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By Malcolm Jolley


Photo of Jennifer McLagan: Rob Fiocca

Ingredient watch: Fiddleheads
The young curled up shoots of the ostrich fern are native to Eastern Canada and the Northeastern United States, and are one of the harbingers of the fresh local vegetable season. Look for them in farmers markets and grocers who sell locally sourced produce. Best served steamed with butter, salt and pepper and a splash of vinegar or squeeze of lemon.

Toronto Authors Win James Beard Awards
Jennifer McLagan
won (another) James Beard Award this month. Fat, her tribute to the parts of animals "where the flavour is" won Cookbook of the Year. And Asian food specialists and Jeffery Alford and Naomi Duguid picked up the James Beard International Award for Beyond The Great Wall there look at the cuisines of China's ethnic minorities.

Michael Pollan and Jamie Kennedy in Tuscany
Toronto native and cookbook author Susan McKenna Grant and her husband Michael Grant are hosting a series of seriously food focused weeks at La Petraia their Tuscan villa, organic farm, winery and kitchen studio. The sessions are for serious, and engaged foodies who want to hang out and get their hands dirty with Michael Pollan (July) and Jamie Kennedy (October). See www.lapetraia.com for details.

City Chicken Movement Gets a Movie
Vancouver's done it, will Toronto allow city dwellers to keep hens as well? A documentary premiering next Wednesday evening at Artscape's Wychwood Barns will make the case. Visit www.torontochickens.com to learn more.

Ontario Women in Wine
Lindsay Groves is one of the dynamic women in wine who've teamed up with photographer Steven Elphick to create a 2018 calendar for the benefit of Grapes for Humanity, Tony Aspler's wine-based charity. An exhibition of Elphicks photographs is on display at CAVA restaurant at 1560 Yonge Street. Click here for more information.

New Book From Laura Calder
Watch for Canadian Francophile Laura Calder's new book French Taste: Elegant Everyday Eating as the Food Network star spreads her civilizing mission with a follow up to French Food at Home. Watch for the Gremolata interview in the next weeks too.



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