BERRIES HAVE THE BEST MOUTHFEEL, the way you can feel each one individually in your mouth—like tapioca, or really well-cooked sushi rice. But people have lost some important berry vibe. These days everybody wants them to be sweet. I think they should be sour. That’s what I liked about saskatoons when I first encountered them in Newfoundland, where they call them serviceberries. I also like how the harvest window is so small. They’re not exactly rare. But commercially, you don’t see them that much. The last thing is that they’re really good for you—rich in anti-oxidants and very healthy. —J.C.
Everyone loves a kitchen party, and ours was no exception. The excuse? Andrea Stewart’s new cookbook Recipe Shorts.
Recipe Shorts is the cookbook answer to our time-constrained world. All of the Tweet-length recipes contain 140 characters are short and sweet (click the video below) and proof that using only a few ingredients can create delicious results.
The night featured chefs Donna Dooher, Nikko Jacinto and chef/author Stewart recreating recipes from the book while entertaining guests with banter and cooking tips using the latest Gaggenau appliances at Toronto’s Luxe Appliance Studio.
The menu included delicious Masala Orange Duck (click here for the incredible recipe) made with King Cole Ducks, tender beef from Canada Beef plus wine pairings supplied by Marc Anthony Wine and Spirits.
The scene stealer? Appetite-inducing Gin & Tonics made with premium dry Ungava.