“We get together and do things like butcher a lamb or make sausages. We all work together to make something, then we eat it and share any knowledge we have about the food with everyone at the table,” McCarthy explained.
Chef Kyle Puddester, heralding from the newly opened Fork in Witless Bay, went ladle-to-ladle with Chef Mark McCrowe, Newfoundland’s first Chopped Canada winner.
As part of their on-going mission to bring more good beer to NL, the NL Artisanal and Craft Beer Club…
The actions of a thief spawned the opening of Coleman’s Grocery in 1934.
Healthy Cities has a challenge for you this September. At the very least, they have the discussion topic for your next dinner party.
We could drink Premier Cru Chablis every day for the rest of our life and never tire of it, something we can’t say for any other wine.
“The backyard is a jungle,” says Husic. “I think I’ll find Kung Fu Panda.”
“Convenience is what we are selling. We’re selling decent food, but decent food that’s convenient.”
In response to the rising cost of importing beef, the provincial government has announced a project to help local farmers produce more high quality beef right here in Newfoundland and Labrador.
St. John’s Veg Fest 1 was attended by a whopping 2,500 foodies. Food vendors were shelled out by day’s end.
“This is a grazing event,” said Chef Roary Macpherson. “There’s a lot to pick at.”