Meet the Chef: Jed Smith

Welcome to a new section called “Meet the Chef”, where we connect and reach out to many of the cities talented Chef’s. We ask a series of questions that revolve around the culinary world — the community, industries, food, and trends — as well as personal adventures and goals.

Dessert Anyone?

Holidays roll around or you have a special event and you aren’t sure what to make for dessert? This delicious mille-feuille will have your guest leaving speechless. Aesthetically pleasing and even more delicious, this dessert consists of using fresh fruit, a lemon pastry cream, puff pastry sheets, and it is all garnished with a simple…

Cairns and Brisbane

Sydney was a beautiful beginning to our Australian travel, but it was now time to take our journey to Cairns and visit one of the great wonders of the natural world The Great Barrier Reef. We spent 4 days in Cairns soaking up some sun, visiting a Koala Sanctuary in Kuranda, and eating our way…

Don’t Miss The Beet on This Salad

Got friends & family coming over? Want to impress your date but don’t know what to whip up? How about a salad on-the-go? Or don’t know jack about beets? Well don’t beet yourself up yet because we got you covered with this vibrant beet salad!

Fresh Homemade Pasta

Making fresh homemade pasta is a testament for most home cooks. As daunting as it may seem, making fresh pasta can be easy with the right recipe, and knowledge of what you should expect each step of the way. It is amazing that with four simple ingredients; flour, eggs, water, and salt, a product is…

Keep Calm & Carry a Caipirinha

With spring fast approaching and the summer warmth just breezing around the corner, gather around a couple friends and family for a barbecue while sipping on our traditional caipirinha recipe that’ll transport you to the beaches of Rio.

Down Under

Good’ay Mate!!! A simple greeting and I’m taken back to my trip to Sydney, Australia.  I left Toronto on May 11th, 2017, taking the 5 hour flight to LAX, before making the long 14 hour journey to Sydney, arriving May 13, 2017. What seemed like a daunting trip, wasn’t as bad once you got into…

Brie and Prosciutto Pizza

As a busy chef working long hours, when I’m done for the day the last thing I want to do when I get home is make a mess of my kitchen. This quick and delicious brie and prosciutto pizza is just the fix. Great for self indulging or as a starter for your next party,…

Charcuterie That’ll Keep You on Board

Charcuterie — from chair “meat” and cuit “cooked” — is a division of cooking that is dedicated to the preparation of meat products ranging from cured to smoked meats such as bacon, ham, and sausages to even pâtés, terrines, and confit. All primarily from pork.  The charcuterie board has been around since the first century AD, with the French having some influence in the 15th century. Ever since, charcuterie…