An interesting week for food. Did some expirmentation in the kitchen, met up with a lot of industry friends, discussed some serious topics, and indulged in a lot of bacon. Any week with bacon is a good week.
-
- Something a little new for Una. Nice and light.
-
- Thomsons and the Hyatt held a beautiful dinner to showcase local ingredients. This was a salad with a beautiful fresh goat cheese. Things were so tasty, I forgot to take pics of almost everything else.
-
- The patisserie at Thomsons has some serious talent. Honey ice cream, saskatoon berry with verona chocolate puffs and a nutty bottom and a beautiful macaroon
-
- This is what brasserie food is about, classic and simple
-
- Having some beautiful foie while discussing the upcoming foie ban with Cam D. of the Brasserie
-
- Again, Cam D. indulges me with some foie and salted caramel ice cream.
-
- Organic gin, chartreuse, cinzano, a little bitters, and maybe a coup other things. Herby and tasty!
-
- Pitting on ’07 vs. an ’08. You can clearly tell the ’07 had the classic notes of a cab, lots of graphite, while the ’08 had a lot more jam
-
- Laksa broth with some tofu puffs, pork neck, and some greens. Not exactly an authentic mix of ingredients but it gets the job done.
-
- Fries with duck. Anything with duck is good.
-
- You can’t show up at District without having the bucket of bacon
-
- No ,it’s not real caviar, it’s flying fish roe on top of a soft poached duck egg, prosciutto and sourdough toast
-
- You can never have enough bacon!
-
- Wanted to make a BLT but tomatoes were off and didn’t have lettuce. So I made a avacado mayo instead
You must log in to post a comment.