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Remembering Ann McColl's Kitchen Shop

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Ann McColl Lindsay and David Lindsay: A Brief History of a Road Less Traveled Hospitality and the culinary arts have always gone hand in hand. In London, Ontario, we have a history of exceptional restaurateurs, chefs and culinary retailers. Among the latter are Ann McColl Lindsay and David Lindsay, the former proprietors of the legendary Ann McColl’s Kitchen Shop, one of Canada’s finest cookware shops. Ann and David met, married and taught school in Windsor, Ontario from 1961 to 1968. They resigned their positions, sold their red brick bungalow, and embarked on a year-long food pilgrimage across Europe while camping in a Volkswagen van. Travelling in the van with a gas burner allowed them to truly enjoy the local terroir. The first six months of their trip , which ended at the French border, is described in Ann’s memoir Hungry Hearts – A Food Odyssey across Britain and Spain . The second volume, Hearts Forever Young, includes their travels in France, Italy, Austria
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Homage to Toronto's Yorkville Landmarks the Coffee Mill and Le Trou Normand

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Homage to Toronto's Yorkville Landmarks the Coffee Mill  and  Le Trou Normand U p until just a few months ago, Le Trou Normand remained the oldest operating fine dining restaurant in Yorkville. Coincidentally, The Coffee Mill a venerated European-style cafe which recently celebrated 51 years in business closed earlier this month. Martha von Heczey’s Coffee Mill opened in May, 1963, in the now-demolished Lothian Mews, on Bloor Street. In 1973 , von Herczey  moved two blocks north to a mini-mall with Yorkville Avenue on one side, Cumberland Street on the other. There was a secluded terrace with an expandable awning in the event of rain. The Coffee Mill was practically right across the street from Le Trou Normand and it was one of my Yorkville haunts for over 30 years. Ms. von Heczey’s late husband Laci, a well-known wrestling champion, liked to wander around Yorkville with a tame cheetah on a leash.    Interestingly, in 1984, von Herczey even
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Remembering Chef & Baker Extraordinaire Lindsay Todd Reid

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I was saddened to hear Lindsay Reid had passed away after a brief illness. Lindsay's motto was to “share really good baking,” made from scratch in small batches, using high quality ingredients. That required patience and precision – something Lindsay appeared to have in quantity. Lindsay incorporated only pure natural ingredients, unbleached organic flour, local eggs, honey and butter in his baking in the bake kitchen in the cellar of his Sebringville home. On offer were hand-made croissants, squares, tarts, muffins and seasonal specialties. Lindsay asked me not to refer to his baking as iconic – so instead I referred to his delicious baking as being emblematic. His baking represented everything good and comforting . The first time I tasted his baking was at the Stratford Slow Food Market. I was hooked. I was very happy when he decided to join us as a vendor at the Western Fair Farmers’ Market, after receiving plenty of encouragement from Alan Mailloux of Downie Stree
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