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Jul 27, 2014 That Magnificent Sausage

That Magnificent Sausage

Meet the chef who's making baloney a magnificent sausage. 

Like most Newfoundlanders, Kevin Phillips grew up with baloney. Served raw in a sandwich, or fried. Baloney was standard fare in the outports in the late '50's and '60's, and it sure wasn't fancy.

But with a little imagination, Kevin thought baloney could be a thing of culinary beauty. He's revealed the sophisticated side of baloney, in a cook book of 200 recipes. Some old, but mostly Kevin's created, cooked and tasted himself. For Kevin Phillips, baloney knows no bounds.


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