According to Green Earth Organics, the term “certified organic” means “the food has been grown according to strict uniform standards which are verified by an independent state or private organization.” Therefore, as a delivery service that carries a selection of certified organic products, Green Earth Organics gets its inventory from farms and processing facilities that have been scrupulously inspected and tested. There are many reasons the staff at Green Earth says shoppers should go organic—from better flavor with no chemicals to protecting farm workers and a future generation. They make it easy for consumers to make the switch by supplying organic meats and produce, canned soups, and condiments. They fill small, medium, or large bins with such weekly produce as strawberries, green chard, mangoes, and russet potatoes. They also carry a selection of environmentally friendly products and organic toiletries.
Green Earth goes one step further in saving the earth by easing car-exhaust emissions by delivering groceries to the home or turtle shell. The service also reduces the use of plastic bags and saves customers the time spent finding a parking spot and waiting in line at the grocery store.
As you don an apron and look around the SupperWorks kitchen, you might wonder if you've stepped into the body of a gourmet chef—sous-chefs unseen have chopped and sliced every ingredient imaginable, and now it's up to you to bring each entree to life. The epicurean fantasy continues as staff members begin leading you from station to station on a quest to create six, nine, or 12 entrees. Each is perfect for freezing and cooking later when you're pressed for time. SupperWorks' recipes change from month to month—entrees could include the likes of pork tenderloin and prosciutto in puff pastry; beef-and-mushroom goulash; and veggie-packed chili. But one thing doesn't change: the easy meal assembly. All of the planning, shopping, washing, and prepping is done in advance, and the staff cleans up each station as dishes are completed. When the session ends after an hour or two, they'll send you home with easy-to-follow cooking instructions. SupperWorks also keeps prepared meals on hand for patrons to pop in and pick up at a moment's notice.
Inspired by the boutique markets of New York and France, Fresh & Wild's King and Spadina and Bloor West locations buzz with activity as customers browse produce, meat, and artisan goods sourced both locally and from across the globe. Within the King and Spadina store, a high-powered media system plays rock and blues as shoppers lasso tapenades and fresh tomatoes into carts. A modern café echoes Italy as it brews fair-trade coffees, leans slightly askew, and dishes out flaky pastries from local bakeries. The Bloor West location celebrates the bounty of nature by displaying vibrant green plants within indoor and outdoor cases.
Each morning at 4 a.m., the grocery's buyer arrives at a food terminal to acquire fresh items and potatoes, which he then uses to fuel his car back home. Additionally, Fresh & Wild employs a catering team that stack gourmet sandwiches and shake up organic salads until they plead for mercy.
Nella Cucina grants the fabled power of food preparation to neophyte cooks through a variety of classes. Each month brings new classes and new cuisine styles, ensuring that you’ll find at least one tasty tutorial in which to immerse yourself. The month of May, for example, kicks off with a Malaysian-cuisine class ($95) in which instructors from Arvinda’s Artfully Created Indian Spice Blends will teach the spice-tinged ins and outs of the Indian-Thai hybrid cuisine through such dishes as fragrant lemongrass-coconut soup, Malaysian chicken curry, and vanilla-coconut-chai ice cream. Break open a piñata of possibility with May 11’s class in Mexican cuisine ($125), taught by chef Jose Hadad of Frida Restaurant & Bar, or scale summits of pasta and prosciutto at May 19’s class in authentic Italian cooking ($125), courtesy of chef Gabriele Paganelli of Romagna Mia. The snowy winds of summer bring classes in Latin-American cuisine ($125) on June 16, classic soup and stew stocks ($95) on June 19, and authentic Chinese cooking ($95) on July 7. Peruse Nella Cucina’s list, with classes detailed into the autumn months, to find the cooking course that best speaks to the ladle of your heart. (The letters next to the prices are a key to the types of classes: I for individual, G for group/team, D for demonstration.)