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Beet Cured Salmon Recipe
This jewel pink beet cured salmon is surprisingly easy and perfect for holiday entertaining – makes a great appetizer for parties and you can serve the leftovers on cream cheese smothered bagels at brunch.
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Spring into Action
When the warm weather started hanging around a couple of weeks ago, I went for a hike with my friend Jenna to see what wild edible food was sprouting. Ten minutes into our hike we stumbled across the first patch of wild leeks, also known as ramps or ramsons. I had a beloved spot where I…
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Flavour and Alchemy: On Bread Baking
Most people who know me understand the love I have for bread; kneading the dough, watching yeast come to life, and finally eating it, as-is or with a nice butter or soft cheese. Wheat supports a unique alchemy; the grain’s gluten structure and starches allow microbial life (yeasts) to grow, making bread and other products possible. Wheat has…
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Foraging for Herbs in Drome Region
One of my favourite moments from last summer in Grignan was between a busy lunch service and dinner at Cafe Lulu. Chef Romain, Sam and I left the town and drove out to the forest, in the foothills surrounding a neighbouring town. It was a beautiful day, the sun was aridly hot and seemed to be sucking…