Worcestershire Curry BBQ
Malcolm Jolley makes a marinade and sort of writes a recipe… Among my bad habits is the sin...
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Tag: Laura Calder
Laura Calder’s Inviting Life
Malcolm Jolley talks to Laura Calder about The Inviting Life. I learned a new trick from Laura...
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Quiche Season
Quiche for Mother’s Day; the savoury tart with a filling of egg and cream was originally a...
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Group Of Seven Chefs Odd Bits Dinner: A Photo Essay
Last Monday the Group of Seven Chefs held a memorable dinner at Toronto’s Parts and Labour restaurant inspired by Author Jennifer McLagan’s Odd Bits cookbook. Jamie Drummond was there to document the evening’s proceedings.
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New Cookbooks with Alison Fryer – November 2011
Alison Fryer returns with a Cookbook Store round-up of new and notable cookbooks. This is an abbreviated version of a “40 Cookbooks in 40 Minutes” event Fryer and colleague Jennifer Grange will present live at the store on Monday, November 14.
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Laura Calder’s Doodles
A short video wherein Laura Calder shows GFR her hand drawn illustrations to her new book ‘Dinner Chez Moi’ and explains their significance.
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Laura Calder Invites Us to Dinner Chez Moi
Laura Calder, the New Brunswick born and raised, French trained and infused, and international TV star is back in the spotlight with her new book ‘Dinner Chez Moi’.
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Lunch with Laura Calder – Cha Ca La Vong
by Malcolm Jolley After the mixed results of our Steeles Avenue Sichuan adventure, I thought...
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Lunch with Laura Calder: Sichuan Adventure
At first we thought it was soup and we poured it into our little bowls, but slurping cooking oil from a spoon turned out to be pretty gross. Then, we tried to pick the chicken bits out, but you have to be rather adept at chopsticks to hold a quarter of a chicken wing doused in oil and nibble around the bone. Our table cloth soon had great Jackson Pollock spattles of red oil all about.
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Canadian Cookbook Awards
Laura Calder took top honours for French Taste: Elegant Everyday Eating at Cuisine Canada’s annual Canadian Cookbook Awards ceremony, held at The Royal Agricultural Winter Fair in Toronto, November 5. Asked to comment on her gold medal win for “English Cookbook”, Calder told GFR “It feels especially good to get recognition in Canada and I’m so glad people like the book.”
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Mr. Bourdain Comes To Hogtown
Happily munching on Chef Anthony Rose’s suckling pig and foie gras sandwiches and drawing steadily on an ever present pint of Creemore (he adapts quickly to local custom, Bourdain), the man of the hour was the epitome of calm and cool. And friendly and funny and pretty much just like the character on his television shows and the narrative voice in his books. There are few things as pleasingly life affirming than finding out your hero is a decent guy.
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How I Have Been Working Hard For You – A Food Writer’s Diary
The food writer’s life is punctuated by some very pleasant episodes. More often than not, invitations to these episodes come from publicists and PR professionals, wishing to drum up some press for their restaurateur clients. We craven, ink-stained wretches are often more than happy to accept these invitations, as our schedules allow, on the dual grounds that: a) there may be a story in it, and b) it sounds like fun.
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