Posted at 3:28 pm , on September 17, 2017
It has been quite a few years since our trip to Peru, but it still ranks as one of my best and most-memorable. Peru was one of the first big trips that Royce and I took together — and in fact it wasn’t just the two of us, we made the journey with some of his family. About a month ago, most of the trip members were briefly reunited and it was the perfect opportunity for Royce and I to prepare a menu that I have been talking about for the last few years. Continue reading
Posted at 2:39 am , on May 17, 2017
Two Sundays ago, I was fortunate enough to attend (and have backstage access to) a fundraising dinner for Canada’s 2019 Bocuse d’Or representative: Trevor Ritchie. Continue reading
Posted at 10:01 pm , on May 11, 2017
A good friend of mine was recently selected to represent Canada at the 2019 Bocuse d’Or. Megan has promised to write a little more about this competition, so I’ll leave out the details here. Let’s just say it’s a pretty big deal.
Posted at 6:26 pm , on May 5, 2017
Not too long ago, Royce and I were talking with my mum about food (no kidding eh?) and mum “casually” mentioned that for a time she had really liked black forest cake.
With her birthday only a couple of weeks away, we knew a hint when we heard one (or at least, we figured we did). This year for my mum’s birthday, we made her a black forest cake. I know mum loves anything chocolate, so she’d like this. And I have really fond memories of the grocery store version of this cake that my grandma used to buy for us…So why not?! Continue reading
Posted at 2:47 am , on February 9, 2017
This bar is a mish-mash of a couple recipes from one of my many idols/internet crushes: My New Roots. It’s healthy in the way that most things are healthy. In the end its healthy-ness is dependent on how much you eat and also what your specific nutrition requirements are. This is not something I’ll pretend to know anything about. I know some people avoid fat, while some avoid sugars, and others avoid carbs in general. This bar has these things. But it’s made with nice, whole, unprocessed foods. No refined sugars. Also plant-based and gluten free if that’s your deal. All in all, it’s a really great alternative to those sugar-loaded, ultra-processed candy bars that are so delicious and yet so horrible.
Posted at 2:46 am , on January 26, 2017
Duck for two at Canis.
I don’t really want to tell you about my meal at Canis. Royce convinced me to do it, but that doesn’t mean that I want to.
But please, allow me to explain. It’s not that I’m hoarding, trying to keep a good restaurant all to myself. The logic isn’t lost on me that the better a restaurant does the longer it will be around. And furthermore, I’m a planner. If something is worth it, I have no qualms making the effort required to reserve a dinner advance.
My resistance to share is driven by a fear that is deeply rooted in a marriage between superstition and paranoia. It’s something that’s developed, nay festered, over the years.
Posted at 2:21 pm , on January 15, 2017
Reindeer moss and chocolate-covered, fermented cep mushroom at Noma.
Since making the trip to Noma last July, one of the questions we have been asked the most has been: Was it worth it?
The short answer: yes, it was amazing!
Here, I wanted to share a few of my notes on the long answer…
Posted at 10:49 pm , on January 5, 2017
Recently, for a friend’s birthday, we opted to celebrate by staying in. I volunteered to provide dinner.
Camomile roasted heirloom carrots, whipped goat cheese ring, seed brittle and herb garnishes
Posted at 10:56 pm , on December 28, 2016
Friends of ours have just recently opened a restaurant called Big Tobacco Kitchen & Whiskey Bar in Hamilton, Ontario. The “Big Tobacco Kitchen” gets its name because the menu draws from the childhood experiences of the owner, who grew up on a tobacco farm in Norfolk county. Megan and I thought it would be cool to make them a Christmas gift that was inspired by the story of their new restaurant.
Whiskey Caramel Truffles (makes roughly 22 truffles) Continue reading
Posted at 3:33 pm , on November 20, 2016
These black sesame shortbread cookies make for an addictive, not-too-sweet afternoon treat. We finished ours by dipping in matcha white chocolate, and topping with a sprinkle of candied black sesame.
Sesame Shortbread (Yields 20 x 11g rounds)
50g candied black sesame (1:1 ratio of sugar to sesame seeds) (extra for topping, if desired)
75g butter (at room temp)
100g all purpose flour Continue reading