Chill Out

Wow, a Daniel Craig Popsicle. This summer Del Monte is releasing this frozen treat that is meant to replicate the scene where Craig emerges from the water as 007 in the film Casino Royal.

NEW BLOG

Holy Moly has it been a while.
Well, I'm back and ready to blog.
Tune in later today for some fun recipes and food news, and check out my new blog (restogossipto.blogspot.com).

Without Friends Like These

I would not eat so well! Thanks Cheryl for making this incredible Cassoulet that tasted as good as it looks.

Blubber

So, I'm getting really fat, and what girl likes to put on the pounds alone. So here are some ideas to help you pack it on for this cold snap.
Thanks Nick!

Another One Bites the Dust

Tablaa Wine Bar, 2711 Yonge Street, has always been a bit of a mystery. An Indian restaurant with over 1,000 wines on the menu, Tablaa's huge dining room was hard to fill on even the busiest night. So, is it a suprise that an employee went to work last week to find the door padlocked? When he tried to call his boss, the owners cell had been disconnected, making the server extremely nervous because of all the money he is owed.

Sorry, out of eggs

Foodies take note. Mika Bareket has opened a store that looks small, but will have you browsing and chatting for hours. Good Egg, 267 Augusta Ave. in Kensington Market, is a cookbook store with a twist. A perfect book selection and an array of La Creuset cookware are just some of the things worth checking out. The former manager of Type Bookstore, Bareket has a great sense of style, food and selection. Plus, she gives a shout out to my parents former restaurant, Licken Chicken, where she spent a good deal of her childhood. 

goodegg.ca

Un Petit Probleme

Although a hipster hotspot the moment it opened, turns out the food at Le Petit Castor just doesn't add up. The Star's Corey Mintz doesn't trash the staff enough (they are rude, I was at a party with one of the pop tarts who works the floor) but basically calls the food awful. Owner Luke McCann is a former journalist and founder of Urban Supper Club, and his years of schmoozing has got people coming in hoards. This makes it the new place to be, but they have to do something about that food.