Archive for ‘Toronto News’

February 23, 2012

Nightclub Bloke & 4th scores with upscale cuisine

Chef-Adrian-Niman

Adrian Niman, who had hockey dreams, has a winner with Bloke & 4th on King Street. (Julia Pelish photo)

[First published on Vacay.ca]

Adrian Niman stands in the middle of his swanky new restaurant, thick with sexy red drapes and sexier women in tight black dresses, and talks about his dream of the country. Bloke & 4thfits right in with Toronto’s vibrant nightclub scene in the Entertainment District; its chef, though, is more about wine pairings than bottle service. Despite the fact that he’s just 27 and, on the surface, a superb fit for this glam supper club, Niman is all about the cuisine, not the scene.

“I’d love to have a little place in the country, with my girlfriend and focus on all local ingredients,” Niman says during the opening of Bloke & 4th earlier this month. The club had a soft launch in December and has packed in the late-night crowd, doing thousands and thousands of dollars in booze sales alone on weekends, Niman says.

His passion, however, is food and to his credit he doesn’t waver from it, even though he could go off-course in a posh spot like Bloke & 4th. Places like Ultra and barchef on Queen Street draw in the city’s high rollers and their arm candy who come to mix and mingle; indulgences other than food on their mind. With Niman’s cuisine, Bloke & 4th distinguishes itself from that pack.

“We’re going to try different things in here,” the chef says as he calls out for pick-up orders in the kitchen. “Some of it’s going to work, some of it isn’t, but we’re going to be creative.”

Its current choices include a number of good dishes and one killer one: a Bangkok Cole Slaw ($26) that includes yellow fin tuna, crispy calamari, and a mix of vegetables and sauces that combine for a sensational blend of flavours you can’t find anywhere else in the city. That dish was inspired by Niman’s time in Thailand, and other items are influenced from his days working in Spain and his early career at North 44, Mark McEwan’s esteemed restaurant.

November 22, 2011

‘World’s Best Dark Ale’ only available in Ontario

Jerry-Vietz

Unibroue brewmaster Jerry Vietz and BeerBistro chef Michelle Usprech toast to the release of Grand Reserve 17 to LCBO stores. (Julia Pelish photo)

TORONTO — You don’t know Jerry Vietz, but if you like beer he’s no doubt brought joy into your life. Vietz is the brewmaster of Canada’s most acclaimed craft brewer, Unibroue, which will exhaust you of superlatives if you try to describe what its roster of beers has meant for the international reputation of Canadian brewing.

Since debuting with Blanche de Chambly in 1992, Unibroue has delivered flavourful, Belgian-style ales that stand up to Trappist stalwarts like Huyghe Brewery’s Delirium Tremens and Rochefort’s top brews. It’s also earned all the accolades to live up to its stature as one of the best breweries on the planet. La Fin du Monde, the top-selling Unibroue beer in the U.S., has won five platinum and six gold medals from the Chicago Beverage Tasting Institute’s World Beer Championships, and Unibroue beers have won 152 awards overall.

On Wednesday, Vietz was at BeerBistro in Toronto to unveil perhaps Unibroue’s finest creation, Grand Reserve 17, which in 2010 was named the World’s Best Dark Ale from the annual World Beer Awards in London. About 30 of us were invited to the event that also featured servings of BeerBistro chef Michelle Usprech’s Unibroue-infused cuisine and a special serving of a Christmas ale Vietz first made in his home. It’s not a surprise that Grand Reserve 17 is a delicious beer, what you will raise your eyebrow at, though, is how light it feels on your palate. Rather than a thick, rich ale like Maudite that announces the intent of its 8-percent alcohol content upon the first sip, Grand Reserve 17 is immensely smooth and easy to drink. It costs $9.95 for a 750-millilitre bottle and is available only at LCBO stores.

This beer with 10-percent alcohol content was the first Vietz created when he took over as brewmaster in 2007, after working at the brewery for more than four years. He calls Grand Reserve 17 “my baby.”

November 17, 2011

Cool Copenhagen gives Toronto a treat

kings garden copenhagen

A walk through pristine King's Garden is one reason to visit Copenhagen. (Julia Pelish photo)

The Danes in Copenhagen sure know how to do things right.

They’ve got the best restaurant in the world, some of its finest architecture and a public transportation system any Torontonian would envy. On Tuesday, about 100 of us received the opportunity to enjoy an exceptional evening at the Gardiner Museum, where our province’s own phenom chef, Jamie Kennedy, teamed with one of Copenhagen’s greats, Paul Cunningham, to deliver a meal worthy of an award itself.

Called “Cool Copenhagen,” the night was about filling in guests on the splendour of life in Denmark’s capital while indulging in some top-notch cuisine and first-rate music by A Friend in London, who are in Mississauga recording their debut album and have a growing fan base in Ontario.

Kennedy started things off with a silky soup featuring pumpkin and sunchokes (or Jerusalem artichokes) harvested from his Prince Edward County farm on Monday. A sunchoke chip that crackled with flavour topped the dish, a terrific opener that was followed by the meal’s highlight: the Cunningham-prepared smoked mackerel and parsley salad that was salty and textured. The choice of fish was typically Danish (“we try not to overfish salmon and cod,” the Michelin-starred Cunningham told guests) but the presentation and flavours were distinct. Kennedy’s main course of Roast and Confit of Pork was served with brussels sprouts and beans from his farm. The roast pork was fabulous, with the tenderness of well-marinated duck and juicy flavours. Cunningham finished things with an interesting dessert of goat’s milk sorbet with a herb meringue that featured Chinese medicinal herbs as well as parsley and thyme. It was refreshing and impressively inventive.

“There are definitely differences,” Kennedy said about his way of cooking and Cunningham’s. “Danish cuisine is very traditional. Here, we’re still developing our cuisine. We’re a young country and we have a lot of different cultures. We won’t develop a national cuisine, I don’t think. It will be regional, and that’s because of a lot of factors, including proximity to water, or not, in some cases.”

October 15, 2011

Occupy Toronto fails to deliver practical solutions

occupy toronto protest october 15

Plenty of signs filled St. James Park during the Occupy Toronto protest.

Occupy Toronto is a dud, so far.

At 1 p.m. on Saturday, about 1,500 people were stationed in St. James Park, and I’d say one-third of them had to have been media types. More cameras were in hand than at a TIFF after-party as protesters carried signs declaring doom for banks and unity for the 99 percent of the world that doesn’t control the majority of wealth.

The photo opportunities were plenty. The advancement of practical solutions? Not so much. From the handful of people I spoke to in the park, the perception seems to be that workers need to take over the economic system, a view that’s out of step with the beliefs of most Canadians and one that shows a lack of acceptance that extreme socialism has failed just as the extreme form of capitalism practiced in the United States has collapsed.

At the north end of the park behind St. James Cathedral, one speaker after another took to a microphone to deride an economic system that benefits a small number of oligarchs who have made it nearly impossible for all others to attain an education or a home without being shackled with debt. Yet, calls for cannibalizing the rich, re-distributing the wealth through thievery and usurping Parliament Hill don’t do anything to solve the problem. Worthwhile prescriptions for the economy were present by some speakers, including a man who pointed out that Argentina bounced back from a disaster far worse than what the U.S. and even Greece is going through. In 2002, 60 percent of Argentines were living below the poverty line, now the level is 30 percent (it’s 9.4 percent in Canada) and unemployment is at less than 8 percent. Argentina’s rebound wasn’t simple, but it provides evidence that the world is not doomed and that economies do resuscitate, even if the rebound is painfully slow.

occupy toronto st james park

This guy said he was collecting money for the homeless, not to get a better fake Stanley Cup.

What no one at Occupy Toronto and few in the global movement have addressed, however, is the real threat to wages in the western world: The shift in economic clout to China and India. What do you do when suppliers divert their focus from you to a market on the other side of the world? You watch jobs go where the consumers are, you see salaries shrink here while over there they rise, you discover your skills need to compete against billions of people and not just whoever’s in your local job market.

That hard-to-locate hope everyone in the Occupy Together movement wants for future generations exists in Shanghai and Goa. The truth is, the folks at St. James Park who don’t like capitalists are learning that capitalists care less and less for us too. We don’t have the projected spending power of China and India. Our best chance for the future is to accept that we must service those two countries with energy, agriculture and technology.

All the Guy Fawkes in Toronto, New York and London can band together and tear down capitalism and it still won’t change the law of supply and demand.

WHY THE SMALL TURNOUT?

It’s cold, windy and wet, which probably dampened the number of people who came to the protest on Saturday. The other cause for the anemic numbers, though, has to do with the relative health of the Canadian economy.

“We don’t have financial institutions in Canada that failed, that cost taxpayers money,” finance minister Jim Flaherty told the CBC. “The situation in Canada, thank goodness, is better than that and our unemployment rate is significantly better than that of the Americans.”

October 13, 2011

Doctor’s $11.5-million lawsuit could be Toronto’s reason to Occupy

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Dr. Jerry Green's lawsuit could bring a big and necessary shake up to Ontario's health-care system. (Julia Pelish photo)

You want to be part of the global uprising, Toronto? You want a reason to Occupy? Dr. Jerry Green gave you a voice in court room 802 on Wednesday morning, articulating in eloquent, heart-rendering words why you must fight a system that isn’t working for you, me, him or anyone else in this province. What’s wrong with Canada isn’t so much about what transpires on Bay Street. Our financial system is okay, relative to the rest of the world. Our medical system, on the other hand, is a mess. And there are people responsible for making it so who need to know right now that we won’t take it anymore.

September 30, 2011

WE Day thrills Toronto as Dallas Green, Nelly Furtado draw a crowd

Nelly Furtado at WE Day 2011

Charming Nelly Furtado was more than accommodating to her young fans.

[One of the most inspirational organizations going is Free the Children and on Tuesday its annual WE Day celebrations took place at the Air Canada Centre, attracting thousands of fans and some big-name celebrities. Photographer extraordinaire Julia Pelish was on hand to take some exclusive photos. Here they are, along with her report.]

Around 18,000 students were in attendance from schools all over the Ontario region for this year’s WE Day celebrations. Students even came from as far away as Connecticut and Texas.

julia-pelish

Julia Pelish

I was one of the many photographers who were dispersed throughout the Air Canada Centre. Posted in the “Meet and Greet” room, my assignment was to photograph the talent who participated in the event as they stopped by to meet some very lucky fans waiting for them.

The lineup was amazing and we witnessed some gracious personalities: Waneek Horn-Miller (Canadian Olympian), Rick Hansen (the legendary “Man in Motion”), Nelly Furtado (who doesn’t know of Nelly?), Dallas Green (aka City and Colour), Shawn Desman (what a dancer and charmer, the kids loved him!), Neverest (Toronto group and crowd favourite), Spencer West (inspirational speaker), Dr. Patch Adams (well known medical doctor and commedian), Mary Robinson (former president and first female leader of Ireland) as well as Ontario’s Lieutenant Governor David Onley. They all spent time posing for photos with their delighted fans.

September 26, 2011

The future according to Bruce Poon Tip

In tumultuous times, with the world economy seemingly teetering on disaster and upheaval coursing across the planet, Bruce Poon Tip’s mind leaps forward. While so many others are ruminating on the problems of today, the founder of GAP Adventures is focused on the decades ahead as he thinks about decisions that need to be made for Earth circa 2031 or so.

Bruce_Poon_Tip

Bruce Poon Tip will speak Tuesday at the Future of Tourism Conference in Toronto. (Photo courtesy of GAP Adventures)

Poon Tip, leader of one of the most successful travel companies in the world and a Canadian triumph, is constantly working for bigger goals. Hence this remarkable statement about his company: “We haven’t even begun doing what I want to do.”

Consider that GAP employs more than 1,350 people globally, is the leading adventure company in the world and is a model of good corporate citizenship, and you have to wonder what Poon Tip has up his iPhone’s sleeve. On Tuesday, we will find out some of his plans, including details of GAP’s first North American tour offering.

“The Future of Tourism” conference at Toronto’s Winter Garden Theatre (189 Yonge Street) isn’t about introducing products, however. Nor is it about reveling in GAP’s success. Poon Tip is gathering industry leaders on World Tourism Day to discuss what he believes is the most important issue for the trade: How to properly deal with the anticipated boom in business that will take place in the next decade.

Despite the economic turmoil and the retrenching of pocket books in the U.S. and elsewhere, Poon Tip says travel is expected to double by 2025 and the industry needs to be ready for the growth.

“We’re going to talk about how business models and companies have to change in order to be sustainable,” he said in a phone conversation the other day. “We see extreme hot spots that aren’t prepared for it or don’t have the infrastructure to support the growth.”

September 14, 2011

Want to leave your job and travel? Jeff Jung tells you how

Jeff Jung - Pushkar, camel

Jeff Jung set out to see the world. The camel ride in Pushkar was a bonus. (Photo courtesy of Career Break Secrets)

Consider the possibilities if you were Jeff Jung.

One day four years ago, he upped and left his cubicle and set out to see the world. He learned to ski, improved his Spanish to the point where he speaks it fluently and gained a perspective that has considerably altered his life.

“I met people and did things that I never would have done had I been focused on my career,” Jung told me when we spoke recently. “It affected me profoundly.”

Since taking that “break,” he’s turned into an entrepreneur who encourages people to pick up and go. Recently, he was on a tour of Canada as part of an initiative with Gap Adventures, the outstanding Toronto-based travel company owned by Bruce Poon Tip. Jung’s website, CareerBreakSecrets.com, was created to guide individuals who want to do what he did. (And, really, how many don’t?)

A survey conducted by Gap Adventures and Harris/Decima this year showed that 74 percent of Canadians would take a break from their careers in order to further their personal development through travel. (The surprise may be that it wasn’t 100 percent.)

“Once you give yourself permission to do it, it’s amazing how fast things come together,” Jung said while speaking by phone from Edmonton.

He planned his break for six months, figuring out how much he spent on a daily basis — “it was a lot more than I thought,” he said — and then cutting that total down to a level that allowed him to travel with minimal financial worry.

According to Jung, there are three parts to a career break budget: