It’s lobster season: time to walk around town with a bib on, ’cause you just never know when the craving for the red backed crustacean’s gonna bite. It had been my plan to check out May’s weekday lunch deal — [read more]
Kimicha’s Jin Jun Mei award winning tea
It means ‘beautiful eyebrow’ when translated from Japanese and I’m on my fourth cup from a third steep. The first steep was brewed yesterday afternoon. I left the spent tea leaves in the pot on the kitchen counter and three [read more]
Summer rolls at Chez Bien
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]
Northern Scene’s North-South Fusion Dinner
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]
Vanilla
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]
Ahoy culinary tourists! Latest issue of T&T
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]
Lunch at Thai Flame
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]
