Toronto's Food Truck Bylaws – One Month Later

It’s been just over a month since Toronto’s new food truck bylaws came into effect in mid May. For many, the amended regulations, including the lifted moratorium on vending in downtown and the availability of more permits was overshadowed by the “50 meter rule” and the $5,067 price tag per permit. In the wake of these changes what kind of action have we seen around town?

Not much.

Photo courtesy of Me.n.u's Facebook page

Of the 125 new mobile vending permits that are up for grabs, only nine have been issued thus far (Me.n.u, Kal & Mooy, Polar Express 1, PrinceEdwards Fries, Tang’s Family Restaurant, Buster’s Sea Cove). A total of 26 licensed food trucks exist in total.

While local appetites are panging for greater access to food trucks, perhaps it’s not such a shock that existing operators are choosing to waive the additional cost of a mobile permit...

READ what food truck operators and eaters around Toronto are saying about these new bylaws in my full View the Vibe article.

The Stop's Night Market 2014 Was Full of Goodness

The Stop’s Night Market’s third year started and finished with resounding success – another swift sellout, months in advance, plus massive anticipation leading up to the two-day edible extravaganza. And while it wasn’t all smooth sailing as the event kicked off, there was no complaining at the exit (except that we were all too full). 

Enjoying the evening lights in the Honest Ed's Alley

The clouds rolled in with fury on night one, soaking the crowd with a brief but torrential downpour. Night two saw a few showers as well, but a little rain couldn’t deter the assembly of eager eaters. It certainly didn’t slow down the production lines of some of Toronto’s most appreciated eateries.

If nothing else, The Stop knows how to amass talented chefs, an engaged audience, and innovative artists in an awesome venue. What could be better? It’s in support of a good cause. Whether you knew it or not, your $65 entry fee didn’t just grant you access to an unlimited array of food and drink, it kicked back to The Stop’s community food programs.

Check out some of the shots below and READ the full article and MORE PICS on View the Vibe. 

Hey Meatball's Saigon Sub 

Ham Hock Terrine by Table 17 

People's Eatery put out a Watermelon Salad w/ Feta, Mint, Avocado & Chili 

Fidel Gastro Teamed Up with Neal Brothers for these Chip Crusted Sriracha Wings 

Beautiful Smoked Eggplant, Cured Trout and Green Emulsion by Farmhouse Tavern 

La Cubana's Mini Traditional Medianoches w/ Cuban Corn

Whippoorwill's Drool Worthy Mustard Spatzle

Living Wellness Put Together a Tasty Black Rice Tropical Mango Pilaf w/ Toasted Coconut

Yours Truly's Super Special Salt Cod Inari

Yours Truly Pushed the Envelope w/ Garlic Knots 

Charlotte Langley's Perogies w/ Warm Sauerkraut and Sour Cream

Beef Corn Dog w/ Housemade Mustard by Snakes & Lagers

Maizal's Ensalade de Nopal 

Momofuku Shoto's Seafood Ball w/ Nori and Kimchi 

Richmond Station's Tasty Veggie Shawarma  

See You Next Year!

Craft Beer Passport Encourages Toronto to Drink Local

Beer week is upon us, Ontario, though there’s no need to confine oneself to this week for all your craft consumables. Craft Beer Passport is a new program that all local beer lovers should take note of. On sale now online and in select bars, the $20 passport allows holders to sample their first 12oz pour of craft beer for just $2 (the legal minimum price) at twenty participating pubs across Toronto.

The brain behind this unique beverage program is Mike Stulberg. Perpetually tapped in to the Toronto scene, Stulberg was inspired by the cultural diversity of Toronto after returning from travels in Europe and Asia. The micro regionalism of much of the world does not apply to Toronto in the same way. Yet, we have more opportunities than ever to support local beer producers...

READ my full article on Craft Beer Passport on View the Vibe and follow CBP on Twitter, Facebook and Instagram. 

Shibui Robata Bar Opens on Adelaide

Shibui Robata Bar is the latest addition to the growing Copacabana empire, headed up by brothers Jeremia and Michael Rudan. The cozy 80-seater occupies the basement floor of Copa's flagship Adelaide Street location.

A dizzying array of sashimi, including fresh seabream from Japan

Aside from an inventive array of sushi rolls and sashimi spreads of the highest caliber, Shibui is conceptually centred around the robata grill. Robatayaki (or robata) is a centuries-old cooking method that originated in Hokkaido, the northernmost island in Japan. Fisherman used a sunken hearth (irori) on their boats as a source for warmth and a method of slow grilling their food.

The Rudan brothers fell in love with robata grilling on various trips to New York and Miami, promptly soliciting the culinary talents of Chef Masaki Nakayama, former chef at Fujisawa, Sushi Yasuda, Mr. Robata and other notables in New York. He most recently held it down in the kitchen at the renowned Japanese restaurant Zuma in Miami. Admittedly, Chef Nakayama may be even more masterful with a sushi knife than on the grill. Everything I sampled last night was top notch, from the fresh seabream sashimi to the succulent lamp chops with spicy Korean miso glaze.

Crafty cocktails - Ume and Yuzu Mojito, Kyuri Sake with muddled cucumber and Pink Blossom 

Shibui chefs hard at work topping robata grilled sweet potato with red miso

Robata grilled lamb chop with spicy Korean miso glaze

Kinoko salad with soba noodles, Japanese mushroom and ponzu dressing 

Chilean sea bass with teriyaki glaze