I find myself daydreaming, reflecting and planning on this cold, cold January afternoon. In late November, at the TIAPEI Gala, I became the first recipient of the @tiapei980 Tourism Trailblazer Award. The merits of the award are: “Leadership, innovation, passion, commitment and courage. The TIAPEI Trailblazer Award winner is chosen for their commitment and outstanding contribution to the promotion of tourism and the province of PEI.” I’m thankful to have the opportunities I that I do to share my passion and love for our food island narrative. From the farm, the sea, to the kitchens, manufacturers and craftspeople, there is no lack of inspiration sources. Though there may be a winter storm on the horizon, my heart is warm and looking for a snowshoe adventure! #flashbackfriday
Feels like -24C today in Charlottetown! Warm hearts & a fearless Group E made our family photo a wonderful memory and a wonderful way to close out our kitchen rotation together. Wishing you all much success in your next rotation!!
Doesn’t salad always taste better when someone else makes it?! Lunchbox blues be gone! @culinaryinstituteofcanada dining room is a solid choice for your lunch. A green salad w/ roasted beets, blue cheese and walnuts to start, Pork Tenderloin Poutine as a main. $20 bucks for both courses. Sweet deal & student learning supported.
Repping Atlantic Candian Food Producers at the @nationalrestaurantshow! Scallops from Newfoundland & #PEI @cowsicecream were just a few of the food products I had the opportunity to work with and serve at the @mccormickplace in Chicago!
So, it’s a snow day and I didn’t feel up to doing any grocery shopping yesterday. I’m now facing a fairly sparse fridge with limited motivation. I have been scrolling through food photos to satisfy my imagination stomach. These wicked good sturgeon tacos I had @innatbayfortune were so good. I wish I could have a board filled with these right about now!
A glorious Prince Edward Island sunset!
Fresh lid w/ some silver screen feels!
Christmas Dinner Re-Cap: Beech wood smoked brisket, maple-chèvre enhanced sweet potatoes, chestnut stuffing, roasted Brussels sprouts, dinosaur kale w/ pecans. Not pictured: pecan pie. Southern Bbq themed Christmas dinner was a delicious journey. I wonder what we will pick as our theme next year?
These Black Sesame & Cheddar crackers were a first-time make for me this Christmas and my family absolutely loved them! They are very easy to make and make a visually dynamic addition to any charcuterie board. Here are the ingredients: * 4 ounces cheddar cheese, coarsely grated * 2 ounces Parmesan cheese, finely grated * 3/4 cup flour * 1/4 teaspoon kosher salt * 1/2 teaspoon @ch4chefs Piri Piri Seasoning * 4 tablespoons butter, softened * 2 tablespoons water * Black sesame seeds Full recipe to be uploaded to my website by end of day Friday!
Christmas Charcuterie Board; 2018! Items include: Westphalian ham, Triple cream Brie, persimmon, Kabanossi, Ajvar, pork rillettes, cheddar-sesame crackers, @beemstercheese aged Gouda & @uppercanadacheesecompany comfort cream.
Brussels Sprouts roasted with @liquidgoldpei Herbes de Provence olive oil, @maldonsalt1882 & freshly cracked black pepper! Who says side dishes can’t be a showstopper?!
Hungarian Sweets!!! Another one of our family traditions. This tiered porcelain is from the house of @zsolnayporcelain and is made in the motherland of my mom, Hungary. Since my mom’s passing, my brother @michael.danielian has taken up the torch of preparing the sweets. He definitely has my mom’s touch. From our family to yours, Happy Holidays & Merry Christmas!