Wanda Srdoc opens her trunk and grabs a plastic foam cooler and pink Hello Kitty lunch bag.
A pungent odour wafts from the cooler. She closes the trunk and briskly walks through a downtown alley, through the back door into the kitchen at Edulis Restaurant.
She doesn’t even have to announce her arrival — head chef Michael Caballo picks up the strong scent of her cargo immediately.
“The truffle lady’s here,” Caballo announces to his kitchen staff.
Click Here to Read the Full Article in the Toronto Star
