November 3, 2011 Comments (3) Views: 6214 In The Kitchen With

Andrew Carter

By Jamie Drummond

Chef Andre Carter on the line at Toronto’s Queen and Beaver.

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.

If you are having trouble viewing this video please click here.
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

3 Responses to Andrew Carter

  1. […] Good Food Revolution Tags: good foods Posted in good foods « November’s Austrian Wine […]

  2. Samosa says:

    This guy should get a hair net !

  3. Georgina Mercer says:

    Amazing Chef. I went to college with him in Bury, England.
    Georgina McNelly

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