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...

When it comes to white wines, New Zealand is certainly a place of great surprises - pleasant ones always.  This wine is made from the country's best known variety, Sauvignon Blanc...but with a few tricks up its sleeve. It has very small amounts of Viognier and Riesling in it which gives it less of the grassy, earthy feel one gets from pure Sauvignon Blanc.  Instead, you get great notes of pear, apple,...   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 2009 Holiday picks!

This book is by well-known food and travel writer Colman Andrews, with photos by Chris Hirsheimer. Log rolling endorsements come from Ruth Reichl, Alice Waters, Ruth Rogers, and Terence Conran,...   Read More...

Breadfruit is a type of flowering tree and a member of the “mulberry” family.  It grows primarily in tropical climates like the south Pacific and in Caribbean islands.  Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more fruits per season.  The fruit which grows on the tree are very rich in starch and the individual fruits are about the size of a grapefruit....   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...