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Vegetarian restaurateur Cohlmeyer: 'You've got to know what makes food taste good'
Vegetarian restaurateur Cohlmeyer: 'You've got to know what makes food taste good'

Vegetarian restaurateur Cohlmeyer: 'You've got to know what makes food taste good'

Date1/30/1979
Names
Format
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0126012F
Chef David Cohlmeyer, former owner of Beggars Banquet vegetarian restaurant, will share vegetarian recipes with interested students at Harborfront starting tonight
Chef David Cohlmeyer, former owner of Beggars Banquet vegetarian restaurant, will share vegetarian recipes with interested students at Harborfront starting tonight
6/30/1977
Shopping: Norman Browne spends about $15 a week for rent and $8 for food. I don't eat rich or fancy, but tend towards a simple, meaty, varied menu. I like creative cooking and my pride and joy is cooking up a pot of pork hock stew. I'd give out the recipe but you've got to be poor to appreciate it.
Shopping: Norman Browne spends about $15 a week for rent and $8 for food. I don't eat rich or fancy, but tend towards a simple, meaty, varied menu. I like creative cooking and my pride and joy is cooking up a pot of pork hock stew. I'd give out the recipe but you've got to be poor to appreciate it.
6/6/1969
Restaurateur Stephen Kaskoto. Canadians developing fine taste
Restaurateur Stephen Kaskoto. Canadians developing fine taste
4/11/1975
Good fortune: Sunny, right, and Edmond Lee run Far East Food Products of Toronto, a company that makes 120,000 fortune cookies a day.
Good fortune: Sunny, right, and Edmond Lee run Far East Food Products of Toronto, a company that makes 120,000 fortune cookies a day.
1/31/1984
Restaurateur William De Laurentis specializes in massive portions of spaghetti food combinations at the Dell Tavern. He's also the contented impresario of the upstairs Theatre in the Dell, where his first opera opens tonight.
Restaurateur William De Laurentis specializes in massive portions of spaghetti food combinations at the Dell Tavern. He's also the contented impresario of the upstairs Theatre in the Dell, where his first opera opens tonight.
1/27/1973
Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.
Henry Capri, a Maitre D' at the Royal York was born in Italy and retains a love of the food of his native land. On Sundays he makes a special meal for this family. The sauce for crepes suzette he makes at hotel is famous around the world. Here he demonstrates the ease with which he makes it.
11/30/1971
H. S, (Stan) Bond won't retire although he'll soon be 94. He's too old to renew his driver's license so makes his sales calls via bus and streetcar. Bond thinks today's company managers would do a better job if they were given bonuses for boosting profits. His customer say he knows merchandise well.
H. S, (Stan) Bond won't retire although he'll soon be 94. He's too old to renew his driver's license so makes his sales calls via bus and streetcar. Bond thinks today's company managers would do a better job if they were given bonuses for boosting profits. His customer say he knows merchandise well.
1/4/1973
Film stars your home. Barry Cohen's firm videotapes your house and your possessions to simplify traumatic process of proving to insurance adjuster what items you've lost when you're hit by fire or a robbery
Film stars your home. Barry Cohen's firm videotapes your house and your possessions to simplify traumatic process of proving to insurance adjuster what items you've lost when you're hit by fire or a robbery
7/25/1984
Allan Clark, says rebound at Chateau comes from its success in keeping new ideas flowing and fresh merchandise sitting out on the shelves. It now makes 50 per cent of what it sells.
Allan Clark, says rebound at Chateau comes from its success in keeping new ideas flowing and fresh merchandise sitting out on the shelves. It now makes 50 per cent of what it sells.
10/19/1990
Keith Froggett of Scaramouche. Vegetarian Chili
Keith Froggett of Scaramouche. Vegetarian Chili
2/28/1991
For the thirsty: Chet Obacz, as an instructor at the Toronto Bartenders' Training School, makes sure that his students master 80 potent recipes for good cheer
For the thirsty: Chet Obacz, as an instructor at the Toronto Bartenders' Training School, makes sure that his students master 80 potent recipes for good cheer
12/10/1980
Doug Clare. It makes me feel good
Doug Clare. It makes me feel good
11/17/1976