Slideluck Potshow is bringing its melange of food and art to Toronto tonight, in conjunction with the CONTACT Toronto Photography Festival.

This isn't your Unlce Bob's boring vacation slideshow. Each selection is limited to five minutes and is often accompanied by music, commentary or other surprises.

Saving Gigi opened two weeks ago on the south west corner of Bloor and Roxton. This new coffee house is the brainchild of Luigi Gigi Xaini (who used to own the now closed Cafe 163 on Corso Italia) and his partner Monica Grace Miller of Saving Grace fame.

The much maligned corner of Queen and Bathurst will get a bit of a facelift later this summer in the shape of Starbucks. The world's most loved and/or derided coffee chain is moving into the north east corner that was formerly a Mr. Sub.

Construction is already underway which means it won't be too long before two of the city's most ubiquitous chains - Pizza Pizza being the other one - share an intersection with the notorious Big Bop and The Meeting Place.

Grace Restaurant serves its first dinners tonight. The space on College formerly known as Xacutti has been idle for some time, but after a recent makeover at the hands of owner Lesle Gibson, Grace is ready to introduce the concept of modern farmhouse to Little Italy.

Stepping inside the restaurant for a preview last night, the first thing I notice are the two plush, white banquets on the right hand side of the room. Comfortably seating eight, these are definitely the spots to secure if dining with a larger group. Further inside, smaller tables dot the 60 seat dining room followed by an intimate outside space (pictured above) perfect for a summer's meal for two.

This Saturday I went to the Sip, Savour & Preview for Santé: Toronto International Wine Festival . As a son of wine parents I developed a taste and vocabulary for wine early on which was surprisingly impressive at parties: "This is... oaky. And... fleshy." So it's with some trepidation that I would be exposed to actual experts during the course of this sampling, which was was held at the castle of liquor that is the Summerhill LCBO.

Boiled, fried, scrambled or poached, there's no denying the egg is one of nature's perfect foods.

And yet, whipping up an omelette recently, I couldn't help but observe the runny consistency - to say nothing of the bland taste later.

According to Brent Preston, the owner and operator of The New Farm, most eggs come from hens that aren't fed or raised in the way nature intended.

"The taste varies with the season," he says, "because they eat different things at different times of the year. The biggest thing is, if they're eating green vegetation, the yolks are much darker yellow than what you'd get in a store. They hold together better and stand up in pan instead of spreading out. The taste is much more intense, and richer. There's a buttery texture in the mouth."

That's the egg I want. So why can't I (or any other Torontonian) find it?