Chef Bien of Chez Bien used to cook in Italian restaurants on Preston Street. My first visit was lunch, but if you come back for dinner (recommended) you should give his Asian marinated lamb (lemongrass, ginger, garlic, star anise) served with [read more]
It might have been the lights at Northern Scene, but it seemed to me NAC interim executive chef John Morris turned a bit green on the stage of the North-South Fusion Dinner. Morris was the host chef and the first [read more]
I bought a pretty bottle of liquid vanilla when I was in the French patisserie Macarons et Madeleines, looking for a pick-me-up pain aux raisins for elevenses. And then – zut alors! – as I am homeward bound with my treasures [read more]
On newstands now, the Spring 2013 issue of Taste & Travel, the Ottawa-based magazine designed for culinary tourists — loosely defined as those who travel mouth first, as it were, getting to know a new place through its cuisine. In [read more]
I wouldn’t ever do this in my own kitchen. This is a dish you clearly leave home for. Pla Sam Rot: described on the Thai Flame menu as “Deep fillet crispy topped with sweet and sour sauce.” Translated literally, pla sam rot [read more]
Among its many other admirable activities, The Ontario Hostelry Institute (its purpose outlined above) gives out annual “Gold Awards” to eight Ontarians involved in the food and hospitality industry. I feel a bit like the guy in the picture up [read more]
I’ve been packing up my sons and putting them in boxes. Removed from shelves and walls, they’ve been protected with bubble wrap, labelled, and stored on a basement shelf. This is a process real estate agents call “depersonalizing” and apparently [read more]
