Recipes: A foodie-approved Chinese New Year feast
Toronto foodies were in for a treat late last year when Andy Ricker and Danny Bowien joined GwaiLo’s Nick Liu at Senses restaurant to raise money for the Stop Community Food Centre. While Ricker, who runs Pok Pok Phat Thai in New York and will soon open Whiskey Soda Lounge, is a serious Thai cook honouring authenticity, Bowien is known for his outrageous style melding iconic American food with Chinese at Mission Chinese Food. The chefs shared ideas for a Chinese New Year menu.
Steamed fish with lime and chili
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Lucy's Tweets
lucywaverman:
Check my spring menu in @globeandmail where nearly everything comes from my garden except the spot prawns. http://t.co/ifEkDqGIoe
lucywaverman:
@PopoverGirl @pronosher thanks for tip where are you popover girl? Where can I sample?
lucywaverman:
@coreymintz Sorry I did not make it. Dinner w DGS turned into a gabfest. Heard it was great fun. Next time for next book?
lucywaverman:
Took my meatloving DGS to @jacobsandco last night and he swooned over the Cdn grass fed steaks. And the old fashioned popovers! Wonderful
lucywaverman:
Could someone please explain to me why these parking machines need to approve your credit card for a dollar?
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