Let’s Talk Flavoured Maple Syrup: Not a Case of Cultural Appropriation #PureInfused

Maple Char-Siu Pork Back Ribs Served with Brussels Sprout Leaves and Double Cooked Chips Maple Char-Siu Pork Back Ribs Served with Brussels Sprout Leaves and Double Cooked Chips

Every year, during the weeks leading up to Halloween, there echoes a familiar warning to anyone cobbling together materials for their costumes. Be wary of promulgating tired stereotypes by appropriating another culture’s dress. Accordingly, “Indian brave” outfits of tan-coloured chaps, colourful beads, primary-coloured face paint, and faux feathered headdresses are cliché. They should be avoided, especially if made from Dollar-store gleanings. Along the same lines, you’d best not opt for a mash-up of traditional Japanese geisha and 1980s supermodel. Keep that fluorescent pink bath robe in the bedroom. Food-wise, celebrity chef Jamie Oliver faced public... | Continue reading article

My Name is Cheesecake… Jarlsberg “Cotton-Style” Cheesecake #giveaway – updated

Jarlsberg Japanese-Style Cotton Cheesecake Jarlsberg Japanese-Style Cotton Cheesecake

Ever since the Dairy Farmers of Canada‘s Anyday Magic challenge ended, I have been itching to work on a recipe project with a dairy product. Anyday Magic operated under the following parameters: there was a monthly challenge, usually themed like “Sunday brunch” or “party food”; participants signed on to compete with a maximum of three per individual “theme”; recipes had to employ cream (or milk), butter, or cheese, preferably Canadian; the Internet-going public weighed-in by voting for their favourite dish. Mostly, the prize was bragging rights. We at foodiePrints participated since the challenge’s inception, vowing... | Continue reading article

Spring has Arrived! It’s Time to Grill Something #freshBBQ @summerfresh

Pan-seared Frenched Pork Chop Pan-seared Frenched Pork Chop

A chilly Monday morning started the work week with my office colleagues and I assembling offsite for a planning exercise. One by one, we climbed four flights of wooden stairs and took seats in a boardroom atop a converted 19th century home that was lovingly renovated and meticulously maintained since the 1950s. A little over a month into the new fiscal year, we took the opportunity to inventory our accomplishments and strategize our approach for the coming months. Why the corporate narrative? The ice breaker was a round table question, how did you fete your... | Continue reading article

Celebrating Chinese New Year 2015: Tales from the Kitchen with @brandandbuzz #sundaySupper

E-fu Noodle Soup and Pork and Napa Potsticker Dumplings E-fu Noodle Soup and Pork and Napa Potsticker Dumplings

With the lunar new year celebrations having come to a close and the Chinese calendar calling 4712 the year of the “small four-legged ruminant” animal (could be lamb, ram, goat, or even gazelle), we’re counting our blessings and tearing down the kitchen after a week’s cooking. For us, if the superstition comes to pass and the year is shaped by how we spent its first days, ours will be a year of dumplings and media appearances. CBC Ottawa Morning: First, we recorded a segment for the morning radio show we wake up to every day,... | Continue reading article

#chineseNewYear 2015: Looking to Celebrate Like it’s 4712 with @hkstrategies

Dragon Flying atop the Aisles at Loblaws Dragon Flying atop the Aisles at Loblaws

According to the Lunar calendar, New Year arrives today, February 19, 2015 on the Gregorian calendar. That is, while we in the western world celebrated the new year two months ago, many members of the world’s Asian communities will feast this week. According to the Chinese lunisolar calendar, which employs the 10 “Heavenly” Stem and 12 “Earthly” Branch counting system (days, months, year), the coming year (4712) is that of a female wood “sheep.” Though, the specific Chinese word or character for the astrological “sign” can also mean “goat” or “ram.” [Happy “small four-legged ruminant... | Continue reading article

Working with East India Company Restaurants’ Wares on Valentine’s @east_india_co

Butter Chickpea Wrap Butter Chickpea Wrap

Chatting with Paul Shevsky, head bartender at Stephen Beckta’s newly re-visioned flagship restaurant, the eponymously named Dining and Wine, we learned it’s Valentine’s “weekend.” While the wine bar at the rear of the lovingly restored Grant House on Elgin Street saw the usual traffic from people arriving early for their reservations, it remained largely empty. Conversely, the restaurant’s proper dining rooms were busy. Every “fine dining” table was reserved. The few couples that dropped in to claim the first-come first-served tables by the bar ordered drinks and bar bites. The bar area is the only... | Continue reading article

Brunching It Up with Cauliflower Tarts: A #FoodiePages #ChefsBoxChallenge

Cauliflower Custard Tarts Cauliflower Custard Tarts

So, the owner and operator of online retailer FoodiePages, Erin Maynes and her communications manager Deanna Berry issued another challenge: Publish a new recipe to your blog of an brunch worthy dish along with a photo by February 20th and mention ‘FoodiePages CHEF’S BOX Challenge’. FoodiePages will review submitted recipes for completeness and David Gunawan will select a winning recipe by February 28th based on creativity and simplicity for our home audience (note: you must reside in Canada to participate). And, one of the new-to-our-blog recipes we developed for the now defunct Anyday Magic Cream... | Continue reading article

Turkey Dinner Redo for the Holidays: A #FoodiePages #ChefsBoxChallenge

Turkey Katsu Curry with Rice Turkey Katsu Curry with Rice

A number of months ago, the owner and operator of online retailer FoodiePages, Erin Maynes, asked us to participate as testers in her “Food Explorer” program. FoodiePages is an online shop that lets you order small batch goods made by artisan producers from across Canada. Imagine being able to peruse goods from craft and farmers’ markets, be they food, kitchen gear, or wine, any hour of the day. Maynes has worked hard to establish her large network of vendors, representing every province. [Most are centralized around eastern Canada, however.] What we find innovative are the... | Continue reading article