FOODISM’S FINEST
We endeavour to sample tasty, new products and attend events for noteworthy restaurants. Here are the bites and sips we can’t stop thinking about.
HIGH SOCIETY
Katie Bridges, Associate Editor
On a gloomy night, I trudged through the slush to attend an ‘Englightened Dinner’ unlike any other. With Ted Corrado at the helm as newly appointed director of culinary for cannabis lifestyle brand byMinistry, me and 40 other ”canna-curious” dining companions sat down to a micro-dosed, five-course feast that included dishes like wild mushrooms with confit duck egg, and stracciatella with squash and persimmon. I wish I could report back on the matcha dessert finale, but after the sensory overload of trippy artwork by Dahae Song that decorated the moving (no, really) walls around us, I decided to abstain from dessert. Go home Katie, you’re high.
DANFORTH AND BANGKOK
David Ort, Copy Editor
When you find a restaurant that’s good enough to be busy on a cold Monday night in January it is tempting to keep the intel to yourself. But Sala is too good for secrets (that is, except for the “secret” menu they bring to your table). The seasonal pomelo salad with plenty of spicy bits and crunchy peanuts has converted me to the cult of savouryfruit salad. Get the roti (a crispy, fried, Thai pancake) with your just-spicy-enough panang curry. Don’t sleep on the laap salad or chef Mo’s tom yum pad Thai – packed with vibrant ingredients imported from Thailand.
