By Jamie Drummond
This is the first episode of a new series where we sneak into the kitchens of both well-known and lesser-known Chefs to discover some of the secrets behind their signature dishes.
This week we join The Queen and Beaver’s Chef Andrew Carter where he shows us how he makes his 48 Hour Brined Ontario Pork Chop with Pea Dumplings, Asparagus, and Oxford Sauce.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he didn’t realise how tricky it is to shoot cooking pieces until that afternoon.
This video is made possible through the kind support of Fortessa Canada/Schott Zwiesel