You have one more day to enjoy this year's Fete des Vins du Quebec (Quebec Wine Celebration) being put on by the wonderfully named organization, Joyeux Novembre (Happy November). Like Festival en Lumiere (The Montreal Highlights Festival) did with February when it turned a sad, … [Read more...] about Locavore Drinkers, Unite!
Everything Else
Thanksgiving in Boston: What gourmet chefs make for the holiday
I went to Boston a month ago to find out about natural wine, amazing oysters, and also what some of the city's top chefs do for American Thanksgiving. Canadian Thanksgiving has come and gone, but there American holiday gives us northerners more to thankful for (and a second kick … [Read more...] about Thanksgiving in Boston: What gourmet chefs make for the holiday
RASPIPAV and La Grande Degustation Wine Salons in Montreal: Going Greek, local vodka, pure Champagnes, and quality Cali reds
Like Christmas, November's big wine events are over too fast. First, RASPIPAV—the private import wine salon at Marché Bonsecours—played host to every import company in the city. More and more companies are getting on the biodynamic, natural, organic, artisanal wine bandwagon. And … [Read more...] about RASPIPAV and La Grande Degustation Wine Salons in Montreal: Going Greek, local vodka, pure Champagnes, and quality Cali reds
Champagne Mustard on Fine Dining Lovers
My latest article on homemade mustard with Champagne just came out on Fine Dining Lovers. Ever wonder what goes into the yellow stuff? Turns out it's a simple process for the home cook and lovers of all things DIY. WAY easier than Japanese rice bran pickles. And probably also … [Read more...] about Champagne Mustard on Fine Dining Lovers
The Way to a Woman’s Heart…
I recently had an "intimate cooking experience with top chef Louis-François Marcotte." If you're Anglo you don't know who that is. If you're francophone, you do. If you're over the age of 40 you're in love with him. You might be in love with him if you were younger, but he's … [Read more...] about The Way to a Woman’s Heart…
Putting the Garden to Bed: The end of my first year of gardening
Well, I made it. Without killing everything. Without driving myself insane. And with a ton of vegetables. Not as many or as well as my gardening mentor, who could grow a pepper from her pinkie, but not bad. A couple weeks ago I finally put my garden to bed for the winter. A … [Read more...] about Putting the Garden to Bed: The end of my first year of gardening
Thanksgiving 2013: Brined Turkey, Gluten-free Stuffing, Pan Drippings, a Charcuterie Platter, Crispy Parsnips, Homemade Cookies, and the Annual Marriage Proposal
What a beaut', right? I know that's what you're thinking. Those charred parsnips, that garden-fresh parsley, that chicken, brined, stuffed and roasted to golden perfection, all making for a happy Thanksgiving. But folks, it's not just about the food. It's about the company. … [Read more...] about Thanksgiving 2013: Brined Turkey, Gluten-free Stuffing, Pan Drippings, a Charcuterie Platter, Crispy Parsnips, Homemade Cookies, and the Annual Marriage Proposal
Gluten-free Cooking Class: Sweet and Savoury Breads
I had a great gluten-free baking class the other week. Thanks to Cuisine Soleil for sponsoring me with their gluten-free flours. Though it's officially just a gluten-free cooking class, all the recipes were also lactose-free. It's also easy to make them vegan, though the texture … [Read more...] about Gluten-free Cooking Class: Sweet and Savoury Breads
Not Your Grandmother’s Fruitcake: Artisanal, Quebec-made creations from Ken’s Fruitcake
Christmas fruitcake—fruits and nuts soaked in sweet liqueurs, aged until moist, or aged longer until the flavour is more complex. The cakes are often ridiculed, but long-lived both in terms of tradition and shelf time. And when made well, they’re able to traverse languages and … [Read more...] about Not Your Grandmother’s Fruitcake: Artisanal, Quebec-made creations from Ken’s Fruitcake
Like Water for Chocolate
I have to write this before the details fade. It blends too much together already—the bitter into the sweet, chocolate into cream. It started with an offer. A simple meal for three. It was late but it was warm and humid like Lima always is in summer, and I knew we could cook … [Read more...] about Like Water for Chocolate