Who’s Coming to Dinner? 1st Guest

Ever been asked the question "If you could have dinner with anyone living or dead, who would it be?" No, me either. But I've thought about it a bit. And I think about dinner a lot. So today's poem is about one of my guest list, which I've narrowed down by choosing influential people from... Continue Reading →


More than Just Ducky

Hand in hand with local diets and nose-to-tail eating is charcuterie, the art of making cured, smoked and processed meats. That's a pretty simplistic definition that belies the skill that's needed to create the pates, rilletes, terrines and sausages of animal meat. And I'm not speaking of the bland, mechanically processed pates in the supermarket... Continue Reading →

Coq au Vin

Coq au vin—such humble roots for what’s become a classic comfort food. Back in the “olden days” French peasants used red wine to braise the tough old roosters and non-laying hens, to add flavour but mainly to tenderize the birds. I like to make it using bone-in pieces of the chicken, as the classic versions,... Continue Reading →

critic on the critics thursdays-part deux

This week, CoastHill does the requisite summer roundup of street food with Bud the Spud starring, and HeraldSpurr goes Vietnamese with Indochine Bahn mi. Meh. (crickets chirping here). Although Spurr does go on the offensive and cuts off the typical response that comes with any ethnic resto review--somebody will write in to let you know... Continue Reading →

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