#FOOD: THE CANTINA BY CAMPBELL’S SOUP
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 “heaven in a bowl”. Whether it be Borscht, Matzo Ball, Wonton, Billi Bi, Minestrone, Tom Yum, Avgolemeno, Gazpacho or, my favourite, Flaczki (Polish tripe soup). Soups nourish the soul. And is there anything more comforting than hot soup on a cold winter’s 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 Campbell’s will be opened from February 2nd to February 21st (11-8 weekdays, 11-7 weekends) and it is THE place to go to savour Pettit’s 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 Campbell’s 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.
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)