Eats + Beats + Bar Seats by drinkthedrink.com

Toronto Eats - E20 "Secrets of Richmond Station" A Culinary Journey with Carl

Welcome to Eats, Beats, and Bar Seats, your ultimate guide to exceptional nightlife, brought to you by DrinkTheDrink.com. Dive deep into local hotspots with host Peter DiMakos as he welcomes Carl Heinrich, co-owner of Richmond Station, for an exclusive insight into the acclaimed restaurant's journey and philosophy.In this episode, Carl, a Top Chef Canada winner, shares his captivating journey into the restaurant business and the unique approach that makes Richmond Station a neighborhood favorite. Learn how Richmond Station emphasizes the importance of high-quality, locally-sourced ingredients and their commitment to the farm-to-table concept.Discover how Richmond Station has redefined the dining experience with its innovative no-tip policy, aiming for pay equity and fair compensation amidst challenges faced by the hospitality industry. Carl also talks us through the art of crafting a versatile menu that highlights delicious, locally-sourced ingredients, changing every week to showcase the best that the seasons have to offer.Whether you're a food enthusiast or seeking inspiration for your next night out, this episode offers a wealth of insights and a taste of what makes Richmond Station truly special.

Toronto's Eats E19 - Hidden Culinary Gems with Foodie Clark

Welcome to Eats, Beats, and Bar Seats, your go-to guide for the vibrant nightlife and rich culinary scenes around the city. In this special episode, host Peter DiMakos sits down with Clark, a passionate food enthusiast who left the financial services industry to explore his love for food.
Clark shares his unique journey of transitioning from finance to food adventures, inspired by family ties to the food service industry. His passion led him to discover and document Toronto’s diverse dining experiences on his YouTube channel, "I Get Food." In this episode, Clark reveals his top 10 favorite restaurant scenes in Toronto, ranging from Italian pasta havens to Georgian delis and beyond.
Join us for an exciting culinary tour as Clark discusses the unique dining experiences at each spot, including the ambiance and must-try dishes that make these restaurants stand out. Whether you're a local or a visitor, Clark's insights promise to tantalize your taste buds and introduce you to the hidden culinary gems of Toronto.

Toronto Eats E18- Top 10 Brunch Place in Toronto by Foodie @theurbangazelle

The Urban Gazelle is a Toronto-based blog that chronicles a food enthusiast's global adventures, blending travel experiences with culinary explorations.
The Urban Gazelle
The blog features a variety of content, including travel narratives, photography, and opinion pieces.
One notable post is "Food for Thought," which reflects on the power of the human mind and the importance of curiosity.
The Urban Gazelle
For freelance writers passionate about food, numerous publications offer opportunities to share culinary stories.
Here are some platforms that welcome food-related submissions:
Bon AppétitA renowned magazine featuring recipes, cooking tips, and food culture stories. They accept pitches for mid-to-longform reported articles, profiles, and personal essays. Payment rates can go up to $0.50 per word.
Freedom with Writing
TasteAn online magazine for home cooking enthusiasts, seeking original recipes, reported stories, guides, and photo essays. Rates start at $225 per piece.
Freedom with Writing
EatenA print magazine focused on food history, published three times a year. They look for enlightening gastronomic essays and forgotten tales of culinary past. Payment is around $200 for a 1,000-word story.
Freedom with Writing
Chickpea MagazineA vegan food and writing quarterly seeking personal writing, guides, unprocessed recipes with stories, and DIY projects. They pay $0.10 per word.
Freedom with Writing
Eat Your WorldFocuses on local foods from around the globe, accepting travel-related food stories, recipes, and destination guides. Payment ranges from $25 to $300, depending on the article type and length.
El Nacaín
These platforms provide avenues for freelance writers to share their love for food and contribute to diverse culinary discussions.

Toronto Eats E17 - Top 10 Indian Restaurants by Foodie Momo Sengupta

Momo Sengupta, known online as @Pinchofbong, is a food content creator based in Oshawa, Ontario, Canada. She specializes in developing and sharing recipes through various platforms, including Instagram, YouTube, and TikTok. Her content often features easy-to-follow steps aimed at demystifying her favorite recipes.
YouTube
In addition to her culinary creations, Momo is a visual effects (VFX) artist and a mother, bringing a unique blend of creativity and personal touch to her content.

Toronto Beats E16 - Lola's Dive Bar- Music is our passion

Lola is a well-established bar and café located at 40 Kensington Avenue in Toronto's vibrant Kensington Market neighborhood. Operating since the mid-1990s.
Known for its cozy and eclectic atmosphere, Lola offers patrons affordable drinks and frequently features live music, making it a popular spot for both locals and visitors. The venue supports emerging musicians by providing a platform for live performances, contributing to its reputation as a community hub for diverse age groups.
Blast Toronto
Lola's operating hours are daily from 2:00 PM to 2:00 AM.
Kensington Market
For more information, you can visit their Facebook page.
 

Toronto E15- Top Ten Eats by Hayden Currie Filmmaker and Social Media Star

Hayden Currie is a Toronto-based filmmaker with a diverse career spanning over 14 years, encompassing feature films, TV shows, commercials, and music videos. He began his journey in the film industry around 2005, volunteering as a production assistant during film school and simultaneously directing his own projects. By 2006, he advanced to the role of Production Manager on the independent feature film "Pinkville" and soon transitioned into directing music videos for artists featured on platforms like BET and MuchMusic.
Vtape
Throughout his career, Currie has collaborated with notable artists, including Snoop Dogg, Avril Lavigne, and deadmau5.
Facebook
His filmography includes works such as "The Film Student Movie" (2015), "Crown the Town" (2011), and "Ryan Long Is Challenged" (2014).
IMDb
In addition to his filmmaking endeavors, Currie has ventured into the spirits industry, creating his own brand. He has also been active in the Toronto bar scene, making appearances as his character Roger Diaz and hosting various events and parties.
Matchmaker.fm
For a more in-depth understanding of Hayden Currie's career and insights into building a career as a commercial and narrative director, you might find the following interview informative:

Toronto Eats E14 - AANCH Indian with a French Twist

Aanch Restaurant, located at 259 Wellington Street West in Toronto's Entertainment District, offers a contemporary take on Indian cuisine. Under the guidance of Chef and Owner Sudhanshu Kumar, the kitchen combines traditional Indian flavors with modern culinary techniques, utilizing fresh, locally sourced produce to craft inventive dishes. AANCH
The menu features a diverse array of regional specialties, such as the deep-fried Chicken 65 from Chennai and the fiery vindaloos of Goa. Dishes like fried cones of paneer dusted with mango powder highlight the restaurant's innovative approach, while classics such as the butter-rich Dal Bukhari seasoned with garam masala provide a comforting touch. MICHELIN GUIDE
Aanch's stylish and tranquil setting has earned it recognition, including a MICHELIN Plate in 2022. MICHELIN GUIDE 

Aanch Indian Restaurant

Aanch Restaurant, located at 259 Wellington St. W. in Toronto, offers a modern take on Indian cuisine. The menu features a variety of regional dishes, including the deep-fried Chicken 65 from Chennai and the fiery vindaloos of Goa. Notably, the restaurant has been recognized by the MICHELIN Guide for its stylish and tranquil setting.
Michelin Guide
Chef and owner Sudhanshu Kumar, an alumnus of Niagara College's Culinary Management program, is dedicated to showcasing Indian food with a contemporary approach. He emphasizes the use of freshly selected local produce and grinds his own spices to create unique flavors.