Like many book club hosts, I fuss about the food.  As life would have it, this past Tuesday's meeting was no exception.  We are morni...

The special eBay auction site is now open in support of Algonquin College's Ron Eade Culinary Bursary. Get in on the fun and support...

Our book club gals gathered today for a celebratory birthday.  We have no particular protocol in our informal constitution (there is no c...

Chef Michelle Marek handily torches the maple meringue on the maple cream crêpe cake. I have a bi-polar relationship with multi-cours...

As a couple, our weekend mornings are often lazy and slow to get moving. The first button pushed as our feet hit the warmth o...

Dish prepared by second year student, Chad Hogerland of the Culinary Management Program at Algonquin College. Photo Credit: Chef Mario Ram...

I am dedicating this post to my wonderful university roommates who have always been so supportive of my love of food and my desire to fu...

I don't know who makes the takeout chowder at the Chelsea Smokehouse near Chelsea, Quebec, but it is high quality and rich in flavo...

Late this afternoon I put up a post sharing my funk at finding out earlier this month that Le Michel-Ange was closed. No forwarding dire...

UPDATE January 15, 2013.: This was posted on Le Michel-Ange's Facebook page at 7:20 pm today.   "Le Michel-Ange is moving to a...

When winter is feeling long and we are craving our garden vegetables, our family makes this sunny salad with a Greek twist.  If we don...

Confused? The Holiday issue of LCBO Food & Drink Magazine came out at the beginning of November after all. I picked it up on release ...

  It has taken me 6 visits to Odile to figure out that I go when I am missing my honey. Another habit of mine is to roll into Marysol...