Back in Business
Yesterday evening I had the pleasure of attending the the 25th Anniversary Party of All the Best Fine Foods (1009 Yonge, 416-928-3330), a party also launched their cookbook called, “All the Best Recipes“
Upon arrival I was greeted with a glass of Champagne Alize with raspberries. Smooth and delicious. Throughout the evening hors d’oeuvres were passed around, made with recipes from the cookbook by Chef Olivia who was there smiling in her red chef’s coat. Recipes were adapted to be hors d’oeuvres style and thus “Beet Salad with Chèvre and Tarragon” (pg 87) was served as a wedge of beet on chèvre canape-style, and Duck Confit (pg 128) was served on Mini Latkes (pg 296). Chicken Gingers for Kids (pg 119) was presented as fried chicken and the Spring Green Soup (pg 48) was a beautiful shade of green. Crab Cakes (pg 340) were a hit and were the Spicy Coconut Shrimp with Mango Salsa. By the time I’d gotten to the shrimp though, I was full and had already had a slice of moist, delicious, chocolate birthday cake.
When I arrived the cake was being assembled and I watched as strips of fondant were cut and laid over the cake. The images below show the cake being assembled and after assembly.
I scored myself a copy of the cookbook and was impressed to see a section on technique showing, among other things, various cutting techniques, how to perfect pastry, how to cut up a live lobster (not that I ever will, but it amuses me and makes me think of Julia Powell of Julie & Julia), how to carve a turkey and how to spatchcock a chicken or hen. I promised the book publicist that I’d use the word “spatchcock” because I’d never heard it before this week but had read it just days before seeing it in the book. Debby, that reference is for you. Following the section on technique are 300 easy to follow recipes that run the gamut from apple crumble to chimichurri to Ratatouille. See Sarah’s review of the book.
I chatted with some lovely people including author/store founder Rodmell as well as cookbook author Judith Finlayson – known for her slowcooker cook books and most recently, The Complete Whole Grains Cookbook
All the Best has been a fixture in Rosedale for many years. Someone once told me that their challahs are among the best in the city. I wish them the very best in their 25th year and wish then 25 more. Surviving this economy is tough and they’re still standing.
Cheers to All the Best Fine Foods!
Related link:
Sarah’s wrap up of the event at Toronto Tasting Notes.
