Can’t go wrong with a little (or a lot) of chicken wings. Our personal favourite flavour is Cleopatra - creamy garlic base with honey garlic and parmesan. 🙌🏻
📍All Star Wings & Ribs
The grilled corn recipe may change your life. 🌽💛✨
Back by poplar demand: On Vegetables is an amazing resource for those looking for some amazing plant-based dishes. Some are easy, some are not. All are worth a peruse or a try for some serious game-upping when it comes to working with vegetables on your menu.
Did we mention there’s a grilled cheese recipe? 🧀 🍞
We are so in love with our THUMBPRINT COOKIES! besides the fact that they are #vegan#nutfree and #aip, they are soooo delicious. How can you go wrong with a classic sugar cookie , topped with fresh, organic preserves and a caramel drizzle? 🍓🔥
🔎Here it is homies and homettes. The Breaky Recce 🔎 Breakfast Burger by @groundcaffelanecove which launches this Friday📅.
Honoured to have Cindy & Head Chef 👨🍳 Tilak's killer burg 🍔 named after me. I had absolutely no input into it's creation whatsoever, but somehow my general sex appeal has rubbed off on it. I can genuinely say it is the best Breaky Burger 🍳🥓 I have ever eaten, and I am touched 🙏 that it carries my name. The spread that @issac_eatsalot and I devoured last week was the best I have had. For this reason Ground Caffe is propellled to numero uno 🥇 on my Top 5 Sydney Cafes. -
Question remains ❔❓, how will this new found fame affect my day to day living? Im anticipating being imundated by fan mail ✉and being unable to go out in public due to ladies constantly throwing their underwear 👙 at my face.
The Breaky Recce 🔎 Breakfast Burger featuring deep fried Camembert 🧀
It’s hard waiting for shrimp shells to collect in the restaurant to make this sauce. Perfumed with kaffir, tarragon, and a bit of spice. It’s a reduction of a rich roasted shrimp stock which needs nothing but a light pasta to bring out its complexity. Served all week, doused with 🌶 oil sometimes. (method on story highlights)
Anyone eat their carrot greens?! What do you do with them? 🥗 ✨
TORONTO I What happens when you’re on CaRMs tour with no interviews on a Wednesday and then find out that after a long holiday, Famiglia Baldassarre finally re-opens? You go stuff your face with pasta. They serve one to two pastas a day with a side of crudo and burrata, which completely blew me away. The pasta was delicious, but the burrata is what’s going to bring me back. I think I can count on one hand the number of times I’ve encountered a properly made burrata, which bursts with stracciatella the moment your knife sinks in. Be sure to arrive early as there is very little seating, or be prepared to do take-away. Also, cash only.
Feel like a King or Queen with our Galette des Rois! This celebration is a French tradition where the person who finds the tricket in their slice becomes the King or Queen for the day. Our trinkets are mini macarons, mini éclairs and mini petit choux! Place you order now in-store, online or by calling us at 416-368-2009.
Dressed like a pirate, feelin' myself, waiting for a voiceover webinar to start, and OBSESSED with these red bean ice pops.
‘I know this steak doesn’t exist. I know that when I put it in my mouth the Matrix is telling me it is juicy and delicious. After 9 years, you know what I know? Ignorance is bliss’ -Cypher. Well folks, this steak was real, and after 5 years of farming, you know what I know? Ignorance is not bliss. Some people have dubbed this month ‘Veganuary.’ I am not a vegan, but I do think that if we are going to eat meat then we ought to think about where it came from. Really, we need to think about where all our food comes from. The environmental and ethical implications of the foods we put on our plate are significant. Whether it’s Ontario grass fed beef or avocados from Peru, as consumers our cumulative choices keep the farms producing these products in business. It’s not always easy to make the decisions we would like to, time, money, accessibility, convenience, circumstance... all can make it hard to eat a diet that reflects the food production system you would like to support. So what would I suggest then this Veganuary? Get some first hand knowledge about how food is grown from a local farmer. I can’t stress how important it is to think about your food in a local context. For example, here in Southern Ontario, beef production is a completely different industry from say Texas or California where the environment is so dry. I’m sure you all have heard the statistic that it takes a gajillion litres of water to produce one pound of beef? Well maybe if you are raising them in a desert that you are irrigating. But here, literally the only water used to produce beef is what the cows need to drink, the feed they eat whether it’s grass or grain was grown by natural rainfall, and in the growing season when the pastures are lush and morning and evening dews are heavy the cows some days don’t ever actually come to the water trough to drink. So this Veganuary I suggest talking to a local farmer, search for farms on google, Facebook, Instagram, so you can learn about your food in a context that is truly relevant to your life, rather than just going by any random information you find on the internet that might lead you to follow a trend like ‘Veganuary’ 😉