In the first of our new “shop” series on cookware, the Gremolata Kitchen team headed out to find a Tagine, the ingenious cooking device from Northern Africa that is making a big splash in North American kitchens. With braising and slow cooking being a big trend these days, we wanted to learn more about this form of cookware and method for cooking.   Read More...

Another affordable wine from Chile, this Carmenère offers some great aromas of blue and black berry fruit, toast, and coffee.  On the mouth, expect a dry, medium-bodied wine with more berry fruit notes and chocolate. This is a decent Friday night wine for those evenings with a special someone and a little spicy take-out...you choose the cuisine.   Read More...

This Month, the Gremolata Test Kitchen tried a new brand of soups and stews developed in Toronto by Chef Katherine Hall. Her new brand “Hall’s Kitchen” is a series of vegetarian soups and side dishes made from organic and responsibly grown local ingredients. “Fresh to go” is a big trend these days and they are a dime a dozen out there. However, our ears perked when we heard of this line given the use of organic and locally-sourced ingredients.   Read More...

Last Monday was International Women’s Day, a day to celebrate the contribution of women to society and to celebrate women in general. In the Caribbean, many women in smaller communities operate businesses in the local food markets as artisans and proud purveyors of local foods. We experienced first-hand the importance women play in artisan food production and delivery last month during our visit to Port Antonio, Jamaica.   Read More...

March is when Canadians get spirited with “green drinks”, slowly start to come out of hiding, and embrace all that is fun about good food and drink. Here is our summary of some great classes, dinners, parties, and festivals in Toronto, Ottawa, Calgary and Vancouver this month.   Read More...

Gremolata's Dean Tudor made this one of his December 2009 picks!

This book is by Elson Haas, MD, and Patty James, MS (founder of the first certified organic cooking school in the USA). The subtitle pretty well says it all. The authors strive to incorporate...   Read More...

Scotch Bonnet peppers are a type of pepper grown in the Caribbean, particularly Jamaica.  They are a member of the habanero family and come in many different colors from green to pumpkin orange.  In Jamaica, they are a staple of "jerk" cuisine.  Jerk seasoning principally relies upon two items: allspice which in Jamaica they refer to as "pimento" and Scotch bonnet peppers. Scotch Bonnet Peppers are considered...   Read More...

If a capital of the foodie universe was to be crowned, San Francisco would probably be in the Top 5 running, if not selected as hands-down winner. Here, the focus is almost always on the local and seasonal. Every major chef is either a friend or student of the school of Alice Waters, and the food artisans are perfecting their craft to levels never before seen.   Read More...