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What’s trending in restaurant scenes around the world? Check out the latest in dining trends, restaurant reviews, and not-to-miss dining experiences of the moment.

A Beer and Veal Challenge

“For a quart of Ale is a meal for a King,” wrote Shakespeare, but these days we’re much more interested in pairing it with food. While beer has been in Canada since before we were...

Art of Charcuterie

by Andrea Kaiser, Reif Estates Winery Originally intended as a way to preserve meats before the advent of refrigeration, Charcuterie (pronounced shar-COO-ta-ree), is making a resurgence on local menus for the flavours and textures derived...

White Day

Fukuoka, Japan, 1977: confectionary company, Ishimura Manseido, began marketing an answer to Valentine’s Day. The original idea was that on March 14th, one month after receiving a Valentine’s gift from a woman, a man...

Wine Fraud: Exposed!

The label is legendary, the going price at auction is in the tens of thousands. But is it real or counterfeit? To authenticate the wine, one brings in an authority on...

My Thai

Slightly bowed, palms pressed together as in prayer, we exchange greetings with gratitude and infectious smiles. This is Thailand. A banquet of activities flows from one to the next, as we begin our day at...

Wine Country: Falling For Niagara

In 1812, gunfire filled the air and cannon balls were lobbed across the Niagara peninsula. Nearly 200 years later, there is an explosion of grapes. Something has happened in Niagara Wine Country: a new...

Toronto’s Top Chefs: Asian

VINCENT LEUNG He may be newly appointed to Executive Chef status at Senses Restaurant in the Soho Metropolitan Hotel, but, as Sara Waxman discovers, Vincent Leung is no rookie in the kitchen. BIG SHOES TO FILL:...

Toronto's Top Chefs: Japanese

RYO OZAWA He’s trained in Japan, specialized in classical French cuisine, and won accolades from Asia to Australia to Canada, yet EDO’s Executive Chef Ryo Ozawa still considers cooking his hobby. ADAM WAXMAN: Do you remember...

Toronto’s Top Chefs: Catering

TOBEN KOCHMAN As owner of the catering company Toben Food By Design, Executive Chef Toben Kochman tells Sara Waxman he takes cooking for the masses personally. HOME GROWN TALENT, GLOBAL TRAINED TASTE: My parents exposed me...

Toronto’s Top Chefs: Farm to Table

CARL HEINRICH As a teen, Marben Executive Chef Carl Heinrich caught the cooking bug in the kitchens of Sooke, a small town on Vancouver Island. But, as he tells Sara Waxman, his love affair with...
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