Brumont Cotes de Gascogne 2010, Gros Manseng / Sauvignon. The Gros Manseng grape is not a grape you read a great deal about; gown primarily in the South of France it’s a great food pairing grape with a citrus nose and a low intensity, and our pick of the month for January.
Get ready Ottawa, Chef Lynn Crawford, chef and owner of Ruby Watchco in Toronto, and celebrity chef on the Food Network’s Pitchin’ In and Restaurant Makeover, is cooking for you next Friday night and kicking off Winterlude… From Farm To Table. Part One of our rare conversation with Chef Crawford.
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.
My version of a perfect Sunday: a hike in the great outdoors followed by a basket of wings at the Chelsea Pub in Old Chelsea, Quebec. This weekend we happened upon a little surprise, seems there are big changes brewing at this little historic landmark in the heart of charming Chelsea.
Burnt Butter Italian Kitchen , a new addition to the Hintonburg scene and a dream come true for husband and wife team Steve Wallace and Gen Lamorie. Offering Italian-inspired dishes served in a slick modern room, it’s small enough to be intimate but big enough to be impressive. I liked it, but I really, really, really wanted to LOVE it…
This Valentine’s Day instead of posting yet another red velvet cupcake, we decided to let Food Gypsy Technical Adviser Chef B loose in the kitchen with some food science. Using three relativity easy molecular techniques: Gelification, Spherification and Emulsification, he’s taken a few simple ingredients to a rather extraordinary result. Our Molecular Valentine.
A little something interesting for Valentine’s Day with our Up Your Skirt Dessert; a reconstructed creme brulee, strawberry carpaccio, a dash of chocolate and a pair of edible gams. What? You were expecting cupcakes?!
An overwhelming desire for the taste of orange and chocolate lead me down the slippery slope of recipe development creating a deep, dark and delicious Chocolate Orange Chiffon Cake that thrilled neighbors and crushed that craving. (The neighbors love it when I bake!)
When I see ingredients I haven’t worked with I often drag them home to see what new delights I can concoct. Welcome home Kumquats, which quickly became Candied Kumquats… a taste of sunshine.
In our recent conversation I asked Chef Lynn Crawford about the two tattoos in the center of her palms. “Why does everyone want to know about my tattoos!?” she says with an undertone of exasperation, but she is kind and indulges me. Forgive the question Chef but we, your people, want to know more about you – and your hands.
Instead of new years resolutions, for many years now I have given each year an overarching theme to promote personal growth. 2010 was “my life from scratch”, 2011 was “bigger and better” and now as 2012 dawns I have a new, completely unexpected theme to explore.
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