Darcy Rhyno – “Cultural Liaisons: Gourmet Fare Builds on Acadian Roots”
Category Sponsor:
Peterborough & the Kawarthas Tourism
Published in – Food & Travel, 2015
Cultural Liaisons: Gourmet fare builds on Acadian roots
“If you come to my house, you can look in my fridge for something to eat.” This is not an invitation. While I have no doubt Irene Maillet-Belley wouldn’t mind a bit if I walked into her kitchen and snacked on her leftover poutine râpée, I’m almost sure she doesn’t mean I should take her words literally.
The statement is more an expression of the warmth and hospitality that’s second nature to Irene and the other people I...
Published in - The Foodservice Consultant - November 2014
BEST FOOD FORWARD
Buffalo became a backwater in the 20th century, but this has allowed many of the city’s iconic architectural gems to remain intact. ________ investigates how renovating these treasures for foodservice usage is creating a gourmet-led revitalisation of the city
Napoleon reputedly said: “An army marches on its stomach.” But so, it appears, does a city. In Buffalo, New York, the march of progress is being led by the stomachs and through these, the...
Lisa Jackson -"What It's Like to Brew Beer Under Occupation in the Palestinian Territories"...
Category Sponsor:
Peterborough & the Kawarthas Tourism
What It's Like to Brew Beer Under Occupation in the Palestinian Territories
"Checking in for the festival?"
A man motions me onto a chartered bus, filled with United Nation staffers and their families. There’s no formal diplomacy work happening today. On this Saturday morning, we’re heading from East Jerusalem to the Taybeh Beer Festival—an annual Oktoberfest celebration that attracts approximately 16,000 people from across the world.
I grab a seat on the bus, feeling lucky. I’ve scored a spot through my cousin, an employee of the United Nations...
Published inAir Canada enRoute Magazine, October 31, 2013
On a whirlwind eating spree – and a spin through the Bocuse d’Or culinary competition – our writer follows Gallic cuisine on its quest to regain top spot on the podium of the world’s great culinary cultures.
Purple and blue floodlights wash over the historic city hall in Lyon, its marble fountains and archways looking like a 17th-century monument primed for prom night. Inside, the champagne is free-flowing as chefs Alain Ducasse, Thomas Keller and Guy Savoy huddle around one of the cocktail...
It’s the food I remember from Ticino. And the people of the region, who manage to seamlessly orchestrate Swiss practicality withla dolce vita, the Italian love for the good life. In Ticino – the southern part of Switzerland almost completely hemmed in by Italy – they talk about dinner as they’re wiping dry the dishes from lunchtime. This is the way it is.
I am here to eat. Bowls of creamy risotto sprinkled with freshly grated Parmigiano-Reggiano; tender lamb served with roasted potatoes and zucchini, all drizzled...
Geoduck’s grotesque appearance may rob it of its rightful place as king of the sea
The big geoduck clam lying flaccid in the bottom of the shellfish tank at your local Asian grocery store may be a prized specimen, but even if you’re an adventurous cook, you may not be tempted to take it home to your kitchen. Maybe it’s the weird, wrinkly neck (called the siphon) protruding far beyond its oval shell, or the slimy-sounding name—pronounced “gooey-duck.” It looks rather rude, with a phallus-like bit that can reach...
