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!

The Aphrodisiac Meal Plan for Valentine's Day

The old saying, “The way to a man’s heart is through his stomach” is no longer so gender specific. No matter what sex, if you play your edible cards right that delectable three-letter word may be just what you’ll get in return. You’re already gonna score points if you’ve curated a meal for your loved one, but follow this dinner plan and you’ll both be sheading layers soon enough. This Valentines Day, it’s all about the eats that’ll have you dancing between the sheets…

Nibbles

Figs, Roasted Walnuts and Almonds, Pomegranate Seeds [READ WHY]

Appetizer

Oysters and Chili Sauce [READ WHY]

Main Course

Steak with Basil Hollandaise & Honey Roasted Asparagus [READ WHY]

Dessert

Dark Chocolate Lava Cake with Vanilla Bean Ice Cream and Fresh Bananas [READ WHY]

Eye-Gasms

With the purchase of a new camera comes the necessity for a photo shoot, and in order to host a proper photo shoot one needs to have a subject.

While the cyber world is riddled with websites that feature the unclad flesh of the human form and populated by the perverts that seek out such 'jerk-worthy' material, here at NTT we dress up our meat for the camera. 

If you've never seen your "O-face" before, just take a look in the mirror as you feast your eyes on these beauties. 

My more than capable kitchen comrade, Evan and I marinated these lovely New Zealand lamb chops in olive oil, fresh lemon juice, lemon zest, fresh minced garlic, cracked black pepper, minced red onion, Kozliks curry mustard, and fresh chopped mint, rosemary and sage. Sealed up nice and tight and housed in the fridge for a solid couple of hours before we patted them dry and seared them in a pan of fine EVOO and butter. 

Out of the pan and onto a roasting tray with some of the extra marinade and placed on top of a thinly sliced round of lemon. Into the oven at a temperate 220-degrees for about twenty minutes until medium rare. 

Once our game was under the flame we made a duo of sauces for our lamb and veggies. First, a refreshing mint yoghurt (not pictured) with greek yoghurt, fresh mint, olive oil, salt, pepper, lemon juice, a dash of curry powder and garlic, mixed and then pureed to bring out the beautiful bright green colour and flavour of the mint. 

Our second sauce was a mustard, red wine and black pepper sauce with roasted garlic and jalapenos. We began by sauteing minced fresh jalapenos in olive oil with orange zest and the juice of half an orange, added whole black peppercorns, dijon mustard, red wine, roasted garlic, apple cider vinegar, soy sauce, paprika, and savory spice. We brought that concoction to a simmer let reduce, and then deglazed later with more red wine. 

Our veggie component came in the simple form of sauteed asparagus and green beans in butter and olive oil with fresh ginger, salt, pepper and a dash of soy sauce and balsamic vinegar.

All that was left was some precise plating, and we had a meal that was as tasty as it looked.

Get out the tissues...now:

The Full Monty

Everyone loves a close-up

La Table

Evan's plating

My playing

My plate from above. 

Recipe page and restaurant coming soon...