In the third new episode of Market to Table, Chef Dan Frenette visits the St. Lawrence Farmers’ Market and cooks up a succulent braised bison short rib cottage pie back in the […]
COMFORT FOOD FIT FOR A ROCK STAR
SUCCULENT CAPON SUCCEEDS
In the second episode of the new season of Market to Table, Chef Dan Frenette returns to the St. Lawrence Market to shop and makes succulent crackling skin capon supreme with carrot […]
DAN’S AMAZING GNOCCHI
In the first episode of the new season of Market to Table, Chef Dan Frenette shops at The Stop Farmers’ Market at the Artscape Wychwood Barns and creates tasty butternut squash and […]
A WHISKY NIGHT
More than 50 single malts have rolled across my palate since Gentleman’s Portion launched in December 2012, but I’m still discovering new and tempting treats.
Gentlemans Portion 