Toronto chefs look ahead to spring’s fresh produce

02/17/2012 10:24:00 AM
Cynthia David

His Greek menu uses five kinds of tomatoes, a riot of bell peppers, eggplant, zucchini, cucumbers, fennel and herbs in colorful raw side salads and grilled vegetables drizzled with olive oil.

“We get produce in six days a week, and it’s all got to be fresh,” he said.

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