Mortadella Sandwich
Malcolm Jolley develops an obsession with an ancient Mediterranean meat treat.Last year, I also...
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Tag: Charcuterie
Pancetta Arrotolata
Malcolm Jolley finds the vehicle to pasta his way through spring. The ramps are getting to be...
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dbar Charcuterie Night
Charcuterie night returns to dbar. Join us Monday, March 31 from 5 to 10pm. Enjoy a selection of...
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Summer Sausage
“But we don’t always have fresh meat in the country,” Bevvy says. “Only...
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Hockley Revolution
John Paul Adamo grew up at Hockley Valley Resort, his family’s ski hill turned hotel turned...
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Fermin Martin’s Ibérico Ham
Ibérico ham comes from the Ibérico pig, a descendent of the wild boar that once inhabited the forests of the entire Mediterranean shoreline. The pigs still roam free to graze in the dehesas of the southwestern Iberian Peninsula and prior to slaughter are fed an exclusive diet of fallen acorns which results in hams of remarkable tenderness and texture.
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Interview: Top Chef Canada’s Connie DeSousa at Savour Stratford
A week before she makes the trip to Savour Stratford, Good Food Revolution had the opportunity to chat with Top Chef Canada contender and Chef/Patron of Calgary’s acclaimed Charcut Roast House, Connie DeSousa.
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Charcuterie at Rundles Cooking Classes: A Photo Essay
Rundles Restaurant is located in the heart of picturesque Stratford, Ontario and offers a unique culinary experience for those interested in a true “hands on” cooking experience. This week we present some superb pictures from Rundles Charcuterie classes which show just how intense and hands on Chef Baxter’s classes can be!
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From Rillettes to Duck Confit
by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter’ Boudin...
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Michael Steh and the Slow Food Chef Dinner Series
Chef Michael Steh, of reds bistro in Toronto’s financial district, is famed for his homemade charcuterie and commitment to Slow Food. Arlene Stein, Co-Leader of Slow Food Toronto, recently sat down with Chef Steh and GFR brought our video camera along. Stein asks Steh to talk about the dinner he’s hosting for a compendium of SF chefs including Jamie Kennedy, Chris McDonald, Donna Dooher, Jeff Crump, David Chrystian, Mark Cutrara, Jonathan Gushue, Kevin McKenna, Jason Innis, Afrim Pristine, David Castellan, Bertrand Alépée and Leslie Steh. He also explains why Slow Food is important to him and what he does at reds.
Read MoreGeorge’s Tamworth Diary Part 2
by Fiona Lim and Joel McDonald This is the second instalment in an ongoing GFR series by Fiona Lim, Executive Sous Chef at George restaurant. Under the watchful eye of Executive Chef Lorenzo Loseto, Chef de Partie Joel McDonald...
Read MoreGeorge’s Tamworth Diary
by Fiona Lim Located just outside of Stratford, Ontario, the Perth Pork Products is owned and operated by Fred and Ingrid de Martines and their children. Originally from The Netherlands, they bought the farm in 1979. Fred...
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