Flavour and Alchemy: On Bread Baking

Most people who know me understand the love I have for bread; kneading the dough, watching yeast come to life, and finally eating it, as-is or with a nice butter or soft cheese. Wheat supports a unique alchemy; the grain’s gluten structure and starches allow microbial life (yeasts) to grow, making bread and other products possible. Wheat has…

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…

Le Clair de la Plume – Taste of a Michelin Star (Part 2)

Read part 1 here  Between split shifts at Lulu Hazard, I am grateful that I was able to get 2 days off to spend learning in the kitchen at Le Clair de la Plume. After the owner, Jean-Luc Valadeau dined at our restaurant, I asked him if I could come for a stage (the culinary tradition…

Le Clair de la Plume – Taste of a French Michelin Star (Part 1)

Dear followers, I have to apologize for the lack of posting! Adjusting to home life has been a wonderful whirlwind, and I am excited to continue to share the products of my summer in France, as well as my current cooking career with you on a regular basis. Lots of photography and writing to come! I…

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…

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…

Contrast: Asian Fusion

Here are some photos from recipe testing thai and asian fusion at Tree House Kitchen. The elements remembered on my palate: Shallots, ginger and garlic fighting for dominance. The fresh punch of cilantro. Fatty and sweet coconut. Lemongrass and lime leaves in the background. Everything lifted by limes, heat, sweetness and acidity. We marinated and…

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…

Hooked

This past week included a lovely night out with the Detour crew – butchering and cooking fish while learning about sustainability. After devouring a platter full of seafood charcuterie, we each got a sea bream and a rainbow trout to practice our knife skills on. Platter full of fish charcuterie  and house made pickles –…