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Mona Brown’s Fogo Island

15 Aug

“I grew up one of six siblings—three girls and three boys. During the day our mother and several other ladies would go out berry picking. They’d mark the trail with blue ribbons, so when we got home from school, we’d […]

An Island Chef’s Guide to Wild Greens

13 Aug

If you see Fogo Island Inn chef Murray McDonald crawling around scanning the rocks near the inn, don’t worry. He has neither lost his mind nor a contact lens, he is looking for wild plants for the evening menu. The […]

A Newfoundland Lemonade Stand

12 Aug

After hiking into Joe Batt’s Arm today, I suspected this adorable lemonade stand was a mirage. I was desperate for a cool drink, so I was pretty disappointed on approaching to see that while the business was real, its CLOSED sign was up.

A Walk on the Wild Side

12 Aug

I’m staying in the Irish community of Tilting on Fogo Island. It’s a place of leaning fences, rust fishing stages and patchwork quilts on lines. The people here speak with more of a lilt and are known for their singing […]

Trout and Ratatouille en Papillote

13 May

There’s just ONE DAY left to enter my contest to win a 13-cup KitchenAid food processor with Exact-Slice system. I hope this dish inspires you, if you haven’t already entered. Details of the contest are here. I’m trying ratatouille three […]

Ratatouille & Goat Cheese Phyllo Tart

7 May

I fell in love with ratatouille when I was 17 and working as a chambermaid in Provence. For staff meals at the hotel where I worked and lived, we were usually served yesterday’s grey meat and a side of rice. I was a vegetarian at the time. There was also a big pail of rice pudding in the fridge, for those who wanted dessert. I always wanted dessert. So for the first few weeks, I was essentially living on rice and rice.

Terroir Symposium 2014

6 May

Each year, Terroir Symposium attracts some of the world’s best chefs and thinkers to come to Canada and present their most brilliant ideas, and it puts our food culture on the map, by showing those international guests what we’ve got to offer right here.