Skip to main content
Digital Archive Toronto Public Library Homepage
Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce
Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce

Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce

Date7/27/1989
Names
(photographer)
Format
Medium
Language
ProvenanceCourtesy: Toronto Star Photograph Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0134646F
Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce.
Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce.
7/27/1989
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
Mystery muncher: Restaurant reviewer Peeter Tammearu plays hookey and pigs out at the Ex - incognito, of course.
Mystery muncher: Restaurant reviewer Peeter Tammearu plays hookey and pigs out at the Ex - incognito, of course.
8/15/1985
Day-old oil: Gilles Charette makes his rounds to Markleangelo's restaurant to pick up used cooking oil from sous chef Gilbert Letort, left
Day-old oil: Gilles Charette makes his rounds to Markleangelo's restaurant to pick up used cooking oil from sous chef Gilbert Letort, left
9/23/1980
Five basic ingredients - (clockwise from top left) plain white rice, fish sauce, soy sauce, chilies and coconut milk - give you a passport to Asian cuisine
Five basic ingredients - (clockwise from top left) plain white rice, fish sauce, soy sauce, chilies and coconut milk - give you a passport to Asian cuisine
7/28/1988
Spicy shrimp. Doused in a hot sauce, these are in Azorean-style rustic appetizer
Spicy shrimp. Doused in a hot sauce, these are in Azorean-style rustic appetizer
11/27/1990
San Francesco's owner Rudy Savoia tastes the sauce at the tiny hole in the wall takeout on Clinton St
San Francesco's owner Rudy Savoia tastes the sauce at the tiny hole in the wall takeout on Clinton St
12/21/1976
Two sides of province's economy can be seen in Allan Crosbie, left, who deals with millions on Bay Street while Sudbury miners Gilles Minor (right) and Jules Beaudoin are part of a decreasing work force on the other side of the economic barrier
Two sides of province's economy can be seen in Allan Crosbie, left, who deals with millions on Bay Street while Sudbury miners Gilles Minor (right) and Jules Beaudoin are part of a decreasing work force on the other side of the economic barrier
4/21/1971
Hunger is the best sauce &c
Hunger is the best sauce &c
1860
Believers: Insurance specialists David Cowper, left, Chris Snyder, centre, and Tom Delamere know all the ins and outs of so-called key-man policies. Large companies with lots of bench strength may not need such insurance but smaller companies are vulnerab
Believers: Insurance specialists David Cowper, left, Chris Snyder, centre, and Tom Delamere know all the ins and outs of so-called key-man policies. Large companies with lots of bench strength may not need such insurance but smaller companies are vulnerab
3/1/1984
Stroke victim: Specialists told Dr. Douglas Dalgleish he'd be blind on the left side and never walk again after his massive stroke, but he proved them wrong and has resumed his medical practice.
Stroke victim: Specialists told Dr. Douglas Dalgleish he'd be blind on the left side and never walk again after his massive stroke, but he proved them wrong and has resumed his medical practice.
5/14/1984
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
2/26/1980