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 […]
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 […]
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 […]
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.
Leaving Toronto in winter’s chill grip, we discover spring in England, the hedgerows alive with birdsong and pretty with cascades of white hawthorn.
The on-camera duties of TV series Market to Table have been handed over to Chef Dan Frenette, and I have stepped back behind the camera, where I belong.
Whisky related drinking vessels have shown up on my bar and I’m trying to decide which ones make the whisky taste better.
Watching the Downton Abbey television saga again from the beginning, I re-discover an old Anglo-Indian breakfast dish, kedgeree, and savour coddled eggs.
Here’s a really neat trick for making the best crispy bacon with no splatter.
In honour of my 99-year-old mum, whose family name is Lush and who has answered to that name all her adult life, and for its sublime taste, I have named this rice […]