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D is for Dinner: November 2013 Archives

D is for Dinner: fondue from Absinthe

fondue2.JPGAbsinthe Restaurant has begun offering Monday-night fondues -- an oil pot for cooking, and cheese and chocolate for dipping. And we hear at All in a Day can attest to the fact that the smell of the cheese fondue alone brings all the CBC folks down to the studio...

 

Below, you can hear chef and owner Patrick Garland talk about his fondue tips -- and you can find his recipe for cheese fondue here.

 

 

 

 

 

 

 

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D is for Dinner: Celebrating Parang with coconut sweet bread

sweet-bread.jpgParang is a style of music and a time to celebrate in the communities of Trinidad and Tobago. And we brought the celebration right to our studio, as we invited Resa Solomon-St. Lewis of Baccanelle catering and Ingrid John-Baptiste to share some Trini treats ahead of a Parang event this weekend.

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Click here for Resa's recipe for coconut sweet bread.

 

And if you're inspired to check out more treats and music, head to Ottawa City Hall this Sunday starting at 1:30pm for a Parang celebration. Tickets available at Mugena's on Richmond Rd, or by calling 613-834-4282.

 

 

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D is for Dinner: what does Downton Abbey taste like?

ZenKitchen_DowntonAbbey-10.jpgToday on D is for Dinner, Zen Kitchen executive chef Kyle Mortimer-Proulx brought in a meal inspired by Downtown Abbey. It's part of their new monthly "TV Dinner" series, where they attempt to represent shows in a more, well, delicious format. Kyle joined Alan to explain, and share his recipe for a beetroot salad.

 

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Photo by April Anne Hewens Photography