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Coaching colleagues through COVID-19 at Michael Garron Hospital

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lindsaylow
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melissa samaroo michael garron hospital
Melissa Samaroo

MELISSA SAMAROO | Michael Garron Hospital

One year after completing the nursing program at Ryerson University, Melissa Samaroo began working at Michael Garron Hospital. A year later, SARS happened. “I think experiencing SARS first-hand and caring for those patients in critical care opened my mind to the possibility of a pandemic,” says Samaroo who is now a manager at the hospital. Her 17 years of experience has also allowed her to help her colleagues. “This is where I think my experience with SARS prepared me. I can speak to younger staff who are experiencing this fresh from nursing school and to older staff who may feel anxious post-SARS,” says Samaroo. What’s different for Samaroo from her experience of nursing during SARS is that now she has a spouse and children. “This is a different period in my life, so my worries and concerns are different during this time too,” she says. Samaroo describes a typical shift as busy, challenging and non-stop. “We are doing a lot of planning and information sharing: when we think we have a good plan, we do it again for best-case and worst-case scenarios,” she says. “We do this all while balancing our day-to-day tasks — meetings, scheduling and rounding with staff, patients, and families, to name a few.” She says her support system of colleagues, family, and friends has been key for her, as well as the community. “The PPE drive, food donations, Toronto police salute, and all the signs in and on residents’ windows and lawns — it means a lot.”

Keeping labour and delivery going at Mount Sinai Hospital

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lindsaylow
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mount sinai hospital tammy hedley-egas
Tammy Hedley-Egas

TAMMY HEDLEY-EGAS | Mount Sinai Hospital

Tammy Hedley-Egas has been a registered nurse for two decades and was working during the SARS crisis. “At that time, I thought this might be the biggest thing I could see in my career, but now COVID has shut the city down,” she says. Hedley-Egas sought a career in health care after seeing the care her dad received while she was a teenager. “He couldn’t speak, his body was shutting down, and I saw the compassion the nurse had for him. The way she treated him left an impact on me,” she says. A typical workday in labour and delivery has always been unpredictable, says Hedley-Egas, adding that the main difference now is the use of personal protective equipment. “Our operations on the labour and delivery unit haven’t changed. Through this pandemic, people are still giving birth and require C-sections or inductions,” says Hedley-Egas. For patients, Mount Sinai Hospital has implemented entrance screening protocols and has restricted the number of people in the building. “We also screen everyone on our labour and delivery unit and test if needed,” says Hedley-Egas. Keeping her motivated is all the messages she’s receiving. “One of my colleagues has been giving out headbands with buttons on it that we can loop our masks on to help relieve the pressure on our ears,” she says. “We’ve also been receiving food donations from local restaurants, and that really makes our day. These restaurants are struggling themselves but still want to donate.”

A trio of health-care heroes at Mackenzie Health

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lindsaylow
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mackenzie health
L-R: Dawn Donaldson, Jane Burton and Pamela Rosano

These patient care leaders each oversee 70 front line health-care workers caring for the most vulnerable and at-risk patients at Mackenzie Health.

DAWN DONALDSON

As a patient care manager for the reactivation care centre, Dawn Donaldson is taking daily calls from patients’ families who are anxious and looking for reassurance. She also volunteered at a long-term care home in crisis spending her Saturday morning swabbing more than 60 patients and providing needed support. “It was not the greatest day of my life, but certainly a necessary day of my life,” she says.“I want to send out my deepest respect for those who work in long-term care.” Donaldson says her biggest challenge has been to stay calm and keep her and her team’s emotions in check. “We often cry together and resolve our feelings at work, because we can’t take them back to our partners and kids at home,” she says.

JANE BURTON

Jane Burton’s mom was a nurse, and she decided to follow in her footsteps. Burton is now the patient care manager for the continuing care program. Her role is to make sure they have enough supplies available to ensure the safest possible environment for patients and staff. “Our team is always stepping up for the community, and it gives me the strength to do this, too, to help make a difference,” says Burton. Due to the pandemic, Burton now spends more time ensuring her staff has the supplies and resources they need to create the safest possible environment for both patients and staff. “I know that I can reach out to our Mackenzie Health family for support and I’ll have people lined up to help,” she says. “Knowing that you have that kind of support gives you an internal strength and confidence that we’re going to get through this together.”

PAMELA ROSANO

With 34 years of experience under her belt, Pamela Rosano is the continuing care program manager and says nursing is in her blood. “My grandmother, aunt and cousins were all nurses. Their love of their careers and their stories were inspiring,” says Rosano. She says her most devastating day during the pandemic was when they had to tell the families of patients that they needed to say goodbye to their loved ones and leave the hospital. “When people say we are the heroes, I would say our patients and families are heroes for trusting us to take care of their loved ones,” says Rosano. The team connects patients and families via Zoom and brings loved ones to the windows of the hospital to see their family member, but it’s not the same as physical touch, she says.

How studying infectious diseases prepared this physician at Markham Stouffville Hospital

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Nikki Gill
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jeya nadarajah markham stouffville hospital
Dr. Jeya Nadarajah

JEYA NADARAJAH | Markham Stouffville Hospital

It was a Grade 9 biology class that initially sparked Dr. Jeya Nadarajah’s fascination with microbiology and defined her career path in the field of infectious diseases. “For those of us who study infectious diseases, we understand the genetic shifts and species jumps that occur within the field of virology, and do expect to have something of this nature occur at some point in one’s generation,” says Dr. Nadarajah of the pandemic. She has always loved the ability to perform research and see how it translates at the bedside with patients, but her typical work day at Markham Stouffville Hospital during COVID-19 has reduced her opportunities for direct patient care. “We are all working far more hours than prior to the pandemic,” says Dr. Nadarajah whose days are now filled with administrative work required to prepare hospital staff for the constantly evolving situations. “The initial fully anticipated anxiety and fear has significantly decreased as our staff are given more education and daily updates on how we are working to give the best patient care, while keeping them safe,” she says. Her biggest challenge has been making decisions that need to be made operational instantly. “Watching our staff repeatedly go above and beyond for our patients and each other has been deeply moving and keeps me motivated despite the long hours and difficult decisions,” says Dr. Nadarajah. She says loved ones have also reached out to help with online support for her kids educational needs. “Our community has been immensely supportive in how they have shown their appreciation.”

Providing decades of care for patients at Baycrest

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Nikki Gill
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Janet Edwards Baycrest
Janet Edwards

JANET EDWARDS | Baycrest

Janet Edwards has been a nurse for three decades, and she has spent two of those decades caring for patients at Baycrest. With a long career in the health care industry, she knew the possibility of a pandemic existed and says a frontline worker must always be prepared for the unexpected. “My days at Baycrest have been challenging and rewarding at the same time,” says Edwards. “There hasn’t been a day that has passed that I wasn’t concerned about what the next day would bring.” The atmosphere and support at Baycrest have helped Edwards stay confident and positive in this difficult time. “The biggest challenge has been to juggle the responsibility of focusing on patient care, my coworkers’ health and my family,” she says. “I think I speak for many frontline workers when I say that it is a very anxious time at the moment.” With responsibilities changing daily along with new regulations and directives, Edwards says it is the kind gestures and messages that she’s received from the community that keep her feeling positive. “I feel that we are not only being recognized by our workplace — but by the whole country,” she says. “The words of kindness and appreciation make my day and keep me motivated.”

See the full series highlighting Toronto’s frontline health-care heroes here. 

Mother’s Day brunch takeout and delivery in Toronto

By
Marlene Mendonca
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Starving Artist

Mother’s Day brunch in Toronto is going to be celebrated differently this year. But that doesn’t mean you can’t enjoy brunch together, even if it is virtually . Here are 11 Toronto restaurants that are offering Mother’s Day curbside pick up and delivery options. Some restaurants are even offering flowers, chocolates, and personalized cards.

 

 

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Bonjour Brioche has a variety of fresh quiches, croissants and tarts to start your Mother’s Day weekend. Pick up is from Friday to Sunday from 9 a.m. to 2 p.m.

 

 

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City Betty has two options to choose from for your Mother’s Day Brunch. For $30 per person you can choose from the latkes or the frittata, and lots of sweets. You can even add a bouquet of flowers for an additional $20. Orders must be in by Wednesday, May 6.

 

 

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This year the Drake has a special Mother’s Day brunch menu which includes chicken and waffles, bagels and lox, or a bake-it-at-home kit including their pancake mix, chocolate chip cookie dough and lemon blueberry scones. You can add one of their cocktail kits to your order, and 10 long-stem tulips can be added for an additional cost from local florist Coriander Girl, with proceeds going to a shelter. Orders must be placed 48 hours in advance.

 

 

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L’Eat Catering in Toronto has a special Mother’s Day brunch menu consisting of baked sweets and pastries including scones and croissants. For mains you can choose from an array of quiches, and a display of bagels and lox. You can even get their brunch kit and  make your own breakfast at home. The kit includes crepe batter, butter sautéed apples, lemon zest, sugar, whipped cream, fresh strawberries and maple syrup for $60.

 

 

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Have an upscale brunch from KOST with a small bottle of Veuve Clicquot and complimentary branded glassware to go with their ccoconut pancakes with pineapple salsa, macarons, and a bouquet of tulips. You can add the baked eggs which includes sous vide eggs with chipotle aioli, chimichurri, and flour tortilla at an additional cost.  Place an order for pick-up before May 8th.

 

 

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Contactless pick-up and delivery is available at The Good Fork on Dundas Street West. Their menu includes a lox platter, quiche, a pancake mix for their blueberry buttermilk pancakes with orange blossom ricotta, huevos rancheros kit and their fresh buttermilk and chive biscuits. You can add some other pantry items, sides, and drinks to your order, including a bottle of Tawse sparkling brut. Orders can be placed directly on their website.

 

 

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Isabella’s Boutique Restaurant in the beaches is offering a pop-up Japanese Mother’s Day Menu for pick up only on Friday, May 9 and 10 from 10 a.m. to 3 p.m. Choose from a variety of dishes including their famous mochi-mochi pancake and pre-order from their website.

 

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Mason’s Fine Foods has a french inspired takeout menu that includes Terrine Maison, Quiche and Green Salad, Croque Madame, Potato Gratin and scones. You can add some flowers by Periwinkle Flowers and some bubbly or a cocktail kit.

 

 

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Mildred’s Temple Kitchen offers up brunch in a box which includes all the ingredients for their famous blueberry pancakes including the blueberry compote, savoury tarts, packs of frozen scones, fresh croissants and more. You can even pick up coffee beans and cream for your feast.

 

 

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Starving Artist has a special Mother’s Day waffle package including flowers and chocolate. You also get a personalized Mother’s Day card for free. Order by May 7 for pick up or you can get it delivered through Doordash.

 

 

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Primrose Bagel will have pastries and brunch à la carte on the weekend for pick up but if you’d like to place an order for their limited Mother’s Day brunch it must be in by May 7 at 3 p.m. It includes a dozen bagels, whipped butter and blueberry jam, tuna and apricot salad, plain or chive cream cheese, lox with all the fixings, and a selection of sweets.

Toronto chef and restaurateur launches lawsuit aimed at making insurance companies pay up for business interruption

By
Ron Johnson
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0

South of the border, a group of the best known and most successful restaurateurs and chefs are beginning class action lawsuits against insurance companies for their unwillingness to pay off claims under business interruption policies. If successful, the payouts could save an entire industry in serious jeopardy. Now, veteran Toronto restaurateur and chef Hemant Bhagwani is doing the same here.

“These are unprecedented times, with all of us reeling from the impact of the pandemic,” says Bhagwani. “Everyone is trying to help, whether it’s the federal government or the landlords. However, the insurance companies are wrongfully denying claims. I refuse to accept this, and am taking a stand, not just for myself and my franchises, but also for other small business owners who are in the same position.”

Bhagwani, who has reportedly paid over $5 million in insurance premiums across his various restaurants, is suing his insurance company Allianz Global Risks for denying his claims of business interruption to all three of his restaurants — Amaya Group, Goa Indian Farm Kitchen and Fat Rabbit — during the COVID-19 pandemic.

According to information provided on Bhagwani’s behalf, “all three policies state that losses ‘sustained by the Insured as a result of damaged caused by order of civil authority to retard or prevent a conflagration or other catastrophe’ as well as a ‘loss of gross profits for a period of 12 months’ and ‘ordinary payroll for 90 days.’ ”

The forced closure by order of the Government of Ontario thus triggered coverage under the policies issued by Allianz.

The pandemic, and subsequent physical distancing measures imposed by the Government of Ontario to prevent the health care system from being overrun, has had a devastating impact on Ontario businesses, and the restaurant industry has been particularly hard-hit. With no end date in sight, the fate of when restaurant dining rooms can re-open and how long thereafter that physical distancing measures remain in place remains unknown. The denial of claim adds to the devastating impact already being suffered by restaurants.

“I’m not looking for a handout, I just want to last until I can re-open my doors and rehire my staff.”

Bhagwani has retained the services of Brampton’s Pathik Baxi, Partner, Simmons da Silva LLP, Barristers & Solicitors, and filed a Statement of Claim dated April 29, 2020.

According to a survey by Restaurants Canada, one out of every two independent restaurants across the country does not expect to survive over the next three months without intervention. Various groups, such as SaveHospitalityCA have sprung up to lobby the government on behalf of the restaurant industry for support beyond wage subsidy programs under CERB.

In the United States, an industry group headed by Daniel Boulud, Wolfgang Puck, and other big-name chefs is pursuing the business interruption case both by launching lawsuits and by pressuring the government. In British Columbia, Merchant Law has filed a class action lawsuit against over a dozen top Canadian insurers for breach of contract over their refusal to pay business interruption claims related to the COVID-19 outbreak.

 

Legendary restaurant known for Cajun cuisine says goodbye to Toronto after 37 years

By
Samantha Peksa
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Southern Accent

The coronavirus (COVID-19) pandemic has claimed another longstanding Toronto institution. Southern Accent, a decades-old New Orleans-style restaurant best known for its Cajun and Creole-inspired cooking, has shuttered its doors.

As restaurants across Toronto continue to be overburdened by mass dining room closures and a lack of rent relief, many are having trouble staying afloat. Some restaurants have pivoted to takeout and delivery models to help offset some of their losses. For others, such as Southern Accent, Lambretta Pizzeria and Vesuvio Pizzeria and Spaghetti House, the financial strain has proven to be too much to overcome.

“It is a sad day for us,” says founder and co-owner Frances Wood in a statement on the Southern Accent website. “COVID-19 has forced our hand. We are closing our doors and saying goodbye to all the wonderful customers we’ve gotten to know and love over the last thirty-seven years.”

Before moving to make way for the demolition of Honest Ed’s and the redevelopment of Mirvish Village in 2017, the restaurant had become a popular fixture on Markham Street, dating back to the early ’80s.

Over the past three years, Southern Accent began to lay down new roots at College and Ossington. Once again, the iconic 1940s curved red walnut bar was back in service at the centre of the new location.

 

 

“This year was the first time I felt we were turning the corner,” says Wood. “Business was improving and the staff in the kitchen and the front were in sync. Then COVID-19 happened. You just never know what’s around the corner. Now, once again, the bar goes back in storage along with our decor.”

Sadly, the restaurant announced its closure on Sunday, May 3 via a Facebook and Instagram post.

Since then, residents across Toronto have taken to social media to mourn the loss of the local institution. Many have shared fond memories of birthday parties, first dates, weddings, and even the odd psychic reading. While others are paying tribute to the restaurant’s chef and co-owner Thessavan Maniceavasakan.

 

 

Although both Wood and Maniceavasakan have shared a heartfelt thanks and goodbye with their staff and customers, some hope for the future still lingers.

“Who knows, someday there may be a rebirth of Southern Accent with the bar in tow and someone else at the helm,” says Wood. “If so, we’ll be there to help if called upon.”

Toronto omakase restaurant Tachi is about to offer wagyu steaks for takeout and we are ready

By
Jessica Huras
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Tachi wagyu delivery

Tachi, Assembly Chef Hall’s tiny, stand-up omakase restaurant, is reopening for delivery tomorrow and keeping us on our toes with another unique concept: wagyu steak. Rather than serving its signature sushi, the restaurant is pivoting to bring us a different Japanese specialty.

“I think during this time, we need to be flexible in what we can offer,” says Kamen Sun, COO for the restaurant group that manages Tachi, as well as Sushi Masaki Saito and Shoushin. “It’s always been our restaurant group’s vision to offer exclusive and authentic experience to the public.  The current situation is just giving us opportunities to do that in other ways.”

Although wagyu has not previously been a focus at any of the group’s restaurants, it’s regularly featured on their menus. “We have knowledge about Japanese wagyu and we have a very good source because we’ve used it,” Sun adds.

 

 

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A post shared by Tachi (@tachi_toronto) on Jul 13, 2019 at 8:59am PDT

 

Tachi’s new takeout menu includes several types of Japanese wagyu, which range in price from $115-150, as well as Australian and Japanese wagyu steaks, which start at $75. While this certainly isn’t budget-friendly beef, those who are familiar with wagyu will know that it’s par for the course.

Wagyu is known for its rich, buttery flavour and tender texture. In order for beef to be classified as wagyu in Japan, it can only come from one of four specific cow breeds. It’s also required to meet a series of other strict guidelines. The Japan Meat Grading Association gives each piece of wagyu a score based on factors like marbling, firmness, colour, yield, and overall quality.

Tachi’s Japanese wagyu steaks are all in the A4-A5 range, the highest possible marks. “We offer variety so people can experience and try out the different brands,” says Sun, adding that each of the three types of wagyu Tachi offers (Miyazaki, Kumamoto, and Hokkaido) have different nuances that might be interesting for diners to explore.

Wagyu cows can be raised outside Japan, but most are cross-bred with other types of cows and the meat is also subject to more relaxed guidelines (although, like Japan, Australia has a grading scale for wagyu). “I think it depends on the needs and preferences of people,” says Sun, noting that Australian and American wagyu tends to taste beefier (in addition to being more affordable).

Tachi’s wagyu steaks are delivered raw for home preparation, along with tips for cooking it correctly. As the weather warms up, Sun says she hopes the new wagyu menu can offer home cooks something unique to barbecue.

 

 

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Enjoy this holiday with our winter sake!

A post shared by Tachi (@tachi_toronto) on Dec 5, 2019 at 10:27am PST

 

To pair with the wagyu, Tachi is also offering a brief sake menu. There are just three bottles available, two of which can rarely be found outside Japan. Sake is a better match for wagyu than wine or beer because its mild taste allows the subtle flavours of the meat to shine. “The meat is already so nice that you want something clean,” says Sun.

Tachi’s new delivery program kicks off tomorrow. Orders need to be placed a week in advance by phone (647-240-4117) from Monday to Friday, with deliveries then taking place the following Thursday or Friday.

The Ministry of Silly Walks establishes outpost in Toronto neighbourhood

By
Ron Johnson
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0

The silly walks quarantine-trend that stretches from England across the pond to the United States and Canada has come to the Toronto neighbourhood of North Leaside. Yes, the sleepy family node near Bayview and Eglinton has its own John Cleese-worthy zone, and people are loving it.

This hilarious social media phenomenon seems to have come from Yorkshire, England where one Monty Python-loving family put up a couple of DIY signs, created a hashtag, and let the amusement commence.

 

 

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The post went viral.  Many of those who commented from cities around the world are intent on establishing their own zones in their hometowns.

 

 

In the Leaside community Facebook group, one commenter shared the Yorkshire post asking for someone to create an official neighbourhood zone. And, it didn’t take long before one was announced courtesy of Leasider Mary Simpkins near the intersection of Glenvale Boulevard and Beaufield Avenue.

 

“There has been lots of laughter and silly walking!” she says, since putting up the sign over the weekend. “People definitely still have a great sense of humour.”

The entire sensation is, of course, inspired by a Monty Python’s Flying Circus skit starring John Cleese who works for the Ministry of Silly Walks.

 

 

Hopefully, more Toronto neighbourhoods will jump on the silly walk bandwagon.

How to make this Ossington joint’s famous jalapeño sauce at home

By
lindsaylow
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0

As many of us find ourselves cooking at home instead of dining out, we’re sharing recipes from some of Toronto’s top chefs and restaurants.

Who can resist the zing of a really good jalapeño sauce? Answer: nobody. Enter the founder of Ossington’s BFF (Burgers n’ Fries Forever), Jamil Bhuya, for a quick and easy recipe to bring the aroma of jalapeños into your home. 

“I love this sauce because it requires so few ingredients. It tastes incredibly fresh yet creamy. It’s such a surprise since you would assume there is mayo in it to achieve that texture,” says Bhuya. “I could eat this sauce with fries all day!”

 

BFF’s jalapeño sauce

Makes 1 cup of sauce

Ingredients

  • 150 g fresh jalapeños
  • 200 ml canola oil
  • 4 g Kosher salt

Directions:

1. Thoroughly wash jalapeños under cold water and remove the stem with your hands

2. Bring a pot of water to a boil on the stove

3. Add jalapeños to boiling water and cook for 5 minutes

4. Remove jalapeños from water. Discard boiled water

5. Add boiled jalapeños, canola oil and salt to the food processor/blender

6. Blend until smooth in consistency

7. Transfer to a jar and seal it until ready to use

 

 

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Looking for other chef-approved recipes to try at home? Make Pizzeria Libretto’s meatballs, Planta’s plant-based mac and cheese or chef Suzanne Barr’s cauliflower soup.

Where to order the best tacos al pastor for Cinco de Mayo in Toronto

By
Samantha Peksa
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best tacos
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