Your Breaking Bread phrase of the day is brought to you by the wide world of simple, complex and just-plain-delicious carbohydrates easily available to you via curbside pickup, takeout and delivery from your favourite restaurants across Canada.

Check out our website homepage for the many options available in your neck of the woods. Lay back. Loosen those belts. Slip into those forgiving Joey Tribbiani Thanksgiving Pants. Let’s all work together to FATTEN THOSE CURVES, Canada!

Sad news from The 6ix — and the end of an era for a city stalwart with the permanent closure of Southern Accent. As Founder and Co-Owner Frances Wood and Chef/Co-Owner Thessavan Maniceavasakan said in a heartfelt blog post: “It’s a sad day for us. COVID-19 has forced our hand.”

Since 1984 the restaurant served up some of the city’s best Cajun and Creole cuisine and let ‘les bon temps rouler’ on Markham Street before moving to College and Ossington in 2017. In its more than four decades, it published two cookbooks, developed spice blends and hot sauces and left an indelible mark on the Greater Toronto culinary scene.

Some very important opinions to consider when it comes to reopening (or rushing to reopen) restaurants from Chefs and Restaurateurs south of the border in Seattle.

During ‘Phase Two’ of Governor Jay Inslee’s plan to reopen Washington State’s economy — which would be implemented at least three weeks after Phase One officially begins tomorrow, May 5 across the state — restaurants would be permitted to have dine-in service again, but at this cost: only 50% capacity, and tables could not have more than five people. In Phase Three, restaurants could expand to 75% capacity, and bars could reopen at 25% capacity. Only in Phase Four, likely months from now, could all eatablishments be open at full capacity.

But, as Melissa Miranda, Chef/Owner of (temporarily closed) Beacon Hill Filipino restaurant Musang has a different opinion. Read the full article here.