Get planning! Reservations book up quickly this time of year. Here is our updated list of places we love during TIFF between September 7 – 17. Ready to enhance your festival experience? Let’s go!

WHERE TO EAT & BE SEEN: 

ALDER at ACE Hotel: 51 Camden Street. Patrick Kriss (Alo, Aloette, Alo Bar) partners with this global hotel brand to bring elevated comfort food at this location. Ideal spot for the creative types who love attention to details.

Casa Madera at 1 Hotel: 550 Wellingston Street West. If you like to be surrounded by buzz then this tropical feel restaurant has a lot to offer. It’s got a L.A. or Miami vibe that seems to be filled with all the pretty people all the time (well, the times we’ve been there). Great for if you’re looking to get all dressed up with somewhere to go for great food and a gorgeous scene.

BARO:  485 King Street West. This multi-level Latin inspired bar and restaurant features cuisine of the South American countries. Recently they honoured distinct regional specialties along side their delicious menu. Rooftop patio definitely whisks you away to somewhere tropical. You almost forget you’re in the core of the city.

PAI Northern Thai: 18 Duncan Street. This incredible and casual Thai restaurant from Toronto’s most loved restauranteur couple Chef Nuit and Jeff Regular is a real celebrity magnet. Just check out their IG! Delicious dishes including their Pad See Ew, Pad Grow Pow, and Khao Soi keep us returning. Located steps from TIFF Bell Lightbox.

Kiin: 326 Adelaide Street West. Another Chef Nuit favourite hotspot in the city! Just steps from TIFF Bell Lightbox, this cozy restaurant serves up Northern Thai casual fine dining. Worth experiencing is the Royal Thai inspired menu. Looking for brunch that is beyond your average eggs benny? Try their authentic Thai style brunches here.

Four Seasons Hotel Toronto: 60 Yorkville Ave. Further out of the hub but not too far! If you’re looking to build on the TIFF experience of dining like a star, then take note of this special dining experience! On September 6, Chef Daniel Boulud returns to his namesake restaurant here in Toronto for a very special Bring Your Pearls and Dine Like a Celebrity — a glitzy five-course dining experience to kick off the film festival season. Limited space. Book in advance for this not-be-missed dinner at Cafe Boulud. Four Seasons will also host a special exhibition by the acclaimed photographer, Ryan Emberley. Known for his work on capturing some of the best moments on and off the red carpet, his exhibition Festival After Dark will highlight many favourites — on view throughout TIFF.

And at d|bar by Chef Daniel Boulud will offer five specialty cocktails inspired by beloved movie genres. Guests can choose to sip on the Drama, enjoy the Thriller or toast with the Romance – every craft cocktail was created to evoke the magic of cinema and provide a sensory journey.

Impact Kitchen: 444 Adelaide Street West. Those who attend TIFF aren’t just about the glitzy nights out! They often seek out the places where they can quickly get something nutritious and tasty while being under the radar. This is the place. With several locations and one is within the entertainment district. Gluten-free, paleo, keto friendly, vegan, minimally processed and dairy free options.

Kissa Vinyl Lounge: 619 King Street West. This hidden in plain sight Japanese-inspired listening lounge and bar recently opened and has already seen celebrity action. Lebron James, Shai Alexander and Tristan Thompson have already partied here. Fancy cocktails and pretty dishes. Dress to impress.

VARDA: 350 King Street West. If you’re a TIFF member you may want to check into the newest destination for drinks and snacks right at the TIFF Bell Lightbox. Named in honour of the celebrated French filmmaker Agnès Varda, tis new cafe/bar will be open exclusively for Contributors Circle and Patrons Circle Members during TIFF, before its official public launch in early fall, when it will be open to all. Located on the third floor.

Wahlburgers: 46 Blue Jays Way. If you’re just looking for something casual and fast this is a favourite spot for us. That Thanksgiving Burger is a must-have if you love turkey. This is a classic meal loaded with stuffing and cranberry. Don’t forget the tater tots.

Moxies: 70 University Avenue. You’re one degree of separation to Hollywood a-lister Mark Wahlberg as he was just in Toronto in this exact location days ago for the launch of his new Flecha Azul Tequila line in Canada. His signature cocktail “The Marky Marg” will be available here.

TIFF Festival Street: (September 7 to 10) Taking everything film to the streets is this multi-day family-friendly celebration. It’s a fun outdoor walk before heading into a screening or if you just want to soak it all in (no film tickets required to enjoy this Street Fest!).  Includes free film screenings, live performances, and partner activations. A highlight will be The House of Perroni Nastro Azzuro experience (September 7 to 16) at David Pecault Square.The immersive Italian-styled open-house is complete with its own first-come-first-serve red-carpet viewing area, bringing consumers closer to the action than ever before. Fans can experience the taste of complimentary Peroni Nastro Azzurro paired with exclusive gourmet bites from international celebrity Chef and Peroni Nastro Azzurro partner, David Rocco.

WHERE TO SLEEP:

SOHO Hotel Toronto: 318 Wellington Street West. This location has always been a favourite amongst visiting film industry movers and shakers. Within walking distance to the TIFF Bell Lightbox is very convenient. Aesthetics feature well known contemporary artists throughout the property. Discreet indoor pool and terrace are great escapes from the crowds. Each room has its own air filtration system and always has. The penthouse suite has recently been renovated – a popular spot for private parties.

Ace Hotel: 51 Camden Street. The global brand is already known for their ties to the arts. Their ongoing support to local film festivals gives them an edge and quite frankly, street cred for industry folks. Alder restaurant is a real draw as is the discreet rooftop bar, Evangeline. Relatively new comer to our hospitality scene here in Toronto but an established brand. The property reflects the foundation of the area it resides as well as the city.

1 Hotel Toronto: 550 Wellingston Street West. This “sustainable sanctuary” is an oasis within the city. Lush in greenery and nature driven design makes this a stunning place to stay. Housed right in the property are several options for dining as well from casual to upscale. Lobby is a great area to hang out.

Ritz Carlton Hotel: A favourite amongst celebrities for its super close proximity to several TIFF venues and known for its impeccable, seamless, and discreet service. Stars are known to also return after a night of partying to unwind at the hotel’s EPOCH bar outdoor patio.

Bisha Hotel:80 Blue Jays Way. A glamorous stay with an unexpected twist makes this an unforgettable stay. Edgy and contemporary and lots of beautiful people found here especially at night. If celebrities were guaranteed to be visiting this year’s Festival, you can count on this property to be hosting press junkets, parties and dinners on site (Kost, Akira Back, Mr. C). Star gazing is off the charts here…and so is the security.

WHERE TO RECHARGE (WELLNESS):

StretchLab: 410 Adelaide Street West. Planning on a film watching marathon? Get stretched before (or after) all the screenings. Professionally trained “flexologists” customize a stretch session to your needs. You’ll absolutely feel refreshed and relaxed.

Othership: 425 Adelaide Street West. TIFF films can be other worldly and transformative. We can’t think of another place in the city that can extend that feeling than this wellness spot that would compliment that journey of discovery. Experience sauna, ice baths, and breathwork in a safe and supportive space. Free flow or join in a guided session (highly recommended for first timers). Then head next door to refuel at NutBar.

Rumble Boxing: 1235 Bay Street. Need to blow off some steam before that crazy Midnight Madness screening? Take it out on a bag at this city’s hottest boxing studio. They have a “fight club meets night club” vibe where you can box to the beat. Book yourself into a 50 minute sweat session that is the most fun you’ve had working out ever. BTW, first session is free. Seriously.

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Discover an Urban Sanctuary

I put this award-winning spa to the test with one of its signature treatments – the 90 minute My Blend Perfect Complexion facial. Besides the treatment, I was curious to find out who was going to this day spa and what the atmosphere would be like in such a posh hotel.

The Ritz-Carlton Toronto is a grand luxury hotel, which might be intimidating to some people. However, the spa atmosphere isn’t uptight or pretentious. No one is shushing you or eyeballing your accessories. You feel free to chat to other guests or not; to chat with spa attendants or not. Spa My Blend by Clarins feels removed from the scrutiny of downtown posturing; it’s a welcoming and relaxing environment. The majority of spa guests are Toronto-based; working women and men who take time for themselves to unwind and rejuvenate. From speaking with spa staff it’s clear they consider guests like family. Spa My Blend guests are described as loyal and engaged – staff and regular guests often carry on conversations and stories from visit to visit.

After one visit it was obvious to me why Spa My Blend by Clarins is a return destination. Everything about the spa promotes totally relaxation and self-care. It’s advised you arrive at the spa one to two hours in advance to loosen up and rest before a treatment like a massage or a facial. Take a dip in the salt water lap pool and hot tub. Enjoy a stimulating water massage in the green tea infused vitality pool, and breath easier in either the traditional hot rock sauna or eucalyptus steam room. Before and after any treatment, laze in the one of the two relaxation lounges which feature complimentary treats like Sloane tea, lemon water, mixed nuts, fresh apples, mini muffins, dried fruit and sweet pretzels. You can also order food and drink from the hotel menu.

Here’s What To Expect

After almost two hours of experiencing the many water features of the spa as well as the sauna, steam room and relaxation lounges, I was treated to a My Blend Perfect Complexion 90 minute facial. The treatment began with a lifestyle analysis, an exfoliation, followed by a series of anti-aging high-tech approaches along with traditional face, neck, arm, hand and foot massage. A wave machine was used to stimulate the face muscles and boost circulation. The vibrations of the machine oxygenate the skin and promote collagen production. Next step, LED light therapy to stimulate collagen production, kill bacteria and reduce fine lines and even skin tone. Followed by a cold/hot Cyrotherapy face and eye treatment to firm the skin and reduce fine lines. All the custom skin care used in this facial is from the exclusive My Blend product line; The Ritz-Carlton spa is the only place you can purchase My Blend in Canada. Post-facial, my face looked radiant and young! The results were instant, making this a perfect pre-event treatment – ideal for brides on their wedding day.

I absolutely recommend Spa My Blend by Clarins if you need an urban oasis of calm. I fell in love with the large, sunny sanctuary lounge. The spa team are dedicated to your total satisfaction and relaxation. They take customer satisfaction and personalized service to the highest level. You will feel welcome and pampered from start to finish at this Toronto day spa – discover it!

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Check out these summer weekday spa specials! http://spamyblendtoronto.com/service/summer-weekdays-at-the-spa/ All treatments of 60 minutes or more receive a Complimentary Spa Day Pass which grants all-day access to the Salt Water Lap Pool, Hot Tub, Sauna, Experience Showers, Eucalyptus Steam Room, Green Tea Infused Vitality Pool, Fitness Centre, Men’s & Women’s Relaxation Lounge and Co-Ed Sanctuary.

To review the spa menu and book a treatment please visit: www.spamyblendtoronto.com.

About The Ritz-Carlton

The Ritz-Carlton Toronto is located in the downtown entertainment district. A top tier luxury hotel which features a 400-piece art collection, an award-winning day spa and fitness centre, and first class dining at TOCA restaurant and cocktails overlooking the CN Tower at the DEQ Terrace & Lounge.

The post Discover Ritz-Carlton’s Urban Sanctuary Spa appeared first on Toronto Guardian.

Presented with the idea that cocoa, cacao, or chocolate can be used to put a new spin on established savoury dishes can be a daunting one. But don’t let it undermine your culinary confidence. Cooking with chocolate in all its varied forms will deliver complexities of flavour above and beyond.

It is important to note that there are significant differences between cacao, cocoa, and chocolate, as well as their uses in cooking. Confusing, perhaps, so before experimenting with the cacao bean, learn what this bean can do and how its products are created:

Cacao: Purest form of ‘chocolate’ deriving from a low-heat process and removal of fat from the cacao bean (pod).
Cocoa: Similar to cacao powder but roasted and processed in a much higher heat, often used in confectionary goods.

Learn more about the differences here.

Cacao Barry pioneered chocolate making straight from the source for over 170 years, which makes them true leaders of the chocolate market. They pride themselves on being hands-on by travelling to the likes of South America and Africa to pick the trees responsible for growing their beans. They are now on a mission to inspire chefs all over the world to step outside of their comfort zone with their sensational products.

It’s no easy task to put together a comprehensive menu based around the cacao bean and chocolate inspired ingredients. Executive Chef Daniel Craig and Executive Pastry Chef Gaël Moutet Toca, Ritz-Carlton in conjunction with Cacao Barry take us on a culinary experience that highlights some creative ways to use this multifaceted ingredient from savory to sweet. Chocolate and dairy were included with every dish. Why cheese? Cheese has complex umami characteristics and greatly complement any form of chocolate or cacao ingredients.

Diners are welcomed with mesmerizing hors d’oeuvres you wouldn’t guess contain varietals of chocolate in them. Warmed Glacier Bay oysters topped with saffron, fennel, and white chocolate milk, stracciatella bites with cacao bean oil to name a few.

Let’s not talk about the dangerously tasty chocolate bread served with house-made cacao butter. This butter’s rich texture resembles creamery butter without the saltiness. Can also be a great substitute when looking to replace the butter stick with something more nutritious, or when preparing vegan dishes.

Next up, the Spot Prawn Consommé. It arrives at the table piping hot, in a contraption similar to a French press. The broth bursts with colourful scents of lemongrass, chili, and ginger. Just when I thought I had caught the chefs out in an omition of chocolate and dairy, the waiter swept in with a large ricotta-stuffed agnolotti made with the extra brute cocoa powder, pouring the consommé over it with a flourish. The subtle, layered complexities of this dish were astounding.

Chef Gaël Moutet brings the house down with the unforgettable mid-dinner pallet cleanser of Caesar salad sorbet. Japanese edible paper provides the “lettuce” crunch, passion fruit crème (no cream or butter used here) and a zephyr caramel white chocolate couverture like salted caramel, dusted off with classic parmigiano for a contrasting nuttiness. If I could replace all my meals with this, I would.

The main course seemingly plays it safe with a classic lamb saddle, but it is topped with a La Esmeralda and Baco Boir Reduction Jus – a bold and bitter cocoa taste that is balanced perfectly with the freshness and acidity of citrus; a perfect example of Chef’s unique pairing of chocolate with a familiar cut of lamb.  (La Esmerelda available as of July 2017)

I highly recommend Toca but more importantly, for beginner chefs to seasoned veterans, step outside of your comfort zone and use your imagination. Cacao Barry chocolate is some of the finest in the world and using their cocoa varietals will challenge and surprise when used with loving care. For those of you who want to get adventurous in the kitchen, Cacao Barry features a comprehensive list with over 400 recipes here.

Keep your eyes wide and your tastebuds ready cacao ingredients in dishes around the city. Cacao Barry is making moves to bring these innovative new flavours to chefs and restaurants citywide.

The post Cacao Barry Chocolate Flavour Dinner at TOCA Restaurant appeared first on Toronto Guardian.

Kellman Meghu is a senior executive at Check Point Software Technology; he’s the guy in charge of virtual data centre security across North America. He has a tech blog, killhup.blogspot.ca which is filled with tech stuff.

This author caught up with Kellman Meghu at a Check Point sponsored Security Breakfast meeting in an upscale conference room at the Ritz-Carlton hotel where he spoke to an audience of data centre managers about about virtual security for over an hour. Afterwards I asked him some questions about his job, his life.

1. What’s your favourite joke about your own profession?

Did you hear the one where I leveraged agile security with adaptive threat management using a service oriented architecture to enable mobile applications scaled out with cloud services, with a plan for platform consolidation and a strategy for big data?

Why do people laugh when I say that? I actually do all those things.

You want to know the really hilarious part of the joke? When I do my job well, and build a layered approach with policy and enforcement dynamically linked and monitored, if I do the best bang up job I can, and the system exceeds expectations. You won’t even know I exist. In order to be successful, I have to automate myself out of having to be there.

2. Where in Toronto can we find your profession?

Historically, I deliver and support activities, policies and enforcement after you have already suffered some horrible breach. I work on the thing you didn’t really believe you needed, or never bother to look at it, even when you did have it. Security. And when it comes to security in an online world, we are everywhere.

3. What’s the best question a prospective customer could ask a member of your profession when comparing services?

Ask them how effective, fast, and simple their security services are. The faster they answer without asking a lot of questions should make you nervous. Security is hard, and they need to know many things about the network, the applications, the users and yes, even the business. If your security managers don’t understand your business, they don’t understand risk. If they don’t ask how your applications are leveraged by your business to deliver services or manage key resources, you might want to take a close look before committing to anything.

4. What’s the best job you do? What’s the worst job you do?

Not sure I understand the question, In life, or particularly with my job now? Here’s the thing, I have a hard time thinking about my industry as work. I was doing similar things many years ago out of pure curiosity. I find the machines, communications, networks fascinating. This industry popped up around me while I was already doing many of those things for fun. I take holidays to lock myself in my basement and teach myself programming languages. I’m a horrible programmer, sloppy, but I can get by. How lucky did I get? An industry grew out of something I happened to like tinkering with.

5. What’s your Toronto pet peeve?

Pet peeve? I love Toronto, but I travel so much I probably spend the least time at home. Every place has it perks and weirdness, but this place just feels like home.

Except for the traffic. I really hate the transportation around Toronto, but we just need to hang in there until the robots drive all the cars. I, for one, will welcome our new robot chauffeurs.

6. How do you get paid? What’s the price for your service?

Not sure how to answer, we need to understand some things first. Cost is relative to what your trying to protect. Would you spend $100 to protect $20? No? Would you spend $20 to protect $100? Better, but probably still a little too much. But $20 to protect $2000? let’s talk about what we can do for $20 bucks. Some of the services I provide are not about buying something, its sometimes just a change in approach or policy, but the effort is always relative to the value at risk.

7. What’s the best way the public can get discount service from your profession?

Discount security? That doesn’t sound good. Hey want to get an alarm system cheap? Security is a tax on value to reduce risk. If you are paying the tax, but not reducing risk, you are wasting your money. If you are paying the tax, and only think you are reducing your risk, when in fact you are not protected, well you have actually increased your risk, and payed the security tax to do it. Start with the value, apply a potential of risk based on validation of policy, and apply a small percentage of the overall value in the areas that reduce the most risk.

Okay, although that’s sounds pretty theoretical, that is essentially how we build security policy to apply controls to enforce protection to known and unknown risk.

Ahh never mind, no one ever gets the value right. Next time you walk through airport security, that is the exact opposite example of what I just wrote in the previous paragraph. Security theatre sells. We are happy to supplement airport security to the tune of billions for only the perception of safety, your discount is rational thought and data analysis.

8. What’s the worst thing a prospective buyer could ever do or say to a member of your profession when shopping for service?

Ask how fast or how much it costs before providing the details we need to make any calculations based on the factors I’ve already droned on about. I realize it sounds boring, but it has to be done to get to the real answer. And don’t go throwing out wild requests for high performances a system can never actually achieve end to end across the application stack.

Kellman Meghu is real clever on Twitter and deserves more followers; you can tweet security questions @Kellman but be prepared for caustic replies.

The post A Professional’s Perspective: Kellman Meghu, Virtual Data Center Security appeared first on Toronto Guardian.

While there are many vendors across here from across the country there are a few artisans that are based in Toronto and here are just a few that are definitely worth checking out…

LOVEFRESH:  Owner Stacey Davis is super sweet and she’s so approachable with her line of all-natural and luxurious body products. Fresh smelling scents like Key Lime Coconut, Pear, Pink Grapefruit and several others are there to tempt you. The line includes sugar scrubs, natural deodorants, lotions, washes, and body butters. Luxurious to the touch and knowing the ingredients are top tier is what makes this local line highly sought after across the country. Don’t want scented? That’s okay…go for the “naked” line.

A SWEET ESCAPE:  Art Director, Graphic Designer, blogger and Etsy artisan Melissa steals our hearts with her vintage plates are repurposed into modern cool wall art with awesome expressions like “Heck Yeah” and “Treat Yo Self”. Scouring the vintage finds for the right size plates and right prints is just part of the fun Melissa tells us. Her gold leaf lettering is totally on point.  Melissa’s booth is located in the Etsy zone at the show.

OPELLE CREATIVE:  A couple years back I had purchased my first handbag from Opelle at this show. A pebbled whisper lilac with an edge – hardware studding along the handle. Designer Amy Malcolm has a multi-disciplinary background of formal and non-formal training in arts and textiles. Each Opelle handbag is individually handcrafted in small batches in her Toronto studio where she continues to be involved in the process from conception to delivery. The designer works with local distributors to source tanneries in Italy, Germany and Spain. The materials are hand selected for quality and character.

DIANE KROE:  The philosophy behind this travel clothing line is “Have Fun and Travel Light” and each piece is designed to give the wearer many options and looks. The Origami  piece morphs from a sleeveless dress to a beach cover, tunic, top, and off the shoulder. The Butterfly Wrap takes you easily from covering chilled shoulders on the airplane to a great evening dress. Bonus points for the easy care fabric she’s sourced. Popular amongst travellers who want to look stylish and timeless without the hassle. Diane’s line is flattering on many shapes and sizes. How to instructions are available online. Prints and colours will never go out of style.

GRAYDON CLINICAL LUXURY:  Skincare products are available for the entire family in mind here. Graydon has a passion for ingredients that “feed our skin” but she also has a desire to create plant-based products that are as luxurious as any mainstream luxury  brand. Her products are beautiful inside and out. She takes pride in giving personalized customer service and is known for taking the time to explain her goods and understanding your needs. Graydon sources bioavailable Canadian grown ingredients that are organic when possible. We love the “Monsters Away Before Bed Spray” that’s great for kids to settle into a good night’s sleep (okay, I like it too) and her “Green Cream” that she calls a “salad for your skin”.

CRAZY PLATE LADY:  Jacqueline Poirier’s painted plates are incredible works of art. Her passion  in arts came at a young age and carried through as she’s a graduate of OCAD. She’s now a resident artist at the Ritz-Carlton Hotel in Toronto. She’s known for taking subjects from pop culture, every day objects, animals, people and painting them onto clean white plates or glass plates that serve as her canvases. The results make everyone smile. Yes, even the Ikea Monkey is featured.

LEE’S GHEE:  Every foodie must visit this booth. The organic ghee company specializes in a variety of natural flavours of gee inspired by Ayurveda. Ghee is the purest form of butter (aka clarified butter) that removes milk solids, moisture and impurities from butter on a very low temperature. This process makes the butter easier to digest and is commonly used in India as a cooking oil. Lee, a former international model, took a break from the busy lifestyle to reconnect with nature and spent months working on organic farms which lead to an opportunity on a biodiversity farm in rural Northern India. This is where she discovered and learned about ghee and the health benefits. When she returned home she started creating her own line of ghee.

The One of a Kind Spring Show features many artists from across the country and is now open until March 29th. The show is located at the Direct Energy Centre, Exhibition Place. The show includes hands-on art activity stations for families, seminars and guest speakers.

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