930 Queen Street West
It was the unofficial kick-off to summer in Toronto and the summer food festival scene this week, as Torontonians from far and near gathered at the little back alleyway and parking lot of the iconic Honest Ed's for the return of The Stop’s much anticipated Night Market. It was perhaps one of the most talked about food events of last summer, which certainly caught the attention of many more people this year and encouraged The Stop to expand the Night Market over two nights, with over twice as many chefs and 35 one-of-a-kind food carts created by local designers. But the added night certainly didn't make folks think twice—almost 2,000 tickets were sold out in two hours!
Nothing is worse than a badly cooked egg—overcooked, rubbery, bland. But when cooked superbly, it is perfection. Eggs are on my list of things I can never tire of eating. Scrambled, poached, baked, boiled, fried (and deep-fried)—I love them all. Pair them with another favourite food of mine, avocados, and they become a new favourite breakfast entrée.
|Olive-Oil Poached Halibut - parsley-fennel-vermouth broth, pickled asparagus,|
braised leek, spicy walnut crumble
Lately I’ve been craving tapioca. A lot. Coconut tapioca, to be specific. I have a recent dinner hosted by a friend to thank for this hankering, as coconut tapioca was part of that night’s menu. There’s just something so comforting about tapioca. It’s something that brings me back to my childhood, when I would be delighted to get a bowl of coconut milk and tapioca dessert soup after a Cantonese dinner out (rather than the usual standard of red bean soup). And on occasion, my mom would make this incredible baked sago (what we liked to call tapioca) pudding—super eggy, super rich, and super delicious.