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Vancouver’s food scene delights

It’s been nearly four years since I spent quality time in Vancouver. So, when I had the opportunity to go out there for business recently, I was thrilled.  While I knew its majestic mountains and salty sea air would be as intoxicating as ever, I was excited to discover how much the city had changed and, more importantly, how its culinary scene had evolved.

I happily found a city chalk full of new delicious gems and time-tested classics, including a burgeoning food truck scene. Here are just a few of my culinary recommendations for your next visit to Lotusland.

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A soulful evening of sushi making

Toronto’s outpouring of love and generosity in response to the earthquake and tsunami devastation in Japan has been incredible.

Last night, I had the pleasure of attending a fundraiser at Liberty Noodle in trendy Liberty Village. Dubbed “Sushi Making for the Soul,” the evening took sushi lovers on a journey through the history of sushi and engaged us in the detailed and intricate art of sushi making, while helping those deeply affected by the disaster in Japan.

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A Crabby Mussel

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Maple Roasted Beet Soup with a Sour Cream Swirl

This beet soup, created by chef Wendy Seguin of Let Them Eat Cake in Stratford, is to-die-for delicious.

3 tablespoons olive oil
1 medium onion, peeled, rough chopped
4 cloves garlic, peeled
1 tsp ground cumin
1 pound, about 6 medium red beets, peeled, rough chopped
½ cup maple syrup, medium grade
1 litre vegetable stock
1 cup 10% cream
Salt and pepper to taste
¼ cup sour cream

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More with Maple in Stratford

Did you know…that it takes forty buckets of sap to make one bucket of maple syrup? Or that in order for sap to flow from the tree, it has to be below zero the night before and above zero during the day? Or, that once the buds pop on trees, the maple syrup cycle is done? I did not know any of this until very recently.

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Basil simple syrup

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I had the pleasure of indulging at the La Tavola Rotonda Italian dinner at George Brown College recently. The chef, Sophia Kudla, was kind enough to share a few of her recipes from the evening. Basil simple syrup, drizzled over a lovely basil parfait dessert (as seen below), was one of them. It had such an intense flavour for something so simple and I wanted to share the recipe.

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