Marion Kane: Food Sleuth®

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The Saucier’s Apprentice

November 30, 2009

Eating at The Chefs House – the year-old training restaurant for George Brown College’s budding chefs, sommeliers and hospitality students – is my idea of being a guinea pig at its absolute best.

I recently had lunch at this beautiful, spacious restaurant located at 215 King St. E. in downtown Toronto, steps away from the college’s main campus, with one of may favourite people: chief chef/instructor at the college, John Higgins.

As he spoke Glaswegian and nibbled on Cranberry Quinoa Salad followed by Madras Lamb Curry, I relished luscious Mushroom Soup and a superb entree of perfectly prepared pappardelle pasta laced with juicy braised duck, crunchy toasted pine nuts and lashings of shaved parmesan. Read more…

Filed Under: Restaurant Tagged With: annoying problem, braised duck, chef instructor, chief chef, george brown, george brown college, guinea pig, hospitality students, john higgins, lamb curry, lashings, meal experience, mushroom soup, open kitchen, quibbles, quinoa salad, restaurant business, sommeliers, spacious restaurant, toasted pine nuts

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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