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First Draught: a beer from Norway’s top craft brewery

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Aficionados of Scandinavian food and drink — they are everywhere these days — will be thrilled to see that the LCBO has joined the parade by featuring Nøgne Ø. For as long as supplies last, we’ll have the chance to try five different selections from Norway’s best-known craft brewery. 

The brewery’s name means “naked island,” a term that Henrik Ibsen used to evoke the bleakness of the rocky outcroppings that stand off from Norway’s south coast.  

One of the standouts is the #100 American-style barley wine. The beer’s name seems to deserve an explanation just as much as the brewery’s, but it merely signifies that this beer was first brewed to celebrate the brewery’s 100th batch. 

At 10 per cent alcohol, this beer is particularly attractive because there is enough preservative alcohol to make it suitable for a year (or more) of home cellaring.

Dipping my nose into a glass of the #100, I get the sweet aroma of freshly baked butter tarts with a heavy pinch of lemon zest. Tipping it up for a sip, the malty sweetness is still there, but it takes a back seat to assertive American hops (Centennial, Columbus and Chinook), with their familiar notes of pink grapefruit pith and a touch of pine resin. 

The other Nøgne Ø beers are excellent as well. The Tiger Tripel is a skilled rendering of a complex style, and with its clove and banana notes, it’s a good reminder of sunnier times. Christmas cheer is supplied by the Underlig Jul (Norwegian for “peculiar yule”), which could only be made more festive by doing this.

Nøgne Ø #100, $6.55 for a 500 mL bottle, LCBO #296293

In addition to covering beer, new restaurants and food trucks for Post City, David writes about food and drink for several Toronto publications including Spotlight Toronto and his own site, Food With Legs. For more of his thoughts on food, beer and life in general, follow him on Twitter.

Apocalypse soon: five awesome end-of-the-world flicks

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According to those pesky Mayans, we’re headed for that big temple in the sky come Dec. 21. So before you crank some R.E.M. in preparation for the big send-off, TIFF Bell Lightbox is presenting its Countdown to Armageddon series. It kicks off this week and concludes on the Big Day. Below, our favourite five picks to say “good bye, cruel world!” with.

 

Zardoz, 1974

We can’t really explain the plot of this trippy movie, but basically it’s about a diaper-wearing Sean Connery who infiltrates a society of sex-crazed immortals. There’s really no point, except somehow The Wizard of Oz plays a huge role in explaining the role of a giant floating-head-of-a-god called Zardoz. We know — we lost you at “diaper-wearing Sean Connery.”
Dec. 18, 9 p.m.

 

Armageddon, 1998

An asteroid “the size of Texas” headed for Earth is going to end life as we know it (“bacteria won’t even survive”), and who better to solve this pickle but a bunch of dirty oil drillers? This was a big summer blockbuster in its day, back when Ben Affleck was a wannabe matinee idol and Owen Wilson was a “character actor.” Go for Bruce Willis’ ultimate sacrifice, stay for Aerosmith’s weepy wailing.
Dec. 20, 9 p.m.

 

Last Night, 1998

1998 seems to have been a big year for the apocalypse. In Don McKellar’s bittersweet comedy, a group of Torontonians (including a pre-Grey’s Anatomy Sandra Oh) try to figure out how to spend their final hours. And if you think traffic on the Gardiner is bad now, you should see it in a pre-apocalyptic rush.
Dec. 21, 6:30 p.m.

 

Reign of Fire, 2002

Before Christian Bale was Batman and before Matthew McConaughey was shirtless in every movie, they were both dragon-slayers in this fantasy adventure movie where dragons come out of an apparent hibernation in 2020 (we thought they were fictional creatures?) and basically take over the world. The two stars (along with a pre-300 Gerard Butler) give it all they’ve got in this hokey flick (so we say now, but I guess we’ll find out the truth in seven years, provided we live past next week).
Dec. 21, 9 p.m.

The Road Warrior, 1981

Mel Gibson — back when he had a quasi-Aussie accent and seemed a smidgen more sane — is Mad Max, a cynical drifter in a post-apocalyptic world where gas is currency (well, that part isn’t really far-fetched). Max helps out a group of settlers fight off a band of bandits, and in the process, rediscovers his humanity. It’s a reassuring notion since the flick will play way past midnight, and quite possibly, into our ultimate doom.
Dec. 21, 11:30 p.m.

 

 

Countdown to Armageddon, TIFF Bell Lightbox, 350 King St. W., 416-968-3456. Dec. 14-21

Weekend Warrior: Barenaked Ladies, The Anything Goes Show, NFL at the Rogers Centre, Roaring Twenties Christmas and more

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Wishing us a “Bare-y” Christmas

The TSO is pairing up with the Barenaked Ladies on Friday at Roy Thomson Hall for a night of hits and holiday songs. We’ve liked hearing the Ladies at Christmas ever since they did that finger-snapping ditty with Sarah McLachlan, and we’re curious to know how the TSO does playing “If I had A Million Dollars.”


Shopping with some singing

With Christmas less than two weeks away, shoppers who are in panic mode should attend the Anything Goes Show at Exhibition Place, where shoppers can enjoy a variety of performances while exploring a number of exhibits and vendors.


Keep calm and Christmas on

U.K. TV shows have a flair for the melodramatic anyway, but they’re particularly schmaltzy around Christmastime, which is why Comedy Bar is hosting a A Night of British Christmas Specials. Shows like Downton Abbey and Dr. Who (now the grammatically correct Dr. Whom) get the funny treatment this Saturday.


Get ready for some more football

If the Argos’ winning the Grey Cup didn’t sate your football craving already, or if you’re an NFL fan more than a CFL one, then you’re probably gonna go bananas over the Seattle Seahawks playing the Buffalo Bills this Sunday at the Rogers Centre.


Dancing by the green light

The new film version of The Great Gatsby won’t be ready for this holiday season, but you can still get jazzy at the Spadina Museum with the Roaring Twenties Christmas, which runs now until Jan. 6. It’s a look at how people celebrated the season before the big crash. Sorta uplifting.

Grab of the Week: a snow globe for fashion lovers

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It’s only fitting that a French fashion house would create its own interpretation of the snow globe for the holiday season. After all, it is an object that has become a classic gift at this time of year, one that dates back to France in the 19th century. While the gift of a snow globe might seem better suited to a child, a Lanvin version makes it appropriate for fashion lovers of all ages.

$225. Available at The Room at The Bay

Gracie Carroll is a Toronto-based freelance writer whose work has appeared in ELLE UK, ELLEcanada.com, Plaid magazine and FILLER magazine. Keep up with her daily blog at www.graciecarroll.com.

Charcuterie king: a profile of chef Grant van Gameren

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“I kinda have a confidence complex,” admits Grant van Gameren, renowned Toronto chef. “I always have to do better.” After rising to the forefront of the city’s culinary scene at a little place called The Black Hoof, van Gameren stepped out of the limelight just as the frenzy surrounding the eatery reached a fever pitch.

Now, with a number of projects on the go — an executive chef role at Enoteca Sociale, a boutique line of salumis — van Gameren is adding a new restaurant to his lineup.
A joint venture with noted restaurateur Max Rimaldi, Crown Cooks is slated for a February opening, with ex-Hoofer Brandon Olsen coming on as chef de cuisine. It’s destined to become a hit from the get-go.

Growing up in Mississauga, van Gameren originally got into the food industry out of necessity. When his friends began trickling out of university clutching degrees, the young cook was impelled to pursue a career as a chef.

“Whatever I do,” he explains, “I try to excel at it. I don’t settle for less.”

After working his way up through the ranks at various establishments, van Gameren landed at Lucien as sous-chef. He blossomed under Scot Woods’ helpful eye and was introduced to the possibilities of charcuterie.

“Scot taught me how to make simple cured meats from scraps. It’s a skill that you’ve really got to learn, and I really enjoyed the process.” Woods, van Gameren says, has had the greatest influence on his cooking career.

When Jen Agg’s craigslist ad for a charcuterie chef proved irresistible, van Gameren jumped ship, helping to inject The Hoof with its finger-on-the-pulse sensibility.

Barraged with options upon departure, he did a very brief secondary stint at Lucien before taking the reins at Enoteca Sociale.

“It was like breaking up with a girlfriend — your first instinct is to rebound,” he says.

Having already established a relationship with proprietor Max Rimaldi (his charcuterie made a name for itself on Pizzeria Libretto’s menu), van Gameren’s role as executive chef has afforded him far more culinary freedom, allowing him to stray from his previously meat-laden path.

“It was years since I’d been able to play around with food. Taking a really humble vegetable and doing something neat and interesting with it can have just as much of an impact,” van Gameren says.

In Rimaldi’s words: “As a restaurateur, I have an incredible amount of respect for a chef, period — even more so for someone who can put out consistently great food. You can be brilliant once, but can you be brilliant all the time?” he asks. “Grant is.”

Rimaldi and van Gameren’s ability to speak the same language led to their current endeavour: Crown Cooks.

“Max is a mentor in certain respects; he’s a big thinker and we have a really good partnership,” van Gameren says. The College Street eatery will see Brandon Olsen at the helm — a fitting choice as Olsen filled van Gameren’s shoes at the Hoof following his departure.

“I will always credit Grant for the knowledge of charcuterie he has given me over the years,” Olsen says. “It’s been a while since we worked side by side. He has taught me so much — and there’s more to be learned from him. I’m super-excited to be a part of this.”

“I’m not just assuming that success is going to come because of success in the past.”

Van Gameren’s recent tour of Europe has played a pivotal role in how the restaurant is coming together. Having never been to France, Italy or Spain before — countries whose cuisine has played a starring role in van Gameren’s food — the trip was eye-opening, to say the least.

“It really gave me a true picture of what it is to eat, say, a carbonara pasta in Rome,” he says.

Entranced with the eating culture and the service he witnessed abroad, van Gameren intends to offer a menu that is both large and varied, filled with plenty of dishes made to share among diners.

“Over the last year, I’ve learned that it’s very important to be cooking what and how you like to eat,” van Gameren says.

He reminisces over one particularly affecting meal in Italy: “There was this little old woman who just started sending out these dishes of super-simple, honest food: ham, pastas, a bowl of mostarda that blew my mind!”

Spain’s tapas scene also proved to be highly stimulating. Finding his way into tiny, jam-packed bars imbued with riotous atmospheres, van Gameren was struck by how an entire menu could be crafted from the highest quality canned goods — and yet still never fail to impress. Hoping to instill some of that sense in Crown Cooks, a late-night bar menu will also be served, with food being prepped by the chefs but assembled by the bar staff, relieving the chefs of superfluous duties.

“I hope it’s going to be a pretty badass restaurant,” van Gameren says. “People will get these rave reviews and start slacking. I’m not just assuming that success is going to come because of success in the past.”

Van Gameren’s trip ended on a particularly inspirational note in Copenhagen, where he partook in a culinary seminar put on by René Redzepi that drew boldfaced names like Daniel Boulud, David Chang and Ferran Adrià, in addition to a hodgepodge of younger faces.

“It’s really about who’s thinking differently,” van Gameren says. “Not everyone can afford the best equipment — but thinking is free.”

As the restaurant nears completion, the chef is simultaneously working on Crown Salumi, his line of artisanal cured meats. Done in partnership with Frank Abballe and Alfredo Santangelo, this endeavour is a much slower process, requiring, in some cases, years of patience. Presently, the salumi are available at Sanagan’s Meat Locker and Cheese Boutique. Future plans include restaurant-ready versions. In an ideal world, van Gameren says, he’d like to open up a “cool little salumi joint,” but for now there’s no rush.

So, what are van Gameren’s other aspirations for the future?

“Right now, it’s all 30-year-olds cooking with 30-year-olds. Over the next five years, we’ll really see certain people step up and be culinary leaders. I know it’s my goal to do my part and teach people what I’ve learned and learn from them.”

Our national treasure

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As frequent anchor on CBC’s flagship news program The National, Wendy Mesley is a regular visitor to Canada’s living rooms. Feisty, poised and above all professional, Mesley is every bit the veteran journalist as she takes the nation through the day’s key events at home and abroad.

The National aims to be an authoritative voice in Canadian news — and on Friday and Sunday nights, that voice is Mesley’s.

“I feel a lot of pressure, but that’s a good thing,” says Mesley.

The National’s staff spends the entire day sifting through events, sending reporters to cover stories and lining up guests to be interviewed. Officially, the show’s lineup of stories should be finalized an hour or so before it hits the air, but news doesn’t happen on a schedule, so sometimes plans get changed at the last second, says Mesley.

Mesley found that out the hard way on her very first shift hosting The National some two decades ago. “I was a nervous wreck,” says Mesley. “Back then they didn’t send people to anchor school; you just got up and did it.”

Thankful that she is blessed with a voice that remains steady even when her hands may be shaking with nerves, Mesley got through her first broadcast almost incident-free. Then, as she was feeling relieved and on her way home, she got a phone call from the  producers. In Moscow, Mikhail Gorbachev had been ousted, and the Soviet Union was on the brink of chaos.

“I had to race back to the studio,” says Mesley. “They said they’d have a script for me to read, but at 10:55 or 11:55 or whatever it was, I still didn’t have anything. I thought, ‘I’m going to have to ad lib this,’ but about four seconds before we went on air, the script arrived.”

“I feel a lot of pressure, but that’s a good thing.”

Mesley says hosting has never been quite so nerve-racking since. Still, it has its moments, like on the day Osama bin Laden was killed. Despite the global significance of the event, hours after his death was first reported, none of the networks had any pictures from bin Laden’s compound. Mesley was left to interview guests and try to piece together what had happened live on air for four or five hours.

In such instances, Mesley says, she gives thanks for the years she spent honing her craft as a reporter in the field.

Mesley began her broadcast career back in the late 1970s. Though she was brought up in Toronto, she was born in Montreal, and it was in that city that she landed her first TV role in 1979, reporting for CTV’s CFCF station. Later she would move to CBC and start reporting for The National from Quebec City, where she covered Quebec’s sovereignty referendum before moving to Ottawa to become parliamentary correspondent in the mid-1980s. Gigs on investigative shows such as Undercurrents and Marketplace followed.

Considering the upward trajectory of her career, it’s easy to think that Mesley was born to be a journalist. But, she says, that’s not true at all. As a Grade 13 student at Lawrence Park Collegiate, Mesley had no idea what she wanted to do for a living. “I was interested in all sorts of things: in art, politics, the law,” she says.

It was a part-time job that set her down the path that ultimately became her career. She landed herself a gig answering phones at CHUM, where she met another local newscasting legend, Mark Dailey, and started to do music interviews. She studied journalism at Ryerson and has been in the business since.

Although Mesley generally likes to keep her public and private lives separate, the two collided in the mid-2000s when she was diagnosed with breast cancer. After undergoing treatment, she returned to work in 2006 and aired a controversial episode of her Marketplace show called “Chasing the Cancer Answer.”

In it, Mesley accused the government of allowing the public to be exposed to potential carcinogens in everyday products. The show was criticized by doctors, who said it failed to recognize the role played by tobacco and an aging population in rising cancer rates.

Six years later, Mesley is still sticking to her guns and says that the public is now more aware of cancer-causing agents in their products, but she is still calling for better labelling and regulation. “Getting products off the shelf is a lot harder than getting them on there,” she says.

When not reporting on world events, Mesley enjoys spending her time with her family in their Kensington Market home. Her husband loves to cook, so Mesley and her family often check out the exotic ingredients available in the market’s many grocery stores. Mesley also has a passion for travelling, having recently returned from a trip to Japan.

But the hobby she loves above all is windsurfing. A passionate windsurfer since her time living in Quebec, Mesley tries to get out on Lake Ontario whenever she can. “Windsurfing requires full concentration, so it takes your mind off things,” she says. “Sometimes I will be out on Lake Ontario, and the sun will be setting over the city, and I’ll be going at 20 or 30 kilometres an hour, and it’s just wonderful.”

With the rise of bloggers, cable rolling news and citizen journalists, the news business is in a tumultuous phase. Mesley, though, says the big, nightly newscast is still of huge importance to hundreds of thousands of Canadians. She believes the TV networks and newspapers are experiencing something of a resurgence after a difficult period adjusting to the last decade’s upheavals in the media landscape.

Today’s newscasts look very different in tone and content from those of the past. In the mid-’80s Mesley would have spent weeks reporting on important-but-dull stories, like free trade negotiations, that today rate only a brief mention. In addition, staff at the CBC fret about the impact of budget cuts at the corporation. While admitting that The National is still well staffed, Mesley says that there are fewer resources at the CBC.

“It means there is more pressure to go after the easy stuff and less time for investigative journalism that really changes the world,” she says.

As for the future of newscasting, Mesley says it’s important to keep innovating and finding new ways to connect with audiences, but a balance must always be struck.

“I don’t mind making the news more rock ’n’ roll,” she says, “as long as we can still discuss the issues that matter.”  

Meet a Comedy Troupe: Ladystache

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Movember has come and gone, but for Allison Hogg and Stephanie Tolev of the comedy troupe Ladystache, moustaches are a year-long thing. Having a knack for for performing TV-themed sketch shows (they recently did a Degrassi one at Comedy Bar), the gals describe their shows as ridiculously silly. We chatted with Stephanie about their favourite Degrassi episode and who has the best ’stache of all-time.

How did you ladies come together?
We started as a four girl improv troupe out of college, then we gradually turned into the duo.

How did you come up with the name?
We had a name that was not the most appealing and had to change it really quickly so I thought it was a pretty funny as I stroked my own [’stache].

How did Movember treat you?
Interesting. We did a few themed shows that ended up being a bit strange, however we did get to judge mustaches since we clearly have that authority.

How would you describe your brand of comedy?
It is very ridiculous and silly. We do a lot of character-based scenes that are very high energy and bizarre. We like to have fun with each other onstage and we like to bring the audience into that with us. 

You recently did a Degrassi Jr. High-themed show at Comedy Bar. How did that go?
It was really great, such a fun show. It consisted of some of the best sketch troupes in the city and they all picked their favourite scenes and acted them out. We love doing themed shows. It’s a neat and different way to perform sketch. We have done Fresh Prince and Home Improvement in the past. Both were a real nice time. 

What’s your favourite Degrassi episode of all-time?
I would say the one where Joey sells the drugs to Katherine and Melanie. Even though they’re just vitamins, it’s still really cheesy and overacted but that makes it so great.

Who would be your ultimate dream guest?
Martin Short for sure. 

Who do you think has the raddest ’stache of all-time?
It would be a toss up between Tom Selleck and my father Peter Tolev — they are both thick and coarse.  

What’s on the horizon for Ladystache?
We are just writing a lot of new stuff right now, getting a brand new show together and starting to think of the next themed show, which will most likely be Saved By The Bell. We are focusing on some Internet shorts and trying to grow our own moustaches for next Movember.


The details:

Year started: 2009
Influences: The Kids in the Hall, Simon Pegg and Nick Frost, SCTV
Next gig: Sometime in January — stay tuned!

Drink This: Brassaii’s Cranberry Mint Smash

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King West’s Brassaii is a little bit of everything: lounge, restaurant and bar. In addition to its seasonal Mediterranean-inspired cuisine, the hotspot has a heated patio and offers bottle service come weekend. Additionally, an interesting cocktail service is available: a bartender passes through the dining area with a trolley and mixes up beverages tableside.  

A new cocktail menu (which debuts next week) is the work of bar manager Simon DeSilva-Naimji, who previously managed C5. Trying to concoct a drink that locals haven’t encountered at other bars around town, he came up with the Cranberry Mint Smash (price TBA next week).

This festive drink is a blend of Absolut Elyx vodka, St-Germain elderflower liqueur, pure lemon-lime, fresh mint and topped with Perrier-Jouët. With a smattering of fresh cranberries to boot, the beverage gives off a subtle candy cane kick at the end.

“I’m pretty sure you won’t find another drink like this elsewhere,” DeSilva-Naijmi says.

Brassaii, 461 King St. W., 416-598-4730

For more must-try Toronto cocktails, check out our Pinterest page

 

Must-See Movie: Road House

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December at the movies means a slew of either holiday-themed flicks or Oscar-touted flicks. But if you’re cruisin’ for a little more bruisin’ at the cinema, then you might want to check out the ’80s camp classic, Road House. The Patrick Swayze vehicle about a Zen-like bouncer (who just happens to have a philosophy degree and a knack for martial arts) plays tonight at the Yonge-Dundas Cineplex Theatres.

The feature is what all good action movies from the ’80s should be: righteously vulgar and laugh-out-loud-goofy, complete with a gratuitous morning workout scene in which it seems our hero has bathed in Vaseline — except for his feathered ’do, which remains, somehow, free of sweat.

Like its action-movie peers, the movie’s premise is pretty simple: a chillaxed uber-bouncer (Swayze) is hired to tame a dirty bar in the middle of nowhere. He subscribes to fancy-schmancy pacifism and ticks off a bunch of people. He falls in love with a leggy blonde and gets mixed up with the local ascot-wearing kingpin who ends up getting his ass kicked.

Road House is a not a good film, but it’s a good time. Remember: “pain don’t hurt.”

Road House, Yonge and Dundas Cineplex, 10 Dundas St. E. 416-977-9262. Dec. 11

How Queen West’s newest ramen house makes its noodles

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Making a proper bowl of ramen is a time consuming process, but for Chris Jang, chef at Queen West’s newly opened A-OK Foods, the noodles are the most labour-intensive part. Every day, for five days a week, Jang dedicates at least an hour and a half to crafting ramen noodles.

Jang knows that he can outsource customized, high-quality ramen noodles from a factory. Many reputable ramen houses, including Momofuku Noodle Bar, do it that way. But then he wouldn’t be able to make them to his exact specifications. Plus, it’s just not his style.

“It’s a lot of effort making these noodles,” says Jang, who previously worked at Yours Truly. “But if I can make some tasty food, it’s worth it.”

Over the summer, Jang made a ramen research trip to Asia. He staged at a few ramen houses in Korea, and he tasted his way through Japan. His two types of ramen — shoyu and Sichuan tsukemen ($10.50), which join a selection of Asian-inspired snacks on the menu at A-OK Foods — are hybrid creations of his favourite soups. He makes his noodles on-site, in a temperature-controlled room with custom-built machine from Korea. Here’s how he does it.

  1. Mixing

Jang pours two types of flour — semolina and strong flour — into the machine’s mixer along with salt, water, eggs and kansui, a cooking substance that is crucial to the noodle’s texture. The dough is mixed in the machine for at least 20 minutes; Jang keeps a close eye on it to make sure it’s not clumping up. The result it a dry, powdery dough.

  1. Pressing

After the dough is mixed, it’s passed through the machine and pressed into a sheet so that it resembles a large roll of paper towel.

  1. Folding

Jang splits the sheet in half, separating it into two separate sheets. He then runs the two sheets through the machine together so that they form a third sheet. He then takes that sheet and repeats the process, splitting it in half and running it through again.

  1. Re-pressing

To make the sheet thinner, it’s run through the machine two more times. If the dough is made too thin too quickly, it will break, so it’s thinned out gradually. Jang has found that this specific process of folding, re-folding and then re-pressing is the key to optimal noodle texture.

  1. Resting

The sheet of dough rests for about half an hour. Jang says that the room’s constant temperature of 21 degrees Celsius helps the dough to firm up a bit during this phase.

  1. Cutting

The machine cuts the dough into thin noodles that are about a foot and a half long.

  1. Aging

The noodles are collected and placed into a wooden box, where they’re aged in a fridge for two to three days. Again, this helps with texture, but it also helps refine the noodles’ flavour.

  1. Boiling

For the shoyu ramen, Jang boils the noodles for around one minute and 40 seconds in unsalted water. He then shakes them, shakes them good, to get rid of excess water in preparation for…

  1. Souping

The noodles have reached self-actualization and are now part of a complex soup. The shoyu ramen is made with chicken broth — chicken bone, chicken feet and and old hens, which have more flavour — along with a soy sauce seasoning, a soft boiled egg and pork shoulder that’s been cooked sous-vide and then grilled. Goji berries, scallions and a crispy, deep-fried piece of seaweed add a final garnish.

A-OK Foods, 930 Queen St. W., 647-352-2243

Dave “Bookie” Bookman announces his departure from The Edge

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The early ’90s have often been called the glory days of indie music in Toronto. Sure, one could argue the point, but there is no disputing that it was a unique period, when local indie rock (Lowest of the Low, Rheostatics, Barenaked Ladies) and live music in general flourished. And, one factor in the mix was plucky radio station CFNY 102.1.

It was the station that had the gumption to pull an Andy Travis a la WKRP in Cincinnati and start playing indie bands such as Change of Heart and Eric’s Trip instead of Top 40 artists such as Rick Astley and Madonna — not that there’s anything wrong with that.

Sadly, the station changed a long time ago. Now known as The Edge 102.1, it mostly features run-of-the-mill rock.

And later this month, one of the last vestiges of the golden years will be toast. The DaveBookie Bookman era — which began back in 1991 when Bookman was hired on as a reporter — is over at The Edge. Yesterday morning, a message from Bookman appeared on his blog on the 102.1 website that announced his departure as well as a last on-air appearance on Dec. 20.

Alan Cross, afternoon drive time host at CFNY in the early ’90s and program director from 2004 to 2008, had this to say: “Bookie is one of the country’s best interviewers. On the air, his enthusiasm and love of music is infectious. You can’t help but love the guy. When I was his boss at The Edge, I loved listening to him.”

Dave Bidini, from the Rheostatics, said: “In my mind, Dave Bookman is the best DJ I’ve ever heard, worked with or known. He is real and genuine, alive and imperfect in an industry — commercial FM — that’s becoming more pale and robotic as times move on. Nobody was ever more enthusiastic, and his interview style was artful yet conversational. He is also my friend and I love him lots.”

One of the more public contributions to the local music scene was the establishment of Dave Bookman’s Nu Music Nite at the Horseshoe Tavern. The series has featured the Toronto debuts of Tracy Bonham, Everclear, Goldfinger, Flashing Lights and many, many more.

According to Craig Laskey of Collective Concerts, the event will continue as Dave Bookman’s No Cover Nu Music Nite every Tuesday, including tonight. The bands start rolling with Teen Violence, followed by Big Name Actors.

Show Bookie some love and say hello.

[h/t Toronto Mike]

Toronto Style Radar: Lavish & Squalor, Muttonhead, The Peacock Parade, Waxed Wax Bar, Jeremy Laing

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Every week, we round up the best events from the city’s fashion scene. In this edition: good deals at Lavish & Squalor, holiday celebrations with Nowhereland, one of the best sample sales of the year and more.

From L&S with Love: One Day Shopping Event!

When: Dec. 11, 11 a.m. – 9 p.m.
Where: Lavish & Squalor, 253 Queen St. W.
Details: Not everyone rejoices in spending all of their hard earned cash on loved ones over the holidays. Queen West’s Lavish & Squalor gets that, and it’s helping you save by offering 20 per cent off the entire store for one day only.


Biko’s One Day Holiday Sale

When: Dec. 11, 4-8 p.m.
Where: Biko Studio, 174 Spadina Ave., Studio 411
Details: The reigning queen of the biggest and best friendship bracelets you can buy, Biko Jewellery, is opening the doors to its downtown studio for a short one-day holiday sale. If you were wondering what to get all of your friends, something from Biko is what they really want.


Open Studio Holiday Galaxy Sale

When: Dec. 13-15, 12-7 p.m.
Where: Muttonhead, 163 Sterling Rd., Studio 9B
Details: Once again, the Muttonhead crew have pulled together a range of Canadian brands to host a holiday sale, so you can score some amazing local finds at a discounted price. Expect to find goods from Naked & Famous, Cuchara, Raised by Wolves and more.


HOLIDAY THING!

When: Dec. 13, 7-11 p.m.
Where: The Burroughes Building, 639 Queen St. W.
Details: Nowhereland and REmix invite you to celebrate the holidays (and possibly the end of the world) this Thursday while enjoying free drinks, good shopping and food truck treats supplied by Gourmet Bitches. Need we say more?


The Peacock Parade Pop-Up Shop

When: Dec. 11, 4-9 p.m.
Where: Alison Milne Gallery, 198 Walnut Ave., Unit 3
Details: Online flash sale website The Peacock Parade will be moving all of its merchandise from its warehouse and into the Alison Milne Gallery for a one-day pop-up sale. Limited tickets will be sold online for $5 each, which will be refunded with a purchase. Expect contemporary women’s wear and accessories at a great deal.


Waxed Wax Bar Grand Opening

When: Dec. 12, 6-9 p.m.
Where: Waxed Wax Bar, 1777 Avenue Rd.
Details: Waxed Wax Bar invites you to the grand opening of its walk-in beauty services spot. Enjoy beauty deals special to the night, including $10 brow waxing, 50 per cent off lash fills, $8/unit of Botox, along with gifts, goodies and more.


Fred Perry x Don Letts Subculture Film Screening

When: Dec. 13, 8-10 p.m.
Where: Lavish & Squalor, 253 Queen St. W.
Details: The Fred Perry and Don Letts film series Subculture documents the evolution of British street style, music and counter culture over the last 60 years. Head to Lavish & Squalor’s second floor from 8-9 p.m. for complimentary drinks and 30 per cent off all Fred Perry items during the hour. The screening will take place from at 9 p.m., with drinks and popcorn.


Arielle de Pinto + CALLA + Jeremy Laing + Rita Liefhebber Year-End Sample Sale

When: Dec. 15, 12-6 p.m.
Where: Jeremy Laing Studio, 207A Cowan Ave.
Details: Four of the cities coolest and most coveted designers — Arielle de Pinto, CALLA, Jeremy Laing and Rita Liefhebber — have joined forces to bring us one of the most highly anticipated sample sales of the year. Get there early and your wardrobe will thank you.

Gracie Carroll is a Toronto-based freelance writer whose work has appeared in ELLE UK, ELLEcanada.com, Plaid magazine and FILLER magazine. Keep up with her daily blog at www.graciecarroll.com.