Attention all carnivores, this weekend’s grand opening of Seed to Sausage in Sharbot Lake is once celebration you don’t want to miss. Their new retail store marks a success point for Mike McKenzie, who began making salumi as a hobby and soon could not keep up with the demand of wholesale requests, they’re throwing quite a party!
There’s cheese, and then there’s great cheese, and then there’s great Canaidian cheese, band a bunch of artisnal Canuk cheese makers together and you have The Great Canadian Cheese Festival (#TGCCF) June 1 – 3, 2012 in Picton, Ontario. The single largest exhibition of Canadain artisan, farmstead and specialty cheese from coast to coast.
Happy Holidays from Chef B & Me. Our first video together, wishing you a magical season. Taking a little holiday break, will post as time allows. Wishing you and yours the best of the season.
He’s gonna’ kill me for this — oh well. Merry Ho Ho Foodie Gypsies.
The long lost installment of our Real Life. Real Butter. Series. Part IV; Work Experience Student Firoz Thanawalla in conversation with Food Gypsy – behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen.
The city’s newest brew pub, Mill Street Brew Pub hit the ground running early this year with a big, splashy opening. Located in one of downtown Ottawa’s historic buildings, along the river’s edge; it’s spectacular location attracted a great deal of attention from curious folks (like me) who were eager to see the end result. So once all the fuss died down a bit we ventured out for an early lunch on a Sunday to take a peek.
When most non-vegans think of vegan food we think spouts, copious amounts of tofu and generous portions of lettuce. We don’t often think tasty, fresh nutrition; which is the cornerstone of vegan cuisine served at Zen Kitchen.
My little eco-sprouts are growing like proverbial weeds. Pumpkins, sunflowers and geraniums are up and leaning into the light on the sills of my kitchen.
Dirt eggs, earthy, with a side of grit. No, we’re not eating them, but we’ll be enjoying lovely stuffed squash blossoms by June, and prefect little gourdes come harvest time. This is one of three eco-friendly indoor starting methods I’m trying this year for eco-seedlings. The eggshells will contain the seedlings in a tiny cocoon as stalks harden and tender roots grow.
A quick green side for spring – Asparagus, Snap Pea, New Potato & Fiddlehead Sauteé. Serve warm or cold, a simple medley of spring produce.
The Devil’s Food Salted Caramel Cupcakes we whipped up a week ago for a certain three year old’s birthday. So good we had offers of indentured servitude in exchange for more, here’s the recipe!
Each garden I tend bears the fingerprints of my beautiful Mother who honors the earth with her gentle tending. Everything I have learned of flora and fauna, I learned at her knee, a toddler pulling weeds in her fragrant garden. Happy Mothers Day, Mom.
Indulged, pampered and spoiled are all adjectives that could apply to my pets. One person’s spoiled is another’s well fed, well loved member of the family. Canine health concerns have caused a big shift in diet, so now we supplement commercial dog food with clean sourced food we can trust, which means I’m cooking for dogs. Thought we would take this post to share with you the guidelines of good canine nutrition, after all, they’re members of the family too.
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