Twenty years ago one simply went into a restaurant or cafe and asked for a cup of coffee. If you wanted decaf you were presented with a small pouch of dehydrated coffee crystals and a pot of hot water. If you wanted a beer there was Molson’s or Labatts (which tasted exactly the same) or a few imported labels all of which smelled funny.
You may not know but Zwilling J.A. Henckels, or just “Henckel” as most of us say, owns some of our most popular and respected brands.
Staub Cast Iron Cookware and Japanese made Miyabi Knives are quite possibly some of the best introductions to the culinary scene in the last few years. Both companies have a long heritage in their own markets but the acquisition by Zwilling J.A. Henckels has made them global brands.
Chef David Mincey blew our minds and our tastebuds at the Building Blocks of Flavour! Throughout the information packed evening we ate a three-course meal incorporating the six flavours: salty, spicy, bitter, sour, sweet, and umami.
Once, when I showed up hungry at my parent’s place years ago, my Dad made me an omelet that not just restored my energy but also my faith in the world. Eggs, when done right, have a way of doing that. You can make amazing, delicious things by combining eggs with a few simple ingredients … and chef Anna Hunt reminded me of this once again during her recent cooking class, An Evening of Eggs.
Like many people kicking off the New Year, I like to start with a little reflection on the past year and some of the things I’d like to accomplish in the year ahead. Inevitably, I make a couple of resolutions that challenge and inspire me to continue learning, growing and being a better person.