Meet & Eats

Let’s Eat: Brown Rice Mushroom Pilaf

There are very many types of rice: long, medium and short, each can be used in many different ways, from a savoury pilaf, to a creamy risotto, to a dessert rice pudding!

This week, I had the opportunity to go a different route with rice. I’m very familiar with the good ol’ medium grain white rice, I’ve eaten a bowl for a day for at least 3/4 of my life. My choice between white or brown rice? White, please! I’ve never cooked brown rice for myself and can’t count more than 5 times that I’ve voluntarily eaten it. It may be because of the difference in look, texture and taste, but with a quick search, there’s nothing lose, but all to gain with brown rice!

An Immersive Food Experience Comes To Toronto: The Tastemaker Tour On May 18 & 19

The Tastemaker Tour makes the first debut in Toronto very soon! Falling on Victoria Day long weekend – May 18 & 19 set in the Kiln Building at Evergreen Brickworks. Be prepared for an inaugural visit to this, as it’s promised to be the best immersive food experience presented by renowned top local chefs of…

Let’s Eat: Noodles W/ Tiny Dried Shrimp

On the hunt for dried shrimp, I accidentally found something better: tiny dried shrimp. They’re light orange, thin and almost transparent. We had quite the debate at the dinner table on whether these were just the skin of shrimp, or just dried tiny shrimp. But it is, indeed just dried tiny shrimp! In the past,…

Recipe: Fried Potato Bites w/ Feta

Buying a bag of potatoes is a commitment, let me tell you. Extending onto my sheperd’s pie recipe, another potato addition is hash! Boy do I love hash. This is now a new series: “What To Do With That Bag Of Potatoes (Before It Grows Spores)“. Influenced by an incredibly delicious plate of diced potatoes cooked in a…

Let’s Eat: Sheperd’s Pie, Real Easy

I absolutely love pies, from the very first peel to the last… And digging into the pastry bottom strip by strip. A pastry-free pie seems about right to me, as it’s quicker and easier with all the same delicious fillings. After oogling a fellow diner’s order over lunch last week, the gently broiled peaks of mashed potatoes…

Let’s Eat: Onigiri with U.S.-Grown Jasmine Rice

Making USA-grown Jasmine rice even tastier, with Onigiri! Onigiri is a popular three-bite snack in Japan; iconically seen as triangular-shaped rice balls embellished with a rectangular seaweed strip. The onigiri is stuffed with savoury fillings. The rice ball can be seared, rolled in sesame or finished with seaweed. I created three varieties of this recipe…

Meet Your Next Brunch Spot: Carbon Bar on Queen East

As an iconic Canadian must, every brunch must begin with a caesar — it just tastes better that way! Carbon Bar, the spot on Queen East iconically known for their southern-style BBQ takes a whole unique approach on brunch food and drink-wise, spiking caesars with your choice of tequila, gin or vodka, then adorning it…

Meet & Eats

Let’s Eat: Noodles W/ Tiny Dried Shrimp

Recipe: Fried Potato Bites w/ Feta

Let’s Eat: Onigiri with U.S.-Grown Jasmine Rice

Let’s Eat: Brown Rice Mushroom Pilaf

Let’s Make: Roasted Garlic Tomato Sauce with Zwilling & Ballarini

Let’s Eat: Persimon Tapas, 3 Ways for the #TryAPersimon Black Box Challenge

An Immersive Food Experience Comes To Toronto: The Tastemaker Tour On May 18 & 19

Let’s Eat: Noodles W/ Tiny Dried Shrimp

Recipe: Fried Potato Bites w/ Feta

Let’s Eat: Sheperd’s Pie, Real Easy

Let’s Eat: Onigiri with U.S.-Grown Jasmine Rice

Meet Your Next Brunch Spot: Carbon Bar on Queen East