-=> Quoting Michael Loo to Jim Weller <=-

 > these days Halifax captures the number 5 spot on a lot of
 > food city lists ahead of both Ottawa and Quebec.

 ML> Montreal, Toronto, Vancouver, and where?

After over a century of being #2 Toronto is now ahead of Montreal.
Like New York and London, Toronto is where the money is and so are
the high dining and drinking spots. It also has a very diverse
selection of hole in the wall ethnic places too, which is what draws
me.

Calgary is in the #4 spot, up from nowhere.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gnocchi Allo Safferano
 Categories: Italian, Pasta, Dumplings, Lamb, Pork
      Yield: 6 Servings
 
      1 lb Semolina flour
    1/4 c  Olive oil, extra virgin
      1    Onion, chopped
    1/4 c  Parsley, chopped
    1/2 ts Saffron
      3 oz Pork fat, chopped
      7 oz Ground pork
      7 oz Lamb, lean, ground
  1 1/2 lb Tomatoes, chopped fine in
           -food processor
      2    Bay leaves
      6    Sage leaves, fresh or
    1/2 ts Dried
           Salt and pepper
    3/4 c  Aged Pecorino cheese
 
  To make gnocchi, pour flour onto work surface and make a well in
  the centre. Pour in the olive oil.  Dissolve saffron in a bit of
  warm water and add to well. Mix liquid with flour, adding enough
  water to form a firm, not sticky, dough.  You'll have to add the
  water 1/4 cup at a time, until the dough is the right consistency.
  Cut dough into pieces and roll into long cylinders, about 1/2 inch
  diameter.  Cut into 1-inch chunks and press your finger into each
  gnocchi to make a deep dent. Set gnocchi aside on a floured
  surface to dry while you make the sauce.

  Heat pork fat in saute pan and cook the onion and parsley until
  tender. Stir in the ground meat and cook until no longer pink. Add
  the chopped tomatoes, bay leaves, salt and pepper. Cook,
  uncovered, for an hour or until the sauce is thickened. Cook
  gnocchi in boiling salted water until cooked al dente.  Drain and
  arrange in pasta dishes.  Pour sauce over top and garnish with a
  handful of grated cheese.

  By Peter Duri of the Italian Pavilion
  Calgary Sun, Monday, October 8, 1990

MMMMM
 
Cheers

Jim
  
... Western Canada is too far from anywhere to be relevant.

___ Blue Wave/QWK v2.20