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Chef laid off from top Toronto restaurant now has her own curbside Portuguese project
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A Toronto chef temporarily laid off from one of the city s top South American restaurants is now opening her own Portuguese concept after her workplace closed in October 2020, and has been closed since.
Julie Marteleira was the executive chef at Lena prior to that time, a sparkling restaurant nestled in Toronto s once-bustling Financial District serving creative takes on South American cuisine. When she lost her job there, she started up Petisco Kitchen with her sister Jennifer and mom Joana.
Four Toronto dads have started their own hot sauce line
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Four Toronto dads have created their own line of hot sauces as a pandemic side hustle and they ll be taking over a food truck to sell their wares and probably tell dad jokes.
Four Fathers Food Co. was created by Nelson Lemos, Dave Tomasetti, John Pontoni and his brother Dino Pontoni of Pronto Eatery and Catering. All four dads, now all 50ish, grew up in immigrant households with ties to Western Europe, where they learned to respect a good sauce.
Cacio e pepe has staunchly Roman roots, but Dova chef Roberto Marotta is a proud Sicilian. So when he was planning the menu for his Cabbagetown sequel to King East’s Ardo, he devised a homage to the punchy pasta infused with a Sicilian sensibility. Marotta uses fresh ricotta a go-to from his youth thanks to the cooking of his grandmother, Nonna Maria to bind the pasta while offering a mellow counterpoint to the snap of the pepper. “It’s a pretty simple recipe,” Marotta says, “but it’s more difficult to put together a simple dish. When you use fewer ingredients, you have to balance every single element to get a proper result.” The dish is a staple of Dova’s takeout menu, where it can be paired with wood-fired pizzas, family style lasagna kits and wines from Italy and beyond. For a DIY pasta night, here’s how Marotta makes it.
Quarantine Cuisine: The 10 most popular chef recipes of 2020 Quarantine Cuisine: The 10 most popular chef recipes of 2020
Over the past year, we asked chefs what they were cooking up at home and then we got the the recipes
grilled cheese
10 Suzanne Barr (of the excellent but now-closed True True Diner) has always loved food a trait she inherited from her mom. Eunice Adassa Barr was an excellent cook, and while her daughter now remembers her Jamaican food most fondly, when Suzanne was a kid she loved her mom’s straight-up, no-frills grilled cheeses. She jazzes up her own sandwich a bit with tomatoes and mushrooms.