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 risotto. Continue reading “SUCCULENT CAPON SUCCEEDS”
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. Continue reading “MARKET TO TABLE LIVES ON”
Tonight I’m baking a big batch of cookies, but none of them are for me. It’s the diet season. Again.
Continue reading “THE NEVER ENDING BATTLE OF THE BULGE”
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”
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”
We’re at farmers’ markets checking out folks who might like to appear on my new television series “Market to Table.” Continue reading “MASHED”
DIARY: Travelling around Niagara looking for farm-to-table food.
RECIPE: Arctic char. Continue reading “ARCTIC CHAR”
RECIPE: Cumberland fish pie: traditional English comfort food
DIARY: Kitchen renovations in Yorkshire and lunch at the Devonshire’s.
Continue reading “CUMBERLAND FISH PIE”
RECIPE: Traditional “holiday” roast turkey, with all the trimmings.
DIARY: Family and friends come for a feast and enjoy some fine whiskies. Continue reading “ROAST TURKEY”