S.Pellegrino Almost Famous Chef + $150 Giveaway for Fabbrica

While it’s always important to celebrate the achievements of the veterans, it’s also just as important to celebrate the young and new, and it's always fantastic when we can recognize the talents of the next generation—and in this case, possibly the next great chefs of the culinary world.

I was invited to attend the S.Pellegrino Almost Famous Chef Canadian Regional Competition this past Monday night. This was a great opportunity to see what some of Canada’s brightest culinary students had in store for our country’s future culinary scene, and to see first-hand their creativity and ingenuity in the kitchen.

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Wordless Wednesday #99: Battle Kimchi Prix Fixe Dinner

Kimchi 3-ways: kimchi ssam; takoyaki with kimchi mayo; kimchi and tofu

Spicy seafood soup

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Battle Kimchi! at Yakitori Bar

I love kimchi. But that wasn’t always the case. I never used to be able to stand the stuff until a trip to Seoul in 2006 changed my perspective and I realized that I've been eating such crappy stuff, it didn't deserve to be called kimchi. In Seoul, I was introduced to “real” kimchi—the good stuff that Korean ahjummas lovingly make on a regular basis, secret recipes passed down from generations ago. I also had a chance to attend a kimchi-making class while there and came out with a greater appreciation for this wonderful food afterwards. From that moment, I was instantly converted into a kimchi-lover and have never looked back.

So when I received an invitation to check out a kimchi throwdown, I knew this event was calling my name. On Saturday, February 23, Sang Kim, owner and operator of Seoul Food Co. and Yakitori Bar hosted the first ever Battle Kimchi. Six contestants were culled from the vast Korean community to present their secret kimchi family recipes to an eager crowd and a panel of judges. The prize—the winner will have their kimchi available for sale at Seoul Food Co., alongside Sang’s own Kick Ass Kimchi, starting in March.

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Cinnamon French Toast Cupcakes with Maple Buttercream

Cupcakes for breakfast? Say it ain’t so!

But these cupcakes can shamelessly (or so we’ll keep telling ourselves) be eaten up for breakfast. And why not? These Cinnamon French Toast Cupcakes are almost like their real-life counterpart. Heck, throw some crumbled fried bacon bits on top and you’ve practically got a full brunch meal right here!

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Wordless Wednesday #98: Makkal Chon

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Wordless Wednesday #97: Raw Burrito from Belmonte Raw

Belmonte Raw
1022 Queen Street East
Toronto, ON
Tel: 647-340-1218
Twitter: @BelmonteRaw

Lunar New Year Cookies

Gong hei fat choy! It's hard to believe that another year has flown by, and we are now ringing in a new year. But I guess the days do fly by when you're having a delicious time. The Lunar New Year is the most important holiday in the Chinese calendar, and like most holidays in any culture, it revolves around food. Last year I thought it would be fun to make some Lunar New Year-themed treats for the occasion, and I had so much fun making them that I came back with a trio of Lunar New Year-themed cookies this time to ring in the Year of the Snake.

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Almond Butter Blondies

You know when you have that love-at-first-bite moment? You tell yourself you're going to have just one piece. And then you (quietly) go back for a second. And before you know it, you want to hoard the whole pan all to yourself. Yeah...I had that moment when I made these Almond Butter Blondies. Thankfully, I did NOT hoard the whole pan (although I did keep a few extra slices for myself), because these blondies are definitely worth sharing with others.

Throughout my January detox, I wasn't allowed sugar. Or carbs. And that meant no baking for me. Which is totally fine post-holidays, after I had spent the previous month and half baking non-stop. But after three weeks of salads, raw vegetables, and green smoothies, I was more than ready to bring out my mixer and turn on the oven again. I had this recipe flagged for some time, as they came highly recommended by a coworker, and I thought a gluten-free baked good would be a great reintroduction to sweet treats.

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Wordless Wednesday #96: Dragon Boat Fusion Cuisine

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Meatless Monday: Lentil, Sweet Potato, and Kale Soup

This week’s featured soup is a hearty and healthy Lentil, Sweet Potato and Kale. This soup is a few steps from being a stew, as it is chock-full of goodness—Puy lentils, sweet potato, carrots, celery, tomatoes, and kale. Make a big pot on a lazy Sunday, like I did, and you’ll be good for the week.

Rather than cook the lentils directly in the broth, as was directed in the recipe, I like to cook them separately. This avoids “muddying” the soup while the lentils are cooking. Then you can add the cooked lentils back into the soup along with the tomatoes.


This soup is pretty filling on its own, but you can make it a complete meal by serving with some fresh warm crusty bread and your favourite hard cheese.

You can the find the recipe over at Jessie Monds.