sadistick

We are just finalizing our website, once that is done, I will unveil more details... To keep you interested, these are family recipies stemming from Vienna, passed down from my great grandmother. We have 4 tarts which we will specialize to start with... Swiss Chocolate Fudge Tart Linzer Torte (Roasted hazelnuts and pecans) Marzipan Dream Tart Coconut Chocolate Tart Although I was hesitant about egullet with its "different" policies regarding posting if I would be able to post anything about my tarts here...(???) PS - All our tarts are baked then rapid-frozen for convenient storage in your freezer for up to 8 months, with the ability to refreeze leftovers with no deterioration of quality.

Not sure what they call that class, They went pretty well actually...Summerhill wants to put me in their book for next season, so thats a good sign...It was somewhat helpful, if not only to reassure me that most people Reeeaaalllly like our tarts

I did a course...not really cooking, where they paired dessert wines and ports with my tarts for V-Day

I agree, there are a dwindling number of good bars... I can honestly say I havent heard of the ones you listed, what are they, just hole in the wall bars to grab a drink at etc?

Noone goes to bars anymore....!? Cmon, whatsamatta witchu people!?!?

Calphalon is the worse overpriced crap I have seen. Seconds..or Thirds on Nikolaou, tons of selection, amazing prices...and after you shop there for a while and he gets to know you, hes your best friend and gives you some wicked deals... Just picked up a Global cheese knife not too long ago for $30 off sticker!

The go to herb butter in my family consists of Lots of fresh chives, a bit of thyme, garlic (roasted or fresh) salt and pepper - and lemon juice. That being said, I have made some funky butters as well... Blood Orange juice/Thai Chilli/roasted red pepper/chives Mushroom butter - Sautee desired shrooms first (the better the mushroom the better the butter) add salt and pepper to taste. Wood Oven roasted tomato butter - this one is one of our favourites as well, the flavour of wood oven roasted tomato shines here, and is just heaven. Many more, but lets hope these get your creative juices flowing

Let me begin by stating that I have been to my fair share of Bars in the city, and am in need of something fun and new. I am looking for a place for this Thurs, preferably not all the way downtown...It can be a bar, or a bar/lounge, but some place that has some seating available, and a good selection of fun drinks for the ladies, and a variety of beers etc...some good food wouldnt hurt either, but it isnt necessary. Lets hear some suggestions, and thanks in advance!

Had some El Dorado 12 y/o last night...straight up. Can someone further describe what exactly maraschino is...taste ect... Cheers.

You can add basil, mint, oregano, thyme...cherbil...whatever. But it aint Carbonara

If anyone needs a good risotto recipe, my uncle and I won this golden spoon award for risotto a while back, beat out some top restaraunts too! That risotto was artichoke, but theres so many good ones! cheers.

One thing that comes close for me at least...is Ripe unpasturized goat cheese, preferably from france...... MMMMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmm..mmm...mm

Take a drive to Niagra on the Lake, and book a dinner at Rundles (I believe) It was in the top 10 in Toronto Life (not that that means anything) however, they make some great food there.

Thanks for all the suggestions, ended up marinating the duck in some soy/honey/garlic/ginger/sesame oil/lime zest and juice. Turned out great. Paired with caramalized leek mashed potatoes, king mushrooms, and baby bok choy.

Some GREAT replies guys...thanks for helping my creative juices to flow again! The wine we will be having is a fairly young (2000 I believe) napa pinot (I forget the vineyard) as I do love Pinot with duck... Maybe a 50/50 caramalized leek/mashed potatoe under the duck, with a black current reduction? I am considering marinating the duck breasts...I was thinking a soy/ginger/garlic/honey(Or the black current jam)/lime juice marinade... Hmmm so many choices! Edit - Hmm, I have this sauce I use for venison I believe may go well with the duck...Its a shallot/sage/port reduction, I think that would work as well....

I am not a big fan of couscous...and I dont really want to glaze the duck, I am possibly going to marinade it in a soy/ginger/garlic/wild berry jam/lime juice then sear it, slice it, and put it over something...with SOMETHING...arg! I get duck breasts at Pusateries...their prices are not terrible, they sell em vacuum packed 2 breasts per pack for about $17

Just wanted to see how some of you like to prepare/season your duck breasts...be if searing them, smoking, braising...whatever! I am planning on making Duck breasts tomorrow night for the GF, and wanted to hear some ideas/tried tested and true methods you guys prefer. Also...I am a bit low on creative juices as I have had a hectic week so far, and I dont really want to make my typical potatoe galette or roasted garlic mash to go with it, so some ideas for sides for the duck breast would be appreciated as well! Its funny, I had the wine in mind all week to go with the duck, but for some reason when it comes to food to pair...I am at a blank! Oy.

I remember the first time trying oysters too...was working at Jov at the time, and a guy came in with samples for the chef and he let me try one...it was nice, tasted like a cold ocean, but still, not sure how many I could eat... Now on to tomorrow's dinner...I am thinking of doing some seared duck breasts, just cant think up anything fun to go with it...im tired of the typical potatoe galette etc....hmmm

Glad you liked the vodka smoked salmon, Barbra. Unfortunetly I am hardly ever down by SLM... Where is this Diana's you speak of? I have had oysters once, and did enjoy them. However, I have not the foggiest of how to shuck an oyster, let alone know what to buy.

Heirloom tomatoes can be found at pusateries. Toro Tuna can be specially ordered from City Fish...not sure about the beef, ide rather get some red meat from pusateries than pay retarded amounts for "kobe" beef.

If price is no object, head on over to Splendido for their tasting menu.

I dont know if he does this already, but a trend I see in the American market is that groups of farmers (cant remember the acronym) actually ship direct to customers fresh fruits and veggies. He should definetly offer a pick your own (where is he located?) and psosibly a shipping program.

Sounds like a Joke to me, I did a presentation at the LCBO Summerhill a month or so back, and I recall the train (and subway) vividly, I can only imagine what would happen to wine and plates sitting ON the tracks... And another Susur joint....*rolls eyes*....not worth my time or money. In his previous life in Toronto before his years abroad, Susur put out great food, great service, and was FOCUSED. After so many issues at his new place, and a total disregard for his old clients, this new trend is not all that surprising actually. I seriously hope this report is flawed and this place is a) not on the tracks b) not a susur restaraunt.

Donate some.

Well it depends...If I wanted an alternate option instead of beef, maybe some large crab cakes, with a few roasted peppers, dill, and penko crusted, and maybe a quick mango salsa, or possibly roasted tomatillo salsa... For the shrimp you could go a thai/asian route, and sautee with galangal, lemongrass, a touch of red thai curry paste, garlic, shallots, deglaze with wine and add some coriander at the end, and lemon/lime as well. Tons of choices.