Fermenting, canning and preserving have come to the fore of culinary fashion. But we must not forget the time-saving use of a freezer as a pantry for the adventurous cook. Last year a book called ‘Inside Chef’s Fridges, Europe’ by Parisian concierge Adrian Moore and photographer Carrie Solomon, was published. They spent months visiting Michelin-starred chefs…
Archives for April 2016
Meet Tia Keenan, the cheese queen of Queens
I first met Tia Keenan on my last trip to New York in 2011. We met in the lobby at the Ace Hotel and immediately hit it off. Her particular speciality is cheese – she was the fromager for high end restaurants in New York and created Casellula, a ground-breaking cheese and wine restaurant. Tia pairs cheese with…
Foods and drinks you should definitely try in Canada
In Canada they have an interesting cuisine with a very mixed heritage: influences from the first settlers – England, Scotland, France, Ireland, Scandinavia, Holland – and from the original First Nations (including Eskimo). Canada’s welcoming attitude towards immigrants from India, Asia, the Pacific Ocean, Italy, Greece, Portugal and Jewish food has led to a multicultural food explosion….
New York travel part 2: The Jane hotel in the Meatpacking district
In New York I stayed at The Jane hotel, which was historically interesting if a little uncomfortable. The reception is like something from The Grand Budapest Hotel, with bell boys in caps and braided uniforms and a retro check-in desk. The staff are friendly and helpful. In the former sailor’s hotel known as The American…
Spring in Canada: maple syrup, sugar shack season and a recipe for maple taffy on snow
In Canada, the second largest country in the world, much of it uninhabited, winter lasts six months. It’s brutal. In many areas of Quebec, snow is 2m high. In Montreal, to deal with temperatures of minus 30 – described by one inhabitant as ‘so cold your face is pinched by the air’ – they have…