Maple, Pork and Passover - The Toronto Star in 60 Seconds

by Monika Bartyzel, Posted Apr 6th 2009 @ 12:00PM

Toronto is reveling in all things maple -- in wine, mustard, sugar, cheddar and even vinegar.
The story of Melton Mowbray Pork Pies, local pride and the man behind their current success.
Writer Corey Mintz shares his unique spin on Passover and being Jewish.
Smoke in the kitchen can be tough to tolerate, but it's worth it if blackened catfish is the result.
How to bake for Passover without using leavening.
New wines that have "such excellent value even Harrison Ford would be excited": Casa Lapostolle 2008 Sauvignon Blanc, Cleebourg Prestige 2006 Pinot Gris, Walter Clappis The Hedonist 2005 Shiraz, Sportoletti Assisi 2006 Rosse, Stringy Brae 2006 Shiraz
Recipes: Spinach and Prosciutto Lasagna, Mixed Greens with Fennel and Tangerine, Peppermint Patties, Down-home Tuna Casserole

Filed Under: In Sixty Seconds
Tags: maple, maple syrup, MapleSyrup, Melton Mowbray, MeltonMowbray, Passover, pork pies, PorkPies, The Toronto Star, TheTorontoStar, wine

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Reader comments (Page 1 of 1)

4-06-2009 @12:10PM Canadianfoodiegirl said... Pork and passover together at last?
No, that doesn't work.
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4-06-2009 @3:16PM scott said... Not sure if you've noticed that your photo is of shagbark hickory syrup rather than maple syrup. Shagbark hickory syrup is a unique product from the Hoosier state. Definitely not maple or Canadian.
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