Marion Kane: Food Sleuth®

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So You Think You(th) Can Cook

November 10, 2010

Steven Vick

When I was asked by the lovely Tammara Soma of Sustain Ontario to be a judge at this weekend’s cleverly-named So You Think You(th) Can Cook contest, I did not hesitate in answering yes.

First, it was an excuse to check out the piglets, sheep and goats at the Royal Winter Fair where this was all happening. Second, the contest is the second in what promises to become a popular annual event hosted and put on by the Toronto Youth Food Policy Council: a fledgling organization of savvy young people dedicated to evaluating and influencing sustainable food policy, acting as a forum to discuss food issues and supporting programs that address local food needs.

When the cooking began, in the midst of the fair’s hubbub, so did the fun. Read more…

Filed Under: Recipe, Risotto, Toronto Tagged With: blini, fledgling organization, food groups, food issues, food policy council, hot plate, Lucas  Bozzo, mini kitchen, minute presentation, mushroom sauce, piglets, professional chef, royal winter fair, salmon tartare, sheep and goats, steven vick, sustainable food, thistletown collegiate, toronto youth, whipping cream, whisks

Au Pied de Cochon Takes the Cake

April 10, 2010

I’ve eaten at Au Pied de Cochon, Anthony Bourdain’s favourite Canadian restaurant, a few times over the past few years.

But my recent meal at this famous Montreal eatery owned by “wild chef” Martin Picard and known for its love of pork, affinity for foie gras and sublimely downhome-yet-modern  take on Quebec fare was by far the best yet.

Only able to get a table for two at the bar at 9:30 pm on Good Friday, my boyfriend Ross and I arrived on time to find the place humming, buzzing, alive and extremely well. Read more…

Filed Under: Restaurant Tagged With: anthony bourdain, Au Pied de Cochon, balsamic, blood sausage, cheese curds, chef martin, crispy bits, delicious dish, foie gras, homemade sausage, joyous place, kitchen crew, melting pot, metal pan, open kitchen, perfect view, picard, repast, sourdough bread, sugar shack, whisks

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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