Not all eggs come in a carton. Some of the world’s most expensive and tastiest eggs come from the ocean, a veritable pool of all things tasty. Caviar is one of the world’s greatest delicacies, which was almost made extinct about a decade and a half ago. Due to careful management, it’s back for all to enjoy.
You can read my article, “Eggs of the Sea” over on my Print Publication & TV appearances section.
Food Porn Friday may be getting rarer, but I’m not eating any less these days!
Hit the jump for some hard-core (unsorted) Food Porn Friday…
Continue reading “Food Porn Friday – May 10” »
Eat and Drink.
They were made to go together. Just as chefs get together to push the boundaries of their trade, so do bartenders. This year is the second year of the Made With Love competition in Calgary, a demonstration of the skills and knowledge it takes to fill the other half of the dining equation. I sit in at this year’s qualifiers to see what we’re in store for this summer.
Nothing is better than a good manhattan
You can read about the Made With Love qualifiers in, “Made With Love (and Liquor)” over on my Print Publications & TV page.
All food, no matter how refined or fancy, came from somewhere simple. Often the best food we have ever eaten came from a simple peasant recipe borne out of necessity rather than excess and indulgence. This challenge to produce something beyond sustenance, begat innovation. We should always look past what is on the plate to where it once came from.
Warming in the oven to maintain their crispiness
You can read my chat with Rouge’s Paul Rogalski and his take on things in, “The Roots of Dining” over on my Print Publication & TV section.
Poutine, it’s our national dish. We like it wet, dirty and brown; with hunks of meat or just with strings of cheese which stretch for what seems, impossible lengths. We can’t get enough of this stuff, and here’s a quick look at a few places to get it.
You can read, “A Matter of National Indulgence” over on my Print Publications & TV page.