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D is for Dinner

D is for Dinner: Candy Arctic Char

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This weekend, the Canadian Museum of Nature will send its visitors' taste buds on a Northern expedition.

Chef William Carter of Gourmet Cuisine brought in a plate of his Candy Arctic Char for Alan to sample before the Arctic Food Fair. Check out his recipe here.

 

 

 

 

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D is for Dinner: Hand-rolled ramen from Chef Korecki

korecki2.jpgNoodleFest hits the Shaw Centre this weekend, where chefs will go head-to-head with their best slurpy recipes. Chef Jonathan Korecki of Sidedoor and Restaurant 18 will be there, and he's slinging hand-rolled ramen. He joined us with a preview and some of his secrets for the perfect noodle. Recipe here.

 

 

 

 

 

 

 

 

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D is for Dinner: bone broth for cold canal days

mitton.jpgDo you have a habit of sipping on a hot chocolate or cider while glilding down the canal? Why not try some bone broth instead? That's what chef/owner Steve Mitton of Murray Street Kitchen is suggesting. For the duration of Winterlude, he's offering up takeout mugs of broth to anyone who stops by the Byward Market restaurant. He met Alan on the canal to talk skating and the perfect broth -- you can listen below, and find the recipe here

 

 

 

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