The right music and food can make any moment magical
This month, we spice up your life with Baharat Samak. This spice mix is a fragrant and versatile spice mix commonly used in Middle Eastern cuisine
What do chefs listen to in the kitchen? Chefs Erica and Josh Karbelnik share their playlist for prepping in their kitchen
Some music gets better with age! We revisit the innovative album ‘Zooropa’ from U2 as it turns 30 this month
Can’t make it to Little Havana in Miami? No worries we have a fantastic Cuban themed night for you with music, food, drinks and a movie
In this issue, our world tour stops in Manila where we explore the history of Filipino cuisine, the city of Manila, where to eat in Manila and share a Filipino recipe.
In this issue, we share a delicious chicken parmesan recipe from the ‘Essential Air Fryer Cookbook for Beginners‘ by Laurie Fleming
ROCKIN’ RESTAURATEURS
In this issue, we take a look at Jon Bon Jovi’s wonderful restaurant JBJ Kitchen that features a pay what you can model.
THE SPARKS STILL THERE
50+ years into their careers, the Sparks return with a new album. Don’t know who the Sparks are? Let’s just say that they are your favourite band’s favourite band
HOT DOGGY DOG
July is National Hot Dog Month, so we take a look at the history of one of the most popular fast items of all time
This month we pour a glass of The Tragically Hip’s Flamenco Rosé 2021 and for the perfect pairing we ’ ve included a delicious salmon recipe
This 5L/5 2Q Air Fryer from Ultima Cosa! Big enough to cook a whole chicken in! Got to page 24 for more details on how to enter our Instagram contest
EATS & BEATS IS A MONTHLY MAGAZINE CELEBRATING MUSIC AND FOOD CULTURE CREATED BY KEN BERRY. 100% OF THE NET PROCCEEDS OF EVERY ISSUE WILL BE DONATED TO THE DAILY BREAD FOOD BANK TO HELP THOSE WITH FOOD INSECURITIES. NO ONE SHOULD GO HUNGRY
Welcome to the first edition of Eats & Beats Monthly. In each issue we will explore the colliding worlds of food & music with articles, recipes, reviews, and so much more…
Music and food are two things that have been intertwined for centuries. Both evoke emotions, create memories, and bring people together. It’s no wonder that music and food have such a strong relationship.
One of the most obvious ways that music and food are related is through cultural connections. Different cultures have their own unique music and cuisine, and the two often go hand-in-hand. For example, traditional Italian music is often played in Italian restaurants, and Mexican restaurants may have mariachi bands playing during dinner service. The music sets the mood and creates an atmosphere that complements the food.
In addition to cultural connections, music can also affect the way we perceive food. Studies have shown that the tempo and volume of music can influence how we taste food. Fast, upbeat music can make food taste spicier, while slow, soothing music can enhance the sweetness of food. This is why many restaurants carefully select the music they play to create a certain mood and enhance the dining experience.
Music can also influence our cravings for certain types of food. Have you ever heard a song that made you think of a particular food? This is because music can trigger memories and emotions associated with food. For example, hearing a song that reminds you of a family barbecue may make you crave grilled burgers and hot dogs.
On the other hand, food can also influence our musical preferences. Have you ever noticed that music sounds better when you’re eating your favorite food? This is because food can stimulate the pleasure centers in our brains, making us feel good. When we feel good, we’re more likely to enjoy music and have a positive emotional response to it.
The relationship between music and food is complex and multifaceted. From cultural connections to sensory experiences, music and food have a powerful influence on each other. Whether you’re enjoying a meal with friends or listening to your favorite playlist, the combination of music and food is sure to create a memorable experience.
100% of net profits will be given to the Daily Bread Food Bank to help those with food insecurities.��
I hope you enjoy t
Roger Mooking is a globally recognized, Trinidadian born, Canadian raised talent that creates immersive experiences in the Arts. As a celebrity chef, 2023 Black BBQ Hall of Fame inductee, restaurateur, television host, author, and award-winning recording artist Roger Mooking has earned an international reputation as a multi-media artist and entertainer showcasing a globally inspired vision that reflects his rich family heritage, love for people and travel.
Roger is best known as the host of the internationally celebrated grilling and barbecue show “Man Fire Food” on Warner / Discovery Networks. The popular travelling food series showcases a dynamic range of live fire cooking. As if he didn’t already have a full plate, Roger is also the host of “Greatest of America” on Travel Channel, the host and co-creator of the internationally broadcast television series “Everyday Exotic” , and co-host of “Heat Seekers” on Food Network alongside chef Aarón Sanchez. In addition, Roger hosts “Man’s Greatest Food” where he sets out on a culinary odyssey around the USA seeking “Man’s Greatest Food”.
Over the past few years, Roger has made his mark in the world of interactive art, cultivating a number of immersive experiences that merge visual, sonic, and the culinary arts with the City of Toronto. Amongst those has been his involvement with Toronto’s Awakenings (winner of the prestigious 2022 Award of Excellence from the American Association for State and Local History), a series of art projects created within the Toronto History Museum by black and indigenous artists, operating under the principles of antioppression, anti-colonialism, and anti-racism. In association with Awakenings and the City of Toronto, Roger has been the lead artist and / or collaborator for the exhibitions, Read(In), Dis/Mantle, and The Burn. He has also Directed several music videos and created branding, creative direction and album artwork.
The Trinidadian-born, Canadian-raised chef is influenced by his culturally rich family background, his love of people and travel, and interest in global flavours to create new culinary experiences. While Roger’s earliest influences are his family’s Chinese and Caribbean specialties, Roger has also trained under Japanese, Chinese, French and Swiss German chefs. Throughout the years Chef Mooking has opened and consulted on many food and beverage operations including Twist by Roger Mooking, located at award-winning Toronto Pearson International Airport. Over the years, Roger has garnered many accolades including: the prestigious “Premiers Award”, a Gourmand World Cookbook Award, a SOCAN Classics Award, a Juno Award, an Ontario Heritage Award for his work in the City of Toronto’s Awakenings projects, and countless “Best Of” culinary mentions. Not only has this Juno award-winning artist been busy in the kitchen, but he has also continued his decades-long, career and love of music and producing. His latest EP Edibles, his 5th solo studio album, was released in 2022.
His talents have led to appearances throughout Southeast Asia, India, North America, Europe, Australia, the Caribbean and Latin America, and include features on The Today Show, Good Morning America, Wall of Chefs, Fire Masters, Top Chef Canada, Iron Chef, Guy’s Grocery Games, Supermarket Stakeout and Chopped, as a guest judge as well as winning the special AllStar Chopped celebrity chef episode.
Although Roger may be one of the busiest men in the entertainment world, being a husband and father of four children is the most important to him.
Q. What is your earliest childhood memory about food? And how did your family’s Chinese and Caribbean food tradition have an impact growing up in Edmonton?
RM. My father teaching me how to fold Wontons for soup when I was about 4 or 5 years old. I Was obsessed with dumplings then and still to this day. I was born in Trinidad and was raised in Edmonton from 5 to 18 years old, before calling Toronto home. I was shocked to discover that most kids didn’t have dim sum for breakfast, roti for lunch, and perogies for dinner.
Q. Who had the biggest influence on you and your cooking?
RM. What I love about the food world is that one can never learn all it has to teach in a single lifetime. As a super attention deficit human this is significant. So I guess my super power of ADD has been my biggest culinary influence.
Q. Which passion came first…Music or cooking?
RM. I grew up in a household where my dad and brother were avid collectors of music and our house always had all kinds of music playing and a pot on the stove of some kind. They are as connected for me as social media is to stupidity.
Q. Can you tell us a little more about the beginnings of your music career as MC Mystic, and the formation of Bass is Base?
RM. I fell in love with Hip Hop, the music, the fashion, and the community so I dove in deep very quickly. That led me to making and performing music and it sort of took off very quickly for me once I started the journey. I never thought about it much, just did it. Next thing you know I morphed into this Bass is Base thing and it continued to just build and the accoutrements of music "fame" fell in line. I’m still obsessed and wake up with songs I’ve never heard in my head most nights.
Q. We are interested in hearing more about the development of you as a chef. How and where did it start?
RM. I told my aunt that I wanted to be a Chef when I was 3 years old, and they didnt believe me. I showed them…haha. One summer my dad wanted me to get a summer job and sent me to work with his friend who was a contractor. His friend got me doing some demolition on some kitchen backsplash tiles. My demolition work was so horrifying (imagine being so bad at breaking something) he pulled me out and drove me to the backdoor of a restaurant he had just renovated. I stood at the alleyway backdoor of the kitchen just mesmerized and the chef pulled me in and asked me to help him make pancakes to catch up. So next thing you know, I’m on the line at a busy ass restaurant in the middle of service and keeping up. At the end of my "shift," I was hired.
RM. My father owned a restaurant for 3 decades, and his father had bakeries, groceries and restaurants his whole adult life, so the restaurant environment is in my blood. I’ve trained with Chinese, German, French, Japanese, Caribbean, and Swiss Chefs through my life. Making food television also opened a world of global culinary knowledge and lessons from masters of their craft and frankly that has been the best training.
Q. How did your first restaurant, Kultura , come about? What was the food concept? And can you share the joys and struggles of running a restaurant in Toronto?
RM. We opened Kultura during the Toronto Film Fest and hosted the biggest film launch that year. On our first night we had paparazzi outside and the restaurant was on the cover of several celebrity gossip papers globally out of the gate. There was a celebrity relationship scandal involved and from that day on Kultura was on the map. The food was ‘Social Dining,’ all shared plates drawing influences from all over the globe in approachable and playful ways.
It is amazing being a part of so many peoples memories at key life moments, and that they will always remember those moments and the place they happened. I’ve witnessed so many marriage proposals, stag parties, pre- wedding dinners, divorce celebrations, birthdays, anniversaries, and every momentous occasion. That is special every single time. Just the other day I ran into a shop and the owner recognized me because she had her 35th birthday party at one of my restaurants and she was so overwhelmed to connect again.
I dislike having to call the plumber or the fridge repair person weekly at 2am, or having to tell someone they should seriously consider going to rehab, and missing every single family birthday, wedding, anniversary, and life marker for decades.
Q. What led to ‘Everyday Exotic,’ and your incredible career in food television that followed?
RM. I was a Chef at a small restaurant called Barrio and that was around the corner from where Food Network used to film shows at the time. After a year I learned that our regulars, Tanya and Holly, were the heads of programming at the network. They asked me to do an audition that I tried to sabotage but I guess it didnt work. LOL.
Q. Do you have a favourite show or a specific moment on TV that you can share?
RM. I did a fire lighting gag on Man Fire Food once, where I lit a match and kicked it behind my back into the fire pit and the fire lit. Every time this episode airs, someone DM's me and asks me how many takes it took. Just one baby, just one. Call me Ronaldo Mooking or Roger Messi. LOL.
Q. With how both music and food impact our lives, we are curious to hear your POV on the connection between the two?
RM. Music and food are the most intimate and universal gateways into culture. You dont need to even understand the language to enjoy the food or the music. We are beings of frequency, we literally vibrate, so sound and music is fundamental to our being and our health. Food is powerful in that it encompasses all aspects of a culture from history, politics, finance, art, resources, people, tendencies, as well as flavours, textures and smells. One can very quickly get a sense of a new place through its food and its music, and they both nourish our bodies and our souls simultaneously. Very few things can claim all of that.
Q. Can you tell us a bit about your restaurant Twist by Roger Mooking, at Pearson International Airport, and what the concept of the menu is?
RM. Twist opened 9 years ago and is going stronger than ever. The concept is North American comfort food with a global twist.
Q. What led to you becoming involved with immersive experiences? Can you explain what these experiences are and what your latest one is?
RM. Well, restaurants and live music are both extremely immersive experiences that engage all of the known senses. So expanding into art exhibits, art books, visual arts, and writing stories are just an extension that has been informed by the decades of creating "food and music installations." I started painting and photography as self-prescribed art therapy and I have a habit of turning every "hobby" into an income generating part of my life…so here we are. I love making things and without it I’m positive I would not be alive today.
The ‘Read (In)’ was a response to banned books, which is becoming a frightening trend (once again) globally. Dis/Mantle with Gordon Shadrach was a response to reclaiming colonial narratives. The Burn was a response to the need for healing as we try to move beyond the most acute phase of COVID. My next adventure is an album called SoundBites that explores time and attention deficiency. Curious Sounds is a book co - authored by myself and francesca ekwuyasi that explores the same themes and will be released simultaneously with SoundBites. I’m very excited about it all.
https://arsenalpulp.com/Books/C/Curious-Sounds
Q. Being a husband, father of 4 and having such a busy schedule, how do you achieve balance in your life?
RM. First I have removed the word "work" from my vocabulary completely. There is no work vs life, it is a sad fabrication that forces one to consider them as opposing forces, and prioritize one over the other during prescribed times and days. It's bullshit. We live life, it is all just a part of life. So when there is one element there is nothing to balance. A pinpoint has nothing to balance, a teeter totter does. I’m living on the pinpoint, observing in all directions simultaneously. It is full, engaging, fulfilling, dynamic and there is no separation. I also have a malleable relationship with time. As a creator of music, I am always capturing various moments in time and mashing them up together to make a collage of time effectively, this is what a song is. Then that song is experienced by a listener(s) in their own personal moments in time. So time is a great organizing principle but it is solely that. So by practicing manipulating time thru music for so long, I’ve concluded it is simply a fallacy, and quantum physics (which I’m fascinate by) seems to be corroborating my hypothesis very well. So in short, manipulate the time to suit your need and live on the pinpoint. You will never have to worry about time or balance, they will self-correct.
Q. (2 part question) So you walk into a kitchen, it has an amazing pantry and there is a turntable with a library of your fave LPs…
a) What do you gravitate towards first? b) What one dish would you cook and what album is spinning in the background?
RM. This depends highly on my mood that day. It could just as likely be a Roti and De La Soul as it could be a grilled cheese sandwich and Simon and Garf k l G figure
Q. Given your incredible life journey so far, I have to ask…What’s next?
RM. Keep watching, you have no idea the madness in my brain. I dream so expansively and I do what I dream. Stick around.
RM. Final words - Love only beyond this point.
rogermooking.com
Editor’s Note: Over my 30+ years working in the music industry for major record labels and having worked with 100s and 100s of artists, I can honestly say that Roger was one of the nicest & most sincere artists I met.
Q. What 3 ingredients are always in your pan at home?
RM - Trini Pepper Sauce (hot sauce), Eggs, C
Q. What’s your umami ingredient?
RM - Probably Soy.
Q. What kitchen gadget changed your life?
RM - Cast iron pan.
Q. Fave dish to cook
RM - My grandmother’s Black Cake recipe. I’m never giving that one up. I get asked every year. My kids will get it only. LOL. Some things are sacred. LOL.
Q. Fave dish to eat
RM - Pho or Goat Roti.
Q. Fave Fellow Chef
RM - Nuit Regular is the most gracious, humble, kind, generous, thoughtful, giving, and loving Chef I have ever met. She is so pure in her love of her craft and for those around her it is incredibly inspiring. Plus, her food is incredible. I have spent very little time with her personally, but she captivates me with her spirit. I love her but she doesnt know this. Hehehee.
Q.Fave Restaurant in the World
RM - Devis Corner in Kuala Lumpur Malaysia. It is a hot spot on the corner of a shopping district that is a fave of cabbies and locals. The chairs are as plastic as the tables, and the food is as good as you will ever consume.
Q. Fave junk food
RM - My friend Pauline has this company called Ceniti & Co. and she makes these chocolate bars with gummies and candies in it. She gives me one of these and once I break off one bite I cant resist eating the whole damn things.
By Roger Mooking
Ingredients
Curry Chicken
3/4 Cup fresh cilantro
1/2 Cup fresh parsley
3 Garlic cloves
1 Tbsp Worcestershire sauce
1/4 Cup Vegetable oil
1/2 Tsp Kosher salt
1/2 Tsp freshly ground black
peppercorn
6 Skinless, bone-in chicken thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
2 Tbsp coconut oil
1 cooking onion, chopped
6 Garlic cloves, smashed
3 Tbsp mild curry powder (Lalah’s brand recommended)
2 Cups low-sodium chicken stock
2 1/2 Cups peeled and diced white potato (about 1 large)
1 Can (19 oz/540 mL)
chickpeas, rinsed and drained
Kosher salt to taste
In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at least 1 hour, ideally overnight for best flavour. In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté until very dark golden brown, about 7-8 minutes. Add curry powder and cook out for a minute, then add chicken pieces, including the marinade. Let moisture from the marinade cook out slightly, allowing the chicken to sear, about 3-4 minutes each side. Add chicken stock, gently scraping bottom of the pot with a wooden spoon to lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15 minutes before adding in diced potatoes. Return to a simmer for another 15 minutes, then add chickpeas, stir and simmer uncovered for a final 20 minutes. To thicken up the curry slightly, smash a few of the chickpeas and potatoes with a fork against the side of the pot and fold back into the sauce. Simmer a few minutes longer to let it all come together. Check seasoning, adding salt to taste. Keep warm for roti assembly.
For Roti Assembly & Serving
Wax paper
Dhal Puri roti skins*
Curry chicken, above
Hot sauce to taste (Yellow Caribbean-style scotch bonnet sauce recommended)
Paper bags
Time to assemble! For each serving, place a roti skin on top of an equal-sized square of wax paper. Scoop a generous amount of curry chicken (about 3 pieces of chicken, with an even amount of potatoes, chickpeas and sauce) onto the centre of the roti skin. Season with hot sauce to taste.
Next, fold over the left side of the circle, like wrapping a present, then the right, followed by the top and bottom edges, forming a square, firmly packed rectangle. Confidently flip your filled roti, seam-side down on the wax paper. Roll the paper up firmly, folding the open ends in to seal. Place the whole package into a paper bag. You’re all set to enjoy a taste of Trinidad!
*Thin Caribbean flatbread filled with seasoned ground split peas. Look for in West Indian grocery shops.
LISTEN HERE: THE LEARNING
1 Blank
2. Aquatic Inferno
3. Its My Birthday
4. Im An Adult
5 Francescas Reading Room
6 Pretty Penny
7 Listen To Granny
8. Practice Daily THE LIVING
9. The Other Guy Returns
10 Stuck On Stooped
11 The City 2 0
12 I Cant Stand It
13. Screwface Capital (feat Mastermind)
14. Played Out
15. Fearless
THE LEAVING
16 When Words Fail
17 Imagine That
18 Twice A Child (feat francesca ekwuyasi)
19 Black Death (feat Jully Black & francesca ekwuyasi)
COMING OCTOBER 20, 2023
The Audio Inspiration to the book, Curious Sounds
“Music is like food for the soul, and food is like music for the body." - Unknown
Rock n Roll Ribs is a restaurant co-owned by Iron Maiden drummer Nicko Boomer McBrain. Located in Coral Springs, Florida, the restaurant combines McBrain's passion for both music and food. Rock n Roll Ribs was established in 2008 by Nicko McBrain and his close friend Mitch Tanne. The idea for the restaurant came about after the duo frequently cooked barbecues together and decided to turn their love for music and food into a business.The restaurant's decor and atmosphere are heavily influenced by rock and metal music. It features autographed memorabilia from various bands and musicians, including IronMaiden,makingitapopularspotformusicenthusiasts.
Rock n Roll Ribs specializes in BBQ-style cuisine, offering a range of smoked meats, ribs, sandwiches, burgers, salads, and sides. The menu features dishes named after Iron Maiden songs, such as "Run to the Hills" chili and "Fear of the Dark" wings. Some of the restaurant's most popular dishes include the "Trooper" burger (named after Iron Maiden's classic song) made with Angus beef, bacon, cheddarcheese,andbarbecuesauce.The"TheNumberoftheBeast"sandwichis anotherfanfavorite,featuringslow-cookedpulledpork.
Rock n Roll Ribs occasionally hosts live music events, featuring local bands and musicians. It provides a platform for emerging artists to showcase their talents and offers a unique experience for customers. The restaurant actively participates in charity events and supports various community organizations. Nicko McBrain himself is known for his philanthropy and involvement in several charitablecauses.
Rock n Roll Ribs has gained a reputation for its delicious food, vibrant atmosphere, and its connection to the world of rock music, making it a must-visit spot for fans of Iron Maiden and music lovers in general.
Nicko McBrain with bandmates at the induction ceremony for Hollywood RockWalk Induction of Iron Maiden, The Guitar Center, LA, Aug 19, 2005
JBJ Soul Kitchen is a community restaurant founded by Jon Bon Jovi and his wife Dorothea in 2011. The restaurant is located in Red Bank, New Jersey, and operates on a pay-what-you-can model, where customers can either pay the suggested donation or volunteer in exchange for a meal. The menu offers a variety of healthy and delicious dishes, including salads, soups, and entrees which are all made with locally sourced ingredients. The restaurant also operates a food bank and provides culinary training for the local community.
JBJ Soul Kitchen is a non-profit organization that seeks to address food insecurity and build community by providing a welcoming space for people of all backgrounds to share a meal together.
Recipe from JBJ Soul Kitchen
2 lb. Brussels sprouts
¼ Cup vegetable oil
¼ Cup of Soul Seasoning (Available from JBL Soul Kitchen)
Step 1
Cut Brussels sprouts in half.
Step 2
Toss in bowl with oil and Soul Seasoning.
Step 3
Sauté in a pan until soft.
BAHARATSAMAK
This blend is from FALASTIN. It is a fish baharat. It is lighter in flavour and in colour to our plain BAHARAT. The earthy turmeric is blended with rich cumin , and the camphorous, delightful cardamom adds the top notes. Our paprika helps amalgamate the flavours into a layered but blended mix with a light yet nuanced taste.
LentilStewwithGreekYogurtandAleppoOil
1 Cup red lentils, rinsed
5 Cups water
4 Tbsp olive oil
1 Chopped onion
1 Chopped garlic
clove
1 Tbsp tomato powder (or 1.5 tbsps of tomato paste)
1.5 Tbsps Baharat
Samak
kosher salt
2 Tbsps brown
basmati rice
1 Cup Greek yogurt
1 Tbsp aleppo pepper
1/2 Lemon juiced and zested
Drizzle 2 tbsp olive oil in a thick bottomed pot and over medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for another five. Add tomato powder, and the Baharat Samak and stir together. Let it cook for about 1 minute.
Add the rice, lentils, and water and stir. Bring everything to a boil and then lower the heat, and let simmer for around 30-40 minutes. Meanwhile blend the lemon zest and yogurt together and stir until smooth - add a pinch of salt.
Put 2.5 tbsps of olive oil in a pot and add the aleppo pepper. Heat together over medium heat for about 3 minutes and set aside.
When the stew is ready, then add the lemon juice and add salt to taste. Spoon the stew in to bowl and top with yogurt, Then drizzle the aleppo oil and serve with flat bread.
Middle Eastern cooking is known for its rich and bold flavours. The spices featured in this box are great on vegetarian and meat-heavy dishes alike, and are great for expanding any cook's collection.
877 Queen Street West, Toronto, Ontario M6J 1G5
STORE
Mon. - Sat. 10 am - 6 pm Sun. 12 noon - 5 pm 647-430-7085
Levels of interest in the work of Sparks are at heights unsurpassed in their 50+ year career, with the ultimate cult band now centre stage in the full beam of the spotlight.
Most people, with even a passing acquaintance with Sparks, will know the basics by now. How Californian brothers Ron and Russell Mael, both students at UCLA, began making music together in the late Sixties, originally under the name Halfnelson. How their Top Of The Pops debut with ‘This Town Ain't Big Enough For Both Of Us’ stunned a generation and nearly scored them a UK No.1. How their career moved through many phases, including (but not limited to) art rock, glam, big band swing, electro-disco, new wave and synthpop, taking in collaborations with Todd Rundgren, Les Rita Mitsouko, Tony Visconti, Franz Ferdinand and Giorgio Moroder.
How keyboardist and songwriter Ron's intricate staccato arrangements combine with the acrobatic vocals in which Russell delivers his brother's always-on-point lyrics. How Ron's stillness and stern, intimidating visage contrasts onstage with Russell's hyperactivity. How their popularity has spiked unpredictably in different territories at different times: Britain, France, Germany, Scandinavia, Japan, and their homeland the United States. And how the influence of “the greatest band you've never heard of”, or “your favourite band's favourite band”, has been recognised by successive generations of artists from Joy Division to Duran Duran to Depeche Mode to Bjork to Beck to The Darkness and beyond. Their influence on music cannot be overstated - as super-producer Jack Antonoff recently declared “all pop music is re-arranged Sparks”.
Now into their sixth decade of making music, Sparks have never been more relevant.
“This is our everyday playlist in prepping our tasting menus or when we do butchery.”
-Chef Erica Karbelnik
a unique + unforgettable dining experience
We make it personal because we believe food is personal
No event is too big or too small. As your personal chefs, we offer the full Michelin Star catering experience every time! From small dinner parties + date nights, to large weddings + events, we are your onestop shop for all your event needs! We will turn your event into a culinary masterpiece with a full table setup (with florals, décor, menus and candles). You will be left with a lasting memory of an unforgettable experience.
Top Chef Canada S.9 Winner & Finalist
Central is a world-renowned restaurant located in Lima, Peru. It is known for its innovative cuisine, which showcases the diverse flavors and ingredients found throughout Peru. The restaurant is headed by chef Virgilio Martinez, who is widely regarded as one of the most talented chefs in the world.
Central's menu is based on the concept of altitude, with each dish representing a different elevation in Peru. The restaurant sources its ingredients from all over the country, including the Andes Mountains, the Amazon rainforest, and the Pacific coast. Diners can expect to find unique and unexpected ingredients, such as jungle fruits, edible flowers, and rare herbs.
Central has received numerous accolades over the years, including being named the best restaurant in Latin America multiple times. It has also been ranked in the top ten of the World's 50 Best Restaurants list since 2013. The restaurant is located in the Miraflores district of Lima and is a must-visit for foodies and adventurous eaters.
Taste the Nation is a captivating food documentary series that takes viewers on a journey across the United States to explore diverse cuisines and cultures. The show features Padma Lakshmi, a renowned food expert, and cookbook author, as she travels to different cities, meets local chefs and food aficionados, and tastes their signature dishes.
Throughout the series, Padma Lakshmi highlights the importance of understanding the cultural and historical significance behind every dish. She delves into the origins of each cuisine and the stories behind the people who make them. The show also tackles issues like immigration, identity, and representation through food.
One of the strengths of Taste the Nation is its ability to showcase the diversity of America's food landscape. The series features cuisines from different regions and cultures, including: African American, Indigenous, Latin, and Asian. The show also highlights the importance of preserving traditional recipes and cooking methods.
Taste the Nation is an engaging and informative series that celebrates the power of food to bring people together and create connections across cultures. It's a must-watch for foodies and anyone interested in exploring the rich cultural tapestry of America's food scene.
Palma gets to the heart and stomach of Puerto Rico's fight for independence as she examines the surprisingly controversial topic of whether ketchup belongs on the Puerto Rica dish pasteles.
On the heels of America's longest war coming to an end, Padma joins the Afghan American community in DC as they welcome new arrivals over feasts that remind them of the Afghanistan they left behind and what can be built anew.
Appalachia is reinventing itself through its most beloved resource, food; Padma eats her way through the Mountain South, unearthing the inventive recipes, humble ingredients and complex history.
Padma heads to New York's Brighton Beach and the East Village to learn why the debate over who really created bortsch symbolises a larger fight for Ukrainian identity.
Padma's spice metre is put to the test by comedian Yvonne Or and others when she travels to Houston, home to the largest Nigerian population in the U.S., where she gets an insider experience of Nigerian food and pride.
In South San Francisco, Padma enjoys Filipino food and discovers how the younger generation of Filipino Americans are the latest disruptors in the Bay Area.
Padma eats her way through the seaside city of Tarpon Springs, Florida. From sponge diving to Avgolemono, she takes a deep dive into the Greek time capsule that is Tarpon Springs.
In the symbolic heart of America's industrial past, Padma travels to Lowell, Massachusetts, and sees how Cambodian immigrants and their cooking have become the backbone of this New England town.
Padma visits Dearborn, also known as the Arab American bubble, during Ramadan. While diving into local eateries, she discovers an abundance of sweets, treats and savoury meats.
Padma reminisces about her years in Italy, where she experienced the spirit of la bella vita, the beautiful life. Hungry for some life balance, she turns to her Italian American friends in New York to reveal their secrets, starting with pizza.
"Good food and good music have the power to bring people together and create unforgettable memories."
Atemoya is a fruit that is a hybrid of two tropical fruits, the cherimoya and the sugar apple. This unique fruit is a favourite among fruit lovers because of its sweet and tangy flavor, creamy texture, and numerous health benefits.
Atemoya is rich in fiber, vitamins, and minerals, making it an excellent addition to a healthy diet. It is also low in calories, making it an ideal snack for those who are trying to lose weight. Atemoya is a good source of vitamin C, which is an essential nutrient that supports the immune system, aids in wound healing, and helps the body absorb iron.
In addition to vitamin C, atemoya is also a good source of other essential nutrients like potassium, magnesium, and calcium. These minerals are essential for maintaining healthy bones, muscles, and nerves. Potassium, in particular, plays a crucial role in regulating blood pressure and supporting heart health.
Atemoya is also a rich source of antioxidants, which are compounds that help protect the body against damage from harmful molecules called free radicals. The antioxidants in atemoya can help reduce the risk of chronic diseases like cancer, heart disease, and Alzheimer's disease.
N.B. You must remove the seeds. Do not consume as they are toxic.
Aside from its health benefits, atemoya is also a delicious fruit that can be enjoyed in many ways. It can be eaten fresh, sliced and added to fruit salads, or blended into smoothies. Atemoya can also be used in desserts like pies, cakes, and ice cream.
When purchasing atemoya, choose fruit that is firm to the touch and free of blemishes or bruises. The fruit should also have a sweet, fragrant aroma. Atemoya can be stored at room temperature for a few days or in the refrigerator for up to a week.
Atemoya is a delicious and nutritious fruit that offers numerous health benefits. It is a good source of fiber, vitamins, and minerals, and is low in calories. Atemoya is also a rich source of antioxidants, which can help reduce the risk of chronic diseases. So, the next time you're looking for a healthy and tasty snack, consider reaching for an atemoya.
Specializing in bespoke dining experiences, a uniquely personal culinary experience every time.
Every dining experience with me as your Private Chef will be met with the highest level of attention and detail, no matter the occasion or budget. Catering to dinner parties, intimate gatherings, small to medium events, or weekly in-home meal prep, I will customize a menu and delivery that will provide you with a memorable experience, one you will look forward to again and again.
Goats Head Soup is the 11th studio album by the English rock band The Rolling Stones. It was released on August 31, 1973, by Rolling Stones Records. The album is widely regarded as one of their classic records and features a mix of rock, blues, and funk influences.
Goats Head Soup was recorded in various locations including Jamaica, Switzerland, and the Netherlands, reflecting the band's desire to experiment with different musical styles and environments. The album marked a departure from the raw and energetic sound of their earlier albums, instead embracing a more laid-back and polished production.
The a Jamaic have m the ba by Belg
Zooropa is the eighth studio album by Irish rock band U2, released in July 1993. The album was recorded during the band's Zoo TV Tour and marks a departure from their previous sound, incorporating elements of electronic music, industrial music, and alternative rock.
Zooropa features themes of technology, media saturation, and the disorientation of modern life. The album's title track is a commentary on the state of Europe after the fall of the Iron Curtain. Other notable tracks include "Numb," a collaboration with experimental musician Brian Eno, and "Lemon," which features a prominent use of sampling and electronic beats.
The album received mixed reviews upon its release, with some critics praising its experimentation and others criticizing it as unfocused. However, over time, Zooropa has been revisited as a unique and forward-thinking album in U2's discography. The album was a commercial success, reaching the top 10 in multiple countries and earning a Grammy Award for Best Alternative Music Album.
Listentoourchillcoffeeplaylistfeaturingsome classic acoustic tracks to start your day off right.
Blue Mountain coffee is a rare and expensive coffee variety that is grown in the Blue Mountains of Jamaica. The history of Blue Mountain coffee dates back to the 18th century when coffee was first introduced to Jamaica by Sir Nicholas Lawes, the then Governor of Jamaica.
The Blue Mountains region, which is located on the eastern side of Jamaica, has a unique climate that is ideal for coffee cultivation. The high altitude, cool temperatures, and fertile soil provide the perfect conditions for growing high-quality coffee beans.
Initially, the coffee industry in Jamaica was dominated by small-scale farmers who grew coffee for local consumption. However, in the late 19th century, the demand for Jamaican coffee increased, and large-scale plantations were established.
The popularity of Blue Mountain coffee grew in the 20th century, and it became known for its exceptional quality and unique flavor profile. However, the production of Blue Mountain coffee is limited due to the small size of the region and the strict regulations that govern the production and export of the coffee.
Today, Blue Mountain coffee is one of the most sought-after coffee varieties in the world, and it is known for its smooth, mild flavor, and low acidity. The coffee is grown and processed by hand, and it is carefully inspected to ensure that only the highest quality beans are selected for export.
Filipino cuisine is a unique blend of indigenous, Chinese, Spanish, and American influences. Rice is the staple food, and it is usually served with meat, fish, or vegetables. Some of the popular dishes include adobo (meat or seafood cooked in a vinegar and soy sauce mixture), sinigang (sour soup with meat or seafood and vegetables) and kare-kare (stewed oxtail in peanut sauce).
Filipino cuisine also features a lot of seafood, due to the country's location nearthesea.Someoftheseafooddishesincludegrilledorfriedfish,shrimp, squidandcrab.
Another important aspect of Filipino cuisine is the use of condiments and sauces. Popular condiments include fish sauce (patis), shrimp paste (bagoong) and soy sauce (toyo). These condiments are often used to add flavouranddepthtodishes.
Filipino desserts are also a must-try. Some of the popular desserts include halo-halo (a shaved ice dessert with fruits, sweet beans, and milk), leche flan (a creamy caramel flan) and bibingka (a coconut rice cake).
Filipino cuisine is flavourful, hearty, and diverse. It reflects the country's cultural heritage and history, and it is definitely worth trying and is finally getting the recognition it deserves here in North America especially.
Kare Kare
Manila is the capital city of the Philippines, located on the island of Luzon. It’s a vibrant and bustling city with a population of over 12 million people, making it one of the most populous cities in the world. Manila is a mix of old and new, with modern skyscrapers blending with Spanish colonial architecture.
It’s a cultural hub, offering visitors a rich tapestry of history, art, music and cuisine. Some of the top attractions in Manila include the historic walled city of Intramuros, the Manila Bay sunset, the National Museum of the Philippines and the bustling street markets of Quiapo and Divisoria. Despite its many attractions, Manila faces challenges such as heavy traffic, air pollution and poverty. However, the city remains resilient and continues to attract visitors from around the world.
CelebratingInternationalCuisine
1. Gallery by Chele - modern Filipino cuisine with an artistic touch
2. Toyo Eatery - elevated Filipino cuisine with a tasting menu
3. Blackbird - European-inspired cuisine with a stunning view of Manila Bay
4. Wildflour Cafe + Bakery - brunch and comfort food favorites
5. Locavore - traditional Filipino dishes with a modern twist
6. Sarsa Kitchen + Bar - authentic and innovative Filipino cuisine
7. Hey Handsome - Southeast Asian fusion cuisine with a stylish ambiance
8. Manam Comfort Filipino - classic Filipino dishes with a contemporary spin
9. Elbert's Steak Room - premium steaks and classic American sides
10. La Cabrera Manila - Argentinean steakhouse with a gourmet menu and extensive wine list
CLASSICCHICKENADOBO
1 Kg chicken, cut into serving pieces
1/2 Cup vinegar
1/2 Cup soy sauce
1/2 Cup water
1 Head garlic, minced
1 Onion, sliced
2 Bay leaves
1 Tsp whole peppercorns
2 Tbsps cooking oil
Salt to taste
1. In a pot, heat the cooking oil over medium heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the sliced onion and sauté until softened.
4. Add the chicken and sauté until lightly browned.
5. Pour in the vinegar, soy sauce, water, bay leaves and whole peppercorns. Stir to combine.
6. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
7. Season with salt to taste.
8. Serve hot with steamed rice.
July is National Hot Dog Month, and we take a look back at the history of this beloved hand-held fave.
The origin of the hot dog is disputed, but it is believed to have originated in Germany in the late 1800s. German immigrants brought the concept to the United States, where it became popular in New York City in the early 1900s.
The first hot dog stand in America was reportedly opened by Charles Feltman on Coney Island in 1867. He sold hot sausages in a roll and this became known as the “hot dog.” Over time, the hot dog evolved to include other toppings such as: mustard, ketchup, relish, onions and sauerkraut.
The hot dog became a popular food at sporting events, fairs and other public gatherings. In 1916, Nathan Handwerker opened Nathan’s Famous hot dog stand on Coney Island, which became famous for its hot dogs and annual hot dog eating contest.
During World War II, hot dogs became a symbol of American patriotism and were served at military events. In the 1950s, the invention of the drive-in restaurant and fast food chains helped popularize the hot dog even further.
Today, the hot dog is a staple of American cuisine and is enjoyed by millions of people every year.
From a nickel to an empire, the extraordinary rise of one man, a nation and America's favorite snack.
Before the gut-busting eating contests and franchise stores across the country there was a single man, Nathan Handwerker. An Eastern European Jewish immigrant who left the small provincial world he knew for a fresh start in America, Nathan arrived at Ellis Island speaking not a word of English, unable to read or write and with twenty-five dollars hidden in his shoes. He had a simple goal: work hard and carve out a piece of the American dream. But history had bigger plans for Nathan.
Beginning in 1916, with just five feet of counter space on Coney Island’s Surf Avenue, Nathan sells his frankfurters for five cents. As New York booms, bringing trains and patrons to the seashore, so too does Nathan’s humble frankfurter stand. Soon Nathan’s Famous takes over the whole block, and Nathan gathers around him a dedicated core of workers (many who stay for decades) who help launch the hot dog as an American food staple.
Written by Nathan’s own grandson, and at once a portrait of a man, a family and the changing face of a nation through a century of promise and progress, Famous Nathan is a dog's tale that snaps and satisfies with every page.
"A flavorful paean to his grandfather topped with heartwarming anecdotes about Nathan’s Famous and Coney Island in its heyday as the proletarian Riviera."
- The Wall Street Journal
"Food and music are both universal languages that can bring people from different cultures and backgrounds together."
Transform plain water into fizzy, flavorful beverages with the Ultima Cosa Presto Frizzante Soda Maker. With just the press of a button, create endless custom creations with this compact and easy-to-use appliance. Say goodbye to store-bought drinks loaded with sugar and chemicals, and enjoy a healthier alternative.
Ultima Cosa Presto Frizzante Soda Maker is a sleek and easy-to-use appliance that lets you make sparkling water and soda at home in seconds. With its patented CO2 injection system, you can customize the level of fizziness and flavor of your drinks with a simple twist of a knob. You can also save money and reduce plastic waste by reusing the reusable BPA-free bottles that come with the soda maker.
Order your Ultima Cosa Presto Frizzante Soda Maker today and elevate your hydration game. 1 X CO2 Cylinder Included.
$79.99
8 Jalapeno Peppers
1/4 cup cream cheese, room temperature
1/2 cup cooked brisket
8 pieces of bacon
Nutrition Information:
Amount Per Serving: CALORIES:
124TOTAL FAT: 9gSATURATED FAT:
4gTRANS FAT: 0gUNSATURATED FAT:
4gCHOLESTEROL: 34mgSODIUM:
224mgCARBOHYDRATES: 2gFIBER:
0gSUGAR: 1gPROTEIN: 9g
1.
Start by cutting the top of your jalapenos off, remove the seeds and membranes (if you do not want them too hot)
2.
Add the cream cheese into the center of the jalapeno and then fill the hole with brisket.
3.
4.
Wrap the jalapeno pepper in bacon, use some toothpicks (soaked in water for about 10 minutes) to hold the bacon around the jalapeno. Set them into the air fryer basket for 8 to 10 minutes at 390 degrees F, air fryer setting. Plate, serve, and enjoy!
FantasticRecipesforyourfavenewappliance
Chicken Parmesan
BAKE/360°F
PREPTIME:5MINUTES
COOKTIME:14MINUTES
SERVES:4
2 (8-ounce) Boneless, skinless chicken breasts
2 Large eggs
1 Cup Italian-style bread crumbs
¼ Cup shredded parmesan cheese
½ Cup marinara sauce
½ Cup shredded mozzarella cheese
Per Serving: Calories: 331; Fat:
9g; Saturated fat: 4g;
Carbohydrate: 23g; Fiber: 2g;
Sugar: 4g; Protein: 39g; Iron:
3mg; Sodium: 876mg
@forktospoon
Preheat the air fryer to 360°F. Spray an air fryer-size baking sheet with olive oil or cooking spray.
Using a mallet or rolling pin, flatten the chicken breasts to about ¼ inch thick.
In a small mixing bowl, beat the eggs until frothy. In another small mixing bowl, mix together the bread crumbs and Parmesan cheese.
Dip the chicken in the egg, then in the bread crumb mixture.
Place the chicken on the greased baking sheet. Set the baking sheet into the air fryer basket.
Spray the chicken generously with olive oil to avoid powdery, uncooked breading.
Set the timer and bake for 7 minutes, or until cooked through and the juices run clear.
Flip the chicken and pour the marinara sauce over the chicken. Sprinkle with the mozzarella cheese. Reset the timer and bake for another 7 minutes.
Once the chicken parmesan is fully cooked, use tongs to remove it from the air fryer and serve.
Cooking Tip: Make a double batch and use the leftovers to make a chicken parmesan sandwich. I like to reheat the chicken with some additional marinara sauce and serve it on a hamburger bun.
Satisfy your cravings for classic fried foods without all the oil, calories, or mess. Designed for air fryers with frying baskets, this essential cookbook is filled with beginner-friendly recipes that will have you preparing healthy versions of family favorites in no time.
“Everything you need to know about air frying, from purchasing one to air frying entire meals, is in this fabulous cookbook by Laurie Fleming. The recipes are easy to follow with step-bystep directions, and her tips make your time in the kitchen more productive. My personal favorite recipe in the book is her Air Fryer Stuffed Baked Apples!”
Lisa Kerhin, founder of Blogghetti
AVAILABLE NOW IN PAPERBACK AND KINDLE
Little Havana is a vibrant neighbourhood located in Miami, Florida. It’s home to a large Cuban-American community and is known for its rich culture, delicious food and lively atmosphere.
The neighborhood is centered around Calle Ocho (8th Street), which is lined with colourful buildings, street art and shops selling everything from hand-rolled cigars to Latin music CDs. Visitors can try traditional Cuban dishes like ropa vieja, plantains, and Cuban sandwiches at local restaurants and cafes.
Little Havana also hosts several festivals and events throughout the year, including the famous Calle Ocho Festival, which celebrates Latin American culture with live music, dancing and food.
Little Havana is a must-visit destination for anyone looking to experience the vibrant culture and delicious cuisine of Miami's Cuban community.
If you can’t make it to Little Havana, then bring it home to you with our fun Cuban themed night…
Buena Vista Social Club is a legendary Cuban band that gained international recognition in the late 1990s. The band was formed as a project by Cuban musician Juan de Marcos González and American guitarist Ry Cooder. They brought together a group of aging Cuban musicians, many of whom had been popular in the 1940s and 1950s but had faded into obscurity.
The band's self-titled album, "Buena Vista Social Club," was released in 1997 and became a huge success worldwide. It showcased the rich sounds of traditional Cuban music, including son, bolero, and danzón. The album featured tracks like "Chan Chan" and "El Cuarto de Tula," which became instant classics.
What made Buena Vista Social Club so special was not only their incredible musical talent but also the nostalgic and soulful vibe they brought to their performances. The band members, with their unique styles and experiences, breathed new life into Cuban music and captivated audiences around the globe.
Buena Vista Social Club's impact on the music world cannot be overstated. They played a significant role in bringing Cuban music back into the spotlight and influencing a new generation of musicians. Their music continues to be celebrated for its authenticity, passion, and timeless appeal.
1 Lime cut into 8 pieces
1/2 Orange cut into 4 pieces
16 Mint leaves, plus 1 for garnish
1 oz. Havana Club rum
1 oz. Grand Marnier
1/2 oz. Simple syrup
Two dashes Angostura bitters
First, chill a 10-ounce martini glass. Then, in a 16-ounce pint glass, build the lime and orange with 16 mint leaves. Muddle until mint is aromatic and citrus are juicy. Shake vigorously with fresh ice until shaker is frosted. Add rum, Grand Marnier and simple syrup and then strain into chilled martini glass. Finish with bitters. Float a mint leaf on top.
SandwichCubano
2 Large loaves Pan de Agua, cut in half to make 4 pieces, and sliced lengthwise
4 tablespoons yellow mustard
12 Ounces sweet-cured ham, thickly sliced and at room temperature 8 ounces
Lechón Asado sliced, trimmed of any excess fat, and at room temperature
4 Ounces Swiss cheese, thinly sliced 2 large dill pickles, thinly sliced crosswise
4 Tablespoons (½ stick) Butter, softened, plus more for greasing
Spread both sides of each bread loaf with mustard. Layer the bottom half with ham, pork, and cheese to cover the bread from end to end.
Top with sliced pickles to taste. Brush the outside of the bread, both top and bottom, with butter.
Heat a sandwich press over medium heat. Lightly brush the inside of the press with additional butter. Press the sandwich until the cheese is melted and the meats are warm, 4 to 5 minutes.
Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press by wrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich in the skillet and press down on the sandwich, turning once, until it’s warmed through and the outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches. Slice on the diagonal and serve.
The movie ‘Chef’ is a comedy-drama film directed by Jon Favreau. It was released in 2014. The film is about a professional chef named Carl Casper (played by Jon Favreau), who quits his job at a high-end restaurant in Los Angeles after a dispute with the owner of the restaurant. He then starts a food truck business with his friend and son, where he serves Cuban sandwiches.
The film follows Carl’s journey as he rediscovers his love for cooking and reconnects with his family. Along the way, he also develops a romantic relationship with a restaurant hostess named Molly (played by Scarlett Johansson).
The movie features an ensemble cast including Sofia Vergara, John Leguizamo, Bobby Cannavale, and Dustin Hoffman. It also features appearances by famous chefs like Roy Choi and Aaron Franklin.
‘Chef’ received positive reviews from critics and audiences alike for its heartwarming story, humour and performances by the cast. It also features mouth-watering food scenes that leave viewers craving for more.
WINE,MUSIC,ANDFOOD
INCLUDESAPAIRINGRECIPE
Recipeonnextpage
Crafted to reflect a dry style that emphasizes crispness, refreshment and elegance, this wine is perfect for sipping on the patio on a warm afternoon. It's versatile and deftly made, with refined flavours that won't overpower food, but its perfectly pitched bright strawberry and dark cherry assure it won't be overshadowed, either. Pair with charcuterie, soft cheeses, or light salmon dishes.
Release Date: May 21, 2022
Region: Ontario
Varietal: Rose
By: The Tragically Hip
Owned by radio and television sports broadcasting personality Bob McCown, Stoney Ridge has charmed customers for over 30 years. They produce a wide range of premium VQA wines, as well as celebrity brands including The Tragically Hip, Glass Tiger and Doug Gilmour. The experience is complemented by several unique offerings including, lush sprawling gardens, outdoor patios and the Cheese Cellar boutique, which carries over 25 different local artisanal cheeses.
20 Asparagus spears, trimmed
4 - 6 oz. Skin-on salmon fillets
4 Tbsp. butter, divided
2 Lemons, sliced
kosher salt
Freshly ground black pepper Torn fresh dill, for garnish
Step 1
Lay two pieces of foil on a flat surface. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, and two slices lemon. Loosely wrap, then repeat with remaining ingredients until you have four packets total.
Step 2
Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.
Step 3
Garnish with dill and serve.
Making foil packs not only keeps your fish from sticking to your grill grates but it also creates a mini oven, where all the added ingredients cook and combine to make a flavour bomb. These packs combine salmon, asparagus, butter and lemon to create a light and easy meal that is perfect for any cookout
Recipe Source:
For more great recipes visit delish.com
The Welland-based vertical farm was founded several years ago by a group of strategic Canadian business leaders concerned about issues related to imported produce, including food-safety, lack of food traceability, listeria contamination and overall poor quality.
The group agreed these concerns could be addressed using vertical farming technology and worked to develop a proprietary system to produce locally grown, non-GMO, pesticide-free leafy greens that could sell year-round at an affordable price.
“We’ve been progressing by leaps-and-bounds and ended up building a brand proposition that resonates with people,” said Karen Gold, Vision Greens’ Head of Marketing.
“We have an amazing growth story,” Gold said. “In 2021 when we launched, we had just two customers and now there are well over 310 retail locations that we distribute, to as well as, some major Foodservice accounts such as Compass Group Canada”.
The signature product Crunchy Green Leaf Lettuce can be seen along with their other products, in the packaged salad sections at all Metro and Food Basics stores across Ontario. These are their flagship customers, with other independent retailers such as Goodness Me and Commisso’s also part of the roster.
MurrayHill Farm produces food that tastes like it used to! Jeff and Denise are bringing heirloom flavours back to the kitchen table. Join them in a journey of re-discovery and farming adventures.
As self-proclaimed foodies, we understand the best meals start with fresh ingredients. Difficulty sourcing fresh, required us to grow it ourselves and so began our search for lost flavours and real food to honour our timeless recipes. Our journey brought us home to Durham Region, on Jeff’s 5th generation family farm with an opportunity to bring farmfresh flavours to our community. MurrayHill’s Farm Market features Luxurious Beef, Fresh Eggs and seasonally picked veggies that boast heirloom freshness and flavour we all remember. Available to order via our on-line market or at our weekly On-Farm Store, customers can feel confident about the quality of MurrayHill’s farm-raised products. Ingredients that will inspire your mealtimes and bring joy to your table.
(905) 431-1041
INFO@MURRAYHILLFARM.CA
PASTURERAISED LIMOUSINBEEF
FARM-FRESH VEGETABLES, &EGGS
Luxury Beef Starts with a Different Breed. Jeff & Denise are proudly raising the culinary bar with Limousin Cattle
Limousin is a breed of cattle that produces lean, healthy beef renowned for its tenderness, fine texture, and rich flavour. A breed hailing from France, it is sometimes used to breed bulk into commercial cattle whereas Jeff and Denise’s entire herd is pure-bred registered Limousin, highlighting the breed’s superior culinary traits. Limousin beef can be described as ‘meltingly tender’, ’buttery’ with a ‘rich, sweet flavour’ and a ‘clean lingering finish’. All this without being fatty and greasy! Limousin is naturally very lean, making it a healthier alternative beef choice.
“The quality of our product is integral to the sustainability of our small farm and we are proud of how we raise our cattle.”
“Raised naturally, grazing on grass in an open pasture and free of antibiotics, we can trace every animal on our farm from start to finish to ensure healthy, fresh, safe, natural beef.”
“We grow lush alfalfa and grass hay right here on the farm for our cows - and feed the way nature intended.”
“Our customers feel great knowing where their beef is coming from, how it was raised and the family that they support.”
“It’s important for us to tell the story of great beef and to share with everyone what exceptional beef should taste like.”
MURRAYHILLFARM.CA Jeff and Denise take great pride in producing luxury beef that tastes like no other.
2023 marks a momentous year in the iconic career of Katy Perry. ‘One Of The Boys’, celebrates its 15th Year Anniversary. ‘Teenage Dream,’ finally becomes a ‘Teenager.’ And ‘Prism,’ celebrates its 10th Birthday.
Pre order anniversary editions now.
Pre-Order Now
The history of barbecue can be traced back to the indigenous peoples of the Caribbean and South America who used the technique of slowcooking meat over an open fire pit. The word "barbecue" is believed to have originated from the Spanish word "barbacoa," which referred to the wooden structure used to smoke meat.
In the 16th century, Spanish explorers brought the technique of barbecuing to North America. Native Americans in the Southeastern region of the United States had their own version of barbecuing, using a technique called "pit cooking" which involved digging a pit in the ground and cooking the meat over hot coals.
During the 18th and 19th centuries, barbecuing became popular in the southern states of the United States, particularly in Texas, where it became a symbol of Texan culture. In the early 20th century, barbecue restaurants began to open up, and the technique of smoking meat became more widespread.
Today, barbecue is enjoyed all over the world, with different variations and techniques depending on the region and culture. Some of the most popular styles of barbecue include: Memphis-style, Kansas Citystyle, Texas-style and Carolina-style barbecue.
1. Choose the right meat: Choose meats that are good for BBQ like beef brisket, pork ribs, chicken wings, and sausage links.
2. Rubs and marinades: A good rub or marinade will enhance the flavour of your meat. Apply it generously and let it sit for a few hours or overnight.
3. Temperature control: Keep your grill at a consistent temperature. Use a thermometer to make sure your meat is cooked to perfection.
4. Don’t flip too often: Flipping your meat too often can cause it to dry out. Let it cook on one side for a while before flipping it over.
5. Baste your meat: Basting with a sauce or marinade will keep your meat moist and add flavor.
6. Let it rest: After cooking, let your meat rest for a few minutes before serving. This will allow the juices to redistribute and make your meat tender and juicy.
7. Clean your grill: Clean your grill after each use to prevent bacteria buildup and ensure that it’s ready for your next BBQ.
1. Grill: A good quality grill is essential for cooking your meat to perfection.
2. Charcoal or propane: Depending on your preference, you'll need either a bag of charcoal or a propane tank to fuel your grill.
3. Tongs: Long-handled tongs to turn and move the meat while it's cooking.
4. Spatula: Used to flip burgers and other foods.
5. Basting brush: Used to apply sauce or marinade to the meat while cooking.
6. Meat thermometer: Used to ensure that your meat is cooked to the right temperature.
7. Grill brush: Used to clean the grill before and after cooking.
8. Aluminum foil: Used to wrap vegetables or to create a makeshift drip pan.
9. BBQ gloves: Used to protect your hands when handling hot items.
10. Cooler: Used to keep drinks and perishable foods cold while you're cooking.
2 Racks of baby back ribs
1/4 Cup brown sugar
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1 Tsp salt
1 Tsp black pepper
1/2 Cup BBQ sauce
1/4 Cup honey
2 Tbsp apple cider vinegar
1. Preheat your BBQ to medium-high heat.
2. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt and black pepper.
3. Rub the spice mixture all over the ribs, making sure to cover both sides.
4. Place the ribs on the BBQ, bone side down, and cook for about 25 minutes.
5. While the ribs are cooking, mix together the BBQ sauce, honey and apple cider vinegar in a small bowl.
6. After 25 minutes, flip the ribs over and brush them with the BBQ sauce mixture.
7. Cook for an additional 15-20 minutes, or until the ribs are tender and the meat is falling off the bone.
8. Remove the ribs from the BBQ and let them rest for a few minutes before cutting into them.
9. Serve with extra BBQ sauce on the side, if desired.
Showcasingbooksinthefoodandmusicgenresworththeread
“Cool
is a book by Grace Elizabeth Hale that explores the cultural history of Athens, Georgia, and how it became a hotbed for alternative music in the 1980s. The book is a combination of social history and music history, documenting the rise of bands like R.E.M., the B-52s and others, and how their music reflected the unique cultural environment of Athens.
The book begins with an overview of Athens in the 1970s, a time when the city was in decline and struggling to find its place in the world. It then explores the emergence of a vibrant arts scene in the city, fueled by the University of Georgia and a network of local artists and musicians. The book traces the evolution of this scene through the 1980s, as bands like R.E.M. and the B-52s emerged and began to gain national attention.
Throughout the book, Hale examines the social and cultural factors that contributed to the rise of Athens as a center for alternative music. She looks at the influence of the civil rights movement and the Vietnam War, as well as the impact of the local punk and new wave scenes. She also explores the role of race and gender in the music scene, and how Athens became a place where outsider artists and marginalized groups could find a voice.
“Cool Town” is a meticulously researched and engagingly written book that offers a unique perspective on the history of American music. By focusing on a single city and its cultural milieu, Hale is able to explore the complex interactions between art, politics and society that helped to shape the music of the 1980s and beyond. Whether you are a fan of R.E.M. and the B-52s or simply interested in the history of alternative music, “Cool Town” is a must-read.
"Music and food are both expressions of love that can bring joy to our hearts." - Unknown
Showcasingbooksinthefoodandmusicgenresworththeread
“Cool
is a book by Grace Elizabeth Hale that explores the cultural history of Athens, Georgia, and how it became a hotbed for alternative music in the 1980s. The book is a combination of social history and music history, documenting the rise of bands like R.E.M., the B-52s and others, and how their music reflected the unique cultural environment of Athens.
The book begins with an overview of Athens in the 1970s, a time when the city was in decline and struggling to find its place in the world. It then explores the emergence of a vibrant arts scene in the city, fueled by the University of Georgia and a network of local artists and musicians. The book traces the evolution of this scene through the 1980s, as bands like R.E.M. and the B-52s emerged and began to gain national attention.
Throughout the book, Hale examines the social and cultural factors that contributed to the rise of Athens as a center for alternative music. She looks at the influence of the civil rights movement and the Vietnam War, as well as the impact of the local punk and new wave scenes. She also explores the role of race and gender in the music scene, and how Athens became a place where outsider artists and marginalized groups could find a voice.
“Cool Town” is a meticulously researched and engagingly written book that offers a unique perspective on the history of American music. By focusing on a single city and its cultural milieu, Hale is able to explore the complex interactions between art, politics and society that helped to shape the music of the 1980s and beyond. Whether you are a fan of R.E.M. and the B-52s or simply interested in the history of alternative music, “Cool Town” is a must-read.
Food insecurity is a widespread problem that affects millions of people around the world. It is a condition where individuals or families do not have access to adequate food resources to maintain a healthy and active life. The issue of food insecurity has become even more pressing in the wake of the COVID-19 pandemic, which has left many people struggling to put food on the table.
The pandemic has caused widespread economic disruption, leading to job losses, reduced incomes, and increased poverty. In many cases, people who were previously able to provide for themselves and their families are now struggling to afford even the most basic necessities, including food. The situation has been exacerbated by supply chain disruptions, which have led to shortages of certain foods and increased prices for others.
The desperate need for help is evident in the long lines of people waiting at food banks and other charitable organizations. Many of these people are facing food insecurity for the first time in their lives and are unsure of where to turn for help. They are often forced to make difficult choices between paying for rent, utilities, medical bills and other expenses or putting food on the table.
The problem of food insecurity is particularly acute in low-income communities and among marginalized groups such as women, children and the elderly. These groups are often the most vulnerable to food insecurity, as they may lack the resources or support systems to access the food they need.
There is a desperate need for help to address this issue. Governments, non-governmental organizations, and individuals all have a role to play in addressing food insecurity. Governments can provide financial support to those in need, while non-governmental organizations can provide food assistance and other forms of support. Individuals can also contribute by donating to food banks and other charitable organizations.
Addressing food insecurity requires a comprehensive approach that addresses both the immediate needs of individuals and families and the underlying causes of the problem. This may include measures such as improving access to education, training and employment opportunities, as well as addressing structural inequalities and systemic issues that contribute to poverty and food insecurity.
Food insecurity is a serious problem that requires urgent attention and action. The pandemic has highlighted the urgent need for help, and it is up to all of us to work together to address this issue and ensure that everyone has access to the food they need to live healthy and active lives. By working together, we can make a difference and create a better future for all.
Editor-in-chief Ken Berry
Creative Director
Senior Editor
Contributing Editor
Content Researcher
Contributing Writer
Ken Berry
Linda Ross
Annalle Ramos-Berry
Ken Berry
Artie Telman
#eatsandbeatsmonthly | @eatsandbeatsmonthly
This is a not for profit digital magazine with 100% of net proceeds being donated to the Daily Bread Food Bank to help those with food insecurities