Some Ontario restaurants are barring out-of-towners from COVID-19 hotspots

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2:18 pm

Castle John's restaurant in Peterborough

Rising COVID case counts in Toronto are driving business owners in neighbouring towns to consider new measures to keep their staff and local patrons safe. Restaurants in areas like Cobourg, Stratford and Niagara are now placing restrictions on out-of-town visitors coming from COVID-19 “hotspots” like Toronto.

The Ale House in Coburg and Romby’s Tavern and Smokehouse in St. Catharines have both banned restaurant patrons who aren’t local to the area. At the Peterborough location of Castle John’s, which also has locations in Newcastle, Port Perry, Cobourg and Newmarket, management is also considering putting similar restrictions in place.

“With our locations that are open for dine-in being predominantly a fair distance from Toronto and other hotspots, so far we have not encountered many customers beyond our regular customer base,” a rep from Castle John’s wrote in an email. “If we start noticing an uptick of this at any of our locations, we will consider restrictions.”

The rep added that the restaurant has been “diligently adhering” to best health and safety practices in the meantime and continues to keep their website updated as plans change.

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A post shared by The Red Rabbit (@redrabbitresto) on Oct 4, 2020 at 6:55am PDT

Meanwhile, some restaurants in Stratford have been enforcing restrictions on out-of-town diners since June. Jessie Votary, the owner of Red Rabbit Restaurant in Stratford, says all Ramshackle Industries properties, including the Red Rabbit, AVEC, Old Man & Son and Pollo Morta, are currently barring diners who live beyond a 50-kilometre radius from the restaurant.

Votary notes that the restaurants make some exceptions for those who live outside this radius, but in smaller towns with low rates of COVID-19. She says that since these restrictions were put in place, they have been periodically adjusting the permitted radius based on the COVID-19 cases recorded in different areas of the province.

“Due to the decreased seating in the restaurant, with tables spaced six feet apart, we are doing our best to keep those seats available to our local guests who want to dine out, but also want to stay somewhat removed from folks who are still choosing to travel to tourist destinations like Stratford,” Votary says. “It is a difficult balance and not exactly a popular choice with tourists, but we have to put our staff and community safety at the forefront of our decision making.”

Other restaurants in Stratford are continuing to welcome diners from all areas. Keystone Alley, for example, says the restaurant has implemented the required COVID safety measures and they’re continuing to serve both locals and visitors to the city.

“We have gone over and above what is mandated by the government in regard to COVID precautions,” wrote Keystone Alley co-owner Kimberly Hurley in an email. “We are not turning diners away from out of town as we have not been instructed to do so.”

Tips from an HGTV stylist on staging your home for a virtual tour

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Nikki Gill

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11:14 am

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Red Barrinuevo is the property stylist on HGTV Canada’s Hot Market and is the principal designer at Redesign4More. He is an award-winning interior stylist who was also named one of the most influential people in real estate home staging this year by RESA Global.

With the number of COVID-19 cases increasing, open houses have been put on pause province-wide to ensure the safety of Ontarians. Of course, that doesn’t mean people are not listing their homes for sale. Sellers are just relying more on digital tools such as virtual tours and photos to get potential buyers interested. For home sellers and listing agents, this means staging is more valuable than ever for great listing photos. Here are my top tips to get the shot so you can make the sale!

Clear the clutter

Bright and spacious is a recurring theme among homebuyers, so give them what they want. Thankfully, this comes at minimal cost and effort. Start by clearing the clutter, which is the top perpetrator of bad impressions. Clutter creates the illusion that the home is small and poorly organized, and not worth the asking price. Pack up all the tchotchkes, and while you’re at it, ask yourself if these items are worth bringing into your new home. For items you’re not ready to part with, consider renting a storage locker. You’ll be surprised at the amount of visual space this will free up. When your space is free and clear, add a few thoughtful accessories and pops of colour, which anchor the eye, both in person and in photos.

Let there be light

The brightness of your home — or lack thereof — is an equally easy fix. Open blinds and replace heavy curtains with sheers. If privacy isn’t a concern, consider removing window coverings entirely, to enhance your home’s natural light and highlight the views. When you’re having your photos and videos taken, for virtual tours or in-person showings, turn on all the lights, even during the daytime. A bright space naturally appears larger, so this step is not one to skip.

All in the angle

Use a professional photographer. Your listing photos are the first thing buyers will see of your home, so it’s worth the extra effort and cost. Most listing agents will have one on speed dial. A professional photographer has a keen eye for details and pleasing angles when shooting your home, as well as the right camera and lighting to show it in the best possible light. Schedule your photos during the daytime, to capture as much natural light as possible.

Don’t deceive

While you may be tempted to stage your listing into something spectacular, stay true to your home. A fish-eye lens or rented micro furnishings might create the illusion of space, but the result will be disappointment — on the buyer’s part when they eventually see the real home, and on yours when the buyer walks away without making an offer. If your listing photos and videos offer a true view of the space, and they bring buyers in for a closer look, then you’re half-way there to making the sale.

Big Rig Kitchen and Brewery opens in Richmond Hill

By

Jessica Huras

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4:44 pm

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Richmond Hill has a new destination for craft beer and smokehouse eats with the opening of Ottawa-based Big Rig Kitchen and Brewery. Big Rig’s Richmond Hill debut comes on the heels of its other recent opening in Mississauga in late August.

Named after Ottawa Senators’ defenceman Chris Phillips, who earned the on-ice nickname “Big Rig,” the restaurant also has two locations in Ottawa — one of which was notably visited by former U.S. President Barack Obama and Prime Minister Justin Trudeau in June 2019. Big Rig’s two GTA locations both take over spaces previously occupied by Quebec’s 3 Brewers chain.

Big Rig Kitchen and Brewery’s quick growth in popularity is largely thanks to its lengthy line-up of craft beers, including the aptly-named Gold, which took home a gold medal at the 2019 Canadian Brewing Awards.

Their Dark Strong V.1 was also awarded a gold in the Belgian-style strong ale category, while their Midnight Kissed My Cow claimed a silver in the sweet or cream stout category.

In addition to being served at their own restaurants, Big Rig’s beer is available at over 1,000 retail and restaurant locations across the country.

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A post shared by BIG RIG Kitchen & Brewery (@bigrigkitchenandbrew) on Aug 7, 2020 at 8:00am PDT

Big Rig’s food menu is also a step above your average pub grub, emphasizing house-smoked dishes like brisket, prime rib, and St. Louis-style ribs, which are dry-rubbed in a blend of spices and marinated for 24 hours before being smoked.

The food menu also incorporates the brewery’s beer into various dishes, such as pork shank braised in double chocolate stout beer or the smoke meatloaf stack, which is served with a chocolate stout beer sauce. The menu also features a variety of made-from-scratch pub classics like burgers, fish ‘n’ chips, and nacho platters.

Like all restaurants in Toronto, Peel and York Region, Big Rig Kitchen and Brewery’s Mississauga and Richmond Hill locations are temporarily closed for indoor dining. The Mississauga location is offering sit-down dining on its heated patio, while the Richmond Hill outpost is set to launch its own heated patio soon.

Both locations are also offering takeout and delivery via Uber Eats, SkipTheDishes and DoorDash.

Holt Renfrew teams up with Toronto labels Smythe and LINE for a sustainable wool collection

By

Nikki Gill

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4:39 pm

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As consumers continue to educate themselves and push back against fast fashion, more and more brands are adopting ethical, sustainable and local into their company framework. Canadian luxury department store Holt Renfrew’s latest collaboration with the Campaign for Wool is one example.

The Campaign for Wool has spent a decade doing exactly what its name suggests: campaigning for a greater awareness of the sustainable benefits of wool. Initiated by Prince Charles 10 years ago, the campaign aims to connect manufacturers, retailers, and artisans from around the world and encourage them to use the material more broadly in their designs.

To celebrate its 10-year anniversary, the Campaign for Wool released a new sustainable capsule collection — a collaboration by the campaign, Holt Renfrew and Toronto brands LINE and Smythe.

Not only is wool a much cleaner and more natural alternative to artificial materials, but it’s also renewable, biodegradable and a more durable option. It can also be translated across many of the world’s climates, which makes it the perfect option for Canadians hoping to make it through the polar vortex that is winter in this country.

Smythe designers Andrea Lenczner and Christie Smythe say wool is one of their favourite materials to work with for its flattering and sustainable aspects.

“We love working with wool because of its ability to drape and mould over a woman’s body,” Lenczner and Smythe say. “We also love its natural, sustainable, and ecological properties. Partnering with Holt Renfrew and the Campaign for Wool has helped us increase awareness of wool’s involvement in the sustainable fashion movement.”

The capsule collection uses Abraham Moon and Harris Tweed wool, two fabrics with a rich historical narrative and an authentic, classic look. The materials were incorporated into contemporary designs like a modern equestrian jacket with a velvet collar and a plaid, belted wrap coat perfect for winter in the city.

“Each piece was thoughtfully created with sustainability and the attributes of wool, at the core of the design process,” says Alexandra Weston, DVP brand and creative strategy at Holt Renfrew. “The capsule collection exemplifies beautifully how this ancient fibre and textile craft can be transformed into great modern classic pieces.”

The collection has been available since Sept. 24 both online and in select Holt Renfrew locations. The Campaign for Wool continues to operate in 13 countries globally to both celebrate and raise awareness about the material.

Door-to-door trick or treating not recommended in Toronto and other hot spots

By

Nisean Lorde

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12:11 pm

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The Ontario government issued a release on Monday stating that traditional, door-to-door trick or treating is not recommended in Toronto, Ottawa, Peel, and York Region, due to the high transmission of COVID-19 in these regions.

“As Ontarians begin to prepare for Halloween this year, I’d like to remind everyone to take extra precautions to ensure you are keeping yourself and your families safe,” Dr. David Williams, chief medical officer of health, stated in the release.

He suggested that people consider alternative ways to celebrate. This can include, but is not limited to:

Encouraging kids to dress up and participate in virtual activities and parties;
Organizing a Halloween candy hunt with people living in their own household;
Carving pumpkins;
Having a movie night or sharing scary stories;
Decorating front lawns.

“It is also critical that families not travel outside of their neighbourhood to celebrate Halloween,” he added, reminding everyone that we are in a second wave of COVID-19.

“There have been increases in cases in many areas across the province, and the percentage of people tested who get a positive result is going up.”

On Monday, the province recorded an increase of 704 confirmed cases of the virus based on about 32,000 tests; an increase of 607 resolved cases and an increase of four deaths has also been reported. Of these numbers — Toronto reported 244 positive cases (an increase from the 197 reported the day before), Peel recorded 168 cases (an increase from the 155 reported the day before), York recorded 103 cases (an increase from the 94 reported the day before), and Ottawa recorded 51 cases (a decrease from the 61 reported the day before).

Earlier this month, to help curb the spread of the virus, the province imposed new restrictions in Toronto, Ottawa, and Peel Region, including prohibiting indoor dining at restaurants and bars and closing gyms, movie theatres, and casinos. Last week, York Region was put under the same restrictions. These modified Stage 2 measures will remain in effect for at least 28 days.

Concerning the Halloween recommendations, people quickly took to Twitter, some suggesting that parents will take their kids to trick or treat in areas with less restrictions.

“Toronto, Peel and Ottawa parents will drive their kids to neighbouring regions so just make it all or nothing,” @autumnpeer wrote.

Totally agree! I am in Halton, I don’t want all the Peel kids coming here

— Peggy Grace (@peggygrace71) October 13, 2020

For residents living outside of the hot spot regions, Dr. Williams offered the following recommendations for Halloween celebrations:

Only go out with members of your household;
Only trick or treat outside;
Both trick or treaters and people handing out candy should wear a face covering. A costume mask is not a substitute for a face covering and should not be worn over a face covering as it may make it difficult to breathe;
Do not congregate or linger at doorsteps and remember to line up two metres apart if waiting. Avoid high-touch surfaces and objects;
Whether collecting or handing out treats, wash your hands often and thoroughly, or use hand sanitizer;
Do not leave treats in a bucket or bowl for children to grab and consider using tongs or other similar tools to hand out treats.

How to make chef Anna Chen’s dan dan noodles

By

lindsaylow

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10:52 am

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Chef Anna Chen of Bloor West’s Alma offers her take on the Chinese Sichuan classic, with shrimp and a spicy sauce to finish.

DAN DAN NOODLES

2 tbsp vegetable oil
160 g ground pork or turkey
20 g dried shrimp
10 g ginger, minced
1 garlic clove, minced
40 g green onion, minced
1 chili, minced
1⁄2 tsp Sichuan peppercorn
4 tbsp rice wine or white wine
2 tsp sesame paste or tahini
500 ml chicken stock
1 tsp black rice vinegar
1⁄4 cup salted mustard greens
24 pc shrimp, peeled and deveined
1 pack dry egg noodles
1⁄2 bunch cilantro
chili and sesame oil, to garnish
soy sauce, to taste

METHOD

1. In a heavy bottomed pan, start by browning your ground meat with the vegetable oil and peppercorns. You don’t want to brown everything all the way through or the meat will taste dry.

2. Add the dried shrimp, Sichuan peppercorn, minced ginger, garlic and chili next. Sauté everything together for a couple of minutes to marry all the flavours together. Deglaze with the wine.

3. Add the stock, vinegar and sesame paste. Simmer the sauce for 15 mins. Season to taste with the soy sauce.

4. Finely chop the mustard greens and set aside.

5. Boil your noodles as per the instructions on the packet.

6. When the noodles are ready, place your shrimp in the sauce. Strain the noodles and add to the sauce. Simmer them together for a minute or two. Serve in a bowl. Top with the mustard greens and finish with the chili and sesame oil as desired. Garnish with the cilantro leaves.

If you’d rather leave the cooking up to the professionals, Alma is still open for takeout and delivery while indoor dining is restricted in Toronto’s modified Stage 2. The website is accepting preorders for takeout meals here. Takeout and delivery is available from Wednesday to Sunday from 5 p.m. to 9 p.m. and the menu is full of warm comfort food perfect for the chilly weather.

Toronto gets a new exhibition by Canada’s greatest living painter and it opens tomorrow

By

Ron Johnson

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2:38 pm

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A new Christopher Pratt exhibition will debut at the Mira Godard Gallery on Hazelton Avenue in Yorkville on Saturday, Oct. 17. The exhibit will feature around 20 of Pratt’s unique images, including rare, one-of-a-kind pieces.

Newfoundland-based artist, Christopher Pratt, is beloved for his paintings drawn from his environment and memories and he continues to produce art at 80 years of age.

According to gallery director Gisela Giacalone, the gallery knows a thing or two about Pratt and his works, representing the artist for more than 50 years. The upcoming exhibit will showcase a survey of Pratt’s serigraphs and includes all original pieces.

“Some of the prints are rare, and they’re limited edition prints, and the images are unique — they’re not reproductions,” Giacalone says.

“Night on the Verandah” (1986); Photo courtesy of Mira Godard Gallery

As with most things under the pandemic, the Mira Godard Gallery has visitor safety measures, including a 10-person limit and sanitizing stations. The gallery stretches three expansive floors with plenty of room for social distancing.

“Winter Moon” (1987); Photo courtesy of Mira Godard Gallery

“People are great at complying with wearing masks, using hand sanitizer, and we are constantly cleaning the gallery ourselves and making sure that people can view things safely,” Giacalone says.

Interestingly, the current pandemic has made art more accessible to people that may not have visited a gallery in the past.

“I think people have the time now to reflect on things and visit things online,” says Giacalone. “This is a celebration of Christopher Pratt prints, which are a very important part of his production.”

Collectors interested in viewing the upcoming collection can do so online through the gallery’s PDF catalogue (available on the Godard Gallery website).

Celebrity chef turns restaurant into an outdoor food camp

By

Marlene Mendonca

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1:16 pm

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A winter camping trip doesn’t necessarily have to be in the forest, with a tent, or in a sleeping bag. Just think of roaring fire pits, heat lamps, cosy blankets and top it off with a decadent hot chocolate or an utterly minty mint tea as you dig into your favourite shawarma. Chef Anthony Rose and his business partner Robert Wilder’s new Fet Zun Camp is all that and a lot more as they’ve turned the patio into a secluded oasis with private tents.

The dynamic restaurateur duo that had earlier overhauled Bar Begonia into Fet Zun – a Middle Eastern meze bar drawing inspiration from outdoor markets – now promises to bring us all back to camp.

“Robert (Wilder) and I have taken over the Madame Boeuf space behind Fet Zun (which, by the way, is Yiddish for “fat son” and pronounced similarly) and transformed it to give our customers a camp-like experience,” explains Rose.

“You and your special loved one can cuddle up next to the fire, wrapped in a couples’ blanket, sipping Chartreuse-spiked hot chocolate, nibbling on a fish schnitzel or charred broccoli and steal long soft kisses as much as you like in between bites of my food!”

The secluded tents, each come with their own private tables amid adequately heated surroundings. Each of these cute little campy areas are available for reservation on Bookenda.com or over emails to [email protected]. The only ask from the chef’s end is that you dress warm with “lotsa layers.”

Of course you can still order pick up (hot or cold), delivery and even pre-order as needed. Fet Zun is open for business from Wednesday to Sunday from 4 p.m. to 10 p.m. and is currently delivering a couple times a week with plans to expand, depending on demand. For now, however, they are keen on doing the delivery themselves and not pay third-party apps.

Popular menswear brand Klaxon Howl moves its retail outpost to Parkdale from Queen West

By

Nikki Gill

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10:31 am

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Businesses suffering from the COVID-19 restrictions go far beyond restaurants. Though shopping in-store is still allowed in Toronto’s current modified Stage 2, retail shops across the city are still enduring tough circumstances in what was already a tough industry.

Klaxon Howl, a popular menswear shop on Queen West has not been immune to these circumstances. In an announcement on Instagram, the team announced it was closing its retail shop at 1716 Queen St. W. in mid to late October.

The brand’s founder and designer Matt Robinson has been a mainstay of Toronto’s fashion scene for well over a decade. He focuses on creating timeless, quality clothing, a complete contrast to the fast fashion industry. Robinson also focuses on local and ethical production.

Though the team is closing its retail outpost, that does not mean the company itself is closing. In the Instagram post, the team notes, “We will be reopening and combining the retail portion of our business within our studio/production space under the Shoppers Drug Mart at 1473 Queen St. W.”

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A post shared by Matt Robinson (@klaxonhowl) on Sep 29, 2020 at 4:54pm PDT

The new space should be ready by mid-November, just in time for those hoping to do some holiday shopping at Klaxon Howl. No further details have been announced about the space yet regarding whether it will be open to the public or by appointment only, or any other precautions that may be in place due to COVID-19 safety measures.

This is not the first time Klaxon Howl has pivoted in the Toronto retail landscape. This is going to be the brand’s sixth retail home, though all of its previous addresses have remained on Queen Street West.

The Instagram post with this announcement included several pictures looking back at the five previous retail spaces that Klaxon Howl called home. The first location was at 877 Queen St. W. and the others were nearby at 694B and 706 Queen St. W.

Fans of Klaxon Howl can also purchase items from the website while the retail store is closed. The full line from clothing, outerwear and accessories to masks and even home goods is all available at klaxonhowl.com.

Matty Matheson is coming home and he’s bringing his burgers

By

Jessica Huras

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5:41 pm

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The city’s most transient chef Matty Matheson, who has hosted pop-ups in Japan, Hawaii and all across North America, is putting down new roots in Toronto at the end of the month.

Matty’s Patty’s, which started as a pop-up collaboration with partner Pat (PM) Tenore during Hawaii’s RVCALOHA, skate event in 2018, is now making a permanent mark on Toronto’s dining scene. “The first location will open soon in the city that gave me everything,” wrote Matheson in a recent Instagram post.

He added that more Matty’s Patty’s locations will open globally once the world allows him to do so. For now, the burger joint’s first outpost will be located directly across from Trinity Bellwoods Park at 923 Queen St. West.

Matheson hasn’t had a brick and mortar spot in the city since his cult Parkdale hangout Parts and Labour closed in early 2019. Since then he’s released a second cookbook, Home Style Cookery, and has been smoking up a storm at Matty Matheson’s Meat + Three, a curbside home-style barbecue spot located down in Fort Erie, Ontario.

Matty’s Patty’s will be serving up Matheson’s signature double cheeseburgers, which you may have had the pleasure of sampling last year at his outdoor food festival, Matty Fest. The original Matty’s Patty is made with two burger patties layered with bacon and American cheese and topped with Matheson’s special sauce. The resulting combo is humbly described by Matheson as “the best thing in the world”.

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A post shared by MATTY’S PATTY’S (@mattyspattysburgerclub) on Oct 12, 2020 at 8:43am PDT

The hometown chef has not announced an official opening date or hours for Matty’s Patty’s, but he’s already tempted burger lovers by hosting a free burger giveaway outside the shop yesterday.

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A post shared by MATTY’S PATTY’S (@mattyspattysburgerclub) on Oct 14, 2020 at 1:19pm PDT

Can’t wait to get your hands on one of Matheson’s drool-worthy burgers? Get the recipe and cheesy burger tutorial on the season finale of his Youtube series, Just a Dash, in the meantime.

Inside Kibo Secret Garden, an omakase dining experience from the much-loved sushi chain

By

Jessica Huras

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4:59 pm

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Ontario reports an additional 783 cases of COVID-19 while the premier issues a warning to food delivery companies

By

Nisean Lorde

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2:57 pm

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Ontario reported an additional 783 cases of COVID-19 on Thursday, with an increase of 779 resolved cases for a total of 53,291 recoveries to date. The death toll increased by five to 3,022.

New cases are concentrated in the usual four public health units:

Toronto: 239
Peel Region: 136
York Region: 127
Ottawa: 89

While 127 cases is a new record high for York Region, Ottawa currently has the worst per-capita rate of COVID-19 cases in Ontario — even more than Toronto, according to health officials.

“Just over the last week, Ottawa had 70 people per 100,000 testing positive. Toronto had 57. If you look at the trend, Ottawa’s rate per 100,000 grew faster than the rate in Toronto, which was relatively stable,” Dr. Vera Etches, Ottawa’s medical officer of health, said to city council on Wednesday.

In an effort to slow the spread of the virus, effective Oct. 10, the province implemented modified Stage 2 restrictions in COVID hot spots, including measures for gatherings and events (limited at 10 people indoors and 25 people outdoors), and a number of business closures (e.g., indoor gyms and indoor dining at restaurants).

Meanwhile, the City of Toronto’s COVID-19 enforcement team continues to respond to complaints and enforce provincial orders and bylaws. On Tuesday, the city received 25 complaints related to parks use and physical distancing, 61 complaints related to businesses and two complaints related to gatherings on private property. Officers issued one notice related to gatherings on private property.

In his daily press briefing, Ontario Premier Doug Ford asked Ontarians to download the COVID Alert app and, again, urged food delivery companies to cut their commission rates for restaurants in COVID hot spots in the province, as their businesses will be affected by the latest provincial restrictions.

NEW: On food delivery app commissions he wants lowered, Premier Doug Ford just issued “warning number two” to the companies and says he will “bring down the hammer” if they don’t do it voluntarily. #COVID19 #onpoli

— Rob Ferguson (@robferguson1) October 15, 2020

Ford says this is “warning number two” for the food delivery companies.

“All I’m asking is, be part of the team. Don’t be greedy, because I can’t stand when people are greedy,” Ford noted. “And don’t charge these restaurants 30 per cent, and then, on top of it, they got the delivery charge, the service charge — they keep tacking it on. And the poor restaurant owners, they’re the ones holding the bag.”

With rising case numbers and a growing testing backlog, the federal government has a contract to buy nearly 7.9 million of the ID NOW COVID-19 tests from Abbott Rapid Diagnostics, where results are reportedly expected in 13 minutes or less.

With the first shipment of rapid tests reportedly being delivered to Canada this week, Ford was asked about how many tests Ontario will get and how they’ll be distributed.

“We’ll set the priority for long term care, frontline healthcare workers,” Ford said, noting that he’ll have more information later today.

Click here for the most up-to-date COVID-19 information.