Food

 

for Lucy Waverman's food column. July 12, 2013. (Gloria Nieto/The Globe and Mail)

Wild mushroom crusted chicken for Lucy Waverman’s food column. July 12, 2013. (Gloria Nieto/The Globe and Mail)

Smokey paella for Lucy Waverman's food column. July 12, 2013. (Gloria Nieto/The Globe and Mail).

Smokey paella for Lucy Waverman’s food column. July 12, 2013. (Gloria Nieto/The Globe and Mail).

Barbacued baby back ribs for Lucy Waverman's food column. July 12, 2013. (Gloria Nieto/The Globe and Mail).

Barbacued baby back ribs for Lucy Waverman’s food column. July 12, 2013. (Gloria Nieto/The Globe and Mail).

Plum squares for Lucy Waverman's food column. July 12, 2013. (Gloria Nieto/The Globe and Mail)

Plum squares for Lucy Waverman’s food column. July 12, 2013. (Gloria Nieto/The Globe and Mail)

Peach Torte for Lucy Waverman's food column. July 12, 2013. (Gloria Nieto/The Globe and Mail)

Peach Torte for Lucy Waverman’s food column. July 12, 2013. (Gloria Nieto/The Globe and Mail)

Damon Campbell, Sangri-La's executive chef, poses in the hotel's bar. Toronto, June 18, 2013. (Gloria Nieto/The Globe and Mail)

Damon Campbell, Sangri-La’s executive chef, poses in the hotel’s bar. Toronto, June 18, 2013. (Gloria Nieto/The Globe and Mail)

Damon Campbell, Sangri-La's executive chef, poses in the hotel's kitchen. Toronto, June 18, 2013. (Gloria Nieto/The Globe and Mail)

Damon Campbell, Sangri-La’s executive chef, poses in the hotel’s kitchen. Toronto, June 18, 2013. (Gloria Nieto/The Globe and Mail)