I love listening to people’s stories especially over a great meal. To be honest for a long time I did not consider myself a chef. That is a title that others have given me for the work I have done.
What is for lunch is the common question asked around my home. Lunch is the meal that is eaten in the middle of the day and is lighter. It is always exciting to get your children involved in activities that you like. I always look …
Janak Bhawnani, Vice President of Operations at Easton Group of Hotels talks about the hotel business and what to look for when you eat in a restaurant. Janak, whenever I ask you about the hotel business, you tell me you are in the business of …
Introduction After the COVID restrictions are lifted, we will all be dining out more often. I have outlined a few rules that will help you have an amazing restaurant experience. Customer service is the main ingredient of an amazing restaurant experience. As customers, we expect …
I love Indian food. I have backpacked India numerous times. In Kashmir, camping by the Jhelum river, eating vegetable biryani with dum aloo surrounded by the Himalayas. Himachal Pradesh with its variety of tomato and chutney sandwiches and delicious apple juice. Punjab with its Dhaba …
I have traveled to more than 30 countries. Indian food in England is the Balti dishes from Bangladesh. In Lisbon, it is Goan food. In Paris, it is food from South India and mainly from Pondicherry. I live in Toronto and Indian restaurants are mostly …
I’m a hotelier’s daughter. I’m a 5th generation in the business of food. So, I guess it runs in my veins. I’m naturally drawn to it and I feel like ingredients and wine speak to me. The complexity intrigues me in the most natural ways
On a cold Sunday afternoon, along with Debbie, Sonia and Steve, I am at kb restaurant in Whitby, for brunch. Chef Kevin Brown, is KB, providing fresh, playful, and innovative restaurant dining from farm to table. Chef Brown owns an organic farm in Dunsford, Ontario …
In a restaurant landscape, filled with box chain restaurants that are boring, similar menus, taste and frozen food, comes something exciting, new, fresh and avant garde. Brothers Chris and Vangel have brought Mexican food to Pickering. They are third generation restauranteurs. Their grandfather Angelo opened …