Pilaros Taste of the Danforth Kicks Off Its 20th Year!

What are you doing this weekend!

Feel like some good food, a walk through a great community.

What about the chance to participate in a Guinness World record!

Taste of the Danforth showcases Toronto’s Hellenic cuisine and culture.  Walking the street you can experience different foods and feel the love of the community.

20 years ago the first Taste of the Danforth, #tasteofthe danforth, took place with 5,000 attendees. It has growth over the years has expanded to 1.3 million visitors over the 3 days and 2 nights. People come to enjoy the food, the culture and the music. It has evolved to become one of Canada’s premier community events.

This year festivities start Friday August 9th through Sunday August 11th. Check out their site for times and events. http://www.tasteofthedanforth.com/tasteofthedanforth.php

This year there are two Guinness challenges. The Worlds Largest Zorba the Greek Dance on August 10th at 1:30 that you can participate in (lessons on line at  http://ow.ly/nFa0K ), and The World’s Largest Yogurt Bowl on August 11th at 12.

Make sure you check this out on one if not all three days.

For more information you can go to:

Facebook: https://www.facebook.com/PilarosTOtheDanforth

Twitter: https://twitter.com/Taste_Danforth

Youtube: http://www.youtube.com/PilarosTOTheDanforth

 

See you there.

http://www.tasteofthedanforth.com/tasteofthedanforth_map.php

Be well and eat well.

Scott

“A satisfied customer-we should have him stuffed!” Basil Fawlty

Did some interesting things this past weekend, so it’s time to share! Steak yes but grilled oysters too!

Saturday night the trolls were out. My lady and I decided to spurge. I have long wanted to grill oysters on my #biggreenegg and this was the night. Not having time to take advantage of #StLawrencemarket, we took advantage of the seafood bar at Loblaws. Not the greatest selection in the world I must say. I don’t think shellfish is their highest priority but since we were grilling them we took the plunge on 6 after pointing out the cracked and opened ones to the fish lady. I made a #Guinnessrarebit sauce to meld with the fishy wonders.  Guinness, cheddar, Dijon, and a little Worcestershire’s combined with a roux to thicken. Vicky shucked and I coated and then introduced them to the #BGE. A little Irish on the tongue!

We accompanied the #Hors D’Oeuvre, well actually we served it with the main of grilled steak, mushrooms and a warm beet salad. The salad included the beet tops and stems, pecans, and #chèvre dressed in tarragon Dijon vinaigrette. Check the shot! There was a food coma shortly after the meal. No trolls means happy chefs!

I definitely will be introducing Guinness into more meals but it’s hard sharing the bottle. It’s so nice straight out of the glass!

Be well and eat well!

Scott

Guinness Good!

Guinness Good!