How It’s Done



Yossi, you rock.








Thanks http://nickyandmax.com/2014/06/17/asparagus/


How to judge a professional association party.

Can you judge a professional food association by what it’s going to serve you when you check them out at their launch?

I’d say yes. Here’s why ..

Read more…

july dusk

When warm gold light spills out from inside the cafe, when we savour the warm air on our bare arms and legs, when we know the day’s nearly done because it’s turning indigo, that’s when we’re in heaven.


No asparagus due to cold weather
Almost there, but not yet: a farmer checks his asparagus under tarps designed to protect the crop from frost. Turns out, it’s an early look but it’ll be a later harvest this year in Woebbelin, Germany. Photo


Learn to make it here. Four ingredients: flour, yeast, salt, water. Perfection.

Photo Delicious Shots


Brand transparency

De Cecco’s full-frontal showing off with its new US packaging is brilliant.

You can never do better with food packaging than to show the product with full visual candor.

It’s brand pride to the max, and with food, that’s particularly important, since so much of food production is “sausage-making,” as in, you love your sausages, but you don’t want to know how they’re made…. Read more…

Asparagus covered with plastic sheets for protection against winter weather, near Flatow, Germany. Photographed by Klaus-Dietmar Gabbert for Associated Press via WSJ PhotoJournal

Tom Fishburne is the Marketoonist.

He makes funny about all things marketing, with clever pieces like this one, plus solid marketing savvy besides. He’s a powerful influencer. He gave the keynote at Google’s marketing conference in September, and SXSW ranked his 2012 talk No. 3 among 500 speakers. Although he’s drawn a lot of great ones, what was timely for me about this cartoon in particular was that I’d just had two “I’ll-have-what-she’s-having” situations that week…. Read more…

How do you celebrate your second anniversary in business?

If you’re The One That Got Away, the fish ‘n’ chip joint on King West, you’ll give away free haddock and chips all day long. Nothing says “thanks for your business” better than this. Kudos.

via Toronto Life

Inspired by last week’s gorgeous weather. Pillows. Good thinking.

via That Kind of Woman

With enough frost, into icewine.

By Peter Lippmann via ThisIsn’tHappiness, although it is, really.

Thanks Tumbleona

A lovely mention by Renée Lavallée in her Chronicle-Herald column this week reminded me of how we met. She showed up at the back door of Cafe Henry Burger looking for work, tiny and seemingly timid. She was recently out of cooking school and had some interesting experience in Italy, which made it easy to recommend her. We were able to place her a few short weeks later, and once on her station, her talent instantly emerged. Strong, smart,  and fiercely protective of integrity in her work, she went to town, and the restaurant was better for it. That was 1997.

In Halifax last fall to cover the World Culinary Tourism Summit, I got the chance to sit at her table and taste what she was doing with what her beloved purveyors were giving her. Dinner was understated and brilliant at the same time. It made me think of my favourite quip from Alice Waters

“Humble yourself before your ingredients.”

Only a skilled hand knows how to let the ingredients tell us what to do. Only an insightful cook knows that embellishment is futile.. It can never make up for mastery.

Seven of us were gathered around the table that night: Jodi Lastman and Barry Martin of Hypenotic, Noelle Munaretto and Rebecca LeHeup of the Ontario Culinary Tourism Alliance, and lucky husband Doug Townsend of Taste of Nova Scotia . Zoe and Phillipe, their two little ones under two, were asleep upstairs.

We started with Metwurst, Whestphalia ham from Roselane Farms, and Dragon’s Breath blue cheese from “That Dutchman” in Economy, NS.

Then came bay scallops in white wine and herbs, cultivated by Nick Budreski and Père in Pictou. A stone’s throw from the bay in question, having lived land-locked all my life, I was pretty excited. These babies were glorious.

The rest of the meal deftly kept pace.

Harpoon-caught swordfish with sumac and coriander. Celery root and beet salad. Arugula with lemon juice, olive oil & shaved Old Growler gouda from “That Dutchman.” For dessert, salt-roasted Annapolis Valley pears with caramel sauce.

It’s been easy to admire Renée all these years. Share her gifts and adventures at FeistyChef.ca. You’ll come to admire her, too.




Cannot stress it enough.

Nice socks.

via Nikole Herriott