Special to the globe and mail
Recipes
Asparagus and Roquette Salad with Homemade Hoisin Vinaigrette
There is nothing quite like the revolving seasonality of fresh produce that I have experienced while living and working in France over the past three years. Sure, you can find staples year-round at the supermarket, but in my opinion, the true integrity and flavour of an ingredient only really shines through when it comes into season naturally.
Baked Sweet Potatoes, Butter-Braised Leeks, Sour Cream and Shiitake Rayu
People often ask me how frequently we change the menu at the restaurant.
Salmon Gravlax with Confit Kumquats, Crème Fraîche and Herb Salad
My one true reprieve is found in the bright beautiful abundance of citrus fruits that we gain access to as the weather darkens.
Eat Me, Drink Me
Here is my recipe from December 31, 2016 for the Eat Me, Drink Me, the signature cocktail pairing I worked on with Head Bartender Amanda Boucher during our time working together at Pasdeloup in Paris.
Christmas Broth
Honouring memories and traditions with this recipe I dedicate especially to my Mom.
Marinated Shiitake Mushrooms with Katsuobushi and Homemade Ricotta
This dish was inspired by Harald and his family who run an organic farm called Un Cheval Un Champ.
First up: Halibut with Smoked Eggplant Ratatouille
Wow! What a thrill to see my first recipe in print!
Introducing the chefs!
Excited to have been chosen as one of four Canadian Chefs to be featured each month in the Style section of The Globe and Mail!