Tag: food writing
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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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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…
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Le Clair de la Plume – Taste of a Michelin Star (Part 2)
Read part 1 here Between split shifts at Lulu Hazard, I am grateful that I was able to get 2 days off to spend learning in the kitchen at Le Clair de la Plume. After the owner, Jean-Luc Valadeau dined at our restaurant, I asked him if I could come for a stage (the culinary tradition…