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What Do You Believe In? (Nice To Meet You!)
When asked to become part of the Foodists community, I was flattered and somewhat surprised. Sure, my life is food, I know how to cook and I have strong opinions about food. But for most of my...
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Eventail d’aubergines à la provençale
In this first week of my French stage, I’ve learned all kinds of tips and tricks . This ranges from suspending a soupy salad (like bulgur-less tabbouleh) in a tamis (sieve) set over a bowl, so as to...
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Life of a French Stagiere
One dark morning last week, I made ham and eggs for one in a tiny skillet on an industrial range. Now, this has its pros and cons: Pro: With the high heat that comes out of that Italian thoroughbred,...
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Silken tofu, chocolate torte and a revelation
Last week I was sent on assignment to Halifax, Nova Scotia* and stayed with friends. It was a glorious visit, and we made some pretty spectacular food, including a handmade orecchiette served with a...
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Winemaker’s Grape Cake
If you aren’t familiar with Patricia Wells, you should be. She’s the doyenne of bistro cuisine, and runs what I’ve heard is the best cooking school in Provence. She has a pied-à-terre in Paris where...
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Salted Smelt with Cumin and Thyme
Quick-cured smelt in lemon-orange marinade. Growing up in Ontario, my dad used to come back from wintertime east-coast work trips with a bag of frozen smelt, but I never really understood where they...
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A Totally Offal Experience
When a friend of mine found out I’m writing a magazine piece on offal in the Maritimes, he said, “You have to meet Jesse Vergen.” Well, last week I had the chance to eat at the Saint John Ale House,...
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Ten Commandments of Dining Around
When it comes to Dine Arounds, Dine Outs or any “Eat At [INSERT CITY NAME HERE]!” complaints tend dominate the accolades. Why? In my experience, diner criticism goes along these lines: The service was...
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Savouring the Garden
“I’ve never seen so much cutlery!” exclaimed my tablemate. The pathway that leads to the front door of Savour in the Garden, the new restaurant headed by Chef Alex Haun, is winding and a bit rocky....
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