• [Food Post] Tsujiri Toronto

    Tsujiri Toronto's first North American outpost opened earlier this week near Bay and Dundas amid much fanfare. This is their first foray into a market outside Asia, but they are planning on expanding to other cities in North America in the future. I had the pleasure of getting a sneak peek of some of the products that Tsujiri Toronto has to offer a day before its soft opening, and got the chance to chat with one of the managers, Tylor Shek.

  • [Food Post] Nordstrom Eaton Centre Opening Gala featuring Daniel et Daniel

    The gala opening epitomizes what Nordstrom is all about - great customer service and consistency of the brand. Hence why they partnered with Daniel et Daniel to be the official caterer of the Nordstrom Opening Gala, as both companies share the same ideals and business ethics.

  • [Food Post] Waterloo Food Tour

    The Region of Waterloo is home to many regions that inspire start-ups (such as Thalmic Labs), housing, and of course many restaurants. The Region is developing and propelling a movement alike many urban areas, by bringing innovative ideas and talented people together, whilst keeping the scenic and spacious rural landscape. Andrew Coppolino of www.waterlooregioneats.com (@WatRegionEats on Twitter) gave us a tour on behalf of Waterloo Region Tourism, with 4 set destinations in mind for the day.

  • [Food Post] Ebisu on Queen / Ebisu Toronto

    Ebisu Japanese Restaurant originated from Vancouver, as its first location opened in December of 2006. There are two locations in Vancouver and one in Richmond, along with two restaurants under the Kamei names. The brand itself is very well-known in Vancouver, and they hope to expand it in Toronto with this new outpost.

  • [Food Post] Dave and Buster's Oakville Grand Opening

    However, over the last two decades, much has changed, including the demise of arcade and game centers due the emergence of mobile phones and Netflix. The health movement over the last six years has also made Dave and Buster's traditional burger and fries menu far less appealing than what it was. With that being said, they have changed their food menu, and the options are now more diverse. The menu is rather extensive with items like shareable appetizers, side salads, beef steaks and ribs, pasta, sandwiches, and so much more.

  • [Food Post] Morals Village Mississauga

    Morals Village is a hot pot restaurant chain with over 600 locations in China. They opened their first Canadian location in 2015, and has since grown at a relatively rapid pace. About 1.5 weeks ago, I had the pleasure of attending the Morals Village Mississauga Grand Opening Event. The Mississauga location is their 5th Canadian location, and they have plans to open another in Ottawa. With that being said, Morals Village prides themselves in providing top-notch quality and Szechuan cuisine influenced flavour with their hot pot offering.

  • [Event] The Royal Dinner with Chef Michael Bonacini

    The Royal Winter Agricultural Fair is now open until November 13, 2016 at the Exhibition Place, Toronto. Start the holiday season early by attending one of the largest combined indoor agricultural fairs and international equestrian competitions in the world. The fair takes place every November in Toronto, and it is where guests can enjoy the best in agriculture, local food, and equestrian competitions from across the country. There are so many things to do, and see at this year's The Royal Winter Agricultural Fair.

  • [Food Post] CNE Media Preview 2016

    Every Sunday, Montecito offers a brunch buffet starting at 11 am to 3 pm. Brunch isn't new at Montecito, but they recently revamped their brunch buffet, and added several new items to the menu. The 12,000-square-foot Montecito opened up its doors late 2014, and is a partnership between Hollywood director Ivan Reitman and Chef Jonathan Waxman.

  • [Travel] Satsuki and Mei's House from Totoro

    My Neighbor Totoro is a 1988 animated production written and directed by Hayao Miyazaki. It's a childhood favorite of many people and I have seen many shops dedicated to selling Totoro merchandise while in Japan.

  • [Travel] Day #15 in Japan [Koyasan]

    A shukubo is an accommodation that allows you to stay in a Japanese temple or shrine for the night, and enables you to experience the culture. You are given your own personal room, and there are multiple washroom facilities throughout the temple.

Showing posts with label Recipes. Show all posts

[Recipe] Pumpkin Spice Latte with Melitta

Makes: 2 servings


2 tablespoons canned pumpkin purée
1/2 teaspoon pumpkin pie spice 
2 cups milk
1 tablespoon maple syrup
1 tablespoon vanilla extract
1 cup freshly brewed coffee


1. In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.

2. Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.

3. Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.

4. Divide coffee and milk mixture between two mugs. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.

Pumpkin Pie Spice

Makes: about 3 1/2 tablespoons


2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg


Mix all ingredients together with a fork and store in a clean spice jar with a lid.

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[Recipe] POM Wonderful Recipes

Fresh Mozzarella, Pomegranate and Basil Bruschetta

Total Prep Time: Up to 30 min
Servings: 8
Degree of Difficulty: Easy

POM Syrup

2 cups juice from POM Wonderful Pomegranates
3½ tablespoons sugar
1 Thai chili, split


½ cup arils from POM Wonderful Pomegranates
8 pieces sourdough bread, sliced ½" thick
2 lbs. fresh mozzarella or bocconcini (fresh mozzarella balls)
sea salt
fresh cracked black pepper
extra-virgin olive oil
fresh basil leaves


POM Syrup:

1) Prepare fresh pomegranate juice, if necessary.*
Combine pomegranate juice, sugar and Thai chili in a pot. 2) Reduce until sweet and sour flavors are balanced and it is thick in consistency.
3) Strain through a fine strainer.


1) Prepare fresh pomegranate arils, if necessary.**
2) Drizzle olive oil on both sides of sliced sourdough. Grill until toasted on both sides.
3) Season mozzarella with salt and black pepper, and drizzle with olive oil and POM Syrup. Sprinkle with fresh basil leaves and 1 tablespoon arils per serving.
4) Serve with a piece of grilled sourdough bread.

*For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)


Pom Salad

Total Prep Time: Up to 30 min
Servings:2 cups
Degree of Difficulty:Medium


Juice from 1 large POM Wonderful Pomegranate
2 cups arils from 2-3 large POM Wonderful Pomegranates or POM fresh pomegranate arils
3-4 teaspoons chopped jalapeo pepper
1 cup finely chopped yellow bell pepper
4 tablespoons chopped cilantro
1 tablespoon granulated sugar
1 tablespoon rice vinegar


Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice.* Thoroughly mix to combine all ingredients. Serve this pomegranate recipe with tortilla chips. Salsa will keep covered, in the refrigerator, for 2 to 3 days.

 POM Wonderful Facts:

POM Wonderful is made with 100% pomegranate juice. It does not contain added sugar, colourants, or cheap filler juices and is Non-GMO Project Verified. It’s also a good source of potassium. Drinking a 236mL portion provides as much potassium as a medium banana (17% based on 600mg/3500DV).

Because POM Wonderful 100% Pomegranate Juice from concentrate is 100% juice, it means that 125mL is a serving of fruit towards the 7-10 servings a day of fruit and vegetables recommended for adults by Canada’s Food Guide.

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[Recipe] POM Wonderful - Bountiful & Beneficial

According to a recent Leger survey, 93 per cent of Canadians want to live a healthier lifestyle – part of that dedication to healthier living starts with changing beverage choices from sugar-filled carbonated drinks to more natural options. Being so versatile, POM Juice is a great fit for holiday drinks and nutritious recipes.

Below are two winning drinks recipes from Toronto bartender Meghan McIntosh.

Winter Warmer Cocktail

This cocktail is designed to taste festive as we head into the holiday season. 


1.5 oz Tromba Anejo 
1 oz POM Wonderful 
1.5 oz Apple cider 
1 oz Cinnamon syrup
.75 oz lemon juice  


1) Shake 
2) Served straight up or on the rocks with lemon wheel and pomegranate seeds as garnish  

Virgin POM-Ginger Sangria

A virgin sangria can sometimes be difficult to create as wine is such a key factor of the cocktail. POM Juice makes a great substitute for wine; both in colour and in flavour. Fresh ginger was also added - not typically found in sangria but adds a good kick to the mocktail!


2 small slices of fresh ginger Muddled in shaking tin 
2.5 oz POM wonderful 
1.5 oz orange juice 
.5 oz simple syrup 
.5 oz lemon 


1) Shaken on ice in tin
2) Served on the rocks in wine glass 
3) Topped with ginger-ale float (approx 1.5 oz)
4) Garnished with Orange peel and pomegranate seeds as garnish.

About POM WonderfulWith nearly 9,000 acres of orchards in Central California, POM Wonderful is the largest grower and producer of fresh pomegranates and pomegranate juice in the United States. POM Wonderful grows, handpicks and juices its own pomegranates. By managing the entire production process from tree to table, we guarantee that our fresh pomegranates, fresh arils and 100% pomegranate juice from concentrate come from only one source – 100% California-grown POM Wonderful ® pomegranates.

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[Recipe] Eat The Rainbow with Greens+

** All three recipes are created by Joy McCarthy (@joyoushealth) **

Berry Green Bites


1 cup raw cashews
½ cup dried blueberries
½ cup shredded unsweetened dried coconut
6 soft medjool dates, pitted
2 scoops greens+ mixed berry
Juice from 1 lemon
Zest from 1 lemon


Combine all ingredients into a food processor. Blend until combined. Roll into 1 inch balls.
Refrigerate for up to a week or freeze for one month.

Green Goodness Smoothie Bowl


1 cup kale
1 cup chopped mango (reserve some for smoothie bowl topping)
1 tbsp chia seeds
½ avocado
1 scoop vegan greens+ O natural acai mango
1 scoop fermented vegan proteins+, vanilla
1 cup coconut milk

Garnish (Optional):

Handful blueberries and sliced strawberries
Chopped macadamia nuts
Coconut flakes
Chopped mango


Toss all ingredients into a blender. Blitz until creamy. Pour into a bowl and top with remaining ingredients.

Hello Sunshine Smoothie


1 orange, peeled
1 kiwi, peeled
1 cup pineapple, cubed
½ a lemon, peeled
1 banana
Handful spinach
1 scoop greens+ original plain
1 cup coconut water (or more if desired)


Toss all ingredients into a blender. Blitz until creamy.

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Facebook || Instagram || Twitter  || Website

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[Recipe] Roast Chicken with Persimon®, Fennel and Olives

I was invited to participate in the Persimon® blogger recipe challenge last month, and chose to re-create their Roast Chicken with Persimon®, Fennel and Olives recipe. Persimon® are available in limited quantities from October to mid January at your local Metro, or Sobeys grocery stores. The Persimon® branded persimmon fruits are packaged in two kinds of cases so look for either the Bouquet or Mondo in Blu boxes. I found a case of Bouquet at my local Metro for $6.99, which is reasonably priced. Additionally, I love that they are ready to eat (ripe when firm), and that you don't have to wait until it ripens like other persimmons on the market. 


Persimon® is grown in the Ribera del Xúquer Valley (Xúquer river valley) near Valencia in Spain.
The outer skin of a Persimon® from Ribera del Xúquer is shiny orange and is longer in shape than other varieties.
A Persimon® contains seven essential nutrients and is high in fibre (6 g per fruit, double the amount found in a peach, banana or orange).
A Persimon® from Ribera del Xúquer is firm and ready to eat (unlike other persimmon varieties which must be consumed when they are soft).
Has a sweet, delicate flavour similar to a peach or a mango.
The fruit sometimes speckled with natural sugar freckles, which appear as the fruit ripens (just like bananas). These freckles are a sign of extra sweetness.


Persimon® persimmons are very versatile, and can used to make an array of dishes (whether sweet or savory). As noted by Persimon®, by adding Persimon®, fennel and olives to this classic roast chicken recipe, it gives a touch of Mediterranean flair to this delicious, home-comfort-food dish.


1 whole chicken (3-1/2 pounds, 1.75 kg), cut into 8 pieces and breasts halved crosswise
1 tbsp (15 ml) paprika
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) parsley, chopped
1 Persimon®, topped and cut into 1/2-inch (1 cm) wedges
1 fennel bulb, topped and cut into 1/2 -inch (1 cm) wedges
1/2 cup (125 ml) cracked green olives, pitted and halved
1 tbsp (15 ml) olive oil
salt and pepper 
1) Preheat oven to 425°F (220°C).
2) Line a rimmed bake sheet with parchment paper. Place the chicken pieces in a large bowl. Add the paprika, salt and pepper and half of the parsley; toss to coat. Place the chicken, skin side down on the tray and bake for 20 minutes.
3) Place the Persimon® wedges, fennel, olives and remaining parsley in a separate bowl. Add olive oil, season with salt and pepper and toss to coat.
4) At the 20 minute mark turn the chicken pieces over. Add the Persimon®, fennel and olives to the bake sheet and bake for an additional 20 – 25 minutes, turning once halfway through. Cook until the fennel is browned and the chicken is cooked through. Serve with rice or salad.
5) Makes 6 servings



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Disclaimer: I was comped a gift card to Metro to purchase the ingredients to make the dish. However, all of the opinions expressed in this blog post are of my own.

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