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CSL Favourites | Natures Catch Smoked Salmon Jerky (Original and Teriyaki)
We were struck by the modern, sleek packaging of Nature’s Catch smoked salmon jerky. Thin slices of marinated wild Alaskan salmon (an eco-best fish) smoked with Alderwood, then dried and encased in a bold black matte resealable pouch. Established in 1966, in Blaine Washington, the folks at Nature’s catch know what they’re doing. The jerky…
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Classic | Christmas Cake
Ingredients For Rum-Cured Mixed Fruit 1 pound raisins 1½ pounds pitted prunes ½ pound currants ¼ pound preserved cherries ¼ pound mixed peel (if you don’t find any, replace with more raisins or prunes) ½ cup brown sugar 1 x 750 ml good dark rum, plus more if needed 1 cup mixture of port…
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CSL Favourites | Valrhona Vintage Estate Gran Couva, Equinoxe Sun Dried Figs, Ballotin Assortment
Valrhona has come a long way since pastry chef Albéric Guironnet first founded Tain L’Hermitage in 1922 (later trademarked as Valrhona in 1947). Long the choice chocolate for pastry chefs the world over, it is renowned for its bean to bar production reflecting a commitment to the particular flavour characteristics of each terroir of origin.…
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Tasting Notes | 2010 Visa Infinite Dinner at Charcut
[dmalbum path=”/wp-content/uploads/dm-albums/2010 Visa Infinite Dinner Charcut/”/] The Restaurant and Chefs Chefs Connie De Sousa, John Jackson (Charcut), Paul Rogalski (Rouge), and Chuck Hughes (Garde Manger) delighted the crowd with a collaborative dinner. All of the guests were served family style, adding to the interaction between guests. Canapes From spoonfuls of mushroom risotto to lamb neck…
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CSL Favourites | Sahale Snacks
Named for a Northwest Native American word for a ‘high lofty place’, Sahale founders Josh Schroeter and Edmond Sanctis, created the snacks after an intense hike on Mount Rainier in Washington in 2003 that left the pair craving a healthy, and nourishing trail mix- like nibble. Sahale uses whole nuts (cashews, pecans, almonds hazelnuts, peanuts),…
