The Service Course

Smoked salmon roll, Ontario goat cheese red pepper jelly won ton, Asian pear young cheddar organic honey


Pepper crusted tuna, salad of cherry tomato, basil and balsamic. Panko crusted calamari


Saffron white wine mussels

I check cheddar like a food inspector

Baked Ziti with cheddar, mozzarella, manchego cheese. Panko parmesan crust


Before the storm…

Crushin.


Ginger carrot soup with lime zest & heavy cream

Time Flies.

It’s been over a year since the first post up in this piece. Went by fast for all that’s changed since I started. I’ve got new tattoos, some titanium in my face, had 9 bicycles. There were hard times, weird times, amazing times and all times in between. I don’t really feel older, I’m probably in better shape than I’ve ever been, and most of the time I’m happier than I’ve been in past years. For all the random stuff that’s happened I feel pretty blessed to have the best friends walking me through the harsh times, laughing along with me through the unbelievable moments, and generally being surrounded by a bunch of the best people a dood could ask for. So here’s to youz guyz…I promise I’ll keep feeding you. Paughs.

I’m not not cooking.

Seriously. After almost four months of dormancy, a new post. I’ll be the first to admit that over this period there has been some (lots) of complacency, mixed with a healthy dose of laziness, stirred up with a massive pile of (amazing) distractions. The cooking has definitely slowed down in direct relation to the great weather and time that I actually spend inside. We BBQ’d more, rode bikes more, and generally did a whole lot more than play in the kitchen.
But like I said, I’m not not cooking.

Learn it, live it.


Serious WWJD


Shrimp stack



Just about sums it all up


Again, pretty much everything there.


Big Wangs


Cream of Broccoli


Mushroom Riso, Roast Duck with Blueberry


I concur Bernadette

Waygu wanna go and do that love huh?

Cam got a ridiculous deal on a five pound Waygu beef brisket, and with the addition of a case of 1664’s, six hours of hickory, and some good friends, we had the best barbecue of the season so far.

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Not that there’s anything wrong with that…

Paws

Paws

Sun up/Sun Set

I saw what passes for the Toronto sun come up this morning, and thank god for rain, because it meant I could take the day off. But no rest for the wicked, what better way to spend the day than cooking for no reason other than the act itself?
Breakfast of parmesan scrambled eggs, mozzarella potatoes with caramelized onions and bacon crumble.

Set if off

Set if off


Slow roasted pork belly with thyme roasted potatoes and cracklin.
Strata

Strata


Texture

Texture


Grilled New York steak with marscapone potatoes and salsa verde.
"Valverde"
I’m not such a piglet that I ate all this today, the steak is from last week.
Soundtrack for todays meal provided by….