cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
What to eat in Ottawa, Ontario
There is a vast amount of restaurants still open in Ottawa, Ontario however they need your business now more than ever. With the pandemic hitting this city, I have noticed a lot of stores, namely restaurants that have been closing down. If you're a resident of Ottawa or just visiting these are the restaurants I'd suggest to you.
By Brian Anonymous5 years ago in Feast
The Creek in Cathedral Bistro
What makes a restaurant local? Most answer this question with a non franchised business. Although people can live locally that own the franchised restaurant, it doesn't make it local. The restaurant must be locally owned and locally operated. With that being said let me tell you about a thriving local restaurant in my city.
By Melissa Bezborotko 5 years ago in Feast
How To Plan A Corporate Event And Opt For The Best Food Catering Service?
Among all events, hosting a corporate event surely involves the most preparation. Right from planning to execution, the process has to be carried out in organizational steps. The attendees of corporate event catering service tend to get bored quickly. This calls for a creative conceptualization of the event. Do you want to pull off a corporate event successfully? Whether it is a product launch event for 500 people or just an employee gathering of 50, here are some of the tips to prepare well for the event.
By Vishal Kumar5 years ago in Feast
This Hotpot is the Spot
A couple years ago, my best friend (I'll call him Eric) and I linked up with our other best friend (I'll call her Sarah) in Toronto. Sarah was raving about a new hotpot restaurant that opened across the street from her apartment. I had never had hotpot and honestly did understand the fascination but after hounding us to go we decided to give it a try during our visit. The result? Eric and I were completely addicted. Why hadn't we tried this back home in Philly? What were we missing all our lives ? And that question my friends began our quest to find a local hotpot spot in the city of brotherly love.
By Lynette Sherece5 years ago in Feast
Make a Meal In One Dish
England Lancashire Hotpot comes from Lancashire county in England. This is a slow-cooked casserole that was named after the tall, straight-sided pot it is baked in. The dish is prepared with lamb and onions that are topped with thinly sliced potatoes and baked in the oven, The vegetables included can be carrots and turnips and the most common seasonings are parsley, thyme, and bay leaf. The lamb cuts should be a mix of three - neck, shoulder, and shin.
By Rasma Raisters5 years ago in Feast
Eggzactly Right
Europe The UK Omelette Arnold Bennett is a dish that comes from London, England. This is an open-faced omelette that consists of smoked haddock and Hollandaise sauce. It all begins with a poached haddock in Hollandaise, Bechamel, or cream sauce. Then the eggs are beaten and the omelette is cooked until set.
By Rasma Raisters5 years ago in Feast
The Best Ways to Clean Your Cookware
If you would like to cook with pots and pans, you've to wash pots and pans. But if you cook tons, you'll notice that your everyday pot washing routine isn't enough to stay grease and food residue from build up into stubborn stains. And zip will take the enjoyment out of a spontaneous batch of cookies faster than a blotchy, grease-stained cooking utensil. Well, we just can't have that. Cookies are way too important.
By Nancy Thigpen5 years ago in Feast
A House of Stones
If my grandmother were still around, she would say it is a shame that I am not married because I would make a perfect housewife. She would not be wrong: I know how to keep a clean and welcoming house and I have a real knack for cooking. While I follow my family's recipes with reverence, abiding by the written instructions, I also add my own twists to the dishes I compose. It is what makes food interesting today, to combine tradition and modernity, while adapting to changing times, tastes, and ingredients and surprising people with unexpected combinations of flavours. I cannot believe how much ingredients have changed over the course of fifty years. With increased globalisation, I have been able to create new, powerful combinations of aromas and textures that stray well beyond my grandmother's own recipes, and she is without a doubt the most talented cook I have ever met.
By Laureline Landry5 years ago in Feast
