Visiting Montreal, one of our goals was a dinner at Joe Beef. Finding it was booked, we decided to try its partner restaurant, Liverpool House. Arriving there after a six hour airport travail (COVID, lines, a multitude of time-stealing boring details) we were late for...
My winter menu usually features, what we call, "winter meat," namely a weekly special for carnivores. Usually it's a stew. But last week we made use of unused veal racks, offering schnitzel on the bone. Customers seemed to enjoy it, as it sold out. Butterflied chop,...
Every season at work - whether spring or autumn, I change my kitchen's menu. For a winter menu, I put together a cold weather appetizer of goat-cheese cheese cake. Sporting pomergranate, pears and micro greens,the base is basically a half-and-half mixture of cream...
Above is a plate of spring pea agnolotti, a dish that captures the menu changes of this time of the year. We're well into March, the month when the harshness of winter starts to back down. Each afternoon the sun shines a bit later into the evening. These are the days...
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