Monthly Archives: March 2016

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Barque’s Candied Bacon Recipe

Last December, we hired Barque to cater our New Year’s Eve afternoon party. Barque’s pork sliders were particularly tasty and featured pickled kohlrabi, hickory sticks, pommery mayo and candied bacon. When speaking with Erin, Barque’s Catering Manager, about the fantastic slider condiments, the topic of their yummy candied bacon recipe came up. Erin mentioned that the candied bacon…

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Yuzu Marshmallow Kisses

When I was in NYC last year, I tried gourmet marshmallows at the Todd English Food Hall in the Plaza Hotel (see NYC’s Best Kept Secret – The Todd English Food Hall for my experience visiting and dining at the Food Hall last summer). Of the various flavours I tried, I really enjoyed the yuzu flavoured marshmallows. The yuzu…

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BE INSPIRED by Chef Mark McEwan

It was in my undergraduate years when my eyes were first opened to the Toronto culinary scene. At the time, I was working part-time at a high end department store and recall conversations amongst clients about the fabulous food at North 44. It was then that I learned about Chef Mark McEwan. Almost 20 years later, through cautious and steady growth, Chef McEwan has turned his first restaurant in North…