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Bruno Feldeisen’s Bacon and Salmon Roe Deviled Eggs
This surf and turf version of deviled eggs is a fun and tasty bite that’s perfect for a cocktail party nibble or pre-dinner appetizer. The addition of delicate salmon roe blends sublimely with the rich earthiness of crispy bacon.
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How to Make A South-of-the-Border Shandy
This shandy is made with Mexican beer with some chili powder added for added spice.
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Gourmet Gab With Chef Bruno Feldeisen
The Great Canadian Baking Show (CBC Television) judge talks to CSL about his food faves and memories.
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How to Make the Ultimate Cider Sidecar Cocktail
This recipe takes the traditional sidecar combination of cognac, Cointreau, and lemon and adds one of the South’s favorite nonalcoholic beverages to the mix. Apple cider just turned into a grown-up treat.
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Smoky Red Mullet and White Bean Stew
This recipe complements the red mullet with a smoky, citrusy white bean base dotted with shellfish.
