Grub
Diversify Your Menu with Sea Vegetables
Dulse, kombu, wakame, nori — no, they aren’t the new hip baby names for 2009 (although they’d certainly make for a uniquely-titled tot). These are varieties of edible sea vegetables (seaweed) that are increasingly gaining popularity among American diners.
In addition to being tasty, plants from the sea are full of iodine and minerals, making them […]
Broccoli Goes Gourmet
It got a bad rap during the first Bush administration (the president was public in his dislike of this nutritional powerhouse), but broccoli just may be making a comeback. This month’s issue of Bon Appétit offers a host of reasons to bring broccoli, and its relatives broccolini and broccoli rabe, back to the table.
Sadly, most broccoli-haters […]
Deception in the Kitchen!
Most chefs pride themselves on using fresh, high-quality ingredients. In fact, go to any upscale restaurant and you’ll find (as a friend recently joked) that it can take longer to read the descriptions of food than to actually eat it.
Although most of us prefer to know exactly what we’re eating, there is a group of […]
Curry: The Little Powder that Could
What is it about the complex scent and flavor of curry powder that makes it so special? There’s no definitive answer to that question, but without a doubt this spice blend (known as garam masala to the millions of Indians who use it in their cooking each day) packs a punch.
What many amateur chefs don’t […]
Renowned Chef Daniel Vézina
I recently received an email from Hotel boutique about a hot new restaurant in Montreal. Here are the details.
Bringing a well-established reputation for excellence from Quebec to Montreal
Restaurant Laurie Raphaël at Hotel Le Germain Montreal is attracting a sophisticated crowd these days, so naturally Trend G wanted to let you know all about it.
From the […]
