Spring into Action

When the warm weather first started hanging around a couple of weeks ago, I went for a hike with my best friend Jenna to see what wild edibles were coming up in the forest. 10 minutes into our hike we stumbled across the first patch of wild leeks (also known as ramps or ramsons). I had a…

Foraging for Herbs in Drome Region

One of my favourite moments from last summer in Grignan was between a busy lunch service and dinner at Cafe Lulu. Chef Romain, Sam and I left the town and drove out to the forest, in the foothills surrounding a neighbouring town. It was a beautiful day, the sun was aridly hot and seemed to be sucking…

Tasting Summer

I am happy to be back helping at Tree House Kitchen, getting ready for Chef Nancy Henley’s next season of cooking classes. We have been collaborating on recipes for teaching and general inspiration. The above plate is steamed Ontario pickerel with dill vinaigrette, marinated beet greens, roasted and raw radish, raw and fried Queen Anne’s…

Working at Restaurant Lulu Hazard: Grignan, France

This is Restaurant Lulu Hazard, where I am working in the town square of Grignan. Tiny little stove in the tiny kitchen. One time the oven door came off in my hand. Although the kitchen is small and charmingly quirky, there is still an opportunity to make great food here. This is the grilled sardine…

Dinner in Valreas

The meal starts with champagne: sweet, dry, bubbly and accented by local strawberries, which taste like a farm, hay and sunlight. We wipe our pink fingers on napkins and toss the green tops in a bowl. Soon, toasted bread and a torchon of foie gras are set upon the table. Generous pieces are spread across savoury bread. Foie gras…

Food Out of Control: Going to France!

So it’s been awhile, hasn’t it? Between school and working two jobs, there has not been much spare time to write a post. This means, however, that I have a huge back-log of photos and ideas coming your way! If you’re looking for content in the meantime, you can find me on Twitter, Facebook, and now, Instagram. Here…

Rose Petals and Chicken Gizzards

Splitting green cardamom pods for their seeds. Cracking the arms of star anise to pull out the shiny brown seed contained within. Gathering dried lavender flowers, purple. Rose petals, pink and sweet, fragrant. Sesame seeds, cumin seeds, allspice, coriander, turmeric, clove, fennel seed, nutmeg, ginger. It seems as if thoughts of food follow me everywhere right now. At…

2014 in Review

2014 was a great year, and here are the highlights: In January I bought foodundercontrol.com and things were lit on fire in celebration! February was the one year bloggiversary and I found myself focusing on the little details. March was full of inspiration and possibility. I found myself starting to shoot at home more often, excited about food…

Follow Your Heart

Knees aching from the hours spent on the line, I find happiness in: the perfected flip of the pan, eggs end-over-end landing softly onto a bed of themselves. Swirling the vortex of vinegar water to cradle a poached egg and then spooning a velvety drape of hollandaise over it. Strips of pablano pepper sliced into…

Inspiration – Tasting

Chocolate making in the lobby of George Brown College Megalomaniac Winery   Garlic Scapes, Lemon Thyme and Coarse Sea Salt Balsamic and Thyme Marinated Wagyu Flank Steak with Roasted Garlic Sometimes I wonder if I’m working or just playing in the sandbox all day. These are a few of the things keeping me inspired the…

On Hospitality – Part I

Riding into Toronto, with the sun burning at the edges of the horizon, charring a silhouette impression of the skyline. Thinking of this: What is hospitality? To me it is feeling like you are part of something, even if only for a brief time. When you are being welcomed into a house or restaurant and…

Deconstructing Flavour

I have been fooling around with different bread pudding recipes. I have found that bread pudding is best made with crusty, savoury french bread -the more flavourful the bread, the better the end result. Here are some photos of maple french toast and peanut butter bread pudding. Last week I also made a cinnamon french toast…