Category : Food

Cheese:  So many choices

By Chef Peter Webster of Bouquet Garni Catering   I was visiting my family in northern Ontario last week.  I had prepared a “Cocktail Dinatoire” for supper.  A Cocktail Dinatoire is simply an offering of hot and cold hors d’oeuvre served instead ...

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Rhone blends in California

By Marco Giovanetti. On last week chronicle, I discussed Merlot and Cabernet in Napa Valley. On this week, I will discuss Rhone blends, a wine style that has been gaining increasing momentum in the last few years in the United States ...

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Microwave Meatloaf

By Chef Peter Webster of Bouquet Garni Catering   Twice a year, I present a seminar for the students at John Abbott College.  It is usually for the students in residence who are away from home for the first time and are ...

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Buttermilk maple spice cake

By Chef Peter Webster of Bouquet Garni Catering   (from the Maple Syrup Cookbook by Ken Haedrich)   Ingredients: 1cup all purpose flour 1/2 cup whole wheat flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ...

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Why drink wine

By Marco Giovanetti When it comes to dining experiences, what drink is more culturally relevant than wine? Yet wine can be a simple or a complex beverage. It is the drink of celebration and ceremony, often seen to promote gracious and ...

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Lime Pie

By Chef Peter Webster of Bouquet Garni Catering   We just returned from a holiday in Dominica; a little island paradise between Guadeloupe and Martinique.  There are no high rises and no resorts on the island.  It is a taste of what ...

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