Mary Luz Mejia's Blog

Posted by Mary Luz Mejia

When former Toronto litigator and now B&B owner (of Casa Machaya in Oaxaca) Alvin Starkman contacted me months ago about helping him bring a bit of Oaxaca to Toronto, I never thought people here would heed the siren call of Oaxacan food- of Chef Pilar Cabrera's food to be exact. And it's not because Oaxacan food is less than fabulous- it's considered some of the best in country. My concern was that I'd A- overbooked her at 6 restaurants and 1 cooking school here in the city and that B- people here can be funny about Mexican food (sorry folks, but this ain't Chicago).

When I approached some friends and family about coming out- I heard more than once "What, pay $50 for Mexican food? No thanks!" That floored me- so I asked, "why not?" The response varied from "I've had Mexican food. Tacos and fajitas aren't new to me." Well, tacos maybe Mexican (soft shell, corn masa only), but fajitas amigos, falls squarely in the Tex-Mex cuisine camp and is far, far from the sophisticated food Pilar is known for making.

She regaled diners at Frida with a mole negro- the most complex of the bunch (it takes 30 ingredients, a deft hand and lots of practice to get it just right) while Chef Jose Hadad did the same with his lamb tamales. At FRANK restaurant, it was the Ontario corn soup with butternut squash prepared Oaxacan style that took our collective breath away and the mole coloradito that she made here at my home was simply outstanding. Oh and let's not forget that coffee flan at The Chefs' House- silken magic.

By my estimates, 500 plus people enjoyed Pilar's cooking here in Toronto- some coming from as far away as Hamilton to dine on her artisinal fare. I'd say that's several hundred new "converts" to what Mexican food should be- even here in Toronto. We'll miss you Chef Pilar- but we know you'll be back to share new dishes and flavours with us again. Hasta pronto!

Posted by Mary Luz Mejia

The sun-drenched valley city of Oaxaca, in the Mexican state of the same name, is considered to be the country’s culinary capital. Apart from being the land of seven moles, Oaxaca also boasts an impressive gastronomic repertoire. Working within the state’s rich and proud culinary heritage is one of Oaxaca City’s brightest lights in the food world, Pilar Cabrera Arroyo. This September 10-30, 2009, Pilar will be visiting Toronto, ON to share those well-preserved traditions with food enthusiasts throughout the GTA.

Pilar grew up in Oaxaca City surrounded by the state’s vast food history and ingredients- including chile dusted fried grasshoppers (chapulines) and pre-Hispanic dishes that tell the tales of ancient, native peoples. After completing a food engineering and nutrition degree, she worked in research and development for the food giant Herdez-McCormick before returning to her true passion- cooking. In 1994, she opened her own restaurant, the award-winning “La Olla” (or the Pot), featuring the produce of regional (when possible, organic) farmers who help make her Oaxacan cuisine a living work of art.

Pilar has also found a growing fan-base of intrigued foodies around the globe through her “Casa de los Sabores” (House of Flavours) cooking school where banana leaf wrapped tamales, rose petal sorbet and Oaxacan yellow mole have become oft-requested recipes. Oaxacan cuisine is a labour of love that requires attention, a deft hand, fine-tuned taste buds and old-world knowledge. Pilar learned the basics and the cuisine’s subtleties from her mother and grandmother.

Here’s what celebrated Chef Rick Bayless (of Chicago’s Frontera Grill and Topolobampo) has to say about Pilar: “I would strongly urge anyone with an interest in Mexican food to take advantage of any opportunity to learn from and experience the Oaxacan cuisine of Pilar Cabrera. She is one of the greats!” The New York Times and Bon Appetit magazine have echoed similar sentiments.

Pilar’s Oaxacan Menus can be savoured at the following Toronto locations:

v Wednesday, September 16: Frida Restaurant & Bar – dinner tasting menu with owner/Chef Jose Hadad - www.fridarestaurant.ca

v Monday, September 21st: Dinner at FRANK at the Art Gallery of Ontario with Executive Chef Anne Yarymowich - http://www.ago.net/frank

v Tuesday, September 22: Cooking class at Nella Cucina Cooking School - for public and Women's Culinary Network Members: http://www.nellacucina.ca/cucina/event.html?Year=2009&Month=9

v Wednesday, September 23: Dinner at Veritas Local Fare with Food Network Celebrity Chef Brad Long - http://www.localfare.ca/

v Monday, September 28: Torito Tapas Bar- Pilar prepares a menu of “Botanas”- Mexico’s version of tapas- http://www.toritorestaurant.com/

v Tuesday, September 29: Multi-course dinner menu at The Chefs’ House operated by students of George Brown's Centre for Hospitality and Culinary Arts- www.thechefshouse.com

NOTE: To reserve your seat at any of the above-noted venues, please contact the location of your choice to make arrangements. And those who attend one of Pilar’s events will be able to participate in a raffle for a complimentary week’s accommodations in Oaxaca, to be awarded to two lucky couples.

Posted by Mary Luz Mejia

The sun-drenched valley city of Oaxaca, in the Mexican state of the same name, is considered by many to be the country’s culinary capital. Apart from being the land of seven moles (pron. moh-leh), Oaxaca also boasts an impressive gastronomic repertoire long admired by the rest of Mexico and gastronomes the world over. Working within the state’s rich and proud culinary heritage is one of Oaxaca City’s brightest lights in the food world, Pilar Cabrera Arroyo (in photo holding one of her luscious flans). This September 10-30, 2009, Pilar will be visiting Toronto, ON to share those well-preserved traditions with food enthusiasts throughout the GTA.

Pilar grew up in Oaxaca City surrounded by the state’s vast food history and ingredients- including chile dusted fried grasshoppers (chapulines) and pre-Hispanic dishes that tell the tales of ancient, native peoples. In 1994, she opened her restaurant, the award-winning “La Olla” (or the Pot), featuring the produce of regional (when possible, organic) farmers who help make her Oaxacan cuisine a living work of art.

Pilar has also found a growing fan-base of intrigued foodies around the globe through her “Casa de los Sabores” (House of Flavour) cooking school where banana leaf wrapped tamales, rose petal sorbet and Oaxacan yellow mole have become oft-requested recipes. Oaxacan cuisine is a labour of love that requires attention, a deft hand, fine-tuned taste buds and old-world knowledge. Pilar learned the basics and the cuisine’s subtleties from her mother and grandmother.

More to follow regarding her venues and classes here in Toronto. Food Trends is proud to have a hand in putting these together for Pilar in Toronto, with the help of Oaxaca City-based B & B owner, Alvin Starkman of Casa Machaya- a beautiful place to stay in Oaxaca!

Posted by Mary Luz Mejia

The French Pastry School of Chicago will be hosting two of Spain’s (and indeed the worlds) Master Pastry Chefs- Paco Torreblanca and Oriol Balaguer. The lucky attendees to this demo and workshop (for professionals and lucky food enthusiasts who either live in Chicago or can get there) will take place this June 26^th and 27^th, 2009. Once you see what these two men can do, you may agree that the French have nada on the Spanish!

The two day demo will see both chefs alternating over the course of the workshop, and they’ll be joined by Chicago’s own Rick Bayless (of Frontera Grill and Topolobampo) who will prepare multi-course lunches for participants, just so you can keep your energy up! Having eaten at both establishments, I can vouch that the meals will be fabulous, and Mexican-inspired, which is after all what Bayless is best known for.

I could list the glowing accolades of both Master Pastry Chefs here, but instead, I suggest you go to their websites to be awed and wowed. The kinds of pastries and confections these men create is some of the most luxurious, beautiful pieces of edible art you’ll ever see anywhere. They’re an inspiration to anyone who wants to practice the craft, or like me- admires those who can.

Click here to learn more about the event and for those who can, to register.

Posted by Mary Luz Mejia

Toronto cured-meat aficionado Mario Stojanac writes, "Charcuterie has become an increasingly popular feature on many a restaurant menu over the past couple of years, so it was inevitable that we would finally get an establishment devoted completely to the art of all things cured, smoked or preserved. In Toronto, this haven for cured meat aficionados is The Black Hoof, the anglicized name for the famous Spanish cured Pata Negra ham."

Also on the menu was a chorizo and octopus salad – the vinaigrette’s citrusy notes playing perfectly off the smoky fattiness of the sausage. The Black Hoof may a little boho and it's the hip hangout for locals and chefs on their night off, but it is inviting, comfortable and unpretentious. They don’t take reservations, so early birds (before 7 p.m.) will avoid the long wait (up to 1 hour 45 minutes the night I was there but I gratefully missed that)…but it is well worth it and is the perfect place for a casual evening where plate sharing is definitely encouraged. And don't forget to order a glass of the Walnut Brown Sherry from Spain- it's absolutely wonderful!

The Black Hoof, 928 Dundas St. West (east of Ossington), Toronto.

Posted by Mary Luz Mejia

1. Are you in your mid 20’s to mid 50’s and don’t know how to cook?
2. Do your friends, family and coworkers make fun of you because of your complete inability to cook?
3. Are you desperate to become more confident in the kitchen?
4. Do you have a reason and desire to prove yourself in the kitchen?
5. Do you have a kitchen that is big enough to shoot part of a television episode in?
6. Must live in Toronto or GTA

Posted by Mary Luz Mejia

Sometimes, being a food writer has its perks. This month, I get to visit one of Canada’s most enchanting areas- Halifax, Nova Scotia and the Annapolis Valley for a little east coast dining and delighting. On February 26th, the month-long festival of all edible delights in Nova Scotia comes to a crescendo with the Savour Food & Wine Show. Area top toques will be on hand regaling show goers with every manner of locally sourced, produced or grown delight imaginable- all prepared with that Maritime pride!

Michael Howell's Tempest Restaurant and The Port Gastropub will both be represented along with a spate of other fine dining establishments including: 44 North, Armview Restaurant, Blomidon Inn, Brussels Restaurant & Brasserie, Chives Canadian Bistro, Cocoa Pesto, Crown Bistrot, CUT Steakhouse & Urban Grill, DaMaurizio, Des Barres Manor Inn, Durty Nellys, FID, Hamachi House, Hamachi Steakhouse, Il Mercato Spring Garden, Il Mercato Bedford, The Italian Gourmet-Casual Dining, Le Caveau, Mosiac Social Dining, Onyx, Rogi Orazio, Ryan Duffy's, Scanway Catering, Seage Bistro, Seasons Bistro & Wine Bar, Seven Wine Bar, Scanway Catering, Stone Street Cafe, Stories at The Haliburton, Taj Mahal, Thai Chin, The Kilted Grillhouse, The Press Gang, Trendz Cafe & Wine Bar and White Point Beach Resort.

To read about how it was- click here!

Posted by Mary Luz Mejia

Yep- you don't have to go downtown to Chinatown to get some serious Dim Sum. For those out there like myself who love the snack-sized dumplings and the whole ritual of eating a meal shared with friends- dim sum was a once-in-a-while treat. Not anymore!

Thanks to my pal Chef Vanessa Yeung- I can assemble my own dim sum dumplings and pot stickers at home. At a recent Dim Sum Making class- I learned the fine art folding the wrapper of the shrimp pot sticker (thanks in part to her affable and patient mum Millie), and how to bundle an all-time favourite, Siu Mai. Not as hard as I thought and SO completely satisfying when we all saw the edible art we produced. True, some of the potstickers were a bit wonky and no, they didn't look as gorgeous as the art produced by Dim Sum maestros like Terrence Chan of the Metropolitan Hotel here in Toronto- but we were proud nonetheless. And we ate very well that class, I can assure you!

Another bonus of learning to make your own dumplings is that you can start to play around with the fillings once you get used to the flavours - like more ginger or garlic? OK- add some extra. Not so crazy about XO sauce? You can decrease that ingredient or cut it out if you're really not into it. Customization can be a fun, interactive way of spending a lazy Sunday with pals eager to taste their hand made treats. The more the merrier (and quicker) when making dumplings for a bunch.

And given the lack of really good Asian cooking classes in the GTA, I think Chef Yeung just hit the motherlode! I for one am grateful for the recipes and the insider tips!

Posted by Mary Luz Mejia

It's that time of year when every magazine, blog and food site publishes the Top 2009 Trends as they foresee them. Bon Appetit published their top 50 "Ways to Eat Green" (or green eating trends) in their February '09 issue and in it, "Support Your Local Winemaker" was a noteworthy sidebar. They suggest, "With wineries in every state of the union, a local winemaker is never far away. You're already familiar with the major growing regions of Washington, California, and Oregeon but some of the wines produced in other parts of the country are worth checking out."

I couldn't agree more. And if you're in Canada, that list can extend to the Niagara Region in Ontario, along with the province's Prince Edward Country, the Okanagan Valley in British Columbia, and the Annapolis Valley in Nova Scotia to name but a few. This past weekend, I had the good fortune of partaking in one full, wine-filled day in and around Niagara-on-the-Lake for the region's Niagara Icewine Festival. It's always amazing to me just how many small producers there are who are making hand-crafed wines with integrity, the old school way.

Along the way, I got to sample icewines from large and smaller producers and enjoy a five course Winemaker's Dinner where I discovered a few new hits in the wine list including the 2007 Viognier from Fielding Estate Winery and Palatine Hills 2006 Cabernet Sauvignon Icewine. If you haven't tried them- do. You will not be disappointed. For me and my cherished dinner companion, it was like unearthing a gem when you least expect it! So do your part and support your local winemaker- they'll thank you and so will the local economy! And that's good news for everyone! (finally!).

Posted by Mary Luz Mejia

As a Colombian immigrant living in Canada, sometimes the foods of my Latin roots seemed out of reach. When I was a kid, my father and I would go out of the way to downtown Hamilton (a good 20 minutes from our little townhouse up the "mountain") to the Jamaican specialty food shop in town so he could get his hands on ripe and green plantains, yucca (or cassava) and mangoes. Today, it’s not as elusive to find the ingredients we know and love as Latinos- but it’s still not as easy as I'd like it to be. It makes me feel a bit disconnected to what I grew up eating, despite the fact that I’ve embraced the foods of the world as my own here in multi-cultural Toronto where you can get great Vietnamese pho as well as a good Portuguese piri piri marinated chicken.

You can imagine my delight then upon meeting one of the best and brightest in the Latin food (and intellectual) community- Maricel Presilla on a recent “At the Table With…” shoot with her and her family and friends in Miami. From the tropical mamey fruit juice that greeted the crew on our first day to the pan-Latin feast we filmed and later enjoyed on our last, spending time with Maricel was like finding an oasis, or a gustatory spa of sorts at the very least. A little dramatic perhpas- but for a Colombian kid who grew up eating the sometimes flavourless foods around her in Canada (what’s a hot dog next to a Colombian chorizo for goodness sakes??), reacquainting myself with the foods of the south through Maricel was a sensory feast! And even though we all (including the affable Maricel) worked between the holidays, there’s no better way to be on the road and exploring the delights of the Latin table than through one of her buttery Cuban tamales or Key Biscayne’s Boaters Grill’s lechon asado- roasted pigs. Now that’s living! Gracias Maricel!

Posted by Mary Luz Mejia

I thought someone was pulling my proverbial leg when I gleaned that Burger King had launched a new perfume called "FLAME." But alas, maybe the joke is on all of us and the new scent, is somewhat based on "America's best selling sandwich- the WHOPPER" of all things! For the love of beef- who really wants to smell like a well grilled meat-which? Honestly!? But wait- this just keeps getting better! The website dedicated to said eau de beef also states, "Behold the scent of seduction, with a hint of flame-broiled meat." Oh stop- now I'm positively swooning. GAH! Where's the mustard?!

I will say however, I had a well-needed good laugh by myself when I was on the website. And the BK "King" guy sitting infront of roaring fireplace petting the fur skin rug infront of him was highly hilarious. Ridiculous to boot. You can apparently buy these bad boys either online or from a US retailer by the name of "Ricky's." I don't think the AXE crowd will even bite. Smelling like a burger?? Good luck with the neighbourhood hounds- they'll be doing more than riding your leg if they get a whiff of your whopper (sorry, I just couldn't help it!). It begs the question: WHAT will they think of next???? EEK!

Posted by Mary Luz Mejia

Susana Trilling is a maverick, a talented chef, an inquisitive soul and one of the most contagiously happy people I've ever had the good fortune of meeting while working on "At the Table With..." for the Food Network Canada. It's not that she hasn't had her share of setbacks, sadness or rough patches- it's that her indomitable spirit refuses to be dragged down by these for too long. You sense that in her ready smile, her effortless way with people and in her authentically prepared Oaxacan dishes.

If you've never heard of Susana Trilling- then maybe you haven't seen her Seasons of My Heart cookbook- the companion and definitive guide to Oaxacan cooking that accompanied her hit PBS series of the same name. Or perhaps you've missed the dozens of articles lauding her cooking school (most recently in Gourmet Magazine- May 2008) where a hands-on approach is the name of the game when she's teaching- whether you're in her terra cotta domed "temple of good food" cooking school, our out in the middle of a chile field near Cuicatlan, Mexico as we were to savour Chilhuacle chiles (amazing stuff!). If you live in the US- you'll get to sample some of her creations via the talented teams that head up the up-scale and decidedly delicious Rosa Mexicano restaurants (she's the chain's culinary director). Lucky you!

Meeting Susana was inspirational, powerful and a clear reminder that no matter how many times one can get side-tracked in life, if you follow your passion and your heart, you can't go wrong. Gracias Susana! As my dad would say, "Adelante!"

Posted by Mary Luz Mejia

For all of you bivalve lovers out there who happen to live in the Greater Toronto Area or will be in Toronto on November 2, 2008- here’s some news you can use from my pal, Patrick McMurray (master oyster shucker and author of “Consider the Oyster). In a recent email, Patrick wrote to say, “I have a long-time friend working at Starfish who is a PhD candidate - Donna Bilak. She, in association with The Royal Ontario Museum (ROM), is organizing an afternoon of oyster history, tasting, and visual presentation, with myself, and fellow shucker Lawrence David at Starfish - Nov. 2, 2008. Please pass the word, and to register, just link up with the ROM site at the bottom of this message.”

Consider it done. The event for all of you interested is called The Oyster Considered and will take place on Sunday, November 2^nd from 12noon to 2:30pm at McMurray’s Starfish Oyster Bed and Grill (100 Adelaide Street East). There will be oyster lore, lots of tasty sampling (the best part for those who love oysters) and a little art thrown into the mix with Bilak exploring the history of oysters in centuries past through beautiful Dutch still life paintings. And this event also includes oyster-friendly alcoholic beverages too! A tremendous way to spend an afternoon this fall for anyone in town or looking for something fantastic to do.

A little Toronto trivia for you that I didn’t know:

To register for your ticket, click here on the ROM’s website and tell ‘em ML sent you!

Posted by Mary Luz Mejia

It seems we crafty and inventive North Americans took the British concept of "fairy cakes" (aka cupcakes here in our vernacular) and turned them on their head with fanciful frostings, fillings and imaginative decorations. Heck, we even wrapped the little cakes in pretty paper cut outs called "cupcake wrappers" just to kick it up a few notches. You'll even likely remember the cupcake multi-tiered "cake" frenzy that happened a few years back where at most every wedding, bridal or baby shower cupcake "cakes" were all the rage rather than one solid cake offering...

But now, it looks like the Brits want to give Martha and the gang a bit of a run for their economically challenged dollar. British baker Lindy Smith has just launched a new book called "Bake Me I'm Yours" in which she takes the concept of the decorated cookie to a whole new level. While North Americans maintain that royal icing is the way to go when decorating cookies, Smith chooses sugar paste as her medium.

“Decorating cookies is not only child’s play: cookies are all about having fun in your kitchen and creating gorgeous, tasty treats that everyone will love.When it comes to decorating cookies, the possibilities really are endless,” says Lindy.

For more about Lindy Smith's cookies, decorating, and cake business, click here.

Posted by Mary Luz Mejia

If you're the kind of mom or baker who delights in the holiday flourishes of a well crafted cupcake, then the Pastry Chicago's Amateur Haunted Cupcakes Competition may be just the thing for you.

This Saturday, October 18th, cupcake bakers from around Chicago will converge on the Zagone Mask Studios to strut their stuff at 3pm.

The rules? They include:

• Contestants must submit (6) standard cupcakes (undecorated) for judging and (6) standard cupcakes for display-decoration and presentation.
• Cupcake recipes must be submitted with the cupcakes.
• Cupcakes are served cold. No baking is done on premises.
• All contestants must use but are not limited to the following ingredients: Nielsen Massey Vanilla, Plugrá European-Style Butter, King Arthur Flour.
• Each entry must be solely the work of the entrant.
• All cupcakes and decorations must be edible.

All sorts of terrific prizes (baking related of course) will be awarded to the winning entrants- the first thirty of which are eligible to compete. And for those who have never heard of Pastry Chicago- it's a group made up of volunteers, professional pastry chefs , students and people who love pastry in its many splendoured forms.

For more information on the upcoming contest and to see what else Pastry Chicago is baking up, click here and have a spooktacular time!

Posted by Mary Luz Mejia

Someone knows a money making scheme when they smell it- in this case, it's a brand new pizza vending machine that cooks frozen, prepared pizzas from a shiny new contraption. Called the "Wonder Pizza Italy," this little technological gizmo offers buyers a few choices of toppings and then on hot coils, "cooks" the pizza. No word yet on how the food tastes, but they certainly look cardboardesque enough. How do I know? Click here and take a gander yourself.

If this doesn't remind you of the old-school frozen pizzas we all ate when we didn't know better (I was about 8 years old!), then take a second glance. "Fresh" pizza in 90 seconds? Yeah, I doubt it. And the weirdest part of all, is this machine is being marketed to ITALIANS- the inventors of pizza itself! And with prices starting at $5, I can't imagine school kids in Napoli opting for the fake and bake stuff when real, wood-burning oven versions that taste of good, fresh ingredients are just about on every corner (and probably half the price)... It makes a pizza-lover like me mutter "QUE?" in bewilderment from my little corner of the world!

Posted by Mary Luz Mejia

From my trip to China to a flurry of local feasts, this summer has been a season of fine eating on many fronts.

I was introduced to the sometimes nuances of Chinese street foods, teas and other delights by my good friend Rudy Guo- who incidentally also introduced me to a fabulous local chef- Domenic Chiaromonte of Match Restaurant & Catering in Woodbrige. There, we devoured a seven (or was that eight)? course meal that could rival anything Bacchus could conjure. Oh- the delicious food coma (I swear, I'm not a glutton! Mostly.) From a tuna Bolognese on angel hair wasabi pasta to perfectly plated desserts that have won the chef numerous awards- it was a stunning meal all round!

Next up, I had the good fortune of meeting Chef Jeff Crump of theAncaster Old Mill near Hamilton, Ontario who has turned the Old Mill around in every way. I’ve written a feature-length piece about Chef Crump for the fall issue of Edible Toronto’s “Back of the House” section. Suffice it to say that I went back with some friends and family where we enjoyed an al fresco meal by the new, custom made hearth (it’s capable of roasting two pigs simultaneously) and sampling some of chef’s delectable dishes- that roasted cod with miso, maple syrup and a few Crump touches still knocks our collective socks off.

Finally, a BBQ at Chef Carlos Fuenmayor’s in-laws this summer took me to the heart of Italy in suburban Toronto where grapes, tomatoes and Sicilian zucchinis all patiently awaited ripening on the vine. The house made cured meat, bbq’ed sausages, pasta and wine-ripened cheeses still dance in my mind’s eye, as does the fancy foot work of Chef Fuenmayor- who knew he was such a Fred Astaire?

Posted by Mary Luz Mejia

Now that the "eat local" mantra has permeated just about every household in North America (yes, we are behind the times compared to Europe and other parts of the world!), there’s nothing better than making good food yourself- EVEN sausages!

As a kid, I used to watch my mum and dad make their own Colombian style Chorizo and Morcilla (the latter of which is the Colombian blood sausage and as I kid, I loved them until I figured out why they were so dark! But that’s another story for another day). Once filled, they would turn our little kitchen in Hamilton, Ontario into a makeshift charcuterie shop- using wooden poles to string up the links and let them air dry in the room's cool confines. I used to stare in wonder as I got home from school and watch my parents ritualistically check the curing process of the chorizo especially. It was fascinating to me.

Unfortunately, I never learned the intricacies of making chorizo- but luckily, Latin American food specialist, chef and caterer Carlos Fuenmayor did! With his expert advice and well-planned Chorizo recipe, you too can create your own deluxe “charcuterie” plate this fall or winter, replete with house made chorizo- Sabrosito style! (Sabrosito is not only Chef Carlos’ catering company name, it also means “mmmmm! That’s good!” in Spanish).

Click here for the recipe and Chef Carlos’ tips- you won’t be sorry!

Posted by Mary Luz Mejia

I’ve always longed to visit India - that land where the intoxicating aroma of roasting spices magically transforms into some sumptuous dish with layers of flavours and lingering complexity that make food enthusiasts like me swoon. And yes, I’ve heard all about the perils of eating there- the visiting cricket teams that get “Delhi Belly” and the like. But sheer bravado aside (I did after all survive a particularly nasty bout with a “rod like parasite” that I picked up in Colombia), it’s the lush landscapes and glorious regional dishes that call to me ever so invitingly.

As if to whet my already healthy appetite, I was invited by the formidable duo of Preena and her mother Arvinda Chauhan for a walking tour of Toronto’s Little India. I figure this is the next best thing to catching a flight, so on a rainy summer Sunday, our group meets at the incomparable Udupi Palace on Gerrard Street East for what I can sense will be a fascinating glimpse into this community’s hub. Udupi Palace is, according to Preena, “just like the restaurants in southern India. It’s as if I was there,” which suits me fine as we’re here and I’m looking to get as close to there as I can. We ate, walked, tasted, talked and enjoyed a wonderful afternoon full of entertaining and enlightening company. I even got to try my hand at making a paper dosa (an Indian crepe )- and a fair job I did too given I’m not as deft as Udupi Palace’s practiced chefs!

Join me this week for a run down of our walking tour and some of the day's flavourful highlights. It’s ALMOST as good as going to India and just as delicious - of that I can assure you!

Posted by Mary Luz Mejia

Some of you have asked me when I'd get my own website together - an online portfolio of sorts that can give you a good look into the inner-workings of a dedicated food enthusiast (I especially ♥ Latin American fare), writer, researcher, global explorer and Food TV producer. So, I finally bit the bullet and persuasively asked Ryan Wale of Evol designs in Johannesburg, South Africa to help me out with the graphics side of things (he's Mario's best friend and one of those artist savant types that is equal parts inspiring and infuriating all at once). Hence the citrus (which I love as much as almonds) inspired look on the site that Ryan so beautifully crafted.

Then it was all about finding someone that would build it for me and with me- Mario to the rescue again and off we went to webhoster.ca – a Toronto-based outfit that Mario is acquainted with. In short, webhoster does good work. They were easy to communicate with and had the patience to explain why many of my hare-brained ideas would or wouldn’t work. So, if you care to take a gander at what I’m up to, what I’ve done, to read some other writing samples or just to get a flavour of what other pots I have cooking in the kitchen, feel free to stop by and say hello!

Posted by Mary Luz Mejia

The conversation started off something like this: “I’ve got Roger Mittag coming to Nella next week- it’s his food and beer pairing class,” said Joanne Lusted- the effervescent Director and resident Chef at Toronto’s Nella Cucina cooking school/event space. I reply- “Roger Mittag- who’s that?” to which Joanne says, “The Professor of Beer. You’ve got to come- you’ll love it.” And so off I went to thoroughly enjoy some unchartered sudsy terrain.

Mittag is indeed a knowledgeable and friendly guy who just so happens to love teaching beer-neophytes like me about what makes a good brew. He’s been doing just that since 1997 and even developed his own business around beer appreciation called “Thirst for Knowledge.” Not bad for a guy who used to be in beer sales before deciding that his future lay in enlightening us all on the differences between a lager and an ale (for starters).

The summer night we all met up with Roger, some 30 of us started off with a little beer primer (more on that later), and then settled into groups of 5 or so with trained chef leaders in the kitchen to whip up a batch of dishes each featuring a different style of beer. I have to say my group’s soft polenta with beer and Parmigiano was a highlight of the nightfor me, as was the amber beer poached pear with mascarpone dessert. The caramel surrounding the pears was incredible- I would have licked my plate clean if I wasn’t in polite company, but I digress.

Join me for a little beer and food pairing 101 a la Professor Beer – you may even pick up a tip or two to take with you to the pub on your next night out.

Posted by Mary Luz Mejia

Chef Jason Bangerter isn't just a talented cook, he's also smart enough to know that the yearly Summerlicious and Winterlicious dining events in Toronto are an opportunity to flaunt your culinary chops. That several participating restaurants don't get this concept mystifies- pedestrian pasta dishes anyone? It’s a shame because here’s an opportunity to get curious diners through the door, wow them, and then ensure they’ll be back thanks to a terrific meal and experience.

At Auberge du Pommier, their Sumemrlicious menu gets you three well-conceived courses starting with a refreshing heirloom tomato and melon soup or a crisp seasonal salad with a picture-perfect peach honey dressing, fresh cheese and olive oil from Arles. The mains include a Tournedos de Boeuf (seared beef tenderloin with glazed pearl onions, local mushrooms and a wonderful potato puree), a Loup de Mer (my fave of the night- baked white sea bass with young leeks, saffron aioli and a bouillabaisse broth), or a roast chicken with Provencal bread salad, olive tapenade and golden pepper velouté. I finished off with the Rhubarb Consommé for dessert – a cold rhubarb nage with sweet Ontario strawberries and crispy lavender meringues. My sister enjoyed the pave of chocolate with cocoa crumble, maple syrup and birch beer foam.

If I didn’t know and admire Chef Bangerter’s work, this meal would have made me a card-carrying fan (in a non whacky sort of way- I’m no chef stalker). My sister and her husband are Bangerter converts; of their own volition I might add. My husband almost got misty when Chef brought out his interpretation of Canada on a Plate- locally foraged mushrooms flash fried with a light-as-air batter, served with marinated spruce tips, a spruce gelee, and for our benefit, shaved truffles. Magnificent. Summerlicious runs July 4-20 around Toronto.

Posted by Mary Luz Mejia

On my recent adventure in China, our group met up with Kelley Lee, a former Angelino who one fine day decided that her corporate gig just wasn't feeding her soul. So off went Kelley to Paris to study at the Cordon Bleu before deciding to relocate to the land of her ancestors, China. The girl's got an adventurous spirit and an entrepreneurial one too- plus it doesn't hurt that she speaks fluent Mandarin (makes doing business in China a WHOLE lot easier!).

It was in Shanghai that Kelley met Texan born and bred award-winning Brew Master Gary Heyne (he won the 1996 GABF Gold in Denver, Colorado for his Midland's Mild beer) and together, they created the Boxing Cat Brewery, named after the late great feline named Louie- more later on the legendary boxing cat himself.

The savvy duo have located themselves in the heart of expat central- a suburb of Shanghai called Minhang where Americans, Brits, Aussies, Canadians and everyone else under the English-speaking proverbial sun gathers for some of Kelley's dressed up "Modern American Comfort Food" as she calls it. There, you can have some of the best deep fried cornmeal crusted okra or sliders that are just about worth the flight to Shanghai. For expats looking for a flavour of home, or if as my husband Mario would say, you're experiencing "chopstick fatigue," then the Boxing Cat is an oasis of sorts.

Catch my upcoming interview with Kelley and Gary as they pull up a chair and pour a pint about their brewery and how the micro-brewed beer trend is starting to catch on in China. Oh and we'll unravel the mystery behind boxing cat Louie.

Posted by Mary Luz Mejia

When I saw that the dining craze known as "Dinner in the Sky" (which was started in Belgium by a creative entrepreneur) was coming to Toronto - I signed up ASAP! I'd seen incredible photographs of the Dinner in the Sky event held in Cape Town, South Africa via the Internet (three inbox messages from different people around the world no less!)- ah the power of viral marketing at it's best because I can tell you, I'm intrigued!

Toronto may not have ocean and a rugged coastline to brag about, but we do have our own sparkling city lights to hold our attention. This Wednesday, I'll be joining other dinner companions as we're lifted by crane in the downtown core at Dundas Square to enjoy the culinary delights of some of our city's best chefs.

The details so far: it will be a one hour experience (so yes, going to the bathroom before hand is essential), we'll savour three courses in the sky, and I believe shoes that strap on (no sling backs) are du rigeur should you loose a mule in mid-meal. I have few precious details right now but will be reporting back on how the whole experience played out and what the food was like of course (one of the biggest draws for me, no matter where I'm eating!).

It seems that this Dinner in the Sky concept is one of those dining trends that is still as popular as it was when I first read about it years ago. And who knows- maybe it will make a pit stop in your city next! Click here to read all about the lifting experience!

Posted by Mary Luz Mejia

As a kid, I’d save up my allowance (and yes, even caroling money- I got entrepreneurial around Christmas!) and head over the corner store with neighbourhood pals. There, the three of us would buy what we could with our meager rations- back then “penny candy” really did exist. I often chose those sweet-tart “bottle caps,” or candy in the shape of a bottle cap in numerous soda pop flavours. Root beer was my first choice. If I worked really hard at it, I could make one sweet bottle cap last at least ten minutes- a life time for an eight year old!

This is my round-about way of telling you that upon first sip of Gale Gand’s artisanal quality root beer, I was instantly transported to a warm summer’s day when a bottle cap candy would first be placed on the tongue and all was right with the world. The bouquet is bottle cap vintage- sweet, molasses-y, and downright fun! The flavour wasn’t as ginger-based or cinnamon-inflected as I’d hoped- perhaps I was expected a more “mature” or sophisticated soft drink. What I did taste however was crisp, clean, sweet fun.

I’ll soon be enjoying a bottle or two with my nieces, in the requisite frosty mug that’s been chilling in the freezer overnight so that a little bit of icy foam forms around the edges. We might even drop a scoop of really good vanilla ice cream in there too, just to up the wow factor. And we’ll enjoy it as much as the boomer generation Gale primarily created this libation for- even if we’re decades apart!

If you want to catch my interview with the celebrity pastry chef turned root beer guru, click here.

Posted by Mary Luz Mejia

I was recently reminded of how important farmers are to the integrity and enjoyment of the food we eat at restaurants and in our own homes. A three hour ride out to Central Illinois from Chicago gave me the opportunity to meet Marty Travis, his wife Kris and their teenaged son Will (maker of some fine maple syrup!). The family call themselves "stewards of the land;" land that was settled in 1830 by their fourth great-grandfather, Valentine Darnall.

Today, Spence Farm & Spence Farm Foundation provides some top notch eateries with seasonal produce including nettles, ramps and pawpaws. Of course other less "wild" items are grown on the farm, and the family keeps heritage breed cows and pigs on hand as well.

Spence Farm is the kind of place that reminds you that it's family owned and operated outfits like theirs that make eating locally and sustainably a wonderful thing. The Travis family supplies restaurants like Rick Bayless' Frontera Grill and Topolobampo with a spate of fresh goods, and they in turn make the most amazing wild nettle corn tamales I've ever savoured out of just one of their crops. Up next- radish seed pods that will be turning up in Frontera's salads and possibly as pickles. Fresh, spicy and so unexpectedly wonderful!

It was Edible Toronto's publisher Gail Gordon-Oliver that first opined that farmers and producers of artisanal foods are the next rock stars. After meeting the Travis family, I think she's spot on!

Posted by Mary Luz Mejia

I’ve been hilariously reminded about less “common” food stall choices in Shanghai. China is a country in which precious few edibles are wasted. So if that means you can marinate a pig’s snout in a soy and sesame sauce, braise it and serve it to happy, hungry customers, you will.

And our flavour-seeking crew comprising of Chef Shaun Anthony (who worked for Gordon Ramsay in the UK), Patrick McMurray of Starfish Oysterbed and Grill restaurant (he of world champion oyster shucking fame), host Rudy Guo, Chef Michael Blackie (of Ottawa’s Brookstreet Hotel) and sommeliers John and Zoltan Szabo (no relation- John is Canada's first Master Sommelier) tried it all.

In the words of Patrick McMurray (aka Dr. Seafood), “You forgot to add - if your pig’s snoot lands on the grimy old town Shanghai street, the 5 second rule still applies, but only if the food item is washed off with cold Tsing Tao beer!” And then Shaun Anthony wrote me to say, “How come you didn't add that Tsing Tao is an excellent disinfectant for any and all street food situations -say for example that you want to eat a boiled pig's snout and your mate drops it on the ground...” Good question- HOW could I forget? Maybe I inadvertently blocked it out of my mind’s eye.

But this adventurous lot also ate mystery, burnished brown little birds (beaks, brains and all), stinky tofu with hot sauce (oh the smell- this link had me laughing hysterically!), a clay-cooked chicken (brain and all- way to go Shaun) and a few questionable but I’m told delicious “pie” creations. And all in all, the boys fared well, not one of them (to my knowledge) spent serious face time with a toilet!

Posted by Mary Luz Mejia

There's root beer soda and then there's Gale Gand's Root Beer- her artisanally crafted version that's made in small, controlled batches. Gale, famed pastry chef behind the FN US's "Sweet Dreams" series and legendary pastry guru behind the venerable Tru in Chicago (plus a slew of dining spots in Wheeling, Ill. including Tramonto's Steak and Seafood, Gale's Coffee Bar and Osteria di Tramonto) takes her root beer seriously. She loves the stuff- even more than I do (and I'm a pretty solid fan!).

Join me this week for a one-on-one interview with Chef Gand as she tells Food Trend readers about how she got the superb idea to make her own root beer soda and what makes her recipe so special. I'll even be following this up with a very special tasting notes post (hey, don't shoot the messenger- I'm sharing with a few others, OK?) based on a few choice bottles of the micro-batched brew! Hmmm, I think I might even save one for a very special root beer float. That to me says summer in a tall, frosty mug!

Posted by Mary Luz Mejia

There's root beer soda and then there's Gale Gand's Root Beer- her artisanally crafted version that's made in small, controlled batches. Gale, famed pastry chef behind the FN US's "Sweet Dreams" series and legendary pastry guru behind the venerable Tru in Chicago (plus a slew of dining spots in Wheeling, Ill. including Tramonto's Steak and Seafood, Gale's Coffee Bar and Osteria di Tramonto) takes her root beer seriously. She loves the stuff- even more than I do (and I'm a pretty solid fan!).

Join me this week for a one-on-one interview with Chef Gand as she tells Food Trend readers about how she got the superb idea to make her own root beer soda and what makes her recipe so special. I'll even be following this up with a very special tasting notes post (hey, don't shoot the messenger- I'm sharing with a few others, OK?) based on a few choice bottles of the micro-batched brew! Hmmm, I think I might even save one for a very special root beer float. That to me says summer in a tall, frosty mug!

Posted by Mary Luz Mejia

I'm writing to you from the 39th floor of the Hotel Panorama's business suite where I have an impressive view of Victoria Harbour and Hong Kong's stunning skyline. I've been in Shanghai (where old China meets the very most modern version of this booming country), Macau (with its new Las Vegaesque face and sleepy Portuguese Colonial towns) and now am in Hong Kong (the New York of Asia).

Along the way, my colleagues, which include Canadian sommeliers, chefs and fellow writers, led by the hospitable and ever-patient Rudy Guo have been exploring everything from street eats to regional fare and some upscale offerings (the Nitrotini in Jean-Georges Vongerichten's Shanghai resto off the Bund comes to mind). Join me for a gustatory tour of some inspired finds.

Some highlights to whet your whistles:

• Tea in Shanghai's beautiful and legendary Hu Xin Ting teahouse.
• Shanghai breakfast egg crepes with chili paste and spring onion
• Wang-Loca- China's herbaceous version of our North American Coca-Cola
• Dinner with food writer Chrystal Mo at Bo Duo Xin Ji for some authentic Chao Zhou fare- more like a FEAST than mere dinner!
• A modern twist on classics at Eduardo Vargas' Bambou in Shanghai
• Malay Ice Kachang at the Venetian Hotel in Macau
• Lunch at Fernando's in Coloane where Portuguese dishes get cooked using local techniques(divine food!)
• Sweets and treats Macanese style including mint scented candided lemon peel, the famous one-bite almond cookies and ginger chews dusted with grated coconut.
• And some of the most amazing custard tarts ever made at Lord Stow's- creator of the much impersonated, never quite replicated Portuguese Egg Tarts (a hybrid of Pasteis de Nata and Chinese Egg tarts- the story behind the tarts is fascinating). Eileen Stow- you are a one of a kind original!

Gotta run off to The Peaks, but will touch base when back in Canada!

Best,

MLM

Posted by Mary Luz Mejia

A creatively "stamped" envelope with faux-postage from Vietnam, Pakistan, and China arrived at my door recently, heralding the opening of Toronto's new seen-and-be-seen King West hangout: Spice Route Asian Bistro-Bar. Helming the Asian-inflected menu is the talented Chef Winlai Wong (formerly of Monsoon) whose love of Asian food comes honestly as her folks are from China/Hong Kong. She also has the unyeilding support of her sous-chef and husband Sam in the kitchen - where the two work in seamless harmony (and have for years).

On a cold, rainy May night, I make my way over to the torch-lit entrance and pass through a massive, antique wooden door. The interior is slick with a little VIP room tucked away in a corner underneath the DJ booth (global electronica anyone? Yep, like the Buddha Bar, you'll be able to buy your own Spice Route CD soon too...). There's an impressive bar in the middle of the room with flat LCD screens hovering above you- the night I was there, the image looked like tropical underwater scenes. For me, the most eye-catching decor piece- apart from the many Buddhas, are the sepia-toned images of far-flung lands. They look like old photographs copied and made into triptychs, but they are in fact paintings.

There's a sexy patio outside- it will no doubt be packed once the hot weather arrives with its accompanying coterie of pretty little things swirling around the water feature with a signature cocktail or two. We sampled some apps but it's the mains I'd like to eventually get back to the Spice Route for- once the hubbub dies down a notch and the “suits” find their next hot spot to haunt.

Spice Route Asian Bistro Bar- 499 King Street West (at Brant Street)- downtown Toronto.

Posted by Mary Luz Mejia

On many a trip to my favourite food city in Canada- Montreal, I stumbled across some fine breads at a bakery chain like no other- Première Moisson. Back then, all I knew was that their sourdough baguette with a sturdy, burnished crust and a fantastic crumb meant delicious business.

Upon chatting with local pals, I was informed that yes, these bakeries exist all over the province. Apparently, they’re du rigeur in la belle province. “Lucky dogs!” was my initial thought-“ what I’d give to have these breads in Ontario.”

Well now we’re the lucky ones (finally!) because Première Moisson is now in Ontario and available at: A&P, Dominion, Ultra Food & Drug and The Barn Markets (in Hamilton) and Loeb (in Ottawa).

If you’re reading this wondering: What’s the big deal? Let me enlighten:

Première Moisson is the first bakery in Quebec to grow its own wheat by partnering with Meunerie Milanaise (an organic miller) and Agrifusion- a wheat growing collective that uses no pesticides or chemical fertilizers in growing their grains. Any good baker knows that it’s all about the ingredients at the base level- good flour, water, salt and yeast usually translates into good bread. The bakery even hired an agronomist to choose wheat varieties with a lower protein content to allow for slow rising breads.

Breads are fully baked in Montreal, slowly frozen to preserve flavour and moisture, shipped to stores in Ontario and baked off at each location with delectable results. I’ve sampled the French Baguette with its honeycomb crumb, the organic sprouted grain bread, the wonderful sourdough walnut bread and the olive fougasse. My favourite hands down is the honey, raisin, and hazelnut loaf- the perfect accompaniment to a cheese platter or a cup of morning tea! Aren’t we lucky!

Posted by Mary Luz Mejia

On a recent trip to New York City, I got to fly Porter Airlines' snappy, new “state-of-the-art Bombardier Q400,” a leather-seat equipped, quiet plane with more leg room than most carriers.

I left from downtown Toronto, zipped across a small stretch of water via ferry to the Toronto Island Airport and walked into one of the nicest, most accommodating airport lounges I’ve ever seen. Bottles of water, coffee, tea, Tamari-flavoured almond and cookie packets, and juice were all there for that taking (at no extra charge) along with the day’s daily newspapers. Lining one wall, computers were at the ready in case you needed to check your emails.

Folks, this was like flying first class- without being outrageously priced. I grabbed a cup of Earl Grey tea, some stem ginger Walker’s cookies and parked myself in front of a computer terminal to catch up on some correspondence. I was delighted. Our flight was on time and the air hostesses wore the chicest bill-box hats with their uniforms. It all reminded me a bit of a documentary I had watched about an airline in the 1960s where flying was a luxury, not a cattle call.

Our short flight to Newark was capped off with a little lunch box and an actual glass (not plastic cup) of either juice, wine or beer (Stella was on offer) gratis! A half a sandwich, crackers, cheese and a cookie rounded off the menu- an unexpected treat given most carriers today offer a meagre pack of mixed nuts and call it a day.

I’ll be flying Porter again- and for the convenience of arriving and departing from downtown Toronto coupled with exceptional customer service- the tickets are worth every cent!

Posted by Mary Luz Mejia

A lone green asparagus stalk braves the elements on the cover of the Spring 2008 Edible Toronto issue- an ode to the bounty that awaits us in the Golden Horseshoe when the harsh winter makes us all wonder if anything will ever grow again. But grow again our fruits and vegetable do and Chef Stephen Treadwell is someone who likes to take advantage of Mother Nature’s bounty at every possible turn.

A little while back, I mentioned that the best meal of 2007 was had at Treadwell’s Farm to Table Cuisine- that’s when I had the pleasure of meeting Chef Treadwell at his restaurant in Port Dalhousie, Ontario (near St. Catherines and Niagara-on-the-Lake). I interviewed the big-hearted chef during a cold, dreary winter’s day that he managed to spike with warmth and good cheer in the form of comforting, delectable dishes using locally sourced ingredients.

His is a fascinating story- a boy from working-class Harlow, England (a suburb of London) who decides that he’s good with his hands and has a creative mind. This leads him to cooking school where he sees the world is his potential playground – eventually landing gigs throughout Europe before settling on Toronto, Canada as his new home. To read about his journey and what he’s doing now- feel free to click here where you’ll be taken to my profile piece on Treadwell in the latest Edible Toronto. It’s worth the drive to Port Dalhousie!

Posted by Mary Luz Mejia

I don't know about you, but when the end of March/beginning of April hits- I feel like something the cat dragged in as a bad after-thought. Appealing, I know. But one look in the looking glass and I can see the tell-tale signs of a long winter- dry skin (no matter how much exfolilating I do), tired face (that's my fault for juggling too many gigs), and lack-lustre everything. I know undoubtedly that it's time to put the "re's" into action- rejuvenate, revive, and refresh. And here in Ontario- there's no better place than at the AAA/CAA Four Diamond Award winning Millcroft Inn & Spa in Alton, Ontario.

From inspired tasting menus created by talented Executive Chef Roberto Fracchioni (whose Northern Italian pasta course is NOT to be missed- trust me on this!), to an oasis of tranquility at the well appointed spa facility, your weekend away from it all awaits. We stayed in a Croft room- half loft, half upscale cabin (including a working fireplace and your own private back terrace) where not a sound was heard at night for that perfect sleep experience. Once the snow is melted and the greens are green again, there's golfing to be had, antiquing in nearby towns to enjoy, tons of historic, rural charm and lots of nooks and crannies to explore.

We found a lovely string of little shops in Erin, Ontario including an old-school butcher shop where we stopped by for lunch as we left our weekend retreat and savoured some seriously tasty made-to-order sandwiches pressed to a golden brown, oozing with melted cheese.

Join me this week as I relive Chef Fracchioni's honest, wonderful and deciedly unpretentious tasting menu and I'll guide you through two food-inspired spa treatments that feel as scrumptious as they sound.

Posted by Mary Luz Mejia

It's not everyday a girl gets asked to virtually judge a potato competition that's also being held in Peru and other points in between. Here in Canada, home cooks and amateur gourmets submitted either a Peruvian recipe or an International recipe (ie. from anywhere else in the world) for this potato recipe competition with the focus being on potatoes of course.

For those of you who didn't know that the humble yet nutritious tuber hails from Peru- consider youselves informed (no, they're not originally from Ireland!). Potatoes, along with corn, tomatoes, chilies and cocoa were brought to Europe and later North America by early explorers. There are some 5,000 varieties of potatoes in the world today.

So it was with great interest that myself and Carlos Fuenmayor, Ana de Siles, Angie McRae and my pal Vanessa Yeung were on hand to meet and taste the winning entrant's recipes (we judged them on paper alone which I'll admit was tougher than it sounds!). Causas, or potato layered savoury dishes may sound unusual to the uninitiated, but they are wonderful, crowd-pleasing dishes that had all of the non-Latin judges smacking their lips.

Congratulations again to Lucía Cristina Corbacho for her wonderful Causa de cangrejo (Crab Causa), and to Cecilia Freundt for her Picante de papas winning entries in the Peruvian Category. In the international category, María de Herrera won for her unique Pancitos de Papa (little potato breads), and Siria Effio won for her Pastel de papas con mariscos. A hearty thank you to Toronto's own La Cocina de Doña Luz for providing such a marvellous feast for everyone to sample the winning entries.

Stay tuned because I'll soon post a recipe or two so that you can replicate some Peruvian flavours in your home.

Posted by Mary Luz Mejia

There is much wisdom in learning to cook from someone like Arvinda Chauhan and her daughter Preena. The dynamic duo impart the kind of bona fide culinary gems/tried and true techniques that leave you saying to yourself- “OK, I get it now- this is why my basmati rice always sticks and why theirs is light, fluffy and each grain is perfectly separated!” Rice to aspire to and now I know how! For these and many other tasty reasons, Mario and I signed up for their Curries, Curries and More Curries! Indian cooking class held at Great Cooks on Eight in Toronto.

A sold-out crowd- I counted about 24 hungry participants- were on hand to partake in this advanced class that made a few north Indian staples look very do-able such as Lamb Korma, Madras Chicken Curry (one of my very favourites), Aloo Gobi, Channa Masala and a cumin scented basmati rice (I got to make this one myself during the class).

Patient (you pretty much have to be if you’re teaching a whole class to Torontonians that loosely resembles the United Nations), generous with their time and tips, Preena and Arvinda made the class a fabulous way to spend three aromatic hours. Papadams and warming cups of Chai along with a lunch-time treat of all of the day’s dishes and the MOST incredible mango kulfi I’ve ever sampled- these ladies should be selling that Ice Cream!- were also provided along with the day’s recipes.

Join me later as I share a recipe or two from the class and a few key tips picked up along the way! It will be time well spent- believe me!

Posted by Mary Luz Mejia

When it comes to my birth country- Colombia - it seems the only things most people know about it are Shakira's music and Colombian coffee. But what about the country’s varied and wonderful food?

Colombian food is uncharted territory for most- even for those who work in the food industry (like many of my chef pals who look at me blankly when I bring up dishes from the “mother land”). But for those who are hungry to know more about Colombia’s fantastic foods, a veritable feast awaits.

From my childhood favourites: buñelos (round, savoury, deep fried cheese fritters), empanadas (also deep fried using corn dough), and pastel de Gloria (flakey pastry enveloping sweet guava paste) to arepas (corn cakes) no one has encapsulated how to make them as well as Patricia McCausland-Gallo.

This Colombian-born and bred chef, and author of “Secrets of Colombian Cooking” (as well as “A Passion for Coffee”) takes the guess work out of how to cook Colombian. And for those, like me, who were raised in a far away land, having a go-to guide that’s been well researched and written is like finding a nugget of gold in the pantry.

For turning me on to Patricia’s book, I say Gracias to my sister Claudia who says it best, “If you speak to Patricia can you tell her thank you from me! Finally I know how to make some of the dishes we grew up eating and I can use ingredients found here!” And given our mom isn’t known for her culinary prowess, Secrets of Colombian Cooking is like having your own Colombian mama cooking next to you.Coming up- an interview with Patricia and a recipe or two from her terrific book!

Posted by Mary Luz Mejia

Some skeptics out there will say: How do you know you got food poisoning there? Well, because I’ve had it Once before and this time round exhibited the same, ghastly symptoms after eating there. Plus, I hardly ate anything at lunch other than some nuts and fruits and breakfast consisted of toast- so you do the friggin’ math genius! And dinner consisted of the Thai basil eggplant dish with broccoli, tofu, onions, garlic, and peppers with a pyramid of rice.

Back to the symptoms/proof: I eat and almost immediately start feeling like I’ve had 15 plates of food instead of one. I start belching a lot- which is not normal for me. And then sleep becomes IMPOSSIBLE. Toss and turn mixed in with a dash of cold sweats followed by a chaser of stomach cramps perhaps akin to being in labour? Dinner was at 6:10pm- by 3am, I’m hugging the toilet for dear, sweet mercy. I projectile vomited so hard that I blew the blood capillaries from around my eyes out- I looked like a Klingon for days (thank God the weekend was around the corner). Burgundy speckles around my eyes and temples. Yay.

I called the restaurant today- Spring Rolls Go in downtown Toronto and spoke to the manager. He kept mumbling that this usually doesn’t happen in the dine-in restaurant- but rather take out! Nervous Freudian slip? My concerned husband spoke to them today too- only to be told: “You can’t prove it was our food.” I should have had the pathogens in my projectile vomit examined and then we could talk mister. Until then- be careful where you choose to dine amigos. As for yours truly, it won’t be at this Pan-Asian chain anymore. This isn’t how I wanted to lose a few pounds!

Posted by Mary Luz Mejia

Entrepreneur, George Brown College culinary and hospitality grad and all-round hospitable guy Rudy Guo calls himself "a doer." He's not kidding either. I recently had the good fortune of working with the affable and dedicated Guo at this year's CRFA Show 2008 (we put the culinary demos together highlighting top Canadian talent on two stages during three hectic days at the show).

That's where I got to meet four of last year's Spirit of Hospitality Scholarship winners. And what a lucky bunch they are. Not only did they receive bursaries and scholarships from Guo's not-for-profit venture for 2007, they also got to network and work with the likes of Lynn Crawford (the Four Seasons Manhattan Executive Chef- and of Restaurant Makeover fame) , John Bishop (of Bishop's in Vancouver, B.C.), Robert Clark (of C Restaurant in Vancouver), Normand Laprise (from Toque in Montreal) and our own Thirsty Traveller, Kevin Brauch to name a few. Most of these scholarship winners were also offered job placements and stages at several of these Canadian culinary icon's restaurants! Talk about an opportunity to live for!

If you know of any grade 12, Ontario student who wants to enter culinary or hospitality school this fall, click here to see how he/she may be eligible to win a Spirit of Hospitality Scholarship. Applications are being accpeted until May 31, 2008.

And check back later this week as I take you through one of the best meals I've had in 2008 where many of the above-named chefs cooked at a fund-raiser for this very same scholarship. We have A LOT to be proud of here in Canada- our chefs are amongst some of the best in the world. A standing ovation to established talent leading the way for future generations! Bravo to all!

Posted by Mary Luz Mejia

When Canadian food expert, author, cook and entrepreneur Dana McCauley asks "What did you first try making when you were learning to cook," she polled pals, foodies and industry insiders to come up with an array of hits and misses.

When she asked me, I turned my thoughts back to when I was a kid where every week, we could take out two new books. One week, the Betty Crocker Boys and Girls' Cookbook caught my eye- shiny, happy kids holding mixing bowls sporting their best smiles. I thought- "If these kids can cook, then why can't I?" And I REALLY needed to learn because with immigrant parents working double shifts and teen-aged siblings who had better things to do than make sure their kid sister was fed, I needed to start fending for myself.

It was a good lesson in survival 101 and I don't resent having had to learn to make the tastiest batch of cookies around, eventually graduating to meatloaf, roasted chicken, Colombian arepas and the like.

Here's what I wrote to Dana's question on her excellent blog:

• My forte at the tender age of seven was cookies from no less than The Betty Crocker’s Girls and Boys Cookbook. I recall oatmeal chocolate chip were a triumph, shortbreads were a flop (given that I subbed out butter for “Betty Lou” Margarine — some neon-yellow nightmare my parents thought was better for us!) I’d sit my Curious George stuffed monkey on the counter and speak to him in my best Julia Child-inflected warble. It was love at first mix!

To read what other pals had to say, click here. And by all means, let me know what you first mastered when you began pulling out the mixing bowls and pans!

Posted by Mary Luz Mejia

Adults and children cheering, screaming at the top of their lungs, chanting "Jamie" and no , this is not at a rock concert. Sheer insanity was unleashed when Giada Di Laurentiis hit one of the many stages at this year's South Beach Wine & Food Festival in sub-tropical South Beach, Florida. White tents sprawled like sunbathers near the ocean shore while Food Network celebs, high end chefs, cookbook authors, food writers and foodophiles presented their best.

From Madhur Jaffrey to Paula Deen, all of the big guns were out. Somewhere in the crowd, Anthony Bourdain was there, as was Mr. Chocolate himself Jacques Torres, Bobby Flay, Tyler Florence, Rachel Ray, and Mario Batali. Highlights included the madness that ensued when Emeril, Giada and Jamie Oliver presented at the Kitchen Aid Tents; mayhem to the tune of 30,000 people over the duration of the festival (don't even think of driving!).

For grazers, Wine Spectator's The Best of the Best offered a cornucopia of tasty treats including Dave Pasternack's Crudo, Michael Lomanoco's open-face steak on garlic bread baguette toasts and a champagne flute or two from Veuve Clicquot, Krug, Gosset or Perrier Jouet to name a few.

A tribute dinner for the venerable Chef Jean-Georges Vongerichten meant I got to meet the amicable chef in person and marvel at Wylie Dufresne’s culinary magic (the evening’s $500 ticket included a multi-course meal prepared by culinary stars including Nobu, Michel Richard, and Guy Savoy). The anti-climax was hostess Padma Lakshmi’s less than noteworthy “speech” which included telling the animated crowd to “shut up!”

Funds raised from the festival go to FIU’s School of Hospitality and Tourism Management. If food and heavy hitters are your thing- ditch the snow shovel for sandals and head south next February amigos!

Posted by Mary Luz Mejia

If you didn't know that 2008 has been designated by the United Nations as the "International Year of the Potato," consider yourself up to date. To commemorate the humble tuber, and to offer it as a sustainable crop that could feed our ever-growing populations, the UN website says, "The potato has been consumed in the Andes for about 8 000 years. Taken by the Spanish to Europe in the 16th century, it quickly spread across the globe: today potatoes are grown on an estimated 195 000 sq km, or 75 000 square miles, of farmland, from China's Yunnan plateau and the subtropical lowlands of India, to Java's equatorial highlands and the steppes of Ukraine. In terms of sheer quantity harvested, the humble potato tuber is the world's No. 4 food crop, with production in 2006 of almost 315 million tonnes (about 347 million US tons). More than half of that total was harvested in developing countries."

With that in mind, local Toronto restaurant La Cocina de Doña Luz along with the Peruvian Chamber of Commerce and the Patron of Peruvian Arts are holding a recipe contest in which the potato features prominently.

If you've got a potato-based recipe that you love makes your taste buds soar- be it an International recipe (from anywhere in the world) or a Peruvian recipe (these are the 2 categories), click here to enter yours for a chance to win!

Prizes include: a round trip to the Caribbean, jewellery, and more! Plus, your family favourite will be kept safe and sound for future generations to enjoy. Deadline for entry submission is March 20th.

Go on, you have NOTHING to lose, and yours truly will be one of the esteemed judges at this event! To submit your recipe, click here!

Posted by Mary Luz Mejia

For years I've been hearing all about Vikram Vij's venerable Indian food restaurant, Vij's in rainy Vancouver. Alas, the soggy year I lived there, I never got to try his fabulous food, but Vancouverites and visitors to the city are now able to enjoy what NY Times columnist Mark Bittman has called "easily among the finest Indian restaurants in the world!"

No small shakes for Vij who started humbly before moving to his more stylish digs. The woman in charge of making sure the food is an honest reflection of the flavours they both love and appreciate is Vij's wife, Meeru Dhalwala. From human rights and international development work to recipe development, Dhalwala made a huge career transition when she met and began dating Vij.

Luckily for diners, she's exceptionally good at what she does- crafting recipes that are modern with a traditional bent and that most importantly according to Dhalwala, "taste really, really good." Some would say superb- including Giada De Laurentiis, whom I saw dining at Vij's this past weekend on her new series, "Giada's Weekend Getaways."

So, as my Valentine to you dear readers, I'll be posting a couple of Vikram and Meeru's recipes for your enjoyment, with their consent of course. Perfect for the new long weekend we have coming up here in Canada! Finally, a flavour of Vij's- even if I have to make it myself. Enjoy!

Posted by Mary Luz Mejia

It's Fat Thursday for Catholic Poles all over the world, and in Poland, that means it's time to enjoy one of that country's best loved treats- the paczki (pronounced ponch-key) before the rigours of Lent begin. Some see this as the ideal excuse to indulge in the plump, cakey, filled treats that in my humble estimation are much more refined and sophisticated than our North American donuts.

To mark "Tlusty Czwartek" (Fat Thursday) in Poland today, newswire stories have been reporting that some shops have 200+ person ques waiting to get into their bakeries to tuck into the deep fried orbs. Here in Toronto, in Roncesvalled (aka Little Poland), you can find some of the best around made by the caring hands of Elizabeth and her daughter Kathy Klodas at Granowska's Bakery and Cafe.

I love the plum filled variety (which Kathy tells me is handy in aiding the treat's digestion), while my husband always opts for Rosehip filled paczki, glazed and topped with a little square of candided orange rind. You can choose between glazed, plain, icing-sugar dusted, filled with sweet cheese or cherry- the varieties are as impressive as the soft, yielding interiors that unlike our donuts, are never cloyingly sweet. Perfect with a cup of herbal tea or your favourite coffee- it's a wonderful way to stave off the winter chill and reflect a moment or two about what you may want to give up for Lent. If it's sweets or paczkis, I suggest you do as they do in Poland and get your fill today!

Posted by Mary Luz Mejia

A recent trip to NYC netted some unforgettable experiences- most having to do with food of course. In a more abstract sense, I got to talk food with Bon Appetit’s editor in chief, Barbara Fairchild and Saveur Magazine’s editor in chief, James Oseland. The magazines are very different in their approach to food, BA favouring a more “of the moment” or “trends” approach to food, while Saveur reads more like a cherished chronicling of foods that speak to our hearts and souls, sans trends. Both do what they do exceptionally well, and their editors are as articulate, engaging and well-informed about chefs and food as you’d expect.

I even had a chance to interview them on-camera for the Food Network Canada’s “At the Table With…”- for our second season lineup. I can’t get into any more detail than that- but suffice it to say that I was a little surprised and delighted to hear James and Barbara agree on so many different topics and chefs. You can catch them now if you’re in Canada speaking about Susur Lee, Madhur Jaffrey, Biba Caggiano, Doug Rodgriguez and Norman Van Aken on “At the Table With...”- season I (Food Network Canada).

In the more literal sense of diving into the food scene in New York, I was lucky enough to sample the Gastro-Pub offerings at April Bloomfield’s The Spotted Pig and fisherman/chef Dave Pasternack 's fare at Esca. Two completely different experiences, both as remarkable as the other. Not to be outdone, Dawat, that NYC Indian food classic was a revelation of regional Indian cooking, led by Ms. Madhur Jaffrey.

Join me for some virtual dining and perhaps on your next trip to NYC, you’ll find something that appeals to you in a city where the options are truly ENDLESS!

Posted by Mary Luz Mejia

When I was a kid growing up, if I didn’t clean my plate, I’d hear, “Do you know how many hungry kids in Colombia WISH they had something to eat?” At that point, I’d almost always finish my plate- the guilt of hungry kids weighing on my slight shoulders like omni-present skeletons.

Guilt aside, it’s true that we waste tons of food. According to a recent BBC World News online article, 6.7 million tons to be exact- or roughly one third of the food we buy! Shocking, yes. But why?

I took a random survey at my work office (and heck, I work on a Food Net TV show so you’d think these folks might be a bit food savvy) and most of them tell me they just shop for what they like at the grocery store. No list, no plan, no nada. So when they get home, they wonder “What the hell do I make with tinned tuna and potatoes?” Hence the waste factor...

Tossing edible food was literally criminal during WWII in England where every scrap was repurposed into soups, casseroles and other dishes. I always suggest starting off with a list of grocery items based on dishes you know you’ll want to make for the week. Leftovers? Freeze them. For me, there’s nothing better than a big bowl of chili that I’ve made the week before, heated through and enjoyed at lunch with a little salad and a whole wheat roll in the dead of winter.

Here are some other ideas to whet your whistle:

• Made a cake and have left over egg whites? Try these delectable Merengue Cookies.
• Have some lovely bread that's starting to get a little stale? French Toast it!
• Left over roasted chicken? Turn it into a Mango Coconut Chicken Sandwich.

Posted by Mary Luz Mejia

If you've read my profile here on Suite, you'll know that I worked on Sun TV's flagship show, "Street Eats" for its three seasons. I ate my way across the GTA as the show's researcher, Associate Producer, script writer and occasional director. Along the way, I met truly inspiring people from every walk of life who have for numerous reasons, decided to share the foods of their homelands with an appreciative, food-loving crowd here in Toronto.

In Season III, when the show's creator decided to include my birth country, Colombia, I cheered aloud. The Colombia I know is truly stunning- a land of contrasting faces, climates, and geographies including powder-white beaches and turquoise clear water to lush jungles and majestic mountains. Mainstream media only report on the problems- and there are many to be sure. Having worked in news for a few years myself, I know the game and what it takes to get ratings so you’ll only EVER hear about the cocaine cartels, the kidnappings, the FARC and the poverty.

But Colombia is much greater than the sum of those labels. It’s a country alive with history, award winning writers, artists, artisans and regional dishes that bring comfort and joy to my tastebuds. So I was more than delighted to participate in Street Eat’s Colombia episode, in the Los Arrieros Colombian restaurant segment where host Ali Rizvi and I go into Doña Laura’s kitchen as she prepares a typical Bandeja Paisa from my neck of the woods- the Antioquia area of the country.

The show airs Sunday, Jan. 20th at 6pm on SUN TV in the GTA (or channel 15 in Toronto). If you catch it, drop me a line and let me know what you think!

Posted by Mary Luz Mejia

If you love the now ubiquitous Dulce de Leche (aka Cajeta in Mexico, or Arequipe in Colombia), then there are some sweet treats awaiting your discovery amongst the Colombian baked goods repertoire.

I met with Toronto Star Food Editor Jennifer Bain and her delightful Zimbabwean friend last Sunday for a round of baked and deep-fried treats along with a hot chocolate and a hot Milo at Columbus Bakery on Dufferin. Jennifer is working on a piece about Colombian pastries and the shops that sell them throughout the Greater Toronto Area- so it was with great delight that she asked to meet with me this gray Sunday morning to chew over a few food memories.

One of my favourites has to do with the consumption of three treats - the first is a Colombian buñuelo (not to be confused with the Mexican dessert by the same name) - deep fried cheese balls that combine the salty/sweet flavour profile Colombians love so well and that pairs perfectly with a good cup of hot chocolate. The second is the flaky and fabulous Pastel de Gloria- puff pastry filled with Arequipe and built to win over dessert lovers anywhere. The third is the #1 favourite- the Oblea- a sweet wafer (that looks like a giant Holy host) that's layered with arequipe of course and topped with another oblea wafer. Happiness in every bite!

Columbus also offers wonderful empanadas (deep fried and with a crunchy cornmeal crust, not baked the way the Chileans prefer their version), pan de queso, pan de yuca and papas rellenas for some authentic Colombian flavour. The best part of the day? Seeing Jennifer's pal's eyes light up when she bit into a Pastel de Gloria and declare, "Oh No! Now I'll really be craving these from now on." Job done!

Posted by Mary Luz Mejia

If the thought of hitting the malls right about now makes you dizzy, sit down, and log onto www.epicureal.com. This gourmand’s paradise has everything every food lover could want. From Coconut Palm Sugar from Bali to Black Truffles from Perigord, owner Yves Farges has you deliciously covered.

A recent peruse netted some serious finds including one of my all-time favourite chocolatiers, Michel Cluizel’s 1er Cru (or first growth) deliriously good Plantation Chocolate. The Los Anconès bar (67% cocoa) from the Caribbean’s Santo Domingo is a dark chocolate lover’s fantasy- smooth and complex like a good glass of red without being the slightest bit bitter. I’ve read it’s got a “bouquet of licorice with flavours of red currants.” I caught some of these nuances, but mostly, I got lost in the reverie of wondering how I might be able to get to where this cocoa comes from.

Heading to another part of the world where some of the finest sea salt comes from is Ile de Ré, France. There, The Salt Merchants cultivate white salt crystals created “by the evening breeze” (sigh). An ideal finishing salt for a good cut of steak, or those frites you blanched and carefully fried until golden crisp.

For those looking for something more exotic, there’s the Royal Command branch of Qualifirst’s gourmet products. One such ingredient might include the Royal Command Seed of Paradise, a spicy hot seed that’s also called a malagueta pepper. Part of the ginger family, it’s spicy and floral overtones lends a unique flavour to sauces, soups and meat dishes.

And here’s the bow on top of the present- right now there’s Free shipping with $75 purchase to select Canadian cities or $15 shipping rebate to other areas. Merry Christmas and bon appetit!

Posted by Mary Luz Mejia

I saw this one coming. I always wondered about how the Food Network USA "looked the other way" when some of their big names made tons of money based on their own lines of goods- and if this bothered the network or made them monetarily covetous. I once read that Mario Batali made about $150K /year from the Food Net, and millions more in his many side interests, including food stuffs, appearances and accessories.

A recent NY Times article has recently demystified this. The Food Network will now be crafting different contracts in which they become a bigger player in any endorsement deal their on-air talent is offered.

The article states, "About a year ago, the Food Network began aggressively trying to change that with new deals that were 'way more onerous' from the stars’ point of view, said a person who has been affected by the changing strategy, by insisting on a stake in book deals and licensing ventures, and control over outside activities."

According to the piece, the first of much merchandising revenue will start with Bobby Flay's line (it will be Food Net endorsed) and sold across the US at Kohl's. It's an interesting time for the network because many of their stars are branching out and leaving. Anthony Bourdain has a show on the Travel Channel, and soon, Mario Batali will have a show with Mark Bittman on PBS. The article posits that "they're being hit by all sides" and that the most successful show in recent ratings has in fact been a BRAVO Production- Top Chef. It will be interesting to see which way the network goes (Batali says they're already catering to what he refers to "The Wal-Mart Crowd") and if their Canadian counterpart follows suit in any way.

Posted by Mary Luz Mejia

I LOVE Tapas. And by that, I mean the kind consumed in tapas bars in Spain. All over the country, tapas are a prelude to dinner, and more recently, as the main event itself, hopping from one tapas bar to another to enjoy each bar's specialties. One tapas haunt may serve the best grilled calamari, another, the best patatas bravas in their own secret hot sauce. Flitting from one bar to the next is half the fun- since in many cities in Spain, several stand-up bars line streets, one butted up next to eachother.

So what's my problem? It's this- in North America- particularly in Toronto, the "tapafication" of dishes means something completely different. And no, I'm not a purist who believes that everything named "tapa" should be Spanish in every ingredient and preparation. I'm referring to a recent dinner in Toronto where for $120 (two glasses of wine included), my husband and I walked out a little hungry- and I have a good appetite, but I'm not a HUGE eater.

In Spain, the same 4oz. piece of fish we had as one of our tapas for $15 here, would have cost about 3 Euros in Spain. The Torontonian take on patatas bravas for $8 would have been around 1-2 Euros. My point is this- the morphing of our dishes in North America is ridiculous- we don't need a mountain of fries and 16 oz. steaks to feed ourselves. Hence part of the reason behind our obesity problem. But I also don't agree that offering up "small plates" and charging full price makes any sense either. I have no problem with spending money on good food- but let's make it worth our while. As customers, we know when we're getting soaked AND we vote with our wallets. I know I will!

Posted by Mary Luz Mejia

When I first met Ingrid Läderach Steven, I thought, "what an elegant lady." I had no idea that this enterprising Swiss woman once aspired to be an opera singer and that a cruel twist of fate would mean her life's path would change forever. Today, Ingrid is the owner of one of Toronto's most enduring chocolate shops called Swiss-Master Chocolatier. She ensures that everything she imports from Switzerland is the very best- and that means she's personally chosen four Swiss lines of truffles and confections worthy of her clients.

A welcoming red awning shelters a charming window display of a busy Santa climbing a ladder surrounded by a mini winter wonderland. This is the kind of place that's as fun for children as it is for adults. My nieces devoured the chocolate Santas I brought them- all hand painted and crafted in Switzeralnd. My husband and I devoured the mind-blowing truffles, including the liqueur-filled "boules"- he especially enjoyed the Griotte (more on that in my upcoming piece about Swiss-Master Chocolatier).

There is literally something for everyone at Swiss-Master Chocolatier and best of all, you won't be paying an astronomical price for a truffle. Ingrid offers ready-packaged selections or you can choose your own and receive a beautiful red and gold box housing your picks that's striking enough for another kind of bauble!

When it's old-world European quality you're after, look no further than this gem tucked away in a strip mall by the Bridle Path. And have a snack or a meal before entering or just like at the market, you may end up with a whole lot more than you bargained for because everything I sampled at Swiss-Master was certainly ooohhh and ahhh worthy! On second thought- go hungry- then you definitely have an excuse to share!

Posted by Mary Luz Mejia

Yes indeed, this year, the venerable Michelin Guide has awarded not Paris, but TOKYO, Japan top honours for "top city for good eating." Perhaps the most surprised are the Japanese themselves- numerous commentators and food experts went on record saying that they didn't think Tokyo had the chops to take the title.

Well, that's not what Michelin guide director Jean-Luc Naret said. "Tokyo is becoming the global city with the finest cuisine, the city in the world with the most stars," said Naret.

Just how many stars? According to a recent online article posted on the BBC website, restaurants in Tokyo were awarded 191 stars- that's nearly twice as many as Paris! And here's the ultimate rub for the poor Parisians who must be wondering how this all happened, three of the top eight restaurants in Tokyo serve FRENCH food! Ouch!

Here's the breakdown of stars (three stars by the by equals excellence in food and service- to quote the Michelin Guide itself: three stars means "exceptional cuisine, worth a special journey"):

• 8 of the city's restaurants earned the coveted three stars
• 25 Tokyo based restaurants were awarded 2 stars ("excellent cooking, worth a detour")
• 117 restaurants received one star ("a very good restaurant in its category")

This is the decades' old guide's first foray into an Asian city where the majority of star winners serve traditional Japanese haute cuisine and high-end sushi. Now watch foodies and the food-obsessed everywhere make a B-Line to Tokyo, a city that will make fine dining in London or New York seem like a relative bargain in comparison. Bon Appetit!

Posted by Mary Luz Mejia

I’d had the pleasure of dining at the bastion of New World Cuisine- Norman’s in Coral Gables (an historic neighbourhood in Miami, Florida) not once but twice. But I never got the opportunity to meet the esteemed Chef Van Aken on either excursion. Given what I’d tasted, seen and heard about the man however, I knew I would enjoy meeting him one day.

One day turned out to be this past summer when I was assigned the task of directing the Norman Van Aken episode of “At the Table With…” for the Food Network Canada. Maybe it’s Norman’s Midwestern roots, or perhaps it’s because he started working as a carnie and eventually a short order cook before reaching chef stardom that keeps him firmly grounded.

When I spent time with the Van Akens recently, Justin told me that Norman feels “deeply and intensely, especially when it comes to love.” That sentiment seeps into his South American, South Florida, Caribbean with a hint of Asian-inspired cuisine. We filmed with Norman and Janet at Fishbusterz – a seafood market and fishery where we saw just-picked shrimp and fish of every stripe get hauled off boats. That night, some of that local seafood made it into Norman’s version of Spanish Paella. Norman layered flavours into some of the best paella I’ve ever had adding fresh, chopped pepper, scamp (a local fish), grilled lobster and Spanish Chorizo.

His latest venture, Tavern N Town at the Beachside Resort in Key West has recently opened to the public. If you find yourself in Key West, stop in for cuisine inspired by the tropics, made by one of the best chefs working in North America today. Oh and tell Norman I say hola!

Posted by Mary Luz Mejia

It sounded like a good idea at the time- shop around for a quality BBQ to take full advantage of our short Canadian summers grilling to our hearts content. So we shopped around until we settled upon Goeman’s Appliances in Mississauga. There we spotted a Weber Gas BBQ- the spirit model AND it was on sale. If only this story had a wonderfully, grill-scented happy ending. But alas, that would be an exaggeration.

Once we paid for the Weber BBQ, delivery, and assembly of our fiery beast, we were looking at close to $1000 CDN. Once the Weber was assembled by a Goeman’s contractor, our Spirit model wouldn’t light. We thought it was a gas line issue- but three phone calls into the lack-lustre Weber’s Customer Service line produced the following: A- it was our igniter switch that failed to light and B- we were on our OWN.

My husband called Weber's unsatisfactory customer service line. Nada. Finally, after about the 6th call, we were told that yes, they would replace the igniter switch part and that no, they would not install it for us. After speaking to a manager and supervisors - the story was the same: "we replace parts, we don’t cover labour."

Would Goeman’s have an iota of sympathy for us? One Sales Manager was been called three times, about 8 more calls were placed, 4 emails and yep, we’re into fall now and still NO answer. Presumably, the answer is: "bug off lady,” so my BBQ sits largely unused.

The moral of the story, is ASK what kind of customer service you’ll be getting IF something goes amiss. Since neither company will step up the plate and do exactly that, this situation hasn’t left a good taste in our mouths and I for one won’t be patronizing either company again.

Posted by Mary Luz Mejia

Aphrodite Cook's own Chef Yeung shares the story behind how this cocktail came to be.

We all lead busy lives. We rush around, not really understanding what hurdles life can place in our path. That is until we are brought face-to-face with them. For me it was the summer of 2003 when I became even more conscious of the face of cancer. Breast cancer to be more specific. The face was that of Kate Sigurdson.

When I first met Kate she was the organizer of the Good Food Box program, which made weekly deliveries of fresh produce to women undergoing breast cancer treatments. I was asked to teach these women how the produce they were receiving could be best utilized. To these women, the ingredients were a path to health, an important way to rebuild their immune system and fight cancer.

The opportunity to meet and instruct Kate and 14 other women who were fighting for their lives on how to make pot-stickers really opened my eyes. And they loved it because they were sharing in an experience that took them away from that reality that many of us will hopefully never experience.

My greatest lesson that summer was in my understanding the human spirit and its capacity to survive. In June 2007, Kate succumbed to her cancer and, as was stated in her eulogy, her ordeal became her life’s work. I dedicate this recipe to Kate and her remarkable strength in recognizing the need of others.

CanBeetItini (Can-Beet-It-ini) Recipe:

• 4 oz fresh green apple juice
• 4 oz fresh pear juice
• 1 oz fresh beet juice
• 1 oz ginger juice

Directions:

1. It is best to juice these fruits and vegetables yourself.
2. Place all ingredients into a martini shaker with ice. Shake until well combined and serve in a chilled martini glass.

Posted by Mary Luz Mejia

I remember watching my dad make Aji when I was a little girl. This is one of the few hot sauces most Colombians will eat or tolerate. So when it came time to eat empanadas (wonderfully crisp cornmeal encased ground meat and potato deep fried “turnovers”) or soup, my dad always added a spoonful or two of Aji to take things to the next spicy, flavourful level.

So without further ado, here’s a recipe of my dad’s famous Aji, which was lovingly kept by our family friend Luz Amparo Sevick in Miami, Florida and who has brought back a culinary treasure to my life. Thanks Amparo- this is like an early Christmas to me!

Aji- Homemade Colombian Hot Sauce Recipe

Recipe from Jorge Mejia

Ingredients:

• One bunch of green onions cut in half
• I red pepper
• I large bunch of fresh cilantro
• Juice of 1 yellow lemon
• Hot peppers to taste (jalapeno or bird’s eye)
• Salt to taste
• 1 level tablespoon of cumin seeds
• Vinegar
• Note: You should have roughly the same amount of green onion and cilantro for this recipe.

Method of Preparation:

1. Wash all ingredients right before using (so that your aji lasts for years according to my dad- an exaggeration to be sure, but meant in good fun all the same) and dry completely before using.
2. Mince the onion and cilantro finely, chop the peppers and add to blender with a little bit of vinegar and blend. Add lemon, cumin and salt along with the onion. Pour into a glass jar that’s been completely sterilized (boiled in hot water and thoroughly dried) and top up with vinegar. It will keep in the fridge for weeks.

This sauce is also great served with grilled meats or chicken or as a spicy condiment to any of your favourite Latin-inspired foods.

Posted by Mary Luz Mejia

When most people hear Croatia- they think "oh, that terrible war." It's akin to the reaction I get when people hear I'm Colombian. But this isn't about politics, war or any such topic- this is about celebrating the food and culture of the people who live in and around Croatia- from Zagreb, to Lidia Bastianich's birth city of Pula (or Pola in Italian) in Istria, down through the Kvarner Gulf area to Dalmatia- home of Split and the Adriatic's crowning jewel, Dubrovnik.

Come along for a vicarious trip through this beautiful country filled with kind and fun-loving people who know how to eat and enjoy life. From some of the best sladoled (or ice cream) around to truffle season in Istria, you'll be well fed and sated! Not to mention some of the freshest, tastiest fish I've ever had the good fortune of sampling in Pula- no wonder Lidia is such a fine cook- she was inspired by some of the best stuff around!

So pack your virtual bags, and come with me for a taste sensation you don't want to miss!

Posted by Mary Luz Mejia

I was AMAZED and then shocked to read recently that the average coffee chain muffin (and here I thought I was being healthy by ordering the blueberry muffin for Pete's Sake!) was loaded with as much fat, if not more so, than a fast food burger! What? How can that be? Well, it can be because in our fast-forward society, it's all about convenience and bang for your buck. So most of us don't stop to consider that that muffin has anywhere up to 600 or so calories (GULP!) and is likely loaded with hydrogenated fats to lower the price (and raise my cholesterol levels).

So when someone like Estella Yeung, the baker and owner of Porh Pawh Bakery Cafe opens up shop in Toronto and makes everything from scratch using ONLY top shelf ingredients, you can taste the difference. She lowers the sugar levels in most of her baked goods and adds date or honey instead to naturally sweeten her fabulous selection. I haven't tried anything at Porh Pawh's that I didn't like- her biscotti is a big hit with me and so is her flourless chocolate cake made using Lindt chocolate. Drool-worthy stuff made by a pro who cares about what you're putting in your body.

Catch Mario's interview with Estella this week as well as one of her mouth-watering recipes. Enjoy!

Posted by Mary Luz Mejia

In the last two years alone, I personally know four women who have had, or are dealing with breast cancer. That number seems outrageously high to me and unfortunately, it seems to be growing. Every time I ask someone, they know of at least two women hit by the disease.

My friend and Chef Vanessa Yeung of Aphrodite Cooks had a good friend she lost to breast cancer. So in her memory, and in order to raise awareness of the disease, pamper breast cancer survivors and raise funds for research to eradicate the disease, Aphrodite Cooks has teamed up with other local businesses in creating Pamper Yourself Pink.

The charity initiative invites breast cancer survivors to eat healthy and delectable goodies made by Chef Yeung, pamper themselves at gQ Spa and when they're ready, hit the gym at 99 Sudbury with their one month free membership. The general public is invited to attend the Pamper Yourself Pink day, this October 13th from 10am to 5pm at gQ Spa located at 99 Sudbury Street.

For every spa booking made on this day, a $5 donation will be made to Willow on each client's behalf. After the initial launch, Pamper Yourself Pink will continue its initiative and go beyond this one day event; all three businesses will donate a portion of their profits to Willow for the month of October. It's a win-win situation- you get pampered, fit and enjoy a few amazing treats while your generosity helps to find a cure.

If you haven't already read Chef Yeung's story behind her incredibly lip-smacking non-alcoholic cocktail pretty enough and tasty enough to serve at any function, catch it here!

Posted by Mary Luz Mejia

By now, you've likely heard how obesity is becoming a continent-wide epidemic throughout North America. Children under the age of 10 are developing Type II diabetes which will have life-long health implications and ramifactions on the next generation. The picture is far from pretty.

Nutritionist Rose Reisman's approach doesn't deny anyone anything, it merely suggests that we eat and live in balance and moderation which is a whole lot easier than battling Diabetes, joint pain and a host of other ailments brought on by obesity.

From brunch to dinner, Rose offers a spate of tasty recipes that are as good for you as they are for your palate. Join me this week for a review of Rose's book as well as a recipe or two that will offer your family something they can feel good about putting in their bodies.

Posted by Mary Luz Mejia

When Gail Gordon-Oliver contacted me this past summer (thanks in part to the Edible Nutmeg editor) for a new writing gig, I had no idea that Edible Toronto would join the fold of a much larger and established family. Edible Toronto is the first Canadian magazine to join the Edible community, started by Carole Topalian and her partner Tracey Rider. The New York Times even recently covered this growing Edible empire in a piece entitled "How to Eat (and Read) Close to Home."

Culinary educator and consultant Gordon-Oliver, and now publisher of the magazine took on this impressive labour of love and gathered freelance writers, farmers and even a few activists to join the ranks. The first issue, just released throughout the Golden Horseshoe (up to Collingwood, over to Cobourg, down to the Niagara Region) features folks like farmer Steve Martin and Cooktown Green's own David Cohlmeyer. Yours truly has a piece or two in this issue - the first entitled, To Market To Market looks at the Liberty Village Market over a few weeks in order to gauge what it's like to buy food that is truly local and seasonal. The second profiles Chef Winlai Wong- one of the city's women Executive Chefs who comes by her love of food thanks to her father who was a chef himself.

Gordon-Oliver also offers readers a spate of healthy (or healthful as they say in writing circles) seasonal recipes using local bounty and best of all, she tests them herself to ensure you get tasty results at home. The magazine is available at numerous farmer's markets, health food shops (Whole Foods, The Big Carrot) and stores (The Cookbook Store) with numerous other locations to be announced. Check the Edible Toronto Website for more information! Happy reading and happy eating!

Posted by Mary Luz Mejia

Over the last eight months or so, yours truly has kicked it into high gear working on a brand new biographical documentary series for the Food Network Canada entitled “At the Table With…” We’ll be featuring 13 top chefs and food personalities from around the globe that happen to live around North America for Season I.

If you think you’ve seen this before (i.e. the Food Network USA’s Chefography), you’re dead wrong. This show is a thoughtful half hour that takes a look into the lives of some of most fascinating food industry pros around- many of which are not the usual, hyper-exposed suspects. From New York City’s Daniel Boulud and Marcus Samuelsson to our own Susur Lee and Key West’s Norman Van Aken, the stories are as varied as each individual is unique.

As the show’s Associate Producer/Interviewer and on one episode, director, I had the good fortune of researching, meeting and interviewing Madhur Jaffrey, Marcella Hazan (for the Biba Caggiano epsiode), Susur Lee, Rob Feenie, Martin Picard and Norman Van Aken; superlative individuals who rose to the top of their game in VERY different ways.

Check back this week for a fly-on-the-wall look into what some of these folks are like and to read about some of the meals I got to share with some of them! For a food enthusiast like me, this was like winning the lottery six times over!

Oh and if you live in Canada, the show starts airing on the Food Network Canada on October 1st at 9:30pm!

Posted by Mary Luz Mejia

Join me this week as we join Toronto's own Lemon Holistic's Nutritionist Cordelia Coyle in her quest to get more healthy food into kid's lunch boxes. She goes beyond the junk food quandry and offers harried parents shopping options that are sure to please. More than that though, her handy shopping list includes WHY a certain food is good for growing bodies and HOW youngsters most likely to consume it.

From oats to flaxseeds, Cordelia covers the A,B,C's of good eating practices that well give your children the ability to perform better in class and on the playground. In a related upcoming piece, I'll also offer Food Trend readers some fail-proof snack option recipes from Cordelia that are sure to be a hit with your children. Check back soon for more!

Posted by Mary Luz Mejia

A recent Forbes Magazine piece by Pascale Le Draoulec took a look around the globe for the most expensive tasting menu meals on offer today. The findings? Chef Thomas Keller's NYC restaurant, Per Se, at $250 US per person was the LEAST expensive of the bunch! (GULP!).

So for those of you with a yen to eat at some of the most lavishly appointed dining rooms while enjoying a particular chef's singular vision- this list is for you. I'm also pleased to say that Canada's own Chef Michael Stadtlander made it on the list. His upscale rustic place, called Eigensinn Farms in rural Singhampton, Ontario offers a farm-to-table eight course tasting menu sans vino. For $250US per person, you bring your own wine because he doesn't have a liquor license on the property, so most people call up ahead of time and ask for wine recommendations. Some diners pair courses to a particular wine and then hire a limo to take them home or to a nearby B&B.

The MOST expensive tasting menu on the list? According to Le Draoulec: "The most expensive was the $US465 tasting menu at L'Arpege in Paris, another restaurant that's been wowing foodies for more than 20 years. Alain Passard, who is often credited for having reinvented the vegetable after becoming more or less of a vegetarian himself, grows all of his fruits and vegetables on a bio-dynamic farm 100 miles outside of Paris. Vegetables are harvested in the morning, put on a high-speed train from Le Mans and delivered to the restaurant just in time for lunch service."

• To catch the slideshow of these over-the-top restos, click here for a little eye candy. L'Arpege included!

Chances are I won't be dining at L'Arpege soon- but if you do, I'd love to hear what it was like and it really was/is worth it! Bon Appetit!

Posted by Mary Luz Mejia

Having just attended the ACF Convention in Orlando, Florida this July (for work, not for play), I realized the organization is huge with chapters here in Canada, Chile and all points in between. It was fascinating for me to see how some 1, 146 members- professional chefs and culinary professionals of every stripe surveyed by the National Restaurant Association saw food trends shaping up for this year.

It's key to note that what they outlined as trends are not to be mistaken with fads (the kind that come and go quicker than a one hit wonder). The survey specifically asked for long-term trends and given that the ACF is considered the authority on cooking in America, there's something to be said for those working the front-lines who can point to long-term trends that are here to stay a while.

I’m pleased as punch to have pinpointed quite a few of the Top 20 list myself over the course of the year and I’ll be sharing their Hot and Cool (as in waning trends) list with you next week. Get the full scoop here!

Posted by Mary Luz Mejia

There’s a new vino on the block hailing from Italy’s Veneto region and these bottles are dressed for the occasion. Fabiano is producing a very accessible white and red that are as easy to take as a fluid conversationalist at a dinner party.

Keeping up with the sure-fire eye catcher wine label trend (think Yellow Jersey or Goats Do Roam for example), and you’ve got the idea of where Fabiano is going with it’s fashion forward labels. One bottle label sports a pair of tailored men’s pinstriped pants while the other a very fashionable fuchsia skirt per donna.

In one of my upcoming pieces, I’ll tell you about how these wines are used in new and notable dishes prepared by Italian Chef Aurora Stranges from Toronto’s own La Vecchia Ristorante. Born and raised in Calabria which is warmed by the Mediterranean waters hugging the coastline, I for one can’t wait to try out her seafood dishes made with the Italian wines. I’m told Chef Aurora cooks with a whole lot of “Amore!” and if the Fabiano wines are made with the same enthusiasm, I’m bound to have an evening redolent of the Amalfi Coast right here in Toronto.

Report and recipes on the evening’s events to follow- don’t miss it!

Posted by Mary Luz Mejia

Join me this week as I introduce you to four Ontario women who make their living working in family-owned enterprises dedicated to raising livestock naturally and honestly. From organic beef, lamb and chicken producers to cheesemakers, these women make some of the finest, organic product available in Southern Ontario.

The Butchers shop owner Marlon Pather brought the talented women together in mid-town Toronto's Paisely Wine Bar & Grill to showcase their product and to boost the profile of local farmers/producers who are trying to make a difference. He says, "The meat I get from [these women] is what you'd eat in the finest restaurants." I'd say that's true regarding the cheese I sampled as well.

There were a few standouts throughout the evening which I'll share with readers looking for something special for the dinner table. Full kudos to the evening's caterer, Jayne Dunsmore of Jayne's Gourmet for a summertime-fresh inspired presentation and for expertly prepared fare. Join me next week for a full run down on who produces what, where, and how you can get your tastebuds on some of the finest meat and cheeses around!

Posted by Mary Luz Mejia

Meet Team Cedar Grilling- the reigning 2006 Canadian Grand BBQ champs. In fact they even represented Canada last October at the Jack Daniels World invitational Barbecue championships in Lynchburg, Tennessee.

Now in their 3rd year competing, the non profit team consists of Steve Adams from Ballinafad, Daryl Maybanks from Guelph and Mike Adams from Mississauga.The trio work on new ideas, techniques and food design aimed at pushing the boundaries of barbecue cooking on ceramic charcoal cookers. They develop top-notch recipes, often showcasing sponsor products that are used in the various competitions they enter.

This summer, the guys are whipping up a smoky feast using Toronto-made beer, Steam Whistle Pilsner in the preparation of their various fun and delicious recipes, including the creative Parrot Sticks. Catch the recipe in an upcoming post.

For those of you wanting to catch the boys in person and in action, if you're in Toronto from Sept 14 - 16, 2007, you'll find the team at the Old Fork York BBQ Championships.

**For more information about the team and their upcoming events, click here.

Posted by Mary Luz Mejia

You hear "no cook" cooking and your mind instantly jumps to: salads, cold soups and sandwiches, right? Most of the recipes I read around this time of year that are "no cook" take those words to heart and serve up dinner, snacks and dessert in the raw. Renaissance Gourmet and former chef Angela Tunner however, has taken this concept a step further and has spun it into a sleek, handy cookbook called "Simply Summer- Gourmet Meals Made Deliciously Easy with Tips for Elegant Living."

Foregoing the kitchen's energy hogs- the stove and the oven, Angela uses small kitchen appliances to prepare unfussy, French inflected meals with panache. The toaster oven, blender, and microwave for example make a special appearance in her recipes' preparation, leaving you with more time to spend with your family.

Join me this week as I take a look at Angela's book and dispense some of her sage culinary wisdom. This is one trend that's as good for you as it is for the environment!

Posted by Mary Luz Mejia

What better way to spend a hot summer's night than wandering through the myriad stalls of Asian fare, entertainment and surprises on offer at Toronto's Night Market? And for food enthusiasts, there's an added bonus; this year's theme is titled FOOD EXTRAVAGANZA.

In keeping with the market's theme, the entrepreneurial high school and college students who work to put this party in motion (with proceeds going to charity no less!) have come up with a special food challenge. Based on the Iron Chef TV franchise, this will be the first ever "Power Chef Competition" held at the market. Competitors are given a pre-selected ingredient to cook with under time constraints and a panel of judges, myself included, determine the fates of the industrious cooks.

Three dishes must be prepared in a given amount of time "displaying the versatility of the secret ingredient." So with an air of mystery, and a love of many styles of Asian cooking, I go into this year's Toronto Night Market Power Chef Competition with a sense of fun and challenge. And since I can't get to Hong Kong or Kuala Lampur this summer, this is perhaps a foodie's way of delivering the sights and sensations (stinky Tofu apparently included) a little closer to home.

Posted by Mary Luz Mejia

It's not often I get called upon to be a "food critic" of sorts, so it was with much gusto and an appetite for exploration that I accepted the challenge when Asian Gourmet Magazine came knocking (they're refreshing their content so this link may not be up yet).

The publisher read my work in 24 Hours Toronto (for the Street Eats TV series) and here on suite101.com and decided I was assigment-worthy. And what an assigment it was! Eat at six different Asian restaurants around the Greater Toronto Area and report back on ambience, food, service and value in 200 words or less. It was great fun and a terrific way to learn about new dishes in cultures I was already familiar with. From Korean to South Indian- flavours were savoured and a few surprising delicious bargains were unearthed.

Here's the funny thing about food "critiquing" though- what you experience one night, may not be what you get on another night . In many cases, the chance of you dining at the same location 3-6 times to ensure consistency is pretty slim (unless you're with a big, established magazine or paper). I don't know what the policy is in Toronto city papers/magazines, but having read Ruth Reichl's memoirs, I know she went back to the same place MANY times before making her determinations when she worked at the New York Times as that paper's food critic. I agree with Marion Kane who says that food critiquing is often like taking a "snap shot" of a place- a good night and you get a flattering snap shot. I'm by no means a seasoned food critic, but dabbling in this genre was hugely insightful and fascinating (plus I'm not a household name so unlike Ruth or Joanne Kates, I didn't have to disguise myself either!).

This is the magazine's second issue and it's chock-full of terrific recipes from Chef Winlai Wong (of Monsoon Restaurant), Chef James Spry and other terrific chefs and recipe developers. If you're in the GTA- the magazine is available at Chapters, Indigo, Canadian Tire and Wal-Mart. If you get it, let me know what you thought!

Posted by Mary Luz Mejia

A sponge cake served cold dripping in a delectable three milk syrup (condensed, whole and evaporated)- served with some fresh mango slivers, whipped cream and a dusting of cocoa powder- I ask you, what's not to love? (OK- I could do without the calories, but when I tell you you're tastebuds will be over-joyed, I kid you not!). This is Latin America's beloved dessert of choice-the Tres Leches Cake- and for a people who love their sweet treats, this one rings in at the top, if not close to it for me. If you've had a good slice, you'll know exactly what I mean, if you haven't, get baking. This recipe adaptation is easy to make, just about fail-proof and yields glorious results. Your guests will think you slaved away for hours (so go ahead and pretend you did!).

And for you kitchen gadget lovers out there- don't miss my piece on the fun and fabulous FOOD LOOP- silicone trussing tools from fusionbrands that are sure to tickle your culinary fancy. Food safe and FDA compliant, the heat-resistant silicone "loops" work on anything you need to bundle or hold together like a bunch of asparagus, a stuffed whole fish or fillet or a juicy pork tenderloin. I'll also weigh in on the best magnetic silicone hook since sliced bread- the COOKHOOK, the most fashionable and accessible way to poach eggs in the POACH PODS and another cool gadget or two for your consideration.

All coming up on Food Trends! See you next week!

Posted by Mary Luz Mejia

My brother-in-law once remarked how many family photos he saw of our clan huddled around some picnic table laden with barbeque and salads in parks throughout Ontario. As immigrants to Canada, enjoying the great outdoors in the summertime through picnics and similar get-togethers was an accessible (read: wallet-friendly) way of entertaining and enjoying our short-lived summers.

Aphrodite Cooks Chef/owner Vanessa Yeung has her own stories to tell about some of her summertime favourites and her less-than-favourites. This upcoming week, Vanessa guest wrties a piece for Food Trends about her father's "famous" (or is that infamous) version of potato salad and how over the years, she's radically modified the recipe to suit her, shall we say, more refined tastes... And lucky for us, she offers her recipe so that any BBQ, picnic, or family outing you may have lined up this summer, is deliciously equipped with the requisite potato salad. At a time when comfort food is BIG yet again, this salad recipe will be a keeper for years to come.

From the vegan and vegetarian kitchens of Toronto's own Fresh comes the ultimate Veggie Burger to throw a little something different into the carniverous mix. Perfect when you want a meal that's a little lighter, or just feel like a meatless option this summer. Enjoy your deck, dock, backyard, or nearby park with your new found recipes!

Posted by Mary Luz Mejia

Join me this week as John Turenne offers Food Trends' readers a restorative soup recipe that will help combat any springtime colds, sniffles and flus using seasonally fresh produce that's available right now- especially for those of you living in the Eastern US or Canada. Feeling better never tasted so good!

Also, I'll take a peek into how good the food that you might be buying really is- especially if it's coming from as far as China. A few more reasons why buying locally from a farmer you can talk to and ask questions about makes a heck of a lot of sense. This notion of sustainability just got a lot more attractive, logical and healthier! Read on to see what I mean....

Posted by Mary Luz Mejia

On a recent trip home, when I was fortuitously delayed by eight hours in Vancouver, I got to talking to a fascinating woman who deals with environmental solutions to waste generated by institutions- namely hospitals. We started talking about the state of hospital food today and both agreed that the very food that's supposed to cure us, often makes us feel worse. The big question here is WHY? Is it sheer economics, ignorance or greed? Perhaps a combination of all of the above?

In an attempt to answer some of these questions, Laura Brannen (the above-mentioned woman) put me in touch with two of her colleagues that are working on the sustainable food side of institutions (including hospitals), from two different organizations. Join me this week as I speak with John Turenne and Jamie Harvie, two individuals in the frontline battle against lacklustre hospital food and what's being done to make food services within hospitals better for both patients and the environment.

Posted by Mary Luz Mejia

How does a guy who goes from working at an IBM laboratory in California's Silicon Valley go from computer guru to environmental champion for marine life? If you're Jason Kelly, it all starts with a few thought-provoking trips to Monterey Bay Aquarium, followed up with a stint of living and working in Japan. That's when the penny dropped for Jason. He says, "...while living in Japan, I visited the Tsukiji Fish Market in Tokyo. It's the largest in the world, and when I saw the thousands of fish processed there each day I wondered how many fish there could be in the ocean. I researched it and discovered that there aren't enough to withstand the intensity of modern day fishing efforts. I was drawn into the crisis and researched further."

The net result, apart from a whole lot of research and education, is Jason's wonderful and accessible children's book (really for anyone in my humble estimation) called No Fish in My Dish.

Join me this week as I get a chance to chat with Jason about his book, his goals and how he hopes to enlighten and educate the next generation to consume fish responsibly, always with an eye to the future.

Posted by Mary Luz Mejia

Toronto's Four Season's Hotel ballroom was the site of a recent party celebrating Rosalie Wise Sharp's book Rifke- An Improbable Life. Rosalie, or Rifke as she's often called by loved ones, recounts some of her highest highs and her lowest lows. Told with the kind of candour and humour that makes you want to keep turning the page, Rifke also offers an insider's look at what her life was like when her parents left their Polish shtetl (small town) and moved to North Toronto decades ago.

Isadore Sharp, the gregarious host of the evening (and Four Season Hotel chain owner), put on a lovely spread for his wife, offering guests Kensington Market Buffet fare or traditional Jewish foods Rosalie would have grown up eating (Kensington Market in Toronto was largely Jewish and is now, like much of the city, a multi-cultural mosaic of shops, food stores, restaurants and coffee shops). From Miltz (more on that in my piece), to Rosalie's own Veal Patties, we dined heartily and happily as we heard Rosalie read from her book (all proceeds from the sale of the book will go to the Toronto Jewish Public Library). Recipes and more lore to follow!

Posted by Mary Luz Mejia

Memphis Chef Jennifer Chandler's new book, Simply Salads, offers over 100 creative ways to prep a pretty plain bag of pre-cut salad, and turn it into a masterpiece of flavours. Gourmet salads are on every menu nowadays (even the fast-food chains are jumping on the leafy green bandwagon); here in Toronto, a lunch time concoction at a salad-only chain has known to cost me $10!

So, it's with much joy that I offer you a review and a few recipes from Jennifer's book- not only will your pocket book thank you, so will your heart, waist line and complexion. And best of all, Jennifer hasn't forgotten the all-important dressing! From classic vinaigrettes to buttermilk dressings, Simply Salads offers up a cornucopia of flavours and pairings sure to satisfy even the most carnivorous in the family. This week, on Food Trends.

Posted by Mary Luz Mejia

Who knew a little bottle of Jose Cuervo Gold Margarita (the first super-premium, ready-to-serve margarita that combines the orange taste of Grand Marnier® and the premium quality of Cuervo Gold tequila) could offer up a bounty of sweet and savoury options ideal for your next summer party? Sandra Lee did- and in this week's postings, I offer you a few tempting treats thanks to Sandra, perfect for warding off the summer heat and pumping up the party, where ever you may be! Viva la fiesta amigos! And Buen Provecho, of course.

Posted by Mary Luz Mejia

Curtis Stone- the tall, blonde and handsome chef with the killer smile (c'mon ladies, you know you agree with me!), will be at The Cook Book Store on 850 Yonge Street (at Yorkville Ave.) tomorrow, March the 28th, for a special book signing. His latest book, Cooking With Curtis, offers a bevvy of wonderful recipes featuring one ingredient per chapter- from simple to show-stopping. He'll be around from 5pm to 6:30pm so get your books handy and if you get to go- tell me what he's like in person!

The store owner tells me she might even hire extra security to manage the throngs of giddy fans - talk about your celebrity chef status! And it's not just the suburban or urban housefrau's with stars in their eyes who are counting on a close up encounter with young Curtis. It seems the city's well-heeled gay population will also be out in full force. And frankly, who can blame them?

Posted by Mary Luz Mejia

A recent birthday bash gave me cause for pause in the cake department. Would I make the usual cake or get a little creative? I stumbled upon an Ina Garten recipe for double chocolate cake, and decided to turn them into mind blowing cupcakes with their very own chocolate coffee buttercream icing. The verdict- thumbs up all round. Home made never tasted so fantastic (they looked bakery bought as well!).

If you're after a light spring cocktail, the updated version of a Moscow Mule will fit the bill nicely. Cameron Bogue offers his terrific Beijing Mule recipe using Smirnoff Vodka- an utterly refreshing, exotic and refined cockatil sure to shake off any winter chill with light, sophisticated flavours. Cake and a cocktail- not a bad combo!

Posted by Mary Luz Mejia

Some handy how-to's and what-to's brough to you by Cordelia Coyle, a Registered Nutritionist who owns her own private practice, Lemon Holistic here in Toronto. Here's one gal who really does practice what she preaches (she looks great !).

Her sage suggestions come just in time to help you feel good about throwing on your shorts, mini skirts, and bathing suits. Apart from being good for you, her detox tips are sure to put a spring in your step, colour in your cheeks and a glow in your eye- all in time for spring and summer. Coming up, this week.

Posted by Mary Luz Mejia

As a non-parent, I can only guess that the rigors of getting children to eat (and eat well) can be daunting at the best of times depending on the child, day or mood. But I have seen a lot of parents "give in" and indulge their kids saying, "well, at least he ate something tonight for dinner," even if that "something" consisted of fries and a hot dog, burger or deep fried chicken fingers.

Obesity in children is on a frightful rise in North America - with it Type II diabetes affecting kids as young as 5 years of age! And I'm sure that by now, we've all heard of the news story of a mother in the UK whose 8 year old weighs 220 lbs! That young boy is in for a lifetime of bodily aches, pains and health issues to say the least. Four packets of chips a day leads me to ponder why did this mum gave in so much?

So what's the answer? Nutritionists Irene Swedak, Christine Sachse, and homeopathic doctor and nutritionist Sunita Mohan have joined forces in publishing "Feed Me... I'm Hungry" for every frustrated parent and child out there locked in a dinner time battle of "I don't want that!" Delicious and healthy kid-friendly recipes that are just as friendly to tired parents sick of "what do I have to do to get you to eat" syndrome are found throughout the book.

Their ace in the hole? The three women subscribe to the slow food movement- aiming to use high-quality, locally grown foods whenever possible. Without masking food with additives, the recipes' flavours are enhanced with natural ingredients such as fresh herbs that kids will learn to love as much as you do! Stick around to read the tips and tricks these women have to offer parents out there who are at their culinary wit's end and to try out a recipe or two that may just be the silver bullet you were hoping for!

Posted by Mary Luz Mejia

At the end of the day, what better excuse is there on a cold March night to gather friends and loved ones for a little Irish celebration we call St. Patrick's Day? Colum Egan, Master Distiller of Bushmills Irish Whiskey agrees this is the perfect time for good food and drink, so with his culinary prowress, he's put together some authentic Irish recipes sure to put some pep in your step (thanks in part to the addition of Bushmills Irish Whiskey).

So what's a Master Distiller do and where's the grub? Catch it here on Food Trends, coming up this week! Slainte!

Posted by Mary Luz Mejia

From singles supper club nights to couples cooking classes, Aphrodite Cooks knows how to set the mood, bring the goods and then watch the sparks fly. With a menu replete with "Tantalizing Treats and Naughty Nibbles," I ask you, how can you possibly go wrong? Read on to find out how a night spent preparing Thai Chicken Lollipops and Spicy Shrimp Potstickers sizzles with more than just tasty fare for all!

Posted by Mary Luz Mejia

I was recently approached by the editor of Homebasics- the online presence of Unilever to come up with some great hot chocolate ideas for their readers. I put cocoa powder, solid blocks of dark chocolate (mmm!), milk, cream and yes, even soy to the test as I concocted one delightful cup after another (luckily not all for myself or I'd be thrice my size!) for your enjoyment.

You can click here to check out my bevvy of hot beverage suggestions- just the thing to help beat the February blahs if you live in colder climes. Pick your favourite and may it keep you toasty until spring showers us with the promise of another summer. Enjoy!

Posted by Mary Luz Mejia

There's always a little rush of adrenaline when you write someone whose work you admire AND actually get a response. If you read my Hairy Bikers' Cookbook piece from late January, you'll know this a food and travel show well worth the watching. I wrote them to tell them I thought their show was tops in my books, never expecting a word back. Well amigos, I got a few words from the Hairy Bikers' Cookbook team today, and thought I'd share it with you.

It goes a little something like:

"Hi Mary LM:

The Hairy Bikers Team"

You heard it straight from the top! Argentina, Belgium, Morocco- geez, how does one get a UK work permit!?!

Posted by Mary Luz Mejia

If you live in the GTA, you'll likely have seen MiniMenus- funky fold-up menus that house a wealth of information including a full-colour restaurant menu, take out and delivery information, all wrapped up in one neat package. Terroni's carries them, as do a few choice eateries around town- they're like you're own portable take away reference guide, ideal for busy folks on the go who want to place their order before heading home. Meet the man behind the vision and find out what the buzz is all about.

Then meet Marion Kane- food writer extraordinnaire and stand-up comic in the making with an ease for speaking to crowds about everything from uncomfortable restaurant chairs to why loud dining halls drive her to distraction. All this week, on your Food Trends channel!

Posted by Mary Luz Mejia

OK, how does this sound: Smirnoff Vodka goes in search of a new resident mixologist, a cocktail guru who can shake, stir, muddle and blend with the very best. They settle upon the rather dashing (can't have a dowdy pro representing after all) twenty-six year old, Cameron Bogue. Said young chap gets no less than $100K to travel the US in search of America's Cocktail Culture, what's new, hot, on the rise, and in people's glasses and tumblers. Ya, I know, AND IT'S HIS JOB!

The Las Vegas based cocktail craftsman uses his world-wide travels and his appreciation for fine culinary offerings as his inspiration. The man knows his libations and his recipes, crafted from local ingredients, a reflection of a region's lifestyle or climate, and all are sheer inspriation in a glass. I've been lucky enough to snag a copy of Cameron's Cocktail Consultant Trend Report, and the folks at Smirnoff are allowing me to share some of his latest creations with you. Stick around and get your ready to shake your shakers!

And if this wasn't enough excitement, two lads from Northern England have hit the airwaves here in Canada to share food, travel and a few hearty laughs with us on The Hairy Bikers' Cookbook. They put the fun back in food and travel television and the wow factor back into cooking on the road! Bravo boys and welcome to my living room!

Posted by Mary Luz Mejia

A recent USA Today article highlights the benefits South Indian coooking. The article quotes Alamelu Vairavan, co-author of the book Healthy South Indian Cooking, who claims that making food with brightly coloured vegetables (peppers, onions, chillis, eggplant etc..) contain natural anti-oxidants that help fight disease. It's also the spices used in Indian cooking however that seem to hold the key to some health secrets we can all use.

"Indian food typically contains curry powder or turmeric, which scientists believe contains a compound that protects against arthritis, Alzheimer's and other diseases," says Vairavan. Curry powder, a blend of freshly ground spices can help releive pain, increase metabolsim and help ward off a host of illnesses.

The article goes on to say that "a study in the November issue of Arthritis & Rheumatism suggests turmeric, one component of curry spice, almost completely prevented joint swelling in rats with arthritis. Other studies have suggested that the spice could protect against diseases such as heart disease, cancer and Alzheimer's, a degenerative brain disease that afflicts nearly 5 million people in the USA."

If you're interested in sourcing organic and natural spices, including turmeric, curries, cayenne and others, check out my Spice Traders piece.

Posted by Mary Luz Mejia

A feast that's as good for you as it is for your love life? You got it. From heart-friendly dark chocolate (my favourite kind!) to oysters and other treats, you'll have the goods to make this Valentine's Day a memorable one! Just don't forget the candles, and hey, while you're at it, a thoughtful massage with some aromatic body oil never hurt! (I'm just here to offer suggestions my friends- whatever else you choose to do is up to you).

Posted by Mary Luz Mejia

Step into the Spice Trader on Queen Street West and step into a land of possibility. Organic, inventive and fragrant, this little olive-hued shop is a gem of a find for any foodie in your life. Join me for a spicy exploration of Allison and Neil's shop, as well as a peek into The Olive Pit in the basement. Out of this world oils, vinegars and condiments sourced from around the globe can now grace your salads, appetizers, and untold dishes with flair.

Posted by Mary Luz Mejia

I've always known my pal Lori was a resourceful woman with many talents, but when I asked her to share some Luncheon hot spots with my readers, I had no idea she'd unearth such quality gems. Join us this week as Lori unveils some tasty treats that will keep body, mind and wallet very, very happy. Consider it Food Trends New Year's gift to you and your taste buds.

Posted by Mary Luz Mejia

Want to go to Greece, Brazil, Russia, Hungary, Spain or Goa without leaving the GTA? No problem! Street Eats (food/culture series that airs on SUN TV) gives you a cross-cultural culinary experience parallel to none. Whether you feel like a good Brazilian BBQ, a Cuban Mojito (this author's cocktail of choice), or some Goan beef pan rolls, we've got you covered. That's the best part about being a food show researcher- I got to eat my way through the GTA and meet some of the most fascinating folks from every corner of the globe.

And because the producers wanted to add a little sizzle to your viewing experience this year, you'll want to stick around. Yep, our intrepid hosts Sora Olah and PJ Kerr will be on hand to deliver the goods- but it's the friends they make along the way that you'll also want to meet! So, in honour of my second season with Street Eats, I humbly offer you a feel-good story about one of our featured guests- Chef Mario Cassini from Caju Brazilian restaurant here in Toronto, along with some of his favourite party snacks and drink recipes.

As well, Mario Stojanac is back with his take on a Spanish classic- the Tapas Bar- in this case, a delicious medley of flavours found at the Tapa Tapa chain. Foodistas as I call them will try to tell you that this chain is like a certain American hamburger fast-food outlet- DO NOT listen to them. The food here is fresh, flavourful and a great bang for your Euro! It's the kind of place worth visiting again, and again. Happy New Year and Buen Provecho amigos!

Posted by Mary Luz Mejia

Join me as I take a tip or two from registered nutritionist and Balanced Living Expert, Rose Reisman as well as Dr. David Macklin, one of Canada's leading weight management specialists. They discuss how to avoid packing on party weight this holiday season without confining yourself to celery sticks and the requisite timberman's float (a glass of water with a toothpick). Because January eventually comes and we all want to fit into our jeans when it does, right? Cheers!

Posted by Mary Luz Mejia

A doughnut or bagel in the morning with your coffee, some fried chicken or a burger and fries for lunch- any of this sound familiar? If so- you should know that you, like most North Americans might be ingesting an average of 4.7 lbs of trans-fat a year (according to the Food and Drug Administration in the USA).

So what's the big deal, you might be wondering? According to a recent BBC online article, here's the skinny on unhealthy trans-fats:

• They are partially hydrogenated vegetable oils, turning oily foods into semi-solid foods
• Used to extend shelf life of products
• Put into pastries, cakes, margarine and some fast foods
• Can raise levels of "bad" cholesterol
• Even a small reduction in consumption can cut heart disease
• They have no nutritional benefit

New York City has baned their use in restaurants and I applaud their efforts. By July 1, 2008, all use of trans-fat oils must have ceased. Here's hoping the trend catches on elsewhere on the continent. You of course can sway the matter with your fork and your dollar by not buying trans-fat laden snacks, foods and educating yourself about the kinds of oils your favourite fast-food places use. Your heart, arteries and hips will thank you for it!

Posted by Mary Luz Mejia

Yours truly got a little mention on Make My Sushi. For all you sushi lovers out there, this site has recipes, whacky videos and a 'mysterious' blogger who goes by Osowakki who happens to love maki, sashimi, wasabi and sake to name but a few.... Domo Arigato Osowakki- right back at ya!

Posted by Mary Luz Mejia

Chile- All Ways Surprising was the name of the Tutored Tasting I was able to partake in this year at the Gourmet Food and Wine show, hosted by none other than the affable and knowledgable David Lawrason. We sipped on wines grown in the fertile valleys of the Maipo, Rapel and Casablanca to mae a few- spanning Sauvignon Blancs to rich Cabernet Sauvignon Blends. The full monty discolsed this coming week!

I also ran into an entrepreneurial fellow named Bill Hennessey- the owner of Atlantic Ocean Harvest- a business that ships fresh Atlantic lobster and other seafood straight to your door. Some of Bill's Lobster recipes to follow. What an elegant New Year's dinner or brunch you'd have in the making (and narry a trip to the fish monger's to boot!).

Posted by Mary Luz Mejia

Local sommelier Anne Martin offers her insider's guide on how to host a wonderful evening of wine tasting galore and the folks at Gourmet Magazine and Bailey's liquer offer up a drinkable dessert recipe and challenge. Take a sip ladies and gent, you won't want to miss these tasty posts!

Posted by Mary Luz Mejia

Thanks to Betty Crocker and food expert Dana McCauley this holiday season doesn't have to be a fretful headache. Dana's got making a Buche Noel (that's a Yule Log en Anglais), Snowman Cake and a few other delightful Christmas tips and tricks up her sleeve to make this holiday season as stress-free (and tasty) as possible.

And if Dana's tips/recipes aren't enough, then point your weary self over to the women's only Body Blitz Spa (sorry fellas) where a whole pool of green-tea infused water with a shot of antioxidant juice await to ease any aches and pains. One dose of Body Blitz "ahhhhh!" and you'll be singing "Joy to the World" ladies. I kid you not!

Posted by Mary Luz Mejia

A new book for every cheese/dairy lover in your clan or circle of friends is out and about just in time for the holidays. Chef Gurth Pretty's "The Definitive Guide to Canadian Artisanal and Fine Cheese" is here to make traveling coast to coast a delicious experience. It's a fantastic book full of useful tips, cheese descriptions, cheese maker listings (province by province no less) and tons of other useful information to make a cheese tasting party or a dinner party an event to remember.

A friend of mine happened upon Karen Viva-Haynes latest creation- her retail space called VIVA Tastings. And oh, what a tasty treat this is my friends. From Karen's delectable creations to fine products that she's sourcing from local producers of every stripe, this "foodie destination" as she calls it is more than mere retail space- it's a centre of discovery and learning. It also happens to be a catering shop, gourmet food shop, cafe and place to relax a minute during your holiday rushing. And that's all I'm saying for now- so stay tuned (and bring your appetites)! Can you say Three Pesto Mascarpone Torta? Mmmm!

Posted by Mary Luz Mejia

Ever go to a restaurant and wonder: What's in that? Or- How did they get this to come out so tasty? Wonder no more my friends, because at La Bruschetta, one of Toronto's most beloved Italian restaurants (by locals and A-list celebs alike), you can get a behind-the-scenes peek with your very own personalized cooking lesson.

Silvia Piantoni or her affable dad Benito (or Benny as he's known) will show you the ropes in their impeccable kitchen. You want to make your own hand-rolled Gnocchi? Done. How about a traditional, lip-smacking Bolognese sauce that's sure to be the talk of your next dinner party?Presto! When you learn from the best, it gets a whole lot easier to demystify what may seem like an unsolvable culinary puzzle. So roll up your sleeves and bring your appetites because if you've never heard of Toronto's La Bruschetta, it's about time you did! Buon Appetito!

Posted by Mary Luz Mejia

If you're ever in Paris, do yourself a favour and head over to the Ladurée Tea Salon sooner than later. Why? Because if you like fine, exceptionally prepared pastries, you've reached nirvana in some circles my friends.

From melt-in-your mouth macaroons (done French style- no cocoa-coconut clusters here) in a rainbow of flavours to choux pastries that resemble cathedral cupolas, you've got oodles of treats to tempt your waist lines. Oh and of course Ladurée also does a very proper lunch - which looked lovely, but who wants a salade composee when pastries in the shape of perfectly red glossed lips beckon with sweet nothings? I know, I am weak. I admit pastry defeat. But boy was surrendering ever tasty!

Posted by Mary Luz Mejia

Stay tuned amigos- from the neatest kitchen gadgets to the most delectable delights, I'll be posting a host of pieces full of tips and tricks to make gift-giving (or receiving?) this Holiday season a veritable snap. Santa's going to have to take notes from YOU.

Posted by Mary Luz Mejia

Tomorrow, the Giant Chocolate Toffee Cookie recipe as well as S'more Brownie recipe will be posted for the chocoholic in you. Perfect for adding to Christmas cookie exhanges, or for Cookie Box gifts- these tasty treats are some of the preferred goodies of choice picked by the BA staff and their readers. If you do make one or both of these divine recipes, I'd have a glass of milk at the ready just in case!

Posted by Mary Luz Mejia

On its 50th anniversary, Bon Appetit Magazine is celebrating in style. Not only is the venerable magazine marking a milestone this October 2006, there's also a spanking new Bon Appetit Cookbook dedicated to commemorating the fun and food brought to appreciative readers everywhere over the last few decades.

Thoroughly modern, accessible and stocked with delicious recipes, this is one cookbook you'll want in your collection. Join me as I chat with Barabara Fairchild, Bon Appetit's Editor in Chief about the book during her Canadian west-coast launch, her love affair with food, Bon Appetit magazine and the state of food today. You won't want to miss this!

Posted by Mary Luz Mejia

From the hallowed Food Halls of London's Harrods, to Parisian Fauchon's ultra-chic black and white awning housing treasure after treasure of gourmet delights, I'll be bringing you some highlights for gift giving (or for your own personal purchasing).

My recent food shopping/sleuthing/tasting mission to London, Paris and Barcelona gives "shop till you drop" a whole new meaning! Over the next few weeks, you'll get some tips, product information and all of the information to make your own gourmet gift-giving a sensory sensation.

Posted by Mary Luz Mejia

What's not to love about a market that houses some of the finest, freshest and most flavourful food around?! From caviar to gourmet mustards and preserves- the St. Lawrence Market is home to some hard-core food artisans and it's the one-stop shop choice for just about everyone in the city who loves good food. Some of Toronto's finest chefs source their raw goods there. Acclaimed Chef Jamie Kennedy even alters his daily tapas offerings (for his Jamie Kennedy Wine Bar- just down the road from the market) depending on what's fresh and seasonal at the market. For food enthusiasts everywhere, this is a definite stop on a long list of great spots throughout the Greater Toronto Area (GTA).

You think "ah, but she's biased. She's from Toronto." OK- so don't take my word for it. Check out Boston-based Jacqueline Church's missive in Gourmet Food to hear the other side of the story. And I won't even say I told you so!

Posted by Mary Luz Mejia

The first few sentences of the Endangered Fish Alliance's website are sobering: "The forecast for the world's oceans is grim. Fish stocks are severely depleted, and catches are declining. Marine ecosystems struggle to survive in the face of broken food webs, pollution, and ravaged habitats." So what's a seafood lover to do? Read next week's piece on some of the healthy choices you can make so that generations after you can enjoy fresh seafood without guilt.

Posted by Mary Luz Mejia

Could it be? $28 CDN for a tasting menu of the chef's choosing? We'd heard Pintxos was good- but how good exactly we were about to find out as we stepped into a little restaurant in Montreal that transported us to Basque country with flair.

Posted by Mary Luz Mejia

There's croissants and then there's the flaky, buttery, perfect crescents that I most enjoy in the morning with a frothy cafe au lait, some jam and the company of my fellow traveller Mario. Montreal's croissants, chocolatines, baguettes, and other assorted gourmet loaves will leave you dizzy and delighted. Oh the selection, the quality and the aroma of freshly baked bread-it's enough to make you weak in the knees mon ami!

Posted by Mary Luz Mejia

I've long since greatly admired the food culture that is part and parcel of everyday life in Montreal. Beautiful breads. Heavenly chocolates. Apparently, so does Gourmet Magazine Editor Ruth Reichl. The whole Gourmet team even dedicated an entire issue to the fine foods of one of my fave Canadian cities! Armed with a copy of the March 2006 issue, my carniverous husband and I set off to explore new culinary terrain. What we discovered was as mouth-watering (sometimes even more so) than mere words can describe! Join us next week for our first installment of our Montreal memoirs. And bring your appetites! Delicieux!

Posted by Mary Luz Mejia

The man behind "The Zack Files" and "The Secrets of Dripping Fang" joins me in a discussion about life, food and facing one's fears. I had the good fortune of meeting Dan this past spring here in Toronto while he was on a press tour for his latest children's series- Secrets of Dripping Fang. Catch him this month as my honoured Mary Luz Meets interviewee. You won't be disappointed.

Posted by Mary Luz Mejia

All prosciutto is not created equally- just ask Mario who innocently asked for some 12 month old slices and came away with a bounty of knowledge that spans a few countries. Read his latest porcine missive this week- and don't forget the melon!

Posted by Mary Luz Mejia

When Shirley Lum's Taste of the World partners with The Sutton Place Hotel and Shop-Dine-Tour Toronto, you get a perfect day of all senses indulgence . Called Heaven, Earth & Enchantments of the Chinese Zodiac, this weekend package is one of the most IDEAL ways of discovering the diversity of Toronto in style. Pefect for celebrating any occasion (in my case an early wedding anniversary surprise for my husband), this is one retreat you won't want to miss!

Posted by Mary Luz Mejia

The final two companies- one American, the other Canadian offer up some grill-worthy sauces and marinades sure to please most any palate. So fire up the BBQ- we've still got at least another couple of months of prime grilling-weather ahead of us!

Posted by Mary Luz Mejia

Two Canadian and one American company take the grill when it comes to BBQ sauces and the like to make any piece of meat or veggie sing. I tasted my way through MANY a bottle and jar so that you can add just the right kind of kick or nuance to your dinner- coming to you this week!

Posted by Mary Luz Mejia

Ever wonder who makes those personalized, special belly casts expectant mums have made to commemorate their pregnancy? Here's your chance to read about one such entrepreneur, mom, artist and health-food advocate who practices what she preaches. Join me this week as we meet Tonya Fawn Doucette- owner of Hatchling Belly Casting Company and get inspired to live your bliss!

Posted by Mary Luz Mejia

From sausages, to cured meats of every stripe- oh and let us not forget the venerable cheeses, Mario Stojanac will guest write a column called Chew On This for your reading pleasure. His many forays around the city's markets and various purveyors of artery-clogging delights will be deftly reported upon by Mario. Every so often, he may even veer off the meaty path and throw in some greens. He can be very unpredictable. But one thing is for certain- he loves his good eats as much as I do (and he should given he's my husband). So dig in and get ready to Chew On This- coming this week!

Posted by Mary Luz Mejia

This past weekend at some friends house in Markham, I was reminded what it is about Lebanese food that I adore so much. Leila Abboud is the kind of cook who comes by her culinary flair naturally. She loves the food of her heritage and makes it so well, that watching her cook is a joy. From raw kibbie (that my husband and I were wowed by), fresh tabbouleh, Leila's homemade hummus to chicken shishkebobs, we dined like honoured guests. She and her husband Sean then served up some beautiful Lebanese pastries from a lovely Toronto-based pastry shop called "Patisserie Royale" on Lawrence Avenue. This Patisserie is their favourite and the selection included mouth-wateringly good confections of nuts, cream and rose water.

This week, I offer you my second Best Bites column- this one about the fine pastries and baked goods found at another wonderful baked goods shop- Arz Bakery. Good thing reading is calorie-free!

Posted by Mary Luz Mejia

From refreshing Chenin Blancs to seductively sweet Edelspatz Noble Late Harvest dessert wines, I sipped and savoured my way through some of the Stellenbosch region's many wonderful vineyards. This week, take a jaunt with me and discover some spectacular finds that might come in handy if you ever plan to visit this wine-growing part of the world. As they say in Afrikaans, Gesondheit- or To Your Health!

Posted by Mary Luz Mejia

From Beach parties compelte with Cuban dancers, cigar rollers, authentic Mojitos and Cuban food, you could say, Fernando knows how to throw a real Fiesta! And the best part of all- you don't have to fly down to Cuba to enjoy a night in the Caribbean. Catch the column on July 3rd to find out more!

Posted by Mary Luz Mejia

Memphis in May is a celebration of music, culture and food, food, glorious food- the BBQ'ed kind. When I learned an old university buddy was part of a team competing in the Memphis in May's mega BBQ competition, I knew I had to share the food news with all of you grill buffs out there. Watch for the piece on Monday, June 26th, and who knows, maybe you'll be inpsired to compete in next year's grill-a-thon!

Posted by Mary Luz Mejia

Rubs, marinades, grilling, dipping and finishing sauces galore abound in grocery stores and specialty shops. I'll be taste-testing and grilling up a feast this summer to bring you some of this summer's Best Barbeque Bites. So stick around, pull up a patio chair and dig in, because I've sourced some delectable products that will make all of your grillables, including that ho-hum hamburger sing!

Posted by Mary Luz Mejia

I work on a fascinating TV series that airs throughout the Greater Toronto Area called "Street Eats." As the show's researcher (I jokingly call myself the official "taster" and yes, I have had one unfortunate bout of food poisoning), my job entails investigating the cultures and foods of numerous countries that have a presence in Canada's largest city.

Given that we speak over 150 languages and dialects in our city's streets, Toronto is renown as one of the world's most multi-cultural cities. Intriguing folks from Jamaica to Japan call this city home, and it's my job to highlight some of the superb foods from these countries that Canadians (and visitors to Toronto) can enjoy. So sit back and let me take you on a virtual tour of some of the fabulous foods of the world found in my city's multi-national borders!

Posted by Mary Luz Mejia

Not just for pairing anymore- authors Ryan Jennings and David Steele have come up with a host of liquorlicious recipes that are fresh, contemporary and simply delicious. Find out who the men behind the cocktails are and what they're all about!

Posted by Mary Luz Mejia

Come back soon- as I'll be posting some inspired recipes using Steam Whistle Brewery beers-crafted and tested by chefs for your enjoyment! You can file these goodies under your personalized "Recipe File," just in time for the heat wave of summer!

Posted by Mary Luz Mejia

I was one of about 15,000 candy-seekers at this year's first ever Sweets Expo looking for confectionary marvels to report on for you. Gourmet cakes, cookies, candies, and LOTS of decadent chocolates were on hand to satiate my every craving. Read on for the low down after the sugar high! Oh, and have your toothbrush ready- you're going to need it.

Posted by Mary Luz Mejia

From tropical sea salts to authentic, 75% dark chocolate, Bites of the Best will explore some of the most tempting treats, foods and special finds that come across this home cook's kitchen cupboards and cook top! Tried, tested and tasted (my friends all consider themselves pretty lucky!) everything I write about and explore will have tickled numerous taste buds first. OK, enough alliteration- you get the picture. I'll do my best to bring You the best. Catch my first upcoming piece this week on my new exquisite chocolate pick from New York City- Vere Chocolates. And if you drool while reading, just try not to do it over your keyboard. You have been pleasantly warned!

Posted by Mary Luz Mejia

Who says you can't bake, create and fund-raise all at once? Certainly not June Weber- proud mum of Canadian Olympic athelete Deirdre Crampton. Read more in May's Points to Savour and learn about how you can get your cake-fest on too (she delivers!).

Posted by Mary Luz Mejia

From the most interesting list of blogs, to gourmet food gifts and kitchen gadgets, they've got the culinary pantry covered. Be sure to check out their Food Blogs/Places to visit to get a healthy serving of food for thought!

Posted by Mary Luz Mejia

Destination dining, with enough awards to make a mantelpiece bow, doesn't get much better than a meal at Norman's in Coral Gables. Apps, mains, cheeses and desserts- you'll get the highlights, the behind-the-scenes commentary and enough food for thought to tide you over until the next serving of "Missives From Afar." This is it for Miami and South Florida for now- here's hoping the next trip proves to be as gastronomically generous!

Posted by Mary Luz Mejia

Sir Francis Drake, Robert Drake or Ernest Hemingway- creator, copy-cat or innovator of the famed beverage? You decide. One thing's for sure though-if you want to sip the very best, head to The Samba Room in Ft. Lauderdale for a fail-proof mojito. Just watch those bar stools! Thirsty? Read on in my Mmmojitos piece, crafted to quench.

Posted by Mary Luz Mejia

Let's start at the epicentre of Cuban food, shall we? Little Havana of course, on Miami's Calle Ocho (Eighth Street). Que Rico!

Posted by Mary Luz Mejia

If you've ever wondered about that funky little Chinese resto you ate at in say Havana or Madagascar, chances are, Cheuk Kwan knows about it. Chances are, he may have even included it in his 15-part documentary series, Chinese Restaurants. In his own words, "Chinese Restaurants tells the story of the Chinese Diaspora through its most recognizable and enduring icon - the family-run Chinese restaurant." From South America to South Africa, Cheuk has eaten his way across the globe in some of the most fascinating and intriguing establishments around. It's an international license to slurp your noodles as you come along for the ride! And if the rumour that you'll be hungry again in a short while is even remotely true- you'll be back for more.

Posted by Mary Luz Mejia

Stumped by food measurements or better yet, the conversion of one form of measurement to another? Sites to Behold lists a number of sources that will make preparing a feast as sweet as a cup of sugar!

Posted by Mary Luz Mejia

Take a mini-trek with myself and our own Gourmet Food writer Jacqueline Church as she takes me around a few of her favourite haunts. Every so often, when work or life takes me out of Toronto, I'll offer my fine food finds with you dear reader, because good food is meant to be shared.

Posted by Mary Luz Mejia

Food is the common thread in the Arab-Israeli Cookbook- so pull up a chair, listen as the stories unfold and wait for the wonderful aromas of garlic and curry to caress your sense of smell.

Posted by Mary Luz Mejia

Tamar Wagman and Eryn Green- best friends and co-founders of Toronto's own Sweetpea Baby Food will launch this interview series. Be sure to log-on as these two savvy entrepreneurs dish on life, work and food! Points to Savour - your monthly dose of food for thought!

Posted by Mary Luz Mejia

Spring is almost in the air, the Oscars are around the corner and many will be glued to the red carpet as they entertain friends at home. Rose Reisman dishes on what to dish so that what you eat is both good for you and your waistline. Her philosophy includes being be able to eat, drink, be merry and look fabulous in your own red-carpet worthy ensemble! Happy entertaining!

Read all about Rose's Secrets of Permanent Weightloss and get a great recipe for Baby Shrimp and Pesto Cocktail

Posted by Mary Luz Mejia

Want to go to Greece, Brazil, Russia, Hungary, Spain or Goa without leaving the GTA? No problem! Street Eats (food/culture series that airs on SUN TV) gives you a cross-cultural culinary experience parallel to none. Whether you feel like a good Brazilian BBQ, a Cuban Mojito (this author's cocktail of choice), or some Goan beef pan rolls, we've got you covered. That's the best part about being a food show researcher- I got to eat my way through the GTA and meet some of the most fascinating folks from every corner of the globe.

And because the producers wanted to add a little sizzle to your viewing experience this year, you'll want to stick around. Yep, our intrepid hosts Sora Olah and PJ Kerr will be on hand to deliver the goods- but it's the friends they make along the way that you'll also want to meet! So, in honour of my second season with Street Eats, I humbly offer you a feel-good story about one of our featured guests- Chef Mario Cassini from Caju Brazilian restaurant here in Toronto, along with some of his favourite party snacks and drink recipes.

As well, Mario Stojanac is back with his take on a Spanish classic- the Tapas Bar- in this case, a delicious medley of flavours found at the Tapa Tapa chain. Foodistas as I call them will try to tell you that this chain is like a certain American hamburger fast-food outlet- DO NOT listen to them. The food here is fresh, flavourful and a great bang for your Euro! It's the kind of place worth visiting again, and again. Happy New Year and Buen Provecho amigos!