Reinventing Mac and Cheese; Bacon Syrup Anyone?
It’s finally happening. After generations of unpronounceable ingredients resulting in hyper orange powder and a somewhat passable cheese flavor, Kraft Foods announced that they are changing ingredients...
View ArticleHow to Make a Muffuletta: Mastering the Massive Sandwich
Given my love for enormous food items, it’s hard to believe I had never heard of a Muffuletta until a fateful stop-over in Syracuse. Upon checking in to the hotel, the girl at the desk asked if I...
View ArticleHappy Anniversary, McDLT – Recreate the Legend At Home
As National Burger Month draws to a close, it’s time to fondly remember a classic; the McDLT. If you think back far enough, you may recall that in 1985, fast-food giant McDonald’s was looking for new...
View ArticleRibs! We’re Bringing Sexy (Baby) Back
“I had a barbeque stain on my white t-shirt, you were killin’ me in that mini-skirt” – Tim McGraw Father’s Day is just around the corner and Capital Ribfest is about to take over Ottawa, so why not...
View ArticleHave Food, Will Travel
One of the perks of being a chef is getting to travel to different cities and try local food. It’s a tough job, but someone has to do it. Over the years, I’ve noticed that most major cities and states...
View ArticlePasta 97 – The Simple Pasta That Started It All
While one could easily assume that lasagna was the pasta that inspired my foray into the culinary world – after all, Garfield and I seem to have a lot in common when it comes to that – it was actually...
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