Category Archives: Portfolio

Provisions Catering brings chefs together for The Stop fundraiser

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Click here to read my CityBites blog post on a new catering company, Provisions.

5 Ways To Celebrate St. Paddy’s Day Like A Non-Douchebag

NOTE: THIS WAS ORIGINALLY POSTED ON IMCHARMINGYOU.COM ON MARCH 7, 2013

Sure, you could do what you always do – cram yourself into any bar that’ll fit you from 11am until whatever time it is you start puking green beer. Or, you could take our suggestions.
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Enjoy A Delicious Winterlicious – How To Do It And Where To Go

NOTE: THIS WAS ORIGINALLY POSTED ON IMCHARMINGYOU.COM ON JANUARY 14, 2013

Winterlicious is coming! Which means throwing your dietary New Year’s resolutions out the window from January 25 to February 7 so that you can enjoy prix fixe meals throughout the city at participating restaurants.

Before we get to the guide, a few things to consider:
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He’s Charming Us: Daryl D’Souza Is A Real Dawg

NOTE: THIS WAS ORIGINALLY POSTED ON IMCHARMINGYOU.COM ON JANUARY 10, 2013

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Of all the lovely and inspiring restaurateurs I’ve met this year, Daryl D’Souza stands out as seemingly being more concerned with giving to the community than trying to make sales. And that, bewilderingly (and awesomely) enough, seems to be the key to his success.
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Matt Pettit’s Rock Lobster Pop-Up Settles Down

NOTE: THIS WAS ORIGINALLY POSTED ON IMCHARMINGYOU.COM ON DECEMBER 13, 2012

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If you haven’t met Matt Pettit yet, you must be living under a rock.
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Turning Wine Information Into Wine Knowledge

Originally posted on my Tumblr

If you’re a wine beginner like me, you’ve probably encountered the same basic information at every turn – white wine can be made from black grapes as long as there is no contact with the skins, for example. You know a Reisling is typically sweet and a Sauvignon Blanc can smell a bit like asparagus and other vegetables. That’s old news. I was able to recite back these pieces of information, but I still wasn’t sure how to contextualize them into something that actually resembles knowledge.
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Deep Dish vs. Small Potatoes: An Assessment of The Grid and NOW Magazines’ Food Journalism

Originally posted on my Tumblr

Since September, I’ve been collecting every printed food-related page from both The Grid and NOW magazine, to analyze what makes our city’s biggest tastemakers tick.
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GwaiLo In The Know

Originally posted on my Tumblr

An elite group of Toronto bartenders are winning cash prizes and exotic trips and getting their photos printed in glossy magazines. So what do they know that you don’t?
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Passing On Poutine: Is There One Truly Canadian Dish?

Originally posted on my Tumblr and submitted to Bert Archer as a George Brown Food Writing Assignment

Syrup tapped from maple trees, cornmeal-smothered bacon, squeaky cheese curds with gravy piled on top of fried potatoes. Are these the only things that represent our Canadian culinary national pride, or is there more to our food culture?
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All Aboard Richmond Station

Originally posted on my Tumblr

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Richmond Station is going full steam ahead and those wise to the food scene should be jumping on the train immediately.

The restaurant is bigger than immediately obvious, its slight chef/co-owner Carl Heinrich having set the place up to be all business in the front, party in the back. Continue reading