DINE magazine – Sara Waxman Tastes and Tells: 2nd edition now available
Well Toronto is a buzz with TIFF in full swing and people say that this festival is the jump start to the Oscars. Well with all of the beautiful people lining our streets from all over the world, they have to eat of course, but how to know where to go?
Well Toronto is a buzz with TIFF in full swing and people say that this festival is the jump start to the Oscars. Well with all of the beautiful people lining our streets from all over the world, they have to eat of course, but how to know where to go? Well there is certainly one person who knows the answer to that and that is Sara Waxman food writer, restaurant critic with over 25 years in the biz and publisher of DINE magazine. Sara Waxman and Peter Roston, CEO of DINE magazine recently joined The Wine Ladies on our radio show (September 6th, 2008) to introduce us to their 2nd edition of DINE and to give us the scoop on the latest food trends, their recommended eating establishments in the city and much, much more.
Sara says, “In Toronto, with over 5000 restaurants in the city offering the cuisines of over 70 countries, now from whatever town in the world you come from you will find home town cooking here”. Toronto is considered a 1st class dining city with a culinary scene that rivals that of New York, Miami, and even Las Vegas!
DINE magazine is a coffee table magazine, visually stunning, flooded with articles on trends, various cooking styles, food shops, personalities, recommended restaurants, what’s new and what’s hot. It is a keeper, don’t let anyone borrow it, you won’t get it back. DINE magazine will be made available through The Globe and Mail Wednesday, September 10th, 2008 or throughout the year at the retailers Whole Foods and Pusateris. Also available on line at www.dinemagazine.ca
On the show we covered many topics including the up and coming cuisine trend! steak, Kobe from Japan. Dining is becoming a spectator sport – witness the temperature controlled glass-in aging rooms displaying the cuts of meats- and if you quote Sara “like jewels at Tiffany’s”.
Water. The source and substance of life. In the old days we turned on the tap, now there is flat, sparkling, flavoured, caffeinated, smart water, mineralized, in jewel toned glass bottles from all over the world.
A neat vocabulary or food glossary. What is an amuse gueule? Answer: A cocktail tidbit served before the appetizer
And of course the fabulous restaurants in Toronto. Sara’s recommendations. BY inclusion in DINE magazine it means a recommended status by dining out professionals.
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