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Secret to Ultimate Meatballs Revealed

January 1, 2011

Dear readers, more proof that when I say something, I keep my word.

A few blogs ago, I reported back from Manhattan where I put in a couple of appearances at the annual Food Network Wine & Food Festival, the highlight of which was a fabulous wing-ding at a chi-chi renovated warehouse in Chelsea to raise money for hunger relief called Meatball Madness. Here, amid a bevy of stations dispensing wine, about 40 of the Big Apple’s top chefs cooked and served up their version of the meat dish du jour – from lamb meatballs to a veggie version to a delectable one stuffed with raisins and pine nuts.

The latter came from Michael Lomonaco who famously escaped the 911 disaster when he was executive chef of Windows on the World and whom I interviewed about that tragedy a few months later while attending the James Beard Awards in NYC. Now at Porter House New York, his amazing meatball creation was simply delish. Read more…

Filed Under: Beef, Recipe Tagged With: clever folks, cookbook library, cup raisins, dry skillet, food network, grated cheese, hunger relief, italian theme, italian tradition, james beard awards, lamb meatballs, meat dish, meat mixture, michael lomonaco, plain yogurt, tender texture, toasted pine nuts, windows on the world, wine food, wing ding

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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