-
Douglas Stassi | Traveller
“Italian cuisine is about beautiful ingredients. It takes a really nice tomato to make a really nice tomato sauce. Italian food speaks for itself,” remarks Douglas Stassi. A graduate of the SAIT apprenticeship program, Chef Stassi began working in the kitchen at the age of twelve. “My love of cooking started in the industry. I…
-
CSL Insider | Las Vegas
Get an up close and personal view of some of Sin City’s best places to eat with CSL’s visually appealing and mouth watering galleries: Payard, and Beijing Noodle No 9 inside the well-known Ceasar’s Palace.
-
Tasting Notes | Dinner at Rush 2009
[dmalbum path=”/wp-content/uploads/dm-albums/2009 Dinner at Rush /”/] Conde de Caralt Cava and Strawberry fizz spoon Do you remember elementary school recess when some kid inevitably had a stash of candy from 7-11 to share with friends? Executive Chef Leboe’s grown up version- a fizzy strawberry and cream spoon explodes in the mouth with the Cava. Too…
-
Tasting Notes | Cassis Monna et Filles
[dmalbum path=”/wp-content/uploads/dm-albums/Cassis Monna Et Filles/”/] 721, chemin Royal, Saint-Pierre, Île d’Orléans, Quebec www.cassismonna.com Read more from our article on Quebec and the producers in the Fall 2009 issue of City Style and Living magazine.
-
Chris Herrin | Memorable Pastry King
Remember when all of life came down to two simple rules and ice cream, pastry and cake were life’s greatest pleasures. chef chris Herrin makes you remember those times well. The chef de patisserie at Bouchon in the Venetian believes, “give more than you receive and live by the golden rule and life is simple.…
