Earlier today, we posted the latest instalment of our Made in Toronto video series, which features Cowbell owner and chef Mark Cutrara talking about butchery. Mark will be participating in this Sunday’s Fifth Annual Picnic at the Brick Works along with his friends at the Toronto Urban Farm, a working eight acre organic farm that employs youth from the Jane and Steeles area.
(For more videos in our Made in Toronto series, recently nominated for Best Multimedia at the Canadian Online Publishing Awards, visit our Video page.)
Last night we went back to Mark with a few supplementary questions about his Toronto food faves.
What are your three favourite farmers’ markets in the city?
Sorauren (Monday), Evergreen Brick Works (Saturday) and Nathan Phillips Square (Wednesday).
What are some things you always have to have in your fridge at home?
Hot sauce, mustard, water, good cheeses, some kind of fruit or vegetable like parsley. [Ed.: Yes, parsley, this is what he answered.]
Who are your three favourite butchers in Toronto?
Ryan Donovan (Marben), Dave Melie (Healthy Butcher), and Paul Bradshaw (Royal Beef).
Do you have a favourite knife? What is it?
Yes, it’s Japanese, but I forget the brand. It’s a good tool.
If someone wanted to learn butchery what advice would you give them, where would you send them?
Things have changed so much I don’t know where to send someone. I would investigate a small ethnic butcher that still works with whole animals.
Do you have three favourite restaurants?
Oyster Boy, Pizza Libretto, and Bijou in Stratford.
