Sweeties Spaghetti Sauce

From the recipes my Sweetie Once Cooked. Some 30 plus years ago I was a chef on the go and being part of a steady relationship had its share of difficulties. When I met my sweetie, and before I would ask her to share my closet, I had to first find out if she would be comfortable around family and friends. Starting with a road trip to Florida showed me she is an excellent driver and a navigator. We went to some eateries with unusual menu items and soon found that she was also a great dinning companion. A trip to Barbados cemented the relationship. We moved into new digs...

Dinner at Pluvio

  A Chef Sampling at Pluvio with Warren Barr. The best of BC is what I found. The culinary passion that came from the kitchen that evening was delivered with gusto by a well rehearsed kitchen and service staff. Our dinner Entertainment was being seated at the kitchen theater window, observing Pluvios talented team preparing each well rehearsed plate with exacting precision. From the first sip to the last nibble I was taken on a culinary journey that only a passionate chef could orchestrate and deliver perfectly executed.  

Authentic Perogy’s

Pillows of Joy! A large solid wood table sat in the kitchen with my grandmother’s hand crafted homestead chair and well hued benches which could easily sit a dozen people. This vast table was used as the main preparation table that all my aunts and us kids sat at while hand prepping the many perogy’s, cabbage rolls, and other cultural delicacies from early homestead recipes. The different yearly holidays meant lots of company to feed. My Ukrainian mother and Romanian father had 21 siblings between them and about half of my aunts and uncles families would descend on our...

Stuffed and Rolled Spare Ribs

Dad’s Rolled and Stuffed Ribs Breslau Hotel Style. Procedure: I learned how to do this recipe blindfolded before I was 15. My dad was in charge of some large Oktoberfest feedings at the Pennsylvania Kitchen and Rolled Ribs and Pig Tails were made by the thousands. At the old Breslau Hotel buffet it would be normal to do 500 portions on a Friday Night. Once you have 4 split racks of side ribs or baby back ribs depending on your budget. In my opinion the side ribs taste the best because of the fat seams and cartilage tissue adding more flavours when fully cooked. The...

The Saviour Pot Roast.

The Saviour Pot Roast. I remember my college years and the amount of energy spent making the day count. There was lots of pressure to be in more then one place at a time. Loads of studies to undertake and without a computer back then tons of research was done at the library or study hall. The first college year was at Conestoga food and beverage coarse then more at in Alberta Institute. Here I was starting a new chef position at Panorama Resort. All my friends and family were all back in Ontario.  Moms home cooked meals were miles away. You soon miss the hands on endless...

Montreal Style Emilio Finatti Sicilian P...

Emilio Finatti Sicilian Pizzeria White Rock Emilio Finatti Sicilian Pizzeria Langley only use the best quality ingredients. Who doesn’t love a good slice of pizza pie. thekitchenman has recently been going from one sausage butcher to another trying to find the right pepperoni or salami topping that will make it the best. So far we have tried several imported from the Bronx little Italy and also from the sausage regions of Italy. Artisan air dried and hand made consisting of all pork or beef or mixtures of pork and beef. The pure beef salami from the Mennonite area...