©copyright 2007 Christopher Klugman, All Rights Reserved
Food Links
- Anita Stewart's Food Day
- Joshna Maharaj
- DCDuby Wild Sweets
- Food & Wine Magazine
- Food Reference Website
- French Cheeses
- Good Food Revelation | Toronto
- jameschatto.com
- Le Sanctuaire
- Modern Culinary Academy
- Ontario (including Toronto) - Chowhound
- Paintbox Catering and Bistro
- Screaming Avocado
- The National Nosh
- The Produce Hunter
- Toronto Chef DB
- WillPowder
Wine Links
Restaurant Reviews
Recipe Links
Food and Drink
Asian Gourmet
Pineapple Coconut Crème Brûlée
Pineapple Lime Tart
Edomame Salsa in Shiitake Mushroom
Coconut Rice Pudding with Strawberries
Ruam Mit
Star Anise Pineapple Sorbet
©copyright 2007 Christopher Klugman, All Rights Reserved
A Star is Born
(Click for larger image.)
©copyright 2006 Christopher Klugman, All Rights Reserved
Edible
©copyright 2006 Christopher Klugman, All Rights Reserved
Absinthe Ritual
An absinthe spoon is essential...
Sugar cube is placed in spoon over glass:
Absinthe is poured over sugar into glass:
Alcohol and sugar ignited!
Burning sugar melts into drink, mellowing the bitter wormwood flavour:
Prost!
©copyright 2006 Christopher Klugman, All Rights Reserved
Where to Go to BYO
A Toronto couple have started a website listing BYO (bring your own) wine restaurants in the GTA. The lineup is pretty skimpy at this point, and they are asking for help in populating the list. 
Corkage fees levied under the newly announced program vary widely. At the low end, The Old Spaghetti Factory charges $1 on Tuesdays, a true win-win for the customer and for the restaurant on a typically slow night. Susur levies $60 a bottle, which makes me wonder why they even bother to participate. In general, you can expect to pay $30 corkage at a high end restaurant.
©copyright 2005 Christopher Klugman, All Rights Reserved