By George Kozera for Mr. Will Wong
In the interest of full disclosure, I must confess that I love soups. Every nationality and every culture has their own speciality, their own āheaven in a bowlā. Whether it be Borscht, Matzo Ball, Wonton, Billi Bi, Minestrone, Tom Yum, Avgolemeno, Gazpacho or, my favourite, Flaczki (Polish tripe soup). Ā Soups nourish the soul. And is there anything more comforting than hot soup on a cold winterās day?
Using a suite of Campbell’s products tweaked with fresh ingredients and spices, charismatic celebrity Chef Matt Dean Pettit, the founder of the Rock Lobster restaurants in Toronto, has created 4 tantalizing soups which will be served at a pop-up restaurant located at 501 Queen Street West.
THE CANTINA by Campbellās will be opened from February 2nd to February 21st (11-8 weekdays, 11-7 weekends)Ā and it is THE place to go to savour Pettitās innovative menu. I sampled 2 soups on the menu. The Thai Chicken & Rice Khao Soi was robust and rich, enhanced with coconut milk, yellow curry and egg noodles. The Creamy Tomato Black Bean Taco soup was a symphony of tomatoes, lime juice, black beans and a spicy crema that would go well with a grilled cheese and lobster sandwich.
The collaboration of Chef Pettit and Campbell’s Canada is a gastronomical dream. And everyone who goes to eat at THE CANTINA by Campbellās will be given a sticker to place on a wall. For each sticker placed, Campbell’s Canada will give a can of soup to the Daily Bread Food Bank where the goal is to provide 15,000 cans of soup.
Some Pics:
Great food and a great cause! I plan to be back often; you will find me back slobbering and schlurping away!!!
(Photo credit: George Kozera)
For advertising opportunites please contact mrwill@mrwillwong.com