One of my favourite farmers’ markets has reopened and I’m off to forage for wild mushrooms, a safer option than trying to avoid poisonous toadstools, snakes, ivy and oak in Ontario’s woodlands.
I first became aware of capon at Oundle School, many, many years ago, but it was not until recently that I tasted it. Now I’m a fan.
I’ve just returned from a quick visit to the old country and been re-introduced to pasta for breakfast and discovered deep fried poached eggs. Weird but delicious.
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 […]
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.
It’s still a few weeks to Christmas, but I’m already making the cranberry sauce, so it can sit and marinate and become immeasurably better for the wait. These traditional recipes for roast […]
By way of the Evergreen Brick Works Farmers Market, we have tabled a tasty northern dish on my new television series Market to Table, which you can catch 24/7 on Fibe TV1, […]