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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)
Alternate Title
  • 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.
FormatPicture
Subject
    Medium
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      ProvenanceFrom the Toronto Star Archives
      CollectionToronto Star Photograph Archive
      Usage Rights Copyright (Learn More)
      Copyright HolderToronto Star (Firm)
      Call Number / Accession NumberTSPA_0125781F
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      Geography
      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
      Faught, Ken
      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.
      Innell, Reg, 1926-2018
      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.
      Spremo, Boris
      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
      Olsen, Bob, 1931-2022
      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
      Faught, Ken
      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
      Faught, Ken
      11/27/1990
      Hunger is the best sauce &c
      Hunger is the best sauce &c
      T. Nelson and Sons
      1860
      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
      Olsen, Bob, 1931-2022
      2/26/1980
      Truth or consequences: The so-called lie detector is depended on sometimes by police investigators, who hire such specialists as John Jurens, left, when cases are particularly tough
      Truth or consequences: The so-called lie detector is depended on sometimes by police investigators, who hire such specialists as John Jurens, left, when cases are particularly tough
      Bull, Ron
      12/17/1983
      Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
      Jean Troisgros lifts the salmon gently from the pan as he prepares his favorite recipe salmon with sorrel sauce, in The Star Kitchen. Jean says having(...)
      Slaughter, Mike
      8/4/1976
      It's only a à of sauce
      It's only a à of sauce
      John Duncan's Sons N.Y.
      1899 circa
      Greg Couillard with chill sauce
      Greg Couillard with chill sauce
      Beaty, Keith
      2/22/1990