Very Good Food || Archive | Events

By: Very Good Food  09-12-2011
Keywords: Restaurant, Food, Cooking

The Intercontinental in Toronto is featuring the Ernestine Elixir Cocktail all summer long on The Skylounge, my favourite city patio for lounging. A sweet mix of Hpnotiq, SOHO Lychee Liqueur and cranberry juice, it’s served in a chilled vanilla sugar-rimmed martini glass. Feel good about indulging in a this treat because one dollar of every [..]


Cathy submitted her tried and true recipe for this fish dish that has won her the Blue Water event tickets in Vancouver. I like that it was a recipe passed on to her and then she has made her own, let’s all try it and see what innovations we can add! Cathy, congratulations and have fun at [..]


The Good Food Festival is Canada’s largest celebration of home cooking and eating. The Festival is all about food! Explore what’s new in the world of ethnic cuisine, gourmet fare, natural foods, cooking ingredients, and expert advice. There will be fantastic food, product samples and entertaining, educational demonstrations. Come and meet the Canadian Living test [..]


Friday night was the Brewers Plate event promoting local food and breweries. The beer was flowing in the halls of Hart House paired with creative dishes from renown restaurants and celebrity chefs. Although it was a bit of a challenge to get to the food sampling with long line ups in the crowded venue, non [..]


Brewers Plate is a delicious collaborative effort between Green Enterprise Toronto (GET), Slow Food Toronto and Local Food Plus (LFP) who work to promote local-sustainable food and farming. The event takes place Friday April 17 at the University of Toronto’s Hart House and pairs locally made beers with gourmet dishes, all made from local ingredients.


Last weekend Quebec City launched their first annual food and wine show. Wine shows can be overwhelming, as there are so many merchants present and each one showcases a wide selection of their products. It usually takes a while to get the feel for the room, see where the crowds are and schmooze the other [..]


Last night was the Gala dinner for The Canadian Liver Foundation’s LIVERight Awards competition. The awards are a stamp of approval from the Liver Foundation to food manufacturers that rise to the challenge of creating delicious and convenient foods that meet health and nutritional standards. The annual award program was created to raise awareness of [..]


I just heard about this foodie event and thought I would share it with you because it sounds fun. This Thursday, January 22nd Executive Chef Kreg Graham of Tundra Restaurant at the Toronto Hilton will host 2009’s first “Appetite for Opera.” He will be featuring a special Czech-inspired menu to complement Antonin Dvořák’s Opera, Rusalka [..]


The Toronto Reference Library is currently showing an exhibit called Local Flavour: Eating in Toronto, 1830-1955, which runs until from January 1 in the TD Gallery. I was downtown last week and popped in to check it out. The exhibition features 125 years of cookbooks, advertisements and photographs that look at Toronto’s history through cooking [..]


Last week I was invited to an insanely delicious lunch cooked by chef Warren Geraghty of West restaurant in Vancouver. The lunch was held at the beautiful room at The Fifth Restaurant in Toronto and was to celebrate the launch of the newly released The Cookbook West. Along with a number of Toronto’s foodie types, [..]


Keywords: chef, Cooking, Food, Restaurant, Sweet Mix

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09-12-2011

Very Good Food || Archive | Foodie’s Ask

Today’s question comes from Jenni Stock who asks: “I would like to have someone explain to me the difference between Belgian waffles and normal waffles… Please advise. This week I have a question from Kris T: I have a baking question for you: I have stopped using shortening in an attempt to eliminate trans fats from my diet.


09-12-2011

Very Good Food || Archive | Featured Articles

Christine Picheca provides innovative ideas and professional customized content to promote your food products and communicate your message. My friend Stephen Beaumont and chef Brian Morin over at beerbistro restaurant in Toronto just launched THE beerbistro COOKBOOK. Here in the Foodie-file I use my 15 years of professional cooking experience to answer your burning foodie questions.


09-12-2011

Very Good Food || Archive | The Foodie-file

Today’s question comes from Jenni Stock who asks: “I would like to have someone explain to me the difference between Belgian waffles and normal waffles… Please advise. This weeks “relaxed” entertaining recipe is for Asparagus Brunch Bread in honour of the first local asparagus (hopefully asparagus has arrived in your region).


09-12-2011

Very Good Food || Archive | Recipes

Christine Picheca provides innovative ideas and professional customized content to promote your food products and communicate your message. While in Mexico I learned about and indulged in many new ways of enjoying this libation outside of the popper with lime and salt. Through recipe development, food campaigns, spokesperson services, food production and industry consultation, Very good food.