Ingredients: A hunger for knowledge; boundless energy and enthusiasm; a love of architecture and design; a passion for cooking and for good food.
Chef Matty Matheson is a rising star mostly thanks to his inimitable wit, outrageous antics and yes, cooking talent. His never-dull hit show “Dead Set on Life” on VICE TV along with his huge – and growing – popularity on social media are icing on the cake.
“You need almost no cooking skills to make the world’s greatest pancakes” – Munchies Staff
After a disappointing dinner at much-touted and chi-chi restaurant Toast! in Quebec City (pricey and, except for the Lobster Risotto, underwhelming), it was wonderful to wind up having breakfast seated on a stool at the counter of Buffet de L’Antiquaire : a charming, authentic diner on the edge of the old city close to the river.
I’ve long wanted to visit Brasserie Magnan (Magnan’s Tavern), 2602 Rue St. Patrick: a huge vintage restaurant that opened in 1932. About a 10-minute drive from downtown Montreal and located in a semi-industrial part of the city, this is a wondrous, mainly blue-collar eatery popular with working fellows and recommended to me by several chefs who go there to chow down on the famous roast beef on their day off.
When my younger daughter Ruth was growing up, we had several dining out rituals.
For much of the ’90s, Friday night meant dinner at Bar Italia located on the College St. strip of Little Italy. The attractions were many: Plain pasta for her with only butter and a dusting of parmesan, a glass of robust red wine for me along with roast chicken or grilled steak. Foccacia dipped in olive oil laced with chilies or the excellent antipasto were mandatory starters.