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…
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 to create an award for something I truly enjoyed. Last year, my award was for the Maple Syrup Confection Worth its Weight in Gold, and this year I’ve decided to present an award for Cold Smoked Salmon so Delicious that You’ll Want to Build Your Own Smokehouse. To clarify (for all those people who may not think like me) – if I like something a lot, I’ll usually try to make it myself. So, if I were to eat an amazing piece of smoked salmon, I’d probably want to figure out how to make it… which would in turn entail building my own smokehouse or acquiring a smoker. Hopefully that makes sense and doesn’t sound too crazy.
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 action-packed and exciting, and the author has really succeeded in capturing the entire event with great detail, even though she wasn’t actually present at the dinners.Many thanks to Anne Kingston, photographer Christopher Wahl, and the staff at Maclean’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 are next to zero, I spent last weekend trying to recreate it at home.
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, but it’s hardly fair for me to call it that when I had so much fun and learned so much along the way.
