Quick Bites
This little chef goes to market
by Eric Vellend

When planning your Christmas dinner this year, remember that shopping is half the battle. Good cooking starts with good ingredients – so put down the frozen turkey and get that instant gravy out of your shopping cart. Here is where I’ll be spending my father’s hard earned money as I pull together the Vellend family feast.

First stop is at Leslieville Cheese Market (891 Queen St. E., 416-465-7143, www.leslievillecheese.com) for the staff and stuff of life. In addition to a huge selection of pungent cheeses and crusty loaves from Epi Breads, the friendly service is a refreshing change from those snooty cheesemongers who sneer down at you, daring you to spend less than $50. Instead of serving some cliché Yuletide dessert, why not put together a patriotic cheese plate with Comtomme, a raw cow’s milk cheese from Quebec, and Raincoast Crisps, the peerless crackers from Leslie Stowe in Vancouver?

For seafood, it’s off to the St. Lawrence Market to my favourite fishmonger, Seafront (92 Front St. E., Upper Level 30, 416-365-0086). From meaty jumbo scallops to briny Malpeque oysters to sushi-grade tuna, the quality is always impeccable. They also smoke their own salmon, the perfect pre-dinner nibble. Sharp elbows and a loud voice come in handy on Christmas Eve at the Market. The mosh pit at Seafront is like a school of bloodthirsty sharks on the scent of chum.

For my meat order, it’s up to Boystown. Cumbraes (481 Church St., 416-923-5600, www.cumbraes.com ) owner, Stephen Alexander, is dedicated to sourcing his meats from small family farms that raise their animals in a humane way without antibiotics or growth hormones. Plump chickens, succulent pork and dry-aged beef have made his shop the top butcher in town. In addition to a buffet of prepared foods, Cumbraes offers a triumvirate of cured hams: Bayonne from France, serrano from Spain and proscuitto from Mario Pingue in Niagara. It isn’t cheap, but the good stuff never is.

When it comes to fruits and vegetables, I have a soft spot for old-school green grocers. Valley Farm Produce (466 Danforth Ave., 416-465-1238) is a relative newcomer to the Danforth, but this family-run store already has a legion of loyal customers. With a high turnover rate, the quality is often as good as fancy gourmet shops but at half the price. Don’t let the long queues discourage you: the cashier moves faster than Bruce Lee. If in an organic mood go a few doors down to The Big Carrot (348 Danforth Ave., 416-466-2129)

Gourmet esoterica can usually be found at Sun Valley Fine Foods (583 Danforth Ave., 416-469-5227,www.sunvalleyfinefoods.com). Smoked Spanish paprika, Medjool dates and white truffle oil - Sun Valley has it all. They also carry organic milk, butter and eggs and my favourite brand of ice cream, Gelato Fresco. If you’re looking for a last minute stocking stuffer, grab one of the premium chocolate bars from Valrhona or Chocolat Bonnat.

Last but not least, I make my final pit stop at Bulk Barn (17 Leslie St., 416-466-4512). It’s the perfect place to stock up on flour, sugar, nuts and all your holiday baking needs. And when you discover how cheap their spices are, you will kick yourself for buying those pricy little jars. I may walk into this store with four things on my list, but I always leave with ten. ~