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I make tings look cute 'n shieettt 🌸🍋 - - - #pastry #torontoeats #torontocooks #toronto #6ix #kingwest #oretta #x #cuoca #italiana #pasticeria #limone #tiramisu #fiori #edibles #limoncello #torta #photooftheday #food #sweets #cute #cheflife #instagood (at 2 Cute 4 You)

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Send (G)nuds. - - - #gnudi #brunch #oretta #stavolta #cuoca #torontoeats #torontocooks #photooftheday #ame #sweet #fragola #zabaglione #6ix #italyonawave #sietepronti #amoremio #cucinaitaliana (at King and Bathurst)

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Buona Pasqua con Pane di Pasqua 🥚🐣 - - - #pasqua #uova #pane #cuoca #torontoeats #torontocooks #6ix #prontotoronto #buongiorno #buenosdias #pasticeria #yummy #bread #egg #dye #Easter #myfavorite #plate #fuori #grazie #photooftheday #colour #colourful #felicità #ame

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Because I like to collect my thought over a bottle of wine, this photo )of some fine wine that is available at Monforte on Wellington) seems suitable.

I really enjoyed speaking with Ruth (if I haven’t made that clear yet), and I would definitely like to return to continue conversation and continue learning about cheese making. She has strong connections to those who produce the goods for her and has strong feelings and efforts into ensuring that she uses the best possible milk (ensuring the animal was treated as good as gold, or better). That quality of her really shined through. 

Continuing my journey through the culinary world has broadened since visiting Monforte. It does not have to be black and white as I had previously viewed it. I do not have to be chained to a stove for the rest of my life, but instead I can become someone who still has a positive impact in the food industry while being an advocate for good, clean and fair food. Much like Ruth, I inspire to learn as much as possible in the culinary industry and hope to branch off one day to create a cause bigger than myself. Meaning creating, delivering or producing something local and sustainable to hopefully instil the same passionate feelings I have for changing the food system for the better. 

It may be an uphill battle now, but I believe once we have more advocates, and strong voices like Ruth’s, we stand a chance in being able to sustain a local and seasonal food market (hopefully rubbing off on the rest of Canada, and world wide).

While i have these great visions, I know that hard work comes with it and I’m prepared to work my ass off for a cause that doesn’t only affect me but every single person alive (or going to be alive). Once again, it may have just been a few hours speaking and listening to her wise stories, it definitely gave me the encouragement to keep going and to keep fighting for what’s right for everyone

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The second part to our class trip was making food for ourselves and some guests (approximately 30 ppl) using local/seasonal ingredients. I was able to take photos (yes washing my hands before and after touching it!) and managed to capture some cool things. We were at Monforte on Wellington, the restaurant in which Ruth (awesome lady from previous post) is affiliated with. They sell their products out of there, and also sell some pretty cool bee stuff (like beeswax candles and beeswax paper to be used in place of plastic wrap). 

As part of the trip, we had to make a menu before hand together as a class. We had an amazing spread of quiche, roasted root veg, whey-braised pheasant, big ass honey + mustard glazed roasted pork, beet ravioli in butter and cheese sauce, beer and cheddar soup, apple pies, open-faced canolis, and salted water buffalo milk ice cream with nutmeg. 

Myself and another classmate (Yanni) teamed up for desserts by making the canoli dough, ice cream, and fresh made ricotta (from the water buffalo milk). As the prep was done the other half of the class finished off the last details and cooking processes. Together we made a bomb ass, local ass, sustainable ass, seasonal ass meal that I wont forget (for now at least).

It was annoying to work with 100 ppl in a kitchen built for 2, but It was a fun experience and I’m thankful that Chef Michael allowed us to use his ingredients, utensils, personal cooking space and his time. It was great meeting him and learning as much as I could from the little bit talked. Btw the tonno di miale was crazy good if anyone goes to Stratford, stop by Monforte on Wellington. Do it!! 

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I just think if we could all figure out how to live well, eat well and treat each other well, then I think the world would just be better.

Ruth Klahsen, Toronto Star May 1st 2015

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On April 3rd, I had a great opportunity to visit Monforte Dairy in Stratford, ON with my class. It was worth waking up at the ass-crack of dawn to venture to out in south western ON for some cheese making, great local ingredients for our lunch, tour of the dairy, and of course the great and educational conversations with the incredible family duo Ruth and Daniel (and of course the other lovely cheese making ladies). 

It was amazing how we got to see first hand how they work, where they work, and why they continue to do it. Ruth is one hell of an honest woman, speaking from the heart she really tells it like it is in a world where people dress up what they say. From political topics, to environmental she is definitely a role model to have in mind and a person to deeply converse with.

Using water buffalo milk harvested from local and young mennonite farmers, they are able to create and age some of the most beautiful tasting and indescribably strong smelling cheeses. Also using blends of sheep and goat milk, they create unique profiles for example the “Hodge Podge”. 

The last photo is what the inside of the “Wild Room” looks like, as beautiful as a room of cheese can be. And as you can imagine walking into a room FULLLL of aging cheese it smelled pretty fucking bad. Except for one sweet smelling young cheese called “Toscana” (that was my favourite sweet smell). 

Unfortunately these are not my photos (found on google) as I wanted submerge myself elbow deep into the cheese making process (phones carry all kinds of shit we can’t see even after we disinfect our hands a million times). One may find photos on google of the inside of the establishment. Over all had a blast learning why they do things a certain way, Ruth and Daniels Viewpoint on various subjects and of course eating cheese. 

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🍋Treccia di Limone 🍋 - - - #limone #treccia #kingwest #torontoeats #torontocooks #cuoca #pasticeria #prontotoronto #6ix #italia #puglia #orgoglioitaliano #biscotti #quasi #pasqua #photooftheday #food #pastry #cookies #lemon #glaze #sauce #dessert #sweet (at King West Toronto)

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Part 2 of another series of photographs at the South Brooke winery in Niagara. During this portion of the trip we were able to taste three wines with all different flavour profiles. We were also fortunate to have had a warm lamb stew on such a cold day. - - I greatly appreciated how the team at South Brooke from the chef, to the farmer, to the wine makers showed us what it is to work and live in a local and sustainable lifestyle. From the great extent they go to take care of the grapes/vines to the animals. It was a great experience, and I would definitely like to go back to learn more.

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A small glimpse of the farm life at South Brooke in Niagara. Photographed are the free running piggies and feeding time for the sheep. - - As a class we were able to learn more about sustainable and ethical farming practices. We also had a chance to walk through the fields to experience how things were done and where the animals were living. Definitely one of the best educational class trips I've been on.

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ma ch'é meglio di un post di notte fonda: edizione dei cannoli. É basta. - - #amore #cibo #cannoli #italia #oretta #pasticeria #pastry #pastrychef #cuoca #torontoeats #torontocooks #toronto #6ix #6ixinitalia #prontotoronto #italyonawave #italy #ricotta #ame #amoremio #king #bathurst #puglia #canada #photooftheday #foodpic #food #yummy #younameit #basta (at King and Bathurst)

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Being one of the only regions without a coastline, I went for a real forest and mountain forward menu. I executed the dishes with earth-like flavours to demonstrate an authentic menu based on my stage experience. When creating the menu, I tried to think of what I had seen often occur naturally around my town and neighbouring citites. I designed the menu based on ingredients that can be found locally and seasonally in Toronto between December-February.

The first dish photographed- bloordale to baschi- I used sheeps milk for the ricotta because Umrbia is known for their higher sheep and sheep farmer population compared to other regions. Paired excellently with a savoury (dried) apricot sauce, toasted walnut, pickled quail egg and late harvest honey sourced from local, ethical beekeepers. I chose these ingredients because they all compliment each other highlighting unique senses once eaten together.

The second dish- dufferin to the duomo- The dish is piccione ubriaca, or drunken pigeon, done by marinating in red wine (usually homemade), vegetables and spices. Unfortunately, I was unable to obtain pigeon through the school’s supplier so completed the dish by using cornish hen (about the same size). By marinating the bird (naturally found in fields and forests in Umbria) with wine and spices, it brings out a whole new flavour profile when combined with jerusalem artichokes (topinambur), beets and dates.

Third dish photographed- north york to norcia. The original dish I used for inspiration was “alla norcina” which refers to the sauce named after Norica (similar to an amatriciana pasta named after amatrice). The type of pasta varies from penne to spaghetti but the creamy, mushroomy and sausage sauce remains the same. For my dish I recreated it taking out the mushrooms and substituting the Norcia sausage for guanciale (cured pork jowl) which is another Umbrian favourite. Of course the base for this pasta dish includes white wine (I used Orvieto Classico, found in LCBO.) Lastly the pasta shape I chose was Umbrichelli, and Umbrian classic hand rolled pasta that I was fortunate to have learned.

I’m proud of the menu that I was able to execute through my traveling experiences, research and trials at home. From this experience I have experienced what it is to create and execute a menu by oneself. This is my first menu designed of many more to come in the future.

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After months of preparation, trials, and menu tweaking, the time had finally come for my feature week at the student run Chef’s House on King east. I based my menu off of the region of Umbria in which I completed my stage. In this menu I wanted to connect Toronto to my Umbrian experience, and so the #prontotoronto idea came to life.

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Reporting live from the gutter (TTC) it's not too late to experience the Umbria inspired menus at chefs house! Makes reservations or walk in tuesday-thursday next week to find my dishes !! #muchlove #forthecity #toronto #6ixinitalia #italyonawave #prontotoronto #6 #Umbria #civitella #torontocooks #torontoeats #travel #abroad #food #italy #canada (at St. George (TTC))

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From the day I arrived in Civitella del Lago it reminded me of a place I’ve been before, but something was missing. I spent most of my free time exploring the small crevices and ends of the town to get a feel of the history, in hopes to also learn more about myself on the way.

I would soon venture out of town to explore the fields and forests. I had a lot of me time and thinking that it felt like an infinite space was being explored. I pushed myself mentally and physically to climb the hills further and higher. Where I ended up was undisturbed, peaceful, and what felt natural. By no means did I “find myself”, but it was truly an indescribable moment in my life where I just stood in awe and appreciated what was around me. I realised how small I was compared to the rest of nature  Not often did I have this chance being in Toronto. 

Aside from learning about foods, travelling and exploring on my own was probably one of my favourite things to keep me active and keep me from going stir crazy in the small town.  

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Being in the landlocked region of Umbria, I got the chance to immerse myself in hand made breads and pastas on a daily basis. Photographed here is a regional classic called “Umbrichelli”. Made simply with flour and water, this pasta is great with a variety of sauces. I decided to use this hand made beauty on my capstone menu to really highlight Umbria’s simplicity. I was happy to have been placed at my stage because I was able to learn a variety of bread making methods and fresh pastas. Having returned back to Toronto, I’ve continued my learning of breads and pastas with my nonna. It feels amazing to take what I’ve learned and be able to show my family. They are the ones who encouraged me to push and do better even before I stepped foot in George Brown. Although I was away from my day ones, it felt at if they were with me during the good times and especially there during the hard times in Italy. And for this, I will always be grateful for them. 

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It all started late August/early September. Photographed by yours truly, this is Alma Scuola Internazionale di Cucina in the small town of Colorno, outside of Parma in the region of Emilia-Romagna. I spent three incredible weeks here with my class plunging into the history, culture and methods of true Italian cooking and wines. From tasting raw milk and aged cheeses to executing dishes, it was an incredible experience and I am fortunate to have been able to attend.