All About Food by All About Food Magazine

February 2013

Free monthly canadian magazine

inner Date Page 8

Contents ____________________________________ 5

ABC of Grilled Ribs ABC

Pimonte Crab Involtini

6 8 9 10 12 14 16 17 18 20 22 24 26 27 28

Persian Aroma: Advieh Dinner Date Ideas

From Turkey with Love

Why is everyone talking about diamonds fine foods?

8 Super Food Swaps!

Teriyaki Sauce – Glaze, Broil and Enjoy American Sweetie

Portuguese Style Lamb Chops

What is the flavour and how does it work?

Highlights of Uighur Food The double life of Cahors

Extreme Dining: One Man’s Meat… Trick and Treat Vitamin D

Vitamins Packed Recipes

Free monthly canadian magazine

february 2013

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All About Food February 2013

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Shawarma combo

1299

Shawarma, Three Falafel Balls, Saffron Rice, Paradise salad, Hummus, Tahini, Olive Oil

Shawarma plate

999

Shawarma, Saffron Rice, Mixed Paradise salad, Tahini, Darasing Sauce

Shawarma sandwich $530 Shawarma, Pita Bread,Mixed Paradise Salad, Tahini

Falafel Plate

699

Six Falafel Balls, Large Plate Mixed Paradise Salad, Tahini

Falafel Combo

999

Baba Ghanoush, Mixed Paradise Salad, Hummus, Tahini, Olive Oil

Lamb Kebab

1199

One Skewer of Fresh Ontario Lamb, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Beef Kebab

Grilled Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Koobideh

Two Skewers of Ground Lamb and Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

1299

Barg

One Skewer of Tender Lean Meat and One Skewer of Ground Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Chicken Souvlaki

Grilled Chicken, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

Manto

1099

Marinated with fresh Paradise spices Steamed Dumplings filled with Minced Beef, Herbs and Paradise species, topped by Lentils and Delicate Yogurt Sauce

749

Ashak

Vegetable Steamed Dumplings topped by Delicate Yogurt Sauce

Family Combo

3999

Four Skewers of Kofte Kebab, One Skewer of Chicken Breast, One Skewer of Chicken Souvlaki, Mixed Paradise salad, Basmati Rice, 4 Pop Drinks, All Kind of Sauces and Sumak

All About Food February 2013

Middle Eastern Cuisine

ABC of Grilled Ribs

Cooking grilled ribs that are tender, succulent and delicious is time-consuming. But it is certainly worth it. A few simple rules will help you to ensure a good to great result.

There are a variety of ribs that are ideal for grilling, so you can choose to your taste. Pork spareribs are fatty and flavorful while baby back ribs are tender and meatier. Beef short ribs are the tips of the fattest part of the rib. Beef ribs are meaty and long (usually, there six or seven ribs in a slab). Rack of lamb has a robust flavor but leaner than pork or beef. All the recipes for grilling ribs are mostly about flavoring them prior to barbecuing. To let the marinade penetrate the meat easily, it is important to remove the membrane that runs along the bone-side of the ribs.

As for cooking directions, there are two main rules. For the best flavor ribs should be seasoned and marinated overnight or even for as long as 24 hours. Grill the ribs for three to four hours over a low heat (between 200°F and 225°F). Recipes of marinades for grilled ribs from Paradise Restaurant

Beef rib marinade

Ingredients: 1/4 cup lemon juice, 1/4 cup white vinegar, 1/4 cup olive oil, 3 tablespoons honey, 4 cloves garlic crushed, 1 teaspoon cayenne, 1 teaspoon ground black pepper.

Pineapple marinade for pork

Ingredients: 1 cup crushed pineapple, 1/3 cup soy sauce, 1/3 cup honey, 1/4 cup cider vinegar, 2 cloves garlic, minced, 1 teaspoon ginger powder, 1/4 teaspoon powdered cloves.

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Whichever recipe you choose, the method of preparing the marinade and marinating is the same. Mix all ingredients. Place ribs in a container and pour marinade over ribs, coating completely. Let rest over night. Turn ribs over occasionally.

If you don’t feel like grilling in winter, keep the recipes for warmer days and enjoy delicious ribs at Paradise Restaurant.

iranian cuisine

Persian Aroma:

Advieh People who are not familiar with Iranian cuisine may think that it is heavily spiced, though it isn’t!

In Persian cooking fruits, herbs, flowers and ground roots are used to create a rich flavor. Many Persian main dishes require advieh, which means spice mixture and is similar to allspice. It is a blend of 5 or more different spices, usually cardamom, coriander, cumin, cinnamon and dried rose petals mixed in equal parts. There are different blends of Advieh depending on the region and the dish for which it is used. There’s one for rice dishes, another for meat or pickles. You can always make a blend to your taste using any spice from the list. Just grind selected spices, mix them and store in an airtight container.

• • • • • • • •

Cardamom seeds Coriander seeds Cumin Cinnamon Dried rose petals Star of Anise Nutmeg Limu amani

• • • • • • • •

Angelica Black pepper Turmeric Ginger Cloves Sesame seeds Saffron Pistachio

Enjoy original Persian dishes rich in flavor and delicate aroma at Shandiz Restaurant.

All About Food February 2013

italian cuisine

Pimonte Crab Involtini Ingredients for 4 serves:

250 g real crab meat 50 g zucchini 50 g red peppers 50 g eggplants 1 lemon zest grated 2 leeks 1 wedge of garlic 50 g cherry tomato Salt, pepper, parsley, chilli flakes

DIRECTIONS

Pan sear garlic, extra virgine olive oil and the crab meat. Put aside.

Cube the zucchini, eggplants and red peppers, keep them on a separate plates. Pan sear all the vegetables separately with extra virgine olive oil and lemon zest.

Cut the leeks lengthwise into pieces of 5-6 cm. Peel each layer carefully apart without tearing. Blanch for 2 minutes in hot water. Let it cool down.

Shape the leek leaves into a tube. Stuff the tubes with the crab mixture seasoned with salt and pepper to your taste. Bake at 375Ë&#x161;F for five minutes.

Cherry tomato base:

Sear cherry tomatoes in a pan with garlic, extra virgine olive oil and chili flakes for 2 minutes.

FINISHING

Plate the cherry tomatoes on the bottom, then lay the involtini on top and garnish with a little olive oil and parsley. Let us custom design a tasting menu for your group.

Every Thursday night live music with Giordano from Amalfi Coast. Book your event with us! Private room available.

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St. Valentine’s Day is not the only occasion to arrange for a romantic dinner. Here are a few ideas for those who would like to have a memorable and joyful dinner with their date any day of the year.

inner Date sive place. You may walk down a food street and try anything that appeals to you. It doesn’t matter if it’s a cart on the street, food truck or coffee shop. And don’t miss some ice cream before heading back home.

Romantic restaurants. All you have to do is to pick the perfect restaurant with the perfect ambiance. Someone may say that it is too predictable. Well, it is, but still very memorable and always works.

Show off your culinary skills. This is probably not a good idea for the first date. But for any in other cases inviting your date over for a dinner at home will be a perfect chance to let them know how special they are to you. Depending on your culinary skills, you can make a memorable impression. As an option you may have the dinner in a restaurant but continue with dessert in your backyard. Candlelight, moody music, sweet liquor or wine with dessert will certainly inspire both of you to have a long conversation about your new romance. 8

A long drive before dinner. A romantic journey doesn’t have to be long and, generally, doesn’t depend on the destination. Why not to head out with your date to a cozy restaurant in picturesque surroundings that you can easily find just in an hour drive from your home? Whether you go for dinner or for lunch, enjoy every moment together along the way. All you will see, hear or say may create unforgettable memories.

Restaurant hopping. Why to have dinner at just one place? Restaurant hopping, when you have your main course in one restaurant and the dessert at another, can be a lot of fun. This way you may travel from one cuisine to another. Just find a street with a few good restaurants to avoid long drives between courses.

Enjoy a nice view with a pizza. It won’t be very difficult to find a place with a great view or simply a picturesque corner in a park. Then you just pick up a pizza along the way to the romantic place of your choice. Usually, you don’t need much fuss to have a blissful evening you will certainly remember.

Cook your own food restaurants. Cooking for each other will be just a perfect idea. Sharing such experience can be a lot of fun and you won’t have to feel awkward about date conversations. This can be a perfect date to bond. Dining on the street. This is a good idea for an adventurous date. There is no need to go to an exotic and expen-

All About Food February 2013

turkish Cuisine

From Turkey

with Love Kebab is a Turkish specialty. It seems that this grilled meat dish has an endless number of recipes. The most tasty and popular variations even become a subject for fierce disputes between restaurants trying to patent the recipes under traditional wellknown names.

To distinguish a properly cooked good kebab you don’t need to be a professional food critic. It is enough just to taste. Though, it is better to start with the best samples.

İskender kebab takes its name from its inventor, İskender Efendi, who lived in Bursa, Turkey in the late 19 century. It is a kind of döner kebab, prepared from grilled lamb topped with hot tomato sauce over pieces of pita bread and generously drizzled with melted butter and yogurt. Plunging delicious smoky pieces of lamb into buttery yogurt, you will cer-

tainly forget about everything around and won’t care about anything but the intense tempting smell and otherworldly taste of this kebab.

Adana kebab is another traditional Turkish recipe for a kebab of ground lamb and veal flavored with spices. The mince is formed into a long log, molded over special skewers and cooked over hot charcoal. This ground veal and lamb dish comes from the city of Adana in southeastern Turkey and is supposed to result from the fusion of Turkish and Arab cooking traditions. Adana kebab tastes so great and has gained so much popularity that even gets a protected Geographical Indication under the Turkish patent office. You are always welcome to try any of the famous kebabs at Effes Restaurant where all of them are served at their best.

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WHY IS EVERYONE TALKING ABOUT DIAMONDS FINE FOODS? Exceptional quality, great selection and excellent customer service! DIAMONDS FINE FOODS, known endearingly by their customers as “Diamonds”, serves up an outstanding selection of exquisite homemade foods the quality of which exceeds most gastronomic expectations. NO ONE HAS TIME ANYMORE! And it’s no wonder that with our world moving faster than ever, we have so much to do and never enough time to do it. Preparing healthy meals has taken a back seat in our priority of things to get done. The thought of preparing dinner for the family lurks in the back of our minds until the last minute and then we find ourselves scrambling to figure out what to feed them for dinner. SO MANY OF US RESORT TO PICKING UP FAST FOOD on our way home, or grabbing commercially packaged, frozen or canned foods from the grocery store. Then there is ordering out (usually over the cell phone on the way home), not because we really want to, but because these are the options available that fit into our busy lifestyles. THAT’S WHERE DIAMONDS COME IN. Just because we live in this crazy, fast paced society it doesn’t mean we have to lower our standards of nutrition and taste. Diamonds has great options that taste great and are good for you. WE PREPARE FRESH, healthy and delicious foods in our chemical and preservative free kitchen on site every day. We focus on the most up-to-date dietary information and work with foods that will benefit 10

your diet, keep you healthy, and provide added nutritional value, all the while never giving up on great taste! FROM A GREAT VARIETY OF VEGETARIAN DISHES, vegetable soups, chicken and beef soups, an extensive array of appetizers, steamed vegetables, salads, and entrées of fish, beef or chicken to homemade desserts there is always something for everyone. In addition to our retail location, we offer outstanding catering service for brunches, lunches, dinners, events and more. WE DO IT ALL FOR YOU SO YOU DON’T HAVE TO! WE UNDERSTAND HOW BUSY YOU ARE, so call ahead and place your order anytime of the day, and we will get it ready for you to pick up. Or just come by and cruise our counters, see what makes your mouth water. Talk to us and ask questions. Try before you buy – we love to see our customers get excited over our delicious foods when they sample. And if you don’t particularly like something, we never get offended; we just move on and try to find what will certainly seduce your taste buds. You will find Diamonds located in the heart of Thornhill, at Bathurst and Centre in the Promenade Village Shoppes - just outside the Promenade Mall. You owe it to yourself and your family to drop in and give us a try. You won’t be disappointed. And that’s why everyone is talking about DIAMONDS FINE FOODS!

Diamonds Fine Foods 7700 Bathurst Street, Thornhill www.diamondsfinefoods.com 905-764-3148 All About Food February 2013

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Healthy Routines From Lioness Woman's Club http://www.lionesswomansclub.com

8 Super Food Swaps! By Shawna L. Hamilton B.A., BKin, H.D

Toronto, Canada

I hope you are well and happy and content with the progress of your health and fitness goals so far this year! As part of my continued support for all of your positive efforts I wanted to help you by sharing some ideas for nutritious alternatives for the healthy faves that you already know and love! I too forget to mix it up a bit. Donâ&#x20AC;&#x2122;t you find that as we prove our commitment and diligence to eating smartly, we typically opt for the same selections over and over? I certainly do.

#1 Low Fat Peanut Butter - Almond Butter

The sweeter taste of almond butter actually offers more calcium, magnesium and phosphorus than peanut butter and these minerals are integral for bone strength! Almonds also have more of the antioxidant vitamin E than peanuts and are spared the unhealthy, anti-heart protecting hydrogenated oils and sugars that are added to most processed peanut butters! Even though almonds are high in fat, it is primarily healthy monounsaturated fat which has numerous studies backing it's cholesterol lowering benefits!

Once opened, it's imperative you keep this nut butter in the fridge!

#2 Brown Rice - Quinoa

Quinoa (known as the Mother Grain in its native South America) is a whole grain that packs a HUGE protein punch! (8g per cooked cup/250ml) and like brown rice, it comes with a whole lot of B vitamins, fiber, copper, manganese and magnesium. Quinoa is completely gluten free too and a 12

So as I sit with my weekly grocery list, I thought this is a perfect time to help you rid of the almighty "usual" within your diet and help you rekindle your love of nutritious, healthy food with these super-food swap ideas!

Here are 8 delicious foods and their substitutions to offer even greater health benefits and a welcomed change to your fridge and pantry. Enjoy!

great choice for cardiovascular health! It's so light and versatile. Try tossing it with lime juice and extra virgin olive oil, chopped roasted veg and fresh herbs. What a side dish and/or what a lunch!

#4 Green Tea - White Tea

White tea is the least oxidized tea, meaning that there is less of its goodness (antioxidant power) that gets broken down. It has a milder taste than green tea and a little less caffeine. So even though green tea has tremendous health benefit - no questions about it - for the caffeine weary, white tea can be a great substitution! Steep well and enjoy!

#3 Spinach - Kale

When it comes to vitamin A, C and K, it is no contest! Kale beats spinach ounce for ounce. The leaves of kale are jammed packed of really potent antioxidants that are specific to eye health. Kale is generally too bitter for most to be used in salads. We love it lightly sautĂŠed in extra virgin olive oil with garlic, onion and a splash of lemon juice. Or you can bake them and make kale chips. Versatility and easy prep for a bigger benefit! Go for it!

#5 Beef - Bison

Bison or Buffalo meat contains much less saturated fat than most cuts of beef, even though they are very similar as a source of protein, selenium and iron. Because buffalo is a leaner cut of meat, it can easily overcook, so one of my fave things to do is add cooked quinoa to the meat and cook as a burger. The quinoa helps contain the moisture for a perfect patty and I serve it face up on a whole wheat burger bun All About Food February 2013

and garnish. You can find buffalo at most farmers markets and some butcher shops! And please: it's not terribly "gamey" so it's worth a try for those new to game meats.

#6 Dark Chocolate - Cocoa Nibs

Now I'm not saying that dark chocolate isn't a good choice, it's a great choice. Remember, this article is about offering nutritious alternatives for our healthy faves. And cocoa nibs (best to find them in a bulk food store) are on par with dark chocolate, but lack the added sugar which is a bonus. They have lots of fiber, antioxidants and magnesium - good for heart, muscle and nerve health. Eaten sparingly, these can aid any sweet tooth!

#7 Legumes - Edamame

Edamame (soybeans) have higher levels of protein, Vitamin K, folate and manganese than most legumes like kidney beans, chick peas and black beans. They are found in the frozen section and once heated are really tasty with a pinch of sea salt, lemon juice and even some cayenne pepper. I like to add edamame to my quinoa salads too.

#8 Low fat Yogurt - Kefir

Last but not least. Low fat yogurt is a wonderfully healthy snack, but kefir is a nice substitute for those who are lactose intolerant. Kefir's strains of probiotic bacteria are not found in every yogurt brand, so this can be an added benefit as well. Kefir is made by fermenting milk with bacteria and it can come in a variety of consistencies. Jammed packed with calcium, B12, phosphorus and protein it can be considered quite nutritious. Compare brands though, because some can be high in sugar.

And there you have it. Hopefully I have been able to suggest some interesting and different variations to your nutritious staples so that you can experiment with more healthy eating habits!

Read more at http://www.lionesswomansclub.com

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japanese cuisine

Teriyaki Sauce – Glaze, Broil and Enjoy

niques By Nikole Ozerie g tech sly n i k o o c u o e i s v d ob apane aki) an g outside hree J y t i f k o u s e ri and i is on cookin tible about Teriyak ers are yakito f Japanese sis th ely irre es it! ay o t u w l r o s a l (two o b u v st pop thing a ody lo the mo here is some r that everyb e .T Japan and no wond i, The word “teriyaki” is made up of two Japanese teriyak words “teri” that means “glaze” and “yaki” meaning “broiling”. To make a teriyaki dish, ingredients are marinated in a special salty soy sauce blend - teriyaki sauce, and then broiled, roasted or grilled. There is no official teriyaki sauce history in Japan where the term “teriyaki” primarily refers to the preparation of fish, for instance salmon or tuna.

It is said that the sauce was created by early Japanese immigrants settled in Hawaii. They blended pineapple juice with soy sauce to make a marinade. Eventually, teriyaki sauce originated. Traditional basic ingredients of the sauce are brown sugar, cornstarch, garlic, mirin (rice wine similar to sake, but with a lower alcohol content), sake, soy sauce and sugar. But it may have many different variations depending on other flavored ingredients added. Some artistic recipes may include honey and orange, or even such ingredients as pomegranate juice or beer used to create an unusual twist. The sauce is not only used to marinate meats but can be served with cooked foods as a dip.

Teriyaki sauce may make your meal utterly delicious and give a new great flavor even to traditional western dishes. But a bad sauce will ruin even the best recipe.

It is not easy to buy a good ready-made teriyaki sauce. Some of them taste artificial or have an unpleasant after-taste. Others lack the balance and may be either too salty or contain too much sugar. After a few disappointing experiments with bottled sauces and home-made recipes you begin to understand why good restaurants are pardonably proud of their teriyaki sauce. Not a good cook to make it myself I always take home some teriyaki sauce from Hockey Sushi whenever I dine there. To tell you the truth, it seems I can eat not only meat, vegetables or sushi with it but devour even an old shoe if it is basted with the sauce. 14

All About Food February 2013

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American Sweetie Here are a few recipes how to makes delicious fudge in no time and with very little efforts.

History of Fudge

Fudge is a relatively recent invention of American origin. It is dated back to the late 1880s. A letter, written in 1921, now kept in the archives of Vassar College in Poughkeepsie, NY, reveals that fudge was first made and sold at a senior auction in 1892. But still no one knows with certainty who made the first fudge. Most probably it was the result of an accident that occurred while making another confection toffee or caramel. The original fudge recipes looked very simple: heat a mixture of sugar, butter and milk or cream to the soft-ball stage and then beat it to a smooth, creamy consistency while it cools. But it required precise measurements, cooking time and constant stirring. It is easy to undercook or overcook a batch or get “crystallized” fudge, if you stir the mixture insufficiently.

Since fudge gained great popularity, simplified or “foolproof” recipes has been developed for home cooks. Today with some of the recipes it will take you minutes to make this confectionery.

These recipes are designed to work in a standard household microwave with a power rating between 600 to 700 watts.

Two-Minute Fudge

Easy Peanut Butter Fudge

1/2 cup butter 1/2 cup cocoa 1/4 cup milk 3-1/2 cups powdered sugar 1 tsp. vanilla 1/2 cup chopped nuts

12 oz. peanut butter 14 oz. sweetened condensed milk 12 oz. semisweet chocolate chips

Ingredients:

Directions:

Place ingredients (except nuts) in bowl, but do not mix. Microwave on high for 2 minutes. Blend with electric mixer until smooth. Add nuts. Pour mixture into a buttered 8-inch square baking dish. Refrigerate 15 to 20 minutes or until set.

Ingredients:

Directions:

In a microwave-proof bowl, melt chocolate and peanut butter on high for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into an 8-inch square baking dish lined with waxed paper. Refrigerate to chill.

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All About Food February 2013

Portuguese cuisine

Portuguese Style

Lamb Chops

Lamb chops can be prepared using a variety of cooking methods such as braising, frying, baking, pan-broiling or grilling. Grilling lamb chops gives the exterior of the chops a crunchy and golden brown texture and keeps the meat moist and juicy. In southern Europe cooking lamb is based on the use of clear flavors. Instead of heavy creamy sauces olive oil with garlic, onions and tomatoes are used as the basis of many dishes. A lamb dish frequently will be seasoned with basil, bay laurel, parsley, rosemary, sage and thyme, and braised with a red wine sauce.

Ingredients: serves 4

8 (75 g) lamb center loin chops, 1 clove garlic, 3 tablespoons olive oil, black pepper, a pinch of dried rosemary and of dried sage, 450 g tomatoes, 225 g red peppers, 1 onion, salt, a pinch of dried basil, 2 tablespoons concentrated tomato puree, 150 ml vegetable stock.

 Cut notches in the fat along the side of the chops.

 Season 2 tablespoons of the oil with the pepper, rosemary and sage.  Crush half the garlic clove into the oil with the help of a garlic press. Brush the marinade over the chops, cover and leave to marinate for 3 hours.  Peel and dice the tomatoes, deseed the peppers, and cut them into thin strips.

 Dice the onion and the remaining garlic and fry in the remaining oil in a large frying pan until golden brown. Add the strips of pepper and cook for a few minutes, then add the tomatoes. Season the vegetables with salt, pepper and basil.

 Dissolve the tomato puree in the stock and stir into the vegetables. Simmer the vegetables until cooked.

 Fry the chops in a very hot pan for 3-4 minutes each side then serve with the vegetables. www.aaftoronto.com 416.477.6107

What is the flavour how does

and

it work? According to The Flavor Bible by Karen Page and Andrew Dorneburg, flavor equals taste, plus mouthfeel, plus aroma and another element called the X factor.

Taste

The tongue contains about 8,000 taste buds but they don’t have very good resolution. Number of tastes perceived by taste buds are very limited, namely they are sweet, bitter, savory (umami), salty and sour.

Aroma

While there are only 5 basic tastes, the number of different smells our noses can distinguish is up to10,000. It happens that much of what we think of as taste is actually the aroma. This explains the use of herbs, citrus and garlic to affect the overall flavor while they primarily enhance aroma. By the way, you might have noticed that when you have a blocked nose, whatever you eat or drink seems tasteless. Well, then why not to start smelling your food if you want to ‘taste’ it better?

Mouthfeel

It is about what your food feels like in your mouth. This includes touch, temperature, texture and mouth reaction. Flavor depends a lot on mouthfeel. Cold food, for example, doesn’t seem as sweet.

All About Food February 2013

â&#x20AC;&#x153;The X Factorâ&#x20AC;?

It includes sight, sound, emotion, culture, lifestyle, background and even spiritual beliefs. Everybody knows that good looking food seems to be more delicious. But there are less obvious though very powerful X-factors. In a study that examined the symbolic meaning of foods and beverages it was noticed that participants

who supported the values symbolized by Pepsi gave a more favorable rating to the beverage they thought was Pepsi.

Understanding the composition of the flavour is very important in creating new recipes or unexpected food combinations and can dramatically enhance your eating experience.

Can you imagine?

Unexpected food combinations that taste great Olives and white chocolate

Ketchup, almond and banana Oyster and kiwi

Mushroom and apricot

Strawberry and tomato

Oysters and watermelon

White chocolate and caviar Scallops and vanilla

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Uighur cuisine

Highlights

of Uighur Food

Though Uighur people lives in Xinjiang province of China, their food resembles Central Asian and Turkic cuisine more than stereotypical Chinese food. The cuisine of the Uighurs is diverse and tasty, characterized by mutton, beef, camel, chicken, goose, carrots, tomatoes, onions, peppers, eggplant, celery, various dairy foods, and fruits. Certain Uighur dishes are popular in countries far from Xinjiang province or China, as today restaurants of Xinjiang cuisine can be found in different cities all over the world. But if you are new to Uighur culinary world, start your exploration of it from proved hits: lagman and manti. Every Uighur food has its symbolism. Manti relate to the food of dzhigits (skillful horsemen).

These savory dumplings are cooked on steam in a special cookware which consists of sieves inserted one into another and called "qasqanâ&#x20AC;?, or a flat vessel, weaved from cane - "jimbil". Manti can be prepared in a variety of ways, with different kind of dough and stuffing ingredients including gourd, meat, onions, fig, clover, spring onions, quince, vegetables, etc. They are absolutely great served with thick plain yogurt and roasted red pepper sauce. A bowl of delicious and spicy lagman noodles - which are as fat and chewy as udon and as thin as spaghetti - will certainly become your favorite between Uighur dishes. Besides the process of cooking lagman is an exciting show. It is so much fun to watch lagman-makers artistically working dough balls of high-quality wheat flour and water into thin and endless ropes and

then flipping and smacking the thick braid of noodles. The Uighurs cook lagman of four different kinds depending on the season. In spring the sauce is made from spring onions, jusĂ¤y sprouts, celery and radish. In summer, cucumbers, garlic sprouts, usun, short and long kidney bean, tomatoes, green and red pepper, eggplants, garlic, onions and spring onions are added to the sauce. In autumn, the sauce includes carrots, kohlrabi, radish and turnip. In winter the sauce is prepared from dried and pickled vegetables. Lagman is referred to as a dish of love. Love should be as long as the noodles.

Charcoal Kebab House We are Uyghur. We are the people who know LAGMAN and MANTI the best in Central Asia and China

We do LAGMAN and MANTI as well as Kebab and other dishes of Uyghur foods in authentic way, We take Freshness, Taste and food quality very seriously...

Come and try our LAGMAN and MANTI. Come to try our other foods call before you come 647-352-4550 Our address: 3256 Lawrence Ave East, Scarborough, ON M1H3C2 (one traffic light east of Mccowan, on Lawrence East)

Opening hrs: Mon - Sat: 11am - 10pm Sun: 11am - 9 pm

All About Food February 2013

Best in traditional Caucasian and European cuisine

Banquets and Celebrations for any Occasion

Banquet up to 30 persons

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Our Sommelier Serge Pyatigorsky LCBO agents wine consultant and wine educator, certified by the foremost international institute in wine education: the Wine & Spirit Education Trust (WSET), London, England.

SOMMELIER CORNER

The double life of Cahors Serge Pyatigorsky, LCBO agents wine consultant and wine educator.

To the east of Bordeaux, in the Southwest part of France, is a small town named Cahors. It is the homeland to some of the oldest vineyards in the country, planted during the rule of the Roman Empire in 50 BC situated within the voluptuously shaped twist of the Lot River, the town is famous for its “black wine” which was named after the town. The wine is called “black” because of its dark, saturated colour, imparted from the dark grapes that grow on the hillside of Cahors. The official name of the grape however is more widely known as “Malbec” (also known as “Cot Noir” or “Auxerrois”). 22

The main feature that distinguishes this wine from other wines is the special method of preparation. At a certain point during maceration process, the wine is exposed to a temperature of 65°C for the duration of 24 hours. After the wine is fermented, alcohol is added to the mixture to modify the wine for the desired strength.

As a result of this process, the constitution of the wine becomes pitch black and thick with a strong, yet sweet, velvety taste that reminds us of jam flavours. Hints of blackberries, plums, cherries and sometimes coffee can be scented in the wine’s aroma. A properly made “black” Cahors wine should contain about 16% of sugar and at least 16% of alcohol. Although it is considered as a dessert wine, according to international classification it is categorized as a liqueur. In the Middle Ages the fame of the “black wine”

hadspread all across Europe. Roman emperors and popes as well as kings of France and England adored it. Pope John XXII, who was a native of Cahors, showered this town with multiple liberties. He was also a big admirer of this wine and therefore during his papacy, in the beginning of the 14th century, he ordered the wine to be used for holy sacraments. All About Food February 2013

In the middle of the 18th century the fame of the Cahors wine had finally reached Russia. Russian Emperor Peter I was prescribed to consume this wine for medical purposes against upset stomach. He fancied it very much and maybe this is the reason why the wine has become very popular in Russia and is still used as the main component of some medical mixtures. By the end of the 19th century, the Russian Orthodox Church adopted it as the sacramental wine for communions.

According to the agreement with France, “black” Cahors wine started to be imported to Russia exclusively for the church. It was chosen by the Russian clergy especially because it was so thick. Even after three dilutions it did not lose the saturated taste, color and aroma it was famous for.

However, after the revolution in Russia, all the imports of Cahors were halted. Since Cahors was only imported to Russia, its mass production in France was gradually discontinued due to lack of demand. Over the years the winemakers of Cahors encountered other problems such as a widespread epidemic of phylloxera in 1878, as well as a deep freeze in the winter of 1956 which eventually killed almost all of the original Malbec grape vines. Fortunately, in 1860, some of the vines were imported and planted in Argentina. They have successfully taken root and now present the most extensive area of Malbec vineyards in the world. The wine from Argentinian Malbec remains a gold medalist at international wine competitions.

In Russia, thanks to the efforts of Prince Lev Golitsyn, the production technology for making Cahors wine was developed in the Crimea. The Crimean wine was similar to the one imported from France and sometimes even exceeded the quality its French predecessor. The most famous modern wine is “South Coast Kagor” – a high quality vintage red dessert wine. Since 1933, the “Massandra” association produces it using the late harvest of the Saperavi grape variety. It is aged for 3 years in oak barrels, contains 16% of alcohol, as well as had a sugar content of 18 g/100cm3. This old Cahors style - Kagor wine has repeatedly won gold and silver medals at international competitions. Due to the healing qualities of Cahors, it is used not only for communions. Religious people are permitted to drink it during the fasting period and on Sundays. It is also known that during World War II, Cahors was granted as medicine to wounded soldiers.

Like any other dessert wine, Cahors is drunk in small sips, at a temperature of 18-20 degrees. It can be consumed separately or mixed with other desserts such as coffee, ice cream or chocolate cake. At the end of the 19th century, dry wines have become more popular throughout the world; therefore, the present-day Cahors wine has changed and differs from the sweet, strong wine that used to be made in the town of Cahors. So if you decide to put “real” French Cahors wine on your dinner table, be prepared for it to be drier and bitter than you may anticipate.

In 1971, Cahors, was awarded AOC (Appelation d’OrigineControlee) status - CAHORS, not for its sweet, “black” past but for the present-day authentic, well balanced, full bodied dry red wine. Wine named “Cahors” must be made of 70% Malbec grapes which give the wine an exquisite taste of prunes and almonds. The other 30% of the wine can be made of Merlot or Tannat grapes. Merlot grapes soothe the wine by making it softer to the taste while Tannat grapes provide fullness and saturation. These wines can be splendidly combined with goose liver (foie-gras), sautéed mushrooms, smoked products and chesses as well as meat and game platters. Savour this authentic favourite and enjoy a glass of velvet. www.aaftoronto.com 416.477.6107

23 SOMMELIER CORNER

Extreme Dining:

One Man’s Meat… Saying that tastes differ, we rarely imagine to which extent they do. What is considered the most exquisite delicacies in some cultures may be found only more or less stomachable by strangers.

Durian

In spite of an odor so foul that the fruit is actually banned in some public space, durian fruit is grown, harvested, and regarded in Southeast Asia as the "king of fruits". Those who can survive its overpowering and revolting aroma usually find its taste “not awful”.

Muktuk

Muktuk is a popular Eskimo dish made of whale blubber and skin. It is typically eaten raw, however, this fatty delicacy can be deep-fried or even pickled. This dish can be found all over Alaska. It is a good source of protein, fat and vitamin C.

Ikizukuri

Ikizukuri is a Japanese delicacy. Generally it is raw fish. To prepare ikizukuri the chef cuts up the fish and serves its sliced flash while the fish is still alive.

Maggot Cheese

Also known as casu marzu, this Sardinian cheese is famous for the fly larvae found inside. Usually made from sheep's milk, the cheese ferments as a result of the digestive action of the larvae. 24

All About Food February 2013

Tarantulas

You can try this delicacy while traveling in Cambodia. A sack of fried tarantulas will cost you just a dollar. You can eat them whole. But to start, pull off and eat the legs, two or three at a time. Youâ&#x20AC;&#x2122;ll notice that the legsâ&#x20AC;&#x2122; resemble the legs of the soft-shell crab.

Bird's Nest Soup

The soup is made using the nests of cave swifts. The soup is considered to be the cure for many ailments and help with digestion, sexual prowess, asthma, and concentration.

Thousand-Year Eggs

It can take up to several months to cook this Chinese dish. Duck or chicken eggs are preserved in clay and ash with a mixture of salt, lime, and rice straw. As a result the yolk becomes a dark green substance with a strong smell of sulfur and ammonia and the egg whites turn dark brown and jelly-like.

Ying Yang Fish

This Chinese dish is another interpretation of fish served half dead, half alive. The top half of the fish is left uncooked and moving, while the bottom half is deep fried and covered in sweet and sour sauce.

www.aaftoronto.com 416.477.6107

It seems so easy to be fit and energetic in summer. But winter makes us sluggish, constantly hungry andâ&#x20AC;Ś heavier. According to a study in "The New England Journal of Medicine", most of us will gain from 1 to 5 pounds of weight over winter. The bad news is that this winter weight tends not to melt down with snow drifts but become all-season weight. So you can easily calculate in how many winters you may become a cute copy of the Michelin Man or learn a few diet tricks to avoid winter pounds.

Trick and Treat Winter produce against winter pounds

Fruits and vegetables are packed with nutrients and fiber. Their high water content makes you feel full and preserves your waistline. Winter squash, broccoli, kiwi, celery, Brussels sprouts grapefruits, pears, collards and kale are perfect cold-weather options.

Take a good beginning

Winter blues shouldnâ&#x20AC;&#x2122;t be an excuse for abusing uplifting snacks when you

are not hungry. Instead build your diet around good-mood foods. High quality carbs can prevent swings in blood sugar and help you avoid feeling tired. Triggering the release of such brain chemical as serotonin, these carbs also can help you reduce feelings of depression. Consumption of proteins can improve alertness, as proteins help steady blood sugar and cause the release of dopamine and norepinephrine.

nonstick skillet using nonstick cooking spray or broil it in the oven for extra crispiness.

For pizza, try homemade crisp bread pizza or make pizza using English muffin halves. Use reduced fat cheese and vegetables for toppings. Work low-fat cottage cheese into pasta casseroles, such as lasagna and stuffed shells. Non fat Greek yogurt can be a great substitution for sour cream.

Enjoy winter grill

Why not to use an indoor grill to make grilled vegetables or chicken? It is so easy and much healthier than frying. You may marinate meat or greens before grilling and use just a small amount of olive oil to coat the cooking surface.

Start your day with breakfast that includes whole grains and lean protein, such as natural peanut butter on a whole grain English muffin or oatmeal with almonds. It will energize you and boost your metabolism.

Try soup magic

A bowl of soup is one of the secrets to calorie-control. Eating soup before a meal can cut the overall number of calories you consume. Cook a pot of light and flavored vegetable soup and enjoy it warm before lunch or dinner. This way you may cut up the number of calories of the meal by up to 20%. Stick to soup varieties that weigh in at about 100 to 150 calories per serving.

Cook comfort food in a healthier way

Winter comfort food can be made healthier by substituting in a lower-fat ingredient. If you are dreaming about burgers, eat turkey or chicken ones. Another alternative is a veggie burger. Oven bake fries for low-fat potatoes Eat turkey bacon, Canadian bacon or extra lean ham. You may brown it in a 26

Wash your hunger down

Cold-weather activities and indoor heat can leave your body dehydrated. When you get dehydrated you will get very hungry because your body will increase your hunger pangs in an attempt to get more water to re-hydrate itself. Drink enough water to prevent hunger. Green tee can be a great option to stay warm and hydrated all winter. All About Food February 2013

Vitamin Winter will be over soon. While some of us might already be dreaming of blooming tulips, hyacinths and narcissuses, others are still longing for more weeks of skiing. Regardless of our interests and preferences and unless we spend the whole winter at a tropical destination, by the end of the season we are likely to be vitamin D deficient.

There are two basic types of vitamin D. Ergosterol is the basic building block of vitamin D in plants. Cholesterol is the building block of vitamin D in humans. When ultraviolet light from the sun heats the leaf of a plant, ergosterol is converted into vitamin D2. In just the same way, when ultraviolet light hits the cells of our skin, cholesterol is converted into vitamin D3. Animal-derived forms of vitamin D can also be converted by the body into vitamin D3, which is an active form of vitamin D and therefore the most desirable form of supplementation. Vitamin D plays a crucial role in absorption, storage, release from the bones and maintenance of normal levels of calcium. Therefore, vitamin D is highly important for maintaining healthy bones and teeth. Studies have found that lack of vitamin D increases risk of periodontal disease in men and women over 50.

Vitamin D also supports healthy immune function and prevents excessive inflammation. It helps to regulate immune system activity, preventing an excessive inflammatory response. Preliminary research suggests that vitamin Dâ&#x20AC;&#x2122;s anti-inflammatory effects may have benefits across a wide spectrum of health conditions including hypertension, type 1 diabetes and psoriasis.

Poached Salmon with Dill Sauce and Steamed Kale on a Side. Ingredients: 3 cups water 1 medium onion chopped 2 stalks of celery chopped 1 carrot chopped 2 wild salmon fillets 4 large leaves of kale destemed

Sauce: Half bunch of dill 3 tbsp olive oil 1 tbsp lemon juice Sea/Himalayan salt and pepper to taste.

Directions: In a large skillet combine water, onion, celery and carrot. Bring to a boil. Reduce heat, add salmon and poach for 5-7 minutes. At the same time, steam kale on top of salmon using steamer insert. Combine all sauce ingredients in a food processor. Arrange salmon and kale on a plate and cover it with sauce.

Signals throughout the body related to cell multiplication and natural cell death also depend on vitamin D. Most minerally-regulated organs, including bones, kidney, intestine, and parathyroid glands depend on vitamin D availability for their regulation. As cell cycles play such a key role in development of cancer, optimal vitamin D intake may turn out to play important role in prevention and treatment of various cancers.

It is very important for those who have limited sun exposure to include sources of vitamin D in their diet. Various forms of vitamin D3 are found in fish liver oil, which is also a good source of vitamins A and E. Egg yolks, liver, shrimps and oily fish, such as mackerel, salmon, sardines and herring, are also good sources of vitamin D3. Mushrooms and dark green leafy vegetables contain some vitamin D2.

If you are a strict vegetarian or do not eat regularly such products as oily fish or cod liver, it would be highly advisable to supplement your diet with vitamin D3. There are liquid forms of Vitamin D3 on the market that are highly absorbable by the human body and only 1 drop would supply you with 400 IU, which is enough for the whole day. www.aaftoronto.com 416.477.6107

Lena Kurganska Clinical Nutritionist and Wellness Coach BA, CNP, NNCP Lena@Kurganska.com https://www.facebook.com/ Kurganska

Vitamins Packed Recipes Chicken and Broccoli Stir-Fry

What can we do to keep our body feeling fit and happy through whole winter? Rule number one – eat right to support your immune system. Try our recipes rich in vitamins and minerals. Mushroom Soup

(The dish is a source of vitamin C, an antioxidant that protects against cell damage, boosts the immune system, forms collagen in the body.)

4 servings

Ingredients:

• Heat a large skillet over high heat. Add 1 tbs. of the oil and heat. Stirfry broccoli stems in the oil for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tbs. of water. Season with 1/4 teaspoon salt, and pepper. Stir-fry about 2 minutes until the broccoli turns bright green but remains crisp. Put the broccoli aside onto a plate.

1 pound chicken breast (about 2 breasts), cubed; 3 scallions, whites only, thinly sliced on an angle, 2 cloves garlic, minced; 1-inch piece peeled fresh ginger, minced; 1 tbs. soy sauce, 2 tbs. sugar, 1 tbs., 1 teaspoon cornstarch, 1 1/4 teaspoons salt, 1 tbs. dry sherry, 1 tbs. dark sesame oil, 1/3 cup water, 3 tbs. vegetable oil, 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate), about • Get the skillet hot again, and heat 2 more tbs. oil in it. Stir-fry the chick1 teaspoon red chili flakes (optional), 1 tbs. en and chili flakes if using, until the hoisin sauce. chicken gets a little brown. Add the • In a bowl, toss the chicken with the hoisin sauce, return the broccoli to scallion whites, about half the garlic the pan and toss to heat through. Stir and ginger, the soy sauce, sugar, 1 in the reserved cornstarch mixture teaspoon of the cornstarch, 1 teaand bring to a boil to thicken. Add spoon of the salt, the sherry, and the more water to thin the sauce, if sesame oil. Marinate at room tempernecessary. Taste and season with salt ature for 15 minutes. Mix the remainand pepper, if you like. Serve with ing cornstarch with 1/3 cup water. rice.

(Mushrooms are rich in vitamin D, crucial in metabolizing calcium for healthy bones.)

Ingredients:

2 cups maitake mushrooms, 1 cup shiitake mushrooms, stems removed; 1 cup crimini mushrooms, stems removed; 3 cups vegetable broth, 3 cloves garlic, peeled; 1 shallot, peeled; 4 scallions, cleaned and trimmed; 1 tsp. sea salt, 1 tsp. freshly ground black pepper, 1 tsp. tarragon, stem removed; 2 tbsp. grape-seed oil. • Pour grape-seed oil in a medium pot, add mushrooms, shallot, scallions and garlic and sauté for 3 minutes. Add all other ingredients and simmer for 10 minutes. • Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth.

• When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. 28

All About Food February 2013

Quinoa Salad

Avocado Stir-Fry

(The stir-fry is rich in vitamin E, an antioxidant that protects cells against damage.) (Source of B-vitamin family & folic acid. Folic acid is the key for the development of cells, protein metabolism and heart health; in pregnant women, helps prevent birth defects. B-vitamins are important for metabolism, the production of red blood cells, conversion of food into energy.)

4 serves

Ingredient:

1 teaspoon ground cumin, 1 teaspoon chili powder, 1 medium garlic clove, minced or pressed; 1/2 cup extra-virgin olive oil, sea salt, 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked); 2 ears corn, kernels cut from cob; 1 medium red pepper, cored, seeded, and diced; 1 large cucumber, peeled, halved lengthwise, seeded, and diced; 3 scallions, thinly sliced; 1 large jalapeno pepper, seeded and diced; 1/4 cup roughly chopped fresh cilantro leaves, 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use; 2 ripe medium tomatoes, cored and cut in thin wedges; 1 ripe avocado, pitted and thinly sliced; 1 lime, cut in wedges; 1/4 cup pumpkin seeds, toasted. • Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes. • In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.

• Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in a large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.

4-5 serves

Ingredients:

1 large avocado, peeled, deseeded, thinly sliced; 1 capsicum, sliced into thin strips; 1 red and 1 yellow bell peppers sliced into thin strips; 1 onion, sliced into thin strips; 1 zucchini and 1 tender small cucumber peeled and sliced thinly; 1 sprig of spring onion chopped very finely; 1 inch piece ginger, peeled, finely chopped; 2 flakes garlic, peeled, finely chopped; 1 tsp - mint leaves finely chopped; 1 tbsp white vinegar, 1 tsp soya sauce, 1 tsp green chili sauce, 1 tsp lemon juice, 2 tbsp oil, salt to taste. • Drizzle lemon juice over avocado slices, toss, put aside. • Heat oil in a nonstick pan. Add sliced ginger, garlic, stir, add sliced onions.

• Stir-fry till onions are transparent. Add zucchini, cucumber, stir-fry till half cooked. Add all three bell peppers, stir-fry till zucchini is done. • Add spring onions, avocado, sauces, salt, stir and cook for 3-4 minutes. • Add mint, vinegar, mix, and take off fire. • Serve immediately as an accompaniment or with bread and butter.

• Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center. • Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature. www.aaftoronto.com 416.477.6107

Enjoy the entire restaurant to yourself when you host a private party with more than 30 guests.

Dine In • Take Out • Catering

LUNCH SPECIAL

$8.99

Kruzo Creamy Mushroom Soup (served in bread)...............................$5.95 Lamb Soup (Harcho)..........................$4.00 Borsh, Lentil Soup............................$2.95 SANDWICHES Pita - Laffa Chicken Shawarma......................$5.95 - 7.95 Beef & Lamb Shawarma...............$5.95 - 7.95 Falafel.........................................$4.95 - 6.95 Large

- Small

Shawarma Dinner........................$12.95 - 9.99 Chicken Breast Shish Kebob........$14.95 - 9.99 Chicken Shish Kebob...................$13.95 - 9.99 Lamb Shish Kebob.......................$15.95 - 11.95 Beef Shish Kebob.........................$15.95 - 11.95 Lula Kebob..................................$14.95 - 10.95 Chicken Schnitzel........................$13.95 Chicken Tabaka...........................$14.95 Cutlet (Kiev)................................$13.95 Beef Ribs.....................................$19.95 Beef Stroganoff (served in bread)..$15.95 Salmon Filet................................$15.95 Rainbow Trout.............................$15.95 Rib Steak Grill.............................$19.95 Rack of Lamb...............................$20.99 Served with Salad, Garnish, Pickles, Pita and Sauce 30

All About Food February 2013

Restaurants and Banquet Halls

Bakery Antosha Cakes Royale Chocolada Hadad’s Le Delice Napoleon Royal Foods Bakery & Café What-a-Bagel

Address 5986 Bathurst Street, North York 50 Doncaster Avenue, Thornhill 180 Steeles Avenue W, Thornhill 4610 Dufferin street, North York 7355 Bayview Avenue, Thornhill 1126 Finch Avenue W, Toronto 1416 Centre Street, Thornhill 9737 Yonge Street, Richmond Hill

Phone

416-225-7117 905-709-2253 905-882-4825 416-661-8998 905-707-3375 416-398-4533 905-886-0366 905-770-3660

Manufacturer’s and wholesale companies IGLOO Food Equipment

370 Norfinch Drive, Toronto

ITFC

345 Flint Road, Toronto

Lavash Bread House

55 Winges Road, Woodbridge

Nostalgia

111 Martin Ross Avenue, North York

Thornhill Winery Zakuson Inc

261 Bay Thorn Drive, Thornhill 601 Magnetic Drive, North York

416-663-3051 416-667-0111 905-265-8036 416-663-8553 905-764-2580 416-661-5455

Deli’s and Retailers

168 Sushi Alan Amulet Aragvi Arbat Armenian Kitchen Belle Best Grill Bon.A.Pita Caspi Chick Chack Copacabanna Crystal Grand Dr. Laffa Effes Mediterranian grill Elite Grande Georgia Ghazal Golden Lion Hava Nagila Ilhas de Bruma Imperator Izba Nak Won Kruzo Grill Melody Mexican Amigos Midan Mideastro Moldova Moscow Nights Mr Combo National Odessa Perogy House Paradise Restaurante Prague Pravda Rayhon Kebab Red Square Retro Room Salut Sorrento Steamul sauna Sushi Fun Tatiyana Yang’s Sushi Vernisage

1520 Steeles Avenue West, Vaughan 856 Sheppard Avenue W, North York 4700 Dufferin Street, Toronto 832 Sheppard Avenue W, Toronto 1416 Centre Street, Thornhill 1646 Victoria Park Avenue, Scarborough 4949 Bathurst Street, North York 2215 Steeles Avenue W, North York 2777 Steeles Avenue W, Toronto 2727 Steeles Avenue W, North York 1450 Clark Avenue W, Thornhill 150 Eglinton Avenue E, Toronto 2110 Dundas Street E, Mississauga 401 Magnetic Drive, Toronto 7777 Keele Street, Vaughan 1126 Finch Avenue W, Toronto 1118 Finch Avenue W, Toronto 3175 Rutherford Road, Vaughan 15 Canmotor Avenue, Etobicoke 1118 Centre Street, Thornhill 1136 College St. W., Toronto 2901 Steeles Avenue W, Toronto 648 The Queensway, Etobicoke 9625 Yonge street, Richmond Hill 1470 Center Street, Thornhill 1118 Centre Street, Toronto 10720 Yonge street, Richmond Hill 3700 Steeles Avenue W, Vaughan 8020 Bathurst Street, Thornhill 5000 Dufferin Street, Toronto 7700 Bathurst Street , Thornhill 568 Sheppard Avenue W, Toronto 1000 Finch Avenue W, North York 390 Steeles Avenue W, Thornhill 2195 Wyecroft Road, Oakville 1027 Finch Avenue W, North York 638 Queen Street W, Toronto 36 Wellington Street E, Toronto 30 Levendale Rd., Richmond hill 1027 Finch Avenue W, North York 1600 Steeles Avenue W, Toronto 2150 Steeles Avenue W, Toronto 965 Major Mckenzie, Maple 9688 Leslie Street, North York 7335 Yonge Street, Thornhill 2180 Steeles Avenue W, Toronto 3255 Rutherford Road, # 15-18, Building J 72 Steeles Avenue W, Thornhill

365 Deli

160 Wellington Street E, Aurora

905-503-3365

Angela’s Deli

1470 Centre Street, Thornhill

905-482-0165

Aurora Delicatessen

15408 Yonge Street, Aurora

905-726-1366

Bathurst Village Fine Food

5984 Bathurst Street, Toronto

416-650-0684

Domino

1881 Steeles Avenue W, Toronto

416-855-0988

Europa Deli

10520 Yonge Street, Richmond Hill

905-508-1475

Europa Delicatessen

9 Drewry Avenue, North York

416-225-3517

Feel Your Belly Deli

9960 Dufferin Street, Vaughan

905-417-7888

Global & Fish

601 Magnetic Drive, North York

416-661-5455

High Park Deli

1960 Bloor Street W, Toronto

416-769-3223

IDF

2777 Steeles Avenue W, Toronto

416-739-6651

International Deli

10520 Yonge Street, Richmond Hill

905-508-1475

Jacob’s Market

390 Steeles Avenue West , Thornhill

905-763-0725

King Deli

60 King Road, Richmond Hill

289-234-0985

Knysh Deli

1102 Centre Street, Thornhill

905-881-5231

Kometa Meat Market

80 Glen Shields, Vaughan

905-760-0303

Legend Food Mart

1520 Steeles Avenue W, Toronto

905-760-8041

Podhale European Meat & Deli

2775 Lake Shore Blvd W, Etobicoke

416-252-5507

RH Europa Deli Inc

10520 Yonge Street, Richmond Hill

905-508-3273

Richmond Hill Deli

9631 Yonge Street, Richmod Hill

905-884-3519

Ruta Deli

3069 Dundas Street W, Toronto

416-913-5710

Stefanie’s Village Deli

1801 Rutherford road, Vaughan

905-770-6394

Stefanie’s Village Deli

10815 Bathurst Street, Richmond Hill

905-770-6394

Tanya’s Deli

2116 Bloor Street W, Toronto

416-767-1204

Thornhill Woods Deli

9200 Bathurst Street, Thornhill

905-707-3322

Victoria European Deli

1013 Pape Avenue, East York

416-423-7713

Village Meat Products & Deli

415 Roncesvalles Avenue, Toronto

416-535-9963

Extaz

7700 Bathurst Street, Thornhill

416-665-0040 416-250-7314

Fregata

1900 Dundas Street E, Mississauga

On The Rock

1600 Steeles Avenue, Toronto

Yummy Market

4400 Dufferin Street, North York

Zamani Meats

6120 Yonge Street, North York

www.aaftoronto.com 416.477.6107

905-760-1680 416-630-7716 416-663-7820 416-792-2613 905-881-6666 416-757-7722 416-222-0033 416-665-9111 416-913-8636 416-661-2788 905-761-6484 905-380-0333 905-277-2800 416-739-7134 905-597-6996 416-663-4000 416-540-8376 905-532-0731 416-252-3456 905-731-3406 416-538-2015 416-661-4333 416-251-7177 905-737-9999 905-709-2274 905-707-8655 905-780-0303 905-856-9774 905-889-0060 416-665-4566 416-854-9871 416-225-7117 416-650-0019 905-764-5043 905-469-6171 416-663-4860 416-504-5787 416-306-2433 905-770-4864 647-476-4434 905-669-0083 905-760-9329 289-553-2132 905-918-0274 905-764-7788 905-761-1028 905-761-0268 905-707-1844

Night Clubs

905-482-9129 905-270-6265 905-597-9491 31