Trio of Cocktail Salads

Trio of Cocktail Salads

      Trio of Cocktail Salads Make a Salad Shooter To-Night. The Canadian Open Skins Game which was played back in Ontario was a place that I got to cook in the famous Champions Tent for the pro golfers and their guests. It was a great position to prepare lavish buffets and get to show off your culinary prowess. Back then the liquor and tobacco companies would host several big name players and invite their customers to attend a privileged one on one meeting with a pro golfer while noshing and table hopping trying to catch a tip from the pro. The many food...
Red Hot & Blue Vegitarian Boogie

Red Hot & Blue Vegitarian Boogie

Red Hot & Blue Vegitarian Boogie!     Red Hot & Blue was the first restaurant as an executive chef that I got to be part of the design team during the inception both in front and back of the house. I created the initial theme menus along with the kitchen design and conception. This flag ship restaurant was a tribute to musicians and their music.The owners with strong roots in the music industry built the restaurant in a Toronto Yonge Street office tower which was home to twenty five hundred workers. The restaurant sat 350 people and had an express pasta...
Baked Canadian Ham Shank

Baked Canadian Ham Shank

When I put a column together it sometimes comes with the memory of the first time I was exposed to the food item and its recipe as so in this instance. It was the early fifties and at five years old my father a hotel chef handed me my first set of cooking whites complete with cloth bag hat and apron. Actually this was a form of day care during my childhood years. I recall this one day I watched my dad pick up the pace running back and forth filling the now hot ovens with a batch of whole roasting chickens and a large ham shank. While I got set up to peel some potatoes my...