America (DiRoNA), which promotes fine-dining and dining excellence across the country, has announced that its 2013 conference will be held at the Sheraton...
Top Chef Canada’s Season-one Winner to Open Saskatoon Resto
SASKATOON — Dale MacKay, Top Chef Canada’s season-one winner, is preparing to open Ayden Kitchen & Bar this summer in Saskatoon, which was formerly occupied by Souleio Foods.
Saskatchewan and Manitoba Implement New Liquor Laws
Changes to liquor laws in Saskatchewan and Manitoba mean restaurants and other business owners will have more freedom when serving alcohol to their guests. “Our government is pleased to improve our...
Canadian Brewing Awards Top Brews
VICTORIA, B.C. — The Brick Brewing Co.’s Waterloo Dark beer took home gold in the North American Style Dark Lager category, at the annual Canadian Brewing Awards, held in Victoria, B.C., last week....
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Montreal Lifts Boil-Water Advisory
MONTREAL — Montreal mayor, Michael Applebaum, has announced that the City has lifted a preventative boil-water advisory, and the water is safe to drink. "The tests were done. They have come back clean,"...
Ontario Restaurants to be Recognized Via Local Food Ambassador Program
TORONTO — The Ontario Culinary Tourism Alliance, with support from the Ontario Ministry of Agriculture and Food, is creating a local food ambassador program to recognize local restaurant industry leaders....
The City of Montreal Issues its Largest Boil-water Advisory
MONTREAL — The City of Montreal has issued its largest boil-water advisory following a routine check at the largest water filtration plant Wednesday. The advisory has forced schools to tape their water...
LCBO Avoids Worker Strike
TORONTO — A Liquor Control Board of Ontario (LCBO) strike has been averted, as a deal was reached just a couple hours short of the midnight deadline, Friday morning. “These were very tough negotiations,”...
ORHMA Celebrates Adaptive Cooking Class Graduates
SCARBOROUGH, Ont. — It was a monumental day for 16 graduating members of the Ontario Restaurant Hotel and Motel Association (ORHMA) Adaptive Cooking Class for persons with disabilities, which honoured...
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Crab Fishermen Reach New Price Deal, End Strike
ST.JOHNS, N.L. — Newfoundland and Labrador fisherman are racing to catch crab following a deal that ended a weekend strike over pricing, reports CBC News. Crab fishermen were ready to put their boats...
Rising Water Costs in Halifax Worry Restaurateurs
HALIFAX — Aging infrastructure in Halifax is prompting the government to hike water prices along with other recent municipal service increases, including garbage collection and street enhancement, cutting...
P.E.I.’s Beloved Burger
PRINCE EDWARD ISLAND — Thirty-one Prince Edward Island restaurants are vying for the title of P.E.I.'s “Most Loved Burger” during a month-long campaign celebrating 100-per-cent island beef.
CBC: Tourism P.E.I. Sponsors Food-Truck Program
CHARLOTTETOWN — Tourism P.E.I.’s new tourism marketing strategy aims to lure more visitors to the island with its new gourmet food-truck program, reports CBC. “They will obviously be using our...
Salmon Virus Worries Restaurateurs
NOVA SCOTIA — Some Nova Scotia foodservice operators are concerned following recent reports that specific farmed salmon in the province has been found to have infectious salmon anaemia, reports CBC News....
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NRA Show 2013 Was An Upbeat Affair
CHICAGO — The 94th annual National Restaurant Association Restaurant, Hotel-Motel Show (NRA Show) come to a close yesterday in Chicago where thousands of industry professionals gathered at the McCormick...
BK Launches Summer Barbecue Menu
MIAMI — Burger King has launched a new summer barbecue menu, featuring 13 menu items, including a rib sandwich, a barbecue chicken salad and sweet potatoes fries. “Our Burger King family loves the...
Starbucks Opens First Community Store in Asia
SEATTLE — Starbucks has launched its first community store in the Langsuan neighbourhood of Bangkok, Thailand where 10 per cent of sales from Starbucks beverages will be directed to the farming communities...
Report Reveals Details From Restaurant Food Poisoning Case
LAS VEGAS — A recent report has unveiled details about a possible salmonella outbreak that made 200 people sick and shuttered a Las Vegas restaurant last month. According to the report from the Southern...
NRA Show Presents Culinary Tours Series
CHICAGO — Canadians and international attendees to the NRA Show will have the chance to glimpse behind the scenes of four new Chicago restaurants, as part of the tradeshow’s Culinary Tours series....
| Books for Cooks: A Whole New World |
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| Written by Shaun Smith and Jackie Sloat-Spencer |
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Welcome to “Books for Cooks.” This new column will appear in F&H every other month, offering interviews with authors of buzz-worthy cookbooks. Described on the cover as a “cookbook of sorts,” The Art of Living According to Joe Beef (Ten Speed Press) — by Frédéric Morin, David McMillan and Meredith Erickson — takes readers on an unexpected culinary journey. F&H had a chance to learn more about that quest during a recent interview with chef Morin, who, with chef McMillan, co-owns Joe Beef, Liverpool House and McKiernan Luncheonette in Montreal. Morin’s love of gardening, trains, tinkering in his workshop and French food are represented within the pages of this unconventionally delicious new read. Below he offers a glimpse into the work with musings about his influences. What’s the most interesting thing you learned about cooking while writing this book? I learned how to test recipes and follow standards. I really developed respect for using recipes rather than just winging it in the kitchen. What’s the most surprising lesson you learned while producing The Art of Living? Because it was [created] with an American publisher, I learned how to use imperial weights and volume. It feels so natural in Canada to use the metric system. It’s so practical. What’s the book’s most unusual recipe? The Velveeta éclair with mashed potatoes and foie gras. What inspired that dish? As a kid I loved velveeta, and everybody kind of liked it, and I wanted to put it somewhere where it was kind of contradictory [with the foie gras], but, most importantly, kind of delicious. What do you hope people take away from this book? I want my sons, Henry and Ivan, to read it when I am old and laugh and be proud. And, what do you hope readers learn from the cookbook? I wouldn’t say learn — I would say, get a good laugh. If [readers] decide to do one recipe [I hope they] have fun doing it. It’s not an academic book, it’s not a groundbreaking book; the recipes are not there to change the world. The most recurring comment about the book is that it’s funny. What cookbooks have influenced you? Larousse Gastronomique, edited by Robert J. Courtine; Encyclopédie de la Gastronomie Française, from Flammarion; and The Cooking of Provincial France, from Time Life. How would you describe your cooking philosophy? It’s French food, rooted in the classics. It’s food that’s really delicious, and, in part, that’s food that we are very close to and linked to. If I am the one fat French guy making yakitori that would be a mismatch. And, you think I’m just a fat French guy making fat French food. So that is a little bit more appropriate. What advice do you have for other chefs or restaurateurs writing cookbooks? Put some of your own quirks in it. I don’t want to read any more cookbooks about technique, the seasons, local food or how important dinner service is — that’s all |
F&H chats with Frederic Morin about his unique new cookbook.FYI
