Jim Townley, Francois Comtois and Aaric Humphreys, Fresh Cup Roastery Café – Most people only think of our beloved daily cup of coffee from a drink perspective, whether it be a hot beverage, or on ice in the summer. Over the past 20 years of coffee roasting we’ve regarded coffee as an incredibly complex flavour […]
by Marcelo Najarr- Executive Chef, 10 Acres Restaurant Group | photo by Kevin Najarro – We know how our readers love trying the recipes we share each month; now we’re throwing down the gauntlet with a Reader Cookoff! We asked 10 Acres chef Marcelo Najarro to provide a recipe that would challenge the home chef,
Reader Cookoff Challenge: Boeuf en Croute Read More »
by Joan Saunders – A million years ago, when I was at UVic, living alone for the first time, I would phone my mom and, while eating ice cream say, “I’m spoiling my dinner.” And I was. I definitely was. Why bother cooking when ice cream was available? It’s not always easy to cook for
FROM THE KITCHEN – Good Things Come in Small Packages Read More »
by Joan Saunders & Tania Tomaszewska – Celebrations may look quite different this year, but we can still take the time to mark the season and plan a festive atmosphere. Pull out the sparkly glasses, linen tablecloth and pretty plates and set the scene. Light some candles, pick up a bottle of bubbly or try
FROM THE KITCHEN with OFF THE VINE – Creating Celebrations Read More »
Ode to the beet, which brightens the darkening days of winter with life-giving colour. Heavenly greens and earthy sweet roots, crisp with shocking fuchsia, gold or candy cane. Elegant and crunchy raw; warm andsatisfying cooked. Low in calories and high in nutrients, strengthening our blood and immunity. Truly blessed we are for having this bounty
