A cook's thoughts on food and eating and cooking
Perhaps describing this restaurant as the High Church of Duck Fat is a bit disrespectful, especially because that moniker doesn’t recognize the many pork dishes on the menu. But it is undoubtedly high on the list of places your cardiologist would prefer
I hate rushing for dinner, but because of the ineptitude of the Canada Border Services Agency, we spent a not-terribly-interesting 100 minutes sitting in line at the border. Yes, that is one hour and forty minutes. And the worst part was
My lovely wife and I recently spent a long weekend in Montreal which, in case you haven’t been following geo-politics, is still in Canada. My Canadian food experience has been limited to drinking Molson beer and eating very good oysters from New Brunswick (I think). But that is going to change,