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What's Fresh Recipes: June 2013 Archives

Feeding volunteers

Chef Cam Dobranski chef and owner of The Brasserie and the Wine Bar in Kensington talks about how the restaurant industry in the city is pitching in to help.

 

More information about the fund raising event at Heritage Park Wednesday July 3 will be available at fishsauce.eventbrite.ca.

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Cherries

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Chef Marnie Fudge of Cuisine and Chateau has a great recipe for Summer Cherry Compote to use to make Black Forest Cake.

 

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Fiddlehead Greens

gnoochi,jpg.jpgChef Cam Dobranski of the Winebar and Brasserie Kensington has this great recipe for a traditional Italian dish, gnocchi. He uses fiddleheads to add to the flavour.

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