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 new...recipes Kevin's created, cooked and tasted himself. For Kevin Phillips, baloney knows no bounds.