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"We're thriving in a way we weren't prepared to": Why this Toronto chef packed up his family and moved to P.E.C. to make cheese

"We're thriving in a way we weren't prepared to": Why this Toronto chef packed up his family and moved to P.E.C. to make cheese
torontolife.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from torontolife.com Daily Mail and Mail on Sunday newspapers.

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10 Criminals Who Sued Their Victims

10 Criminals Who Sued Their Victims
listverse.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from listverse.com Daily Mail and Mail on Sunday newspapers.

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Here's why so many restaurants in Toronto are making subs right now

Here s why so many restaurants in Toronto are making subs right now
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Toronto restaurants are now serving their own takes on sub sandwiches, putting their artisan touches on a fast food favourite similar to the way some have with fried chicken and smash burgers.
Like potato rolls and fiery Nashville Hot seasoning, the humble but mighty sub is currently enjoying some time in the spotlight as people look for convenient takeout meals.
Jesse Fader was already riding the smash burger wave at Extra Burger, and has now opened up a sub concept called A1 Submarines. ....

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Where Woodhouse Brew Pub chef Graham Pratt gets takeout oysters, cold-cut sub sandwiches and Portuguese pastries

Where Woodhouse Brew Pub chef Graham Pratt gets takeout oysters, cold-cut sub sandwiches and Portuguese pastries
Where Woodhouse Brew Pub chef Graham Pratt gets takeout oysters, cold-cut sub sandwiches and Portuguese pastries
We’re asking Toronto chefs and restaurateurs which takeout dishes have been getting them through the pandemic
More Takeout Diaries
The past year has been an adventure for Graham Pratt. After closing The Gabardine at the end of 2019, Pratt returned to the joys of being a chef not a business owner at Woodhouse Brew Pub, the kitchen of Brockton Village’s Woodhouse Brewing Co. “Unfortunately, the first lockdown began only a month and a half after I started at the pub,” says Pratt. “When we reopened during the summer, we continued to evolve the menu as restrictions loosened. Now that we’re back in a full lockdown again we’re using the kitchen to do takeout, offering pop-up-like specials for pickup and delivery. It allows us ....

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