Leading up to the publication of Gentleman’s Portion: The Cookbook, a new video series launches today.
GENTLEMAN’S PORTION VIDEO LAUNCHES
A GOOD CAPON
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.
WEIRD ENGLISH BREAKFASTS
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.
IMPROVING ON PERFECTION
It’s hard to believe that one can improve on perfection, but sometimes inspiration strikes. When my beloved tells me she is craving thick and creamy macaroni and cheese for supper, I rush […]
FARMERS’ MARKET CONFLICT
Buying carrots at a farmers’ market on the weekend takes me deep into a political issue that highlights the conflict between local food producers – who we might call ‘real farmers’ – […]
THE JANUARY CLUB
I’m not going to drink any more in January, my late father-in-law used to say, and I’m not going to drink any less. I think I’ll follow his wise advice.
THE COOKBOOK
An updated and revised edition of the cookbook is now available and the first three episodes of the second season of Market to Table are now on YouTube for all to enjoy.
COMFORT FOOD FIT FOR A ROCK STAR
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 […]
ON THE SUBJECT OF RESTAURANT CRITICS
Chris Nuttall-Smith was the second best restaurant reviewer I’ve ever read on Toronto’s culinary scene. My late friend Gina Mallet was the best.
ITALY’S OMELETTE
What to do with left overs? Frittata, the Italian omelette, is one solution.
Recent Comments