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Testimonials
We were delighted to have Owen and his team conceptualize and create an amazing evening and dining experience for us and our friends. He has a great light touch to his dishes with extraordinary results. The service was perfect and helped create a truly memorable evening.
— Sven and Juliette Freybe | Clients
Category Archives: food and cooking
March 11, 2012
Nettles
Nettles are here so spring can’t be far behind. My sister brought some tender young shoots over from Gabriola this weekend and they made there way onto pizza yesterday and into a fritatta this morning. I’ve never gone searching for … Read More…
March 9, 2012
It’s A Cook-Off!
I challenged a colleague to a cook-off today. One hour to make one dish with mussels or clams as the main ingredient. An impartial judge would then taste the two dishes and makes a decision. Sounds like fun, right? I … Read More…
March 6, 2012
Intense Old School Tuna Fishing
Check out this mesmerizing video of Tuna fisherman in the 50′s? 60′s? I’ve been trying to find the source, but there doesn’t seem to be any information on it. My best guess is somewhere in the Pacific………Any guesses people? Thanks … Read More…
March 3, 2012
Save Food From The Fridge
Last night Naomi showed me the site Shaping Traditional Oral Knowledge and I think it is brilliant. Designer Jihyun Ryou has created a project that highlights traditional food storage methods with an aim to reduce energy and waste. She has … Read More…
February 23, 2012
Gumbo
Last year I was lucky enough to do some consulting for a new restaurant with a focus on the cooking of the Southern United States, with a focus on New Orleans. I knew next to nothing about this type of … Read More…
February 22, 2012
Black Garlic Granola
With some fermented black garlic left over from an event a few weeks back, I’ve been playing around with it the last little while. This latest experiment was once again inspired by the Eleven Madison Park cookbook (solid gold by … Read More…
February 20, 2012
Fried Chicken
In my mind, frying chicken is one of the funnest things to do on the planet earth. First off, there is the transformational process of taking a pale, floppy, dead bird, and through a process that can only be described … Read More…
February 16, 2012
Black Garlic
I just tried this cool technique for making what is essentially black garlic leather in the Eleven Madison Park cookbook. You take fermented black garlic cloves, pass them through a tamis or fine-meshed sieve, roll the puree between two pieces … Read More…