Edible flowers, herbs and micro greens growing on the set of Market to Table Season 2***
DIARY: Flower petals can give a great lift to our food, whether used purely decoratively or to enhance the flavour of the dish, as long as they are used judiciously and not just to enhance the chef’s ego.
RECIPE: Curried carrot soup.
Petals and sprouts from Kind Organics
Now that I’ve become a true farmers’ market fan, through my TV show Market to Table, I’m a committed non-supermarket shopper. Continue reading “FISHY TALES”
Sunflowers adorn a stall at the Saturday St. Lawrence Farmers’ Market
In summer, farmers’ markets flourish in cities, and on Market to Table we’ve barely scratched the surface. Continue reading “SUNNY MARKETS”
Market to Table explores farmers’ markets in and around Toronto, and brings local ingredients to the table with exciting food ideas from six brilliant chefs, on Bell Fibe TV1 and now on YouTube. Continue reading “MARKET TO TABLE ON YOUTUBE”
Bart and Nigel, ready to attack the ingredients
If I’d known that making fresh pasta was this easy, I’d have been making it years ago. Now all I’ve got to do is wait for someone to give me a pasta maker. (Anybody listening?) Continue reading “PASTA ENVY”
After the show the crew get to eat the chef’s creation
In a marathon session this week, we taped six shows for my new television series in three days at the fabulous Miele demonstration kitchen. What a great feeling it is to have had so much fun, worked with so many fine and talented chefs and had the support of such a great crew from Bell Fibe TV1. Continue reading “MARKET TO TABLE WRAPS”
On location at the York Farmers’ Market
Diary: Shopping and shooting for my new TV series “Market to Table” in the farmers’ markets of Toronto has been a fresh food revelation.
Recipe: Edible flowers and nutritious sprouts enhance dishes. Continue reading “THE JOY OF FRESH”
Gentlemans Portion 