With the holidays just around the corner, it's time once again for The Menu for Hope fundraising campaign. It's an opportunity for you to enter to win an assortment of amazing prizes donated by many food bloggers from around the...
Clement's stories:
I should probably start off by writing about my adventures in San Diego last weekend. Great friends, food and weather made for a wonderful time. But right now, my head is still woozy from drinking half a tequila at dinner,...
Okay I’m back. Or at least I hope I am. The past six months have been a sleepless blur, from the beginning of one job to my final day last week. I start a new position next Monday (which I’m...
Cold smoked salmon so delicious that you’ll want to build your own smokehouse (2006 IFFA)
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After a spectacular start in 2005, the Independent Food Festival & Awards are back, and I’m honoured to have the opportunity to participate. The IFFAs are hosted by Hillel of tastingmenu.com, and let food bloggers from around the world recognize people who create exceptional food. Each award is creative and unique – so if you take a look at other food blogs this week, you’ll find many unusual and impressive awards being presented.
In keeping with the theme, ...
Cold smoked salmon so delicious that you’ll want to build your own smokehouse (2006 IFFA)
by , Leave Response
After a spectacular start in 2005, the Independent Food Festival Awards are back, and I’m honoured to have the opportunity to participate. The IFFAs are hosted by Hillel of tastingmenu.com, and let food bloggers from around the world recognize people who create exceptional food. Each award is creative and unique – so if you take a look at other food blogs this week, you’ll find many unusual and impressive awards being presented.
In keeping with the theme, I wanted ...
My blog exists because I love to cook and write. But being recognized for my work is always special, whether it's by readers, other bloggers, or in the press. Last week, Canada's weekly news magazine, Maclean's ran a story about my recent dinner parties. The article can be viewed here, and the original article (with a photo) can be found in the March 6th issue of Maclean's. I'm ecstatic at how well it turned out. It's ...
My blog exists because I love to cook and write. But being recognized for my work is always special, whether it's by readers, other bloggers, or in the press. Last week, Canada's weekly news magazine, Maclean's ran a story about my recent dinner parties.
The article can be viewed here, and the original article (with a photo) can be found in the March 6th issue of Maclean's. I'm ecstatic at how well it turned out. It's ...
I have long been an advocate of having dessert for breakfast, but at England’s The Fat Duck, breakfast is the new dessert. Amidst the restaurant’s menu of Snail Porridge and Sardine on Toast Sorbet, a finale of Smoked Bacon and Egg Ice Cream seems to fit right in. After reading rave reviews about this dish, I simply had to try it myself. But since my chances of dining at The Fat Duck in the foreseeable future ...
I have long been an advocate of having dessert for breakfast, but at England’s The Fat Duck, breakfast is the new dessert. Amidst the restaurant’s menu of Snail Porridge and Sardine on Toast Sorbet, a finale of Smoked Bacon and Egg Ice Cream seems to fit right in. After reading rave reviews about this dish, I simply had to try it myself. But since my chances of dining at The Fat Duck in the foreseeable future ...
While the Steelers and Seahawks spent the past couple weeks training for the Superbowl, I was in my kitchen preparing for two big events of my own. My dinners last weekend may not have had a halftime show, and I didn’t get to douse my guests with Gatorade, but I accomplished what I set out to do, and thought the food was delicious.Here's a summary of the dishes I served. It may seem like a lot of work, ...
While the Steelers and Seahawks spent the past couple weeks training for the Superbowl, I was in my kitchen preparing for two big events of my own. My dinners last weekend may not have had a halftime show, and I didn’t get to douse my guests with Gatorade, but I accomplished what I set out to do, and thought the food was delicious.
Here's a summary of the dishes I served. It may seem like a lot of work, ...
It took long time to persuade myself to charge my friends $50 for dinner next weekend. After all, if someone invited me to their place but told me that I’d have to pay that much, I would really have to be convinced that it was going to be worth it.
It took long time to persuade myself to charge my friends $50 for dinner next weekend. After all, if someone invited me to their place but told me that I’d have to pay that much, I would really have to be convinced that it was going to be worth it.
I've sharpened my knives and have amassed pages of plans. And now I'm ready to begin. For the next two weeks, I will be preparing and rehearsing for two dinners that I'll be hosting on February 4th and 5th. They will be the first two nights of what I hope will become a dinner series, where guests are asked to pay for the cost of ingredients in a multi-course tasting menu.
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