Dog Days @ Montauk

Going to a restaurant or bar alone has a certain allure. It can allow you to enjoy a meal or drink and be able to focus entirely on what you’re…

National Beer Hall: my Calgary staple

Hey, remember me?  Ya, I’m that other girl who sometimes writes here.   I’ve been touring Alberta for the past 2 months for work.  Livin’ the dream, amiright? So whilst on this roadshow,…

The latest on (YYZ) Gourmand

Confession: I didn’t know what “Momofuku” was until recently

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This resident foodie has a confession: I didn’t know what “Momofuku” was until recently. Late to the party? I know. I love food but I don’t worship “celebrity chefs.” Also, like Bourdain, I have an aversion to hipsters … and I’ve only ever heard the word uttered by people who experience life ironically. I didn’t know that David Chang had revolutionized food. But, like everyone who has Netflix, I’ve been watching Mind of a Chef on a loop. I have all of the ingredients to make a proper dashi and I’m pretty sure I’m gonna bake with a bandana à la Cristina Tosi. It was only…

National Homemade Bread Day (November 17th)

The end result!

Readers, you know #thesmugcouple LOVES homemade bread. We’ve done chewy bagels, crusty hearth loafs, sourdoughs, and savoury prosciutto rings. Your day is always better with fresh homemade bread. November 17th is National Homemade Bread Day and Enoteca Sociale (1288 Dundas St. W) wants our readers to try their hand at homemade bread with their very special 5-ingredient focaccia recipe by Head Chef Kris Schlotzhauer. We can’t think of anything better to do on a crisp Saturday afternoon.   Enoteca Sociale’s Famed 5-recipe Focaccia   Ingredients 640g all purpose flour 25g salt 6g yeast 450g water 50g olive oil 1 sprig of rosemary Instructions Mix dry ingredients together, then…

Salted Brick: simple honest intentions that make complex flavours

In September,  I had the chance to work in the beautiful Okanagan Valley for a couple of weeks.  The picturesque and almost desert-like interior of British Columbia proved to be a powerhouse for fruit orchards and of course, as everyone has heard, vineyards.  The best part was, almost all the top restaurants sourced locally and stressed (ha!) the slow food movement.  Yeah, I had trouble booking a flight home. I confess, I had a prejudice prior to my arrival that I would be served mostly vegetarian health-conscious fare (as if you don’t think granola when I say West Coast).  Much to my surprise…