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AICEP
Agência para o Investimento e Comércio Externo de Portugal

CABEÇALHO

We’re asking Toronto chefs and restaurateurs which takeout dishes have been getting them through the pandemic.

The past year has been an adventure for Graham Pratt. After closing The Gabardine at the end of 2019, Pratt returned to the joys of being a chef—not a business owner—at Woodhouse Brew Pub, the kitchen of Brockton Village’s Woodhouse Brewing Co. “Unfortunately, the first lockdown began only a month and a half after I started at the pub,” says Pratt. “When we reopened during the summer, we continued to evolve the menu as restrictions loosened. Now that we’re back in a full lockdown again we’re using the kitchen to do takeout, offering pop-up-like specials for pickup and delivery. It allows us to continue being creative, to cook whatever we feel like in the moment.”

 

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