Happy National Potato Day!!! I enjoy celebrating the versatility of this tuberous veggie at work and at play! These are my Sichuan @pei_potatoes roses seasoned w/ prickly ash, sesame seeds, sesame oil and chilli flakes. You can find the recipe at peipotato.org or on my blog (link in bio) I think French fries are probably one of my favourite ways to enjoy eating potatoes; can’t go wrong with that crunchy exterior and the fluffy interior! What’s your fave potato preparation?
Thai mango and cucumber salad. Punches of toasted peanuts & fiery chillies accentuate this summery salad. This salad works well as a filling for a fresh summer roll in a rice paper or as accompaniment for grilled shrimp and coconut rice. It’s so much fun getting to work with different businesses and clients and who have their own unique voice and style. Each project helps me grow personally and professionally. I’ve heard that there’s a love-hate relationship with mango. Is this true? How do you feel about mango?
Flaky, fork-tender all butter galette crust made for perfect housing for the sweet almond paste and cherry compote. I like when desserts aren’t too sweet, and frankly the more crust the better! I usually save the crust end for my last bites. I’ve been doing that since I was a kid! So what’s your approach? Are you more about the filling or the crust? Or are you one of those magical people who eat the pie without any such considerations?
Butter bronzed gnocchi in a caramelized red onion tomato-basil sauce. The first time I ever made gnocchi I was in culinary school and it’s a starch that I love. The way the sauce gets into all of those nooks and crags is so yummy! What’s your fave sauce for gnocchi? Something cream based like Alfredo? Let me know!
There’s a lot of logistics going in to planning a meal for 1000 people. The big piece is bringing together a team of like-minded, fun to work with people. Last weekend my team and I executed the food program for @farmfoodcarepei Breakfast on the Farm. In addition to food, there were games, music, farm tours and so much more for the whole family to enjoy! Huge thanks to the VanNieuwenhuyzen and Vanco family and their staff for their excellent hospitality and graciously opening up their beautiful farm to us and the public to host this event. Thank you so much to all of the partners who supported the event. Impossible to do without you! Lastly, a big thank you to everyone who came out to support this event! Can't wait to start planning next year's Breakfast on the Farm! 📸: @mexicanfamilyinpei @cordell.k.wells @chef_ilona
Finally made it out to Dave’s Place. It’s wonderful to see my friends doing well and living their best life! Thanks ladies for bringing me along today and for cheering me up. I appreciate it ♥️ Low-tide time is so beautiful, the sand revealed looks like the surface of Mars and these little pools are always a surprise; will they be warm or cool?!
Family style. It’s a relaxed vibe. It’s communal. It nurtured communication. Communication not only helps to facilitate the process of sharing information and knowledge, but also helps people to develop relationships with others. This @lobster_pei salad has grilled lobster tails, capered dandelion buds, linden leaves, dandelion greens, double smoked peppered bacon, chives, smoked Gouda frico and other foraged greens. Great way to start off our lobster focused event @indianriverfest!
Lounging in lavender in Charlottetown harbour!
Beef Flank Steak is one of my favourite cuts of beef after the ribeye & brisket. It’s a protein you can get on your plate in no time and the flavour is pronounced for a cut so lean. I marinated the @abpibeef flank with white pepper, sliced garlic, extra virgin olive oil, savory & thyme from my garden. Seared it in beef fat and basted it in butter and then let it rest. Sliced thinly, and then finished with a flourish of @maldonsalt. Served it up with some new Irish Cobbler @pei_potatoes and some dark greens & mushrooms. A steak dinner perfect for Sunday Supper!
A beautiful, quiet moment of greeting and gratitude @barnyardorganics. These hogs are destined for the Bernard’s personal larder. Quite often, we are shown the darkest side of animal protein production, and it is a scary thing indeed. In my experience here on the Island, I have seen a great deal of compassionate animal care. I thought it was important to share the other side of the coin as well. Have you ever been to a farm before? What was that experience like for you?
The beauty that is Brackley as the sun sets! I can’t decide if the cotton candy colours or the crimsons are my fave shade for sunsets. What is your favourite colour palette for a sunset?
I don’t know what I love so much about making salads, but I really do love it! It could be from my apprenticeship days on garde manger that captured my imagination; I was taught that the placement of each leaf and dribble of vinaigrette mattered. I developed this recipe to be featured in @saltscapes magazine 2019 Food and Travel edition using raspberry vinegar from @preservecompany. Gorgonzola, green grapes, raspberries, walnuts, rocket & Apple round out the dish! What are your fave fruit & cheese combos in a salad??