Along with maple syrup, fiddle heads and rhubarb, asparagus is a harbinger of spring, a clarion that the winter is behind us and fresh produce is ready to roll out consistently. There aren’t many chefs – or restaurant patrons who really care about good food – who don’t look forward to asparagus season.
When Christopher Columbus showed up in what would become North America a few hundred years ago, he was hoping to find highly prized black peppercorns (as in the fresh cracked kind we use regularly as a condiment and for seasoning). Instead, the intrepid explorer got bell or sweet peppers, which are native to Central and South America. When he brought the fruit – and it is technically a fruit – back to Europe, it was called a pepper.
Tags: Ingredient Spotlight
This year, chefs are reinventing the earthy root vegetable and helping beet haters face their phobia and reap the rewards.
Beets are a powerhouse full of fiber, antioxidants, vitamins and minerals like folate, vitamin C, calcium, iron and magnesium. By introducing beets in new ways, you can tap into one of this year’s hippest and healthiest foods.
The summer yields a good bounty of fresh and delicious produce that everyone loves.
And yet, it is fall that seems to get people excited and thinking about their favourite restaurants for great new menus and time spent there with friends and family.
But while the fall harvest is a tremendous offering to restaurant kitchens, the versatility of the produce is too often overlooked, according to Jackie Oakes, Marketing Manager at Flanagan Foodservice.
Anita Stewart is an author and food activist, and for her service to and expertise in gastronomy – especially regarding Canadian cuisine – she has been named a Member of the Order of Canada as well as having been installed as Food Laureate of the Ontario Agricultural College at the University of Guelph.
1. Tea has more health benefits than coffee.
Studies have shown that drinking tea may reduce a variety of diseases and health problems, thanks largely to the antioxidant catechin.
Tags: Ingredient Spotlight
Chicken is the most popular protein used by Canadian operators in pasta entrée dishes. It tops the list of proteins used in pasta dishes on Canadian menus.
Ancient food, blank canvas
At some point before recorded history, somewhere millennia ago, wet mashed up wheat - a rudimentary dough - was flattened and dropped on a very hot rock: it was the first flatbread, our original pizza.
Chef Technologist Paul Torrance oversees bloom. restaurant at the Waterloo campus of Conestoga College. As a certified Chef de Cuisine who teaches in the school’s culinary program, Torrance sees sauces as critical to boosting the value of virtually any dish, and at the same time, helping showcase your restaurant and the cooks who work there.