Check out my article in the National Post today on Quebec-made artisanal fruitcake: "One man's quest to save the mighty—yet maligned—holiday loaf." Montrealer Ken Ilasz soaks dried fruit in rum, kirsch, and eau de vie, uses local products (ever heard of the haskap berry?), and … [Read more...] about “Fruitcake Redeemed” in the National Post
food writing
Two Articles on Fine Dining Lovers: 82 Degree Sous Vide Salted Caramel and Centrifuged Fig Juice
Two of my articles on cooking up a storm at the Modernist Cuisine Lab in Bellevue, Washington came out recently on Fine Dining Lovers. 82 Degree Sous Vide Salted Caramel Centrifuged Fig Juice Hate double boilers? Love caramel? Think immersion circulators are the bees knees? Me … [Read more...] about Two Articles on Fine Dining Lovers: 82 Degree Sous Vide Salted Caramel and Centrifuged Fig Juice