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Blogging the G20 dinner

hildebrandt-amber-52.jpg
by Amber Hildebrandt, CBCNews.ca

Jamie Oliver has his plate full with Wednesday night's G20 dinner, and he's bringing along his fans for the ride — virtually that is.

In blog entries, he gushes about the "pretty cool gig" and admits that's he's cooked for some big names but "this is so exciting."

Using moblog, a mobile blogging site that allows you to post directly from your cell phone, the snap-happy Oliver has been posting all morning — posing with his crew and taking pictures as he drives to 10 Downing Street, the British prime minister's official residence.

He's reportedly not allowed to take his mobile phone inside due to security, but I'm sure we'll hear all about it on his blog later.

Still, it's more information about a typically closed-door event than a foodie could ever have hoped for.

Oliver says that the menu (which was posted on his blog of course) aims to show off all the "amazing" local produce Britain has to offer.

On the menu:

A starter of baked Scottish salmon with seashore vegetables, broad beans, herb garden salad, mayonnaise and wild garlic-scented Irish soda bread. The vegetarian option replaces the salmon with goat's cheese with roasted shallots.

For the main, he's serving slow-roasted shoulder of Welsh lamb, Jersey Royal potatoes, asparagus, wild mushrooms, mint sauce and gravy. The vegetarian options replaces the lamb with lovage and potato dumplings.

And for dessert: Bakewell tart with homemade custard.

Too bad we can't all share the food as well.

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Comments

Cassandra

Canada

Shoulder of lamb? That's usually very fatty. Why not the fillet end of the leg? That's much tastier - and less fatty.
Did they choose this because it's more plebeian?

Posted April 2, 2009 10:20 AM

Brian

Canada

The point of the menu was to showcase good quality, tasty and affordable food. The shoulder is the most flavorful piece of meat, if cooked properly (slowly) you can beat it.
Good Job Jamie!!!

Posted April 2, 2009 11:06 AM

hamster

toronto

It's precisely because it is so fatty that lamb shoulder lends itself to slow cooking. It also keeps well. Jamie has published a recipe for this.

Posted April 2, 2009 11:19 AM

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About the blog

From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.

About the writers

Amber Hildebrandt Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.

Andrea Chiu Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food, don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.

Tara Kimura Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.

Andree Lau Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).

Jessica Wong Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.

Kevin Yarr Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.

Elizabeth Bridge Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.

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