What's on the menu at The Company We Keep, a new spot for wine by the glass, pantry supplies and freshly baked pies on St. Clair West
It’s the project of two industry vets: a sommelier and a baker
Source: torontolife.com
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The sous chef at a fancy Toronto restaurant is now selling his own kimchi
The sous chef at a fancy Toronto restaurant is now selling his own kimchi Stay in the loop Sign up for our free email newsletter. Unsubscribe anytime or contact us for details. When he's not working at popular Financial District restaurant Richmond Station, Jayden Bang is fermenting and jarring up kimchi. The junior sous chef works four days at Toronto's upscale restaurant, but on his off-hours, he's at home, working on his own recipe of Korea's deliciously odorous dish for his side hustle, AVECJAYDEN. Bang and his family arrived in Canada six years ago. The 32-year-ol...
Source: blogto.com