Truffle Oil Chef's Take

Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us. It has been argued and still is by many, that when traditionally prepared in a restaurant...

Truffle Carpaccio: Chef's Take

This week on my hunt for “A Chefs take” on the featured product: Truffle Carpaccio, I got two contributions of the same recipe! Truffled Pizza! Sounds delicious doesn’t it, well it is absolutely marvelous. Pizzeria Arlequino and Restaurant Bottega, both very dear...

A SAFFRON CREATION MADE BY RESTAURANT CAVALLI

We are so fortunate to get to deal with the most prominent chefs and restaurants in our beautiful city of Montreal! Here is a creation made by the terrific team at Restaurant Cavalli. FREGOLA SARDA SEAFOOD RISOTTO Fregola sarda, tomato, onions, garlic, chili, Dry...

A Chefs Take on: Bottarga

Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth. The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home! Here...