This is the ultimate in our holiday dining. No matter what occasion, this will always be part of the dinner spread. Our mom was born in Germany and this is the recipe her mom taught her, and her mom before that… and so on. The best part it is, it tastes better the next day,...
“I usually just make it by feel, I don’t have a recipe,” laughs Daniel Lynn, the owner and Executive Chef of Liberty Village’s newest bistro, 25 Liberty. We’ve finally been able to track this uber busy restaurateur down, who, after opening this quaint and cozy resto with his partner, Tracy Coutts, back in September, has...
We’ve already reached Day 8 of our 12 Days of Christmas Recipes, bringing you fantastically easy Chef’s recipes, that are so elegant and delicious people will think you’ve been slaving away for days! We’ve featured decadent desserts, simple twists on traditional mains, and crowd pleasing hors d’oeuvres, but we have not yet featured is a...
Here’s a fantastic recipe from Chef Elizabeth Rivasplata, who you may remember as the first chef we featured on this blog back in March. Since then she’s moved on to the role of Executive Chef for FAB Concepts – the hospitality company behind some of Toronto’s most well-loved pubs & restos including Mill Street Brew...
It’s Day 5 of our 12 Days of Christmas Recipes, and it’s also Friday, so we’re ending the work week on a sweet note thanks to Albert Ponzo, Executive Chef at Le Sélect Bistro on Wellington Street in Toronto. You’ll remember Albert from the spring when we featured his stunningly delicious grilled mackerel recipe –...
It’s Day 4 of our 12 Days of Christmas Recipes, and to shake things up a bit we’re bringing you not 1, but 3 easy & elegant recipes courtesy of Simon Kattar, Executive Chef of à la Carte Kitchen. Simon started the company 30 years ago with his business partner Brian King, and has become one of Toronto’s...
In England, oysters are traditionally served at Christmas, says Chef Andrew Prentice, Executive Chef at the Badminton & Racquet Club. Some people will mix them into stuffing, but Andrew prefers this classic stew. And so do we: not only can it be made ahead of time (and fresh oysters added last minute), but you can...
