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In his final post of the year, Le Patron looks back at what was worth remembering and what he can leave behind in 2018. Most notable? A stellar year for Ontario produce; some unexpected favourite food spots in Chicago and NYC; and the 120 recipes to (maybe) master in the new year. History? Trendy supplements and Read More

The post A Year Worth Remembering (and Sometimes Forgetting). appeared first on GEORGE Restaurant.

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This month’s post by Le Patron delves into the trendy vegan food + drink movement by parsing out the details of a recent special feature in the Financial Times. Is the wine you are drinking vegan? As always, you will learn what Chef Loseto is finding at the market. And, get a good idea of what ingredients are Read More

The post October—Falling for Veg and Finding the Perfect Knife appeared first on GEORGE Restaurant.

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Keep up the faith even as it starts to grow cold. The Editor of Bon Appétit tells how to end the summer well. One recommendation in this article, which the Chef uses at GEORGE, is to substitute fresh ripe peaches for tomatoes— using them as a vegetable. He often grills the peaches prior to using them. Read More

The post Summer isn’t over yet—Alan Rapoport at Bon Appétit declares appeared first on GEORGE Restaurant.

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Are you surprised? In this article, the noted wine writer Jancis Robinson once again states that there is little or no correlation in wine between price and value. Indeed, there may be a reverse correlation in the case where a producer releases three classes of wine: entry level, premium and super premium. She invariably finds Read More

The post Jancis Robinson. Wine—Correlation Between Price and Value? Often None! appeared first on GEORGE Restaurant.

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The Chef returned this week from the Terminal well pleased as Ontario produce is now fully on offer. It remains to be seen whether the cold, but not freezing, spring weather makes for better or worse summer crops. Chef Loseto believes we are not far behind seasonally, and crop production should be up to normal Read More

The post Summer has Started at the Ontario Food Terminal, Finally appeared first on GEORGE Restaurant.

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We noticed that Bon Appetit had a video on cooking fish correctly so that you achieved a good, crusty skin. The video was by Eric Rippert, the famous French Chef who started Le Bernardin in New York, and has the bonus of including how to simultaneously prepare a bed of mushrooms and asparagus, with a delicious sauce Read More

The post Fear of fish, help is here with a bonus on how to tell if the fish is fresh appeared first on GEORGE Restaurant.

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We came upon an article describing a new way to make cheeseburgers using pressure to smash them while they are cooking. We reviewed the article with a hamburger expert who said that this technique was used by Shake Shack in New York. He counseled that to get the taste right, it was very important to Read More

The post Perfect hamburger? It’s summer – a new way to make hamburgers appeared first on GEORGE Restaurant.

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A few people pointed us to the following recipe in the New York Times. It is chicken in a cream sauce. It has all the good ingredients but it completely got away from us when we cooked it. It involves frying a chicken in a heavy frying pan and finishing it with good cognac and Read More

The post Another great spring recipe but be sure to modify it appeared first on GEORGE Restaurant.

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The Chef was beaming as he returned from the Ontario Food Terminal. He pronounced that winter had finally concluded and the Ontario growing season had started. First up, he bought Ontario wild leeks and asparagus along with BC fiddleheads. We asked him what he was going to do with the wild leeks and he responded Read More

The post Finally, spring arrives in Ontario wild leeks, asparagus and fiddleheads available appeared first on GEORGE Restaurant.

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George Restaurant by Shanley Gibb - 4M ago

Sometime ago we recommended that almost all cooks could improve their skills by using a cookbook, The Food Lab, as a good source for basic cooking techniques – from roasting to gravy making to vegetable prep, etc. The author is J Lenzi Lopez-Alt. He happens to have a website which is fun to read and Read More

The post Advice on cooking stews appeared first on GEORGE Restaurant.

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