tallking about the restaurant business, recipes and sharing the passion for food
Posted in Chef's News on Apr 6th, 2009
It is that time of year again. Spring means different things to different people. For some, it is time for garage sales and car washes. For others, it is time to throw out those heavy coats and heavy shovels. For everyone, it is time to enjoy great whether, great company, and great celebrations!
For me, [...]
Posted in Chef's News, recipes on Apr 6th, 2009
And finally, for a dessert why not try making some crepes? Have fun with this recipe - the best thing about crepes is that they are so versatile; they can be prepared sweet or savory; they can be rolled, stuffed, topped, baked. And: they can also be made a day in advance!
Ingredients:
2 Cups all purpose [...]
Posted in Chef's News, recipes on Apr 6th, 2009
Do you think: “How boring - a roasted chicken as an Easter main course…”? Wait until you’ve tried this recipe. To make it more interesting, I’ll give you another name for it:
Whole Roasted Chicken - Marinated Overnight with a Reduction of Balsamic Vinegar and Maple Syrup
See!? That sounds better! Like all our recipes for this [...]
Posted in Chef's News, recipes on Mar 31st, 2009
Maple Syrup and Cheddar Bisquits
As I promised: Here is the next recipe for your Easter Menu - have fun and enjoy cooking!
Here is an alternative for English muffins to jazz up your eggs benedict, even the kiddies can get their paws dirty with this one!
Ingredients:
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
Pinch of salt
1/4 [...]
Posted in Chef's News, recipes on Mar 27th, 2009
Eggs Benedict
Gently poached Eggs on Toasted English Muffin with peameal bacon and hollandaise sauce. Of course, I would suggest maple glazed ham instead of peameal bacon.
Looking for another great way to incorporate maple syrup into this classic recipe? Try homemade maple syrup and cheddar biscuits in place of English muffins (Find the recipe for [...]
Posted in Chef's News on Mar 27th, 2009
It is that time of year again. Spring means different things to different people. For some, it is time for garage sales and car washes. For others, it is time to throw out those heavy coats and heavy shovels. For everyone, it is time to enjoy great whether, great company, and great celebrations!
For me, [...]
Posted in Chef's News on Mar 9th, 2009
Hello again,
for the last two weeks I have been wrapping my mind around how people were cooking in the Middle Ages. It’s pretty interesting, though. They had so many exotic spices like cardamom or saffron, but potatoes, granted for us, came later on. Interesting! I was trying to think of what we would cook nowadays, [...]
Posted in Chef's News on Feb 24th, 2009
Embarking on a Culinary Adventure
Expecting to do some office work, I came into the restaurant this afternoon and was handed a bag of apples and a pair of gloves. Safe Communities had invited a number of local restaurants to provide one course each for their charity event. In an effort to create a wonderfully unique [...]
Posted in Chef's News on Feb 10th, 2009
We received an email from a participant of our “Cook with a Chef”. Thank you very much, Don!
“I would just like to reiterate how much I enjoyed my Night with the Chef at One 99 last Thursday. Al, Craig and Anthony were very professional and gracious hosts who handled all my questions with all the [...]
Posted in Chef's News on Jan 22nd, 2009
Hello everybody,
I was asked a short while ago to write something for our blog… I’m not the kind of guy who is into writing and I’ve never heard about blogging before. I’m simply a chef. I love cooking. I love the restaurant business. That’s it.
Since I’ve seen what you can do with a blog I’m [...]