There is an upcoming culinary fundraiser at Algonquin College, to support two of our own chefs, who are representing Canada at an international competition at the prestigious James Beard Foundation in New York City this fall.
We have an amazing opportunity to be a part of this, by supporting the fundraiser to be held at Algonquin. The event will feature the same amazing menu to be used in the competition.
Come out and support two of our own chefs Scott Warrick, Culinary Professor, and Mark Steele, Executive Chef.
Don’t miss this tasty event!
View James Beard Information Poster (pdf)
View Event Menu (pdf)
Do you ever find yourself not knowing what to eat? You’re hungry, but nothing seems appealing to your taste buds. I find this time of year particularly challenging. After over-indulging throughout the holidays, the last thing I want is something rich or heavy. And yet it’s still really cold outside, and I crave something that is going to comfort me.
When I think of Valentine’s Day, I think chocolate and there’s nothing that can get you off your girlfriend’s naughty list faster than chocolate truffles. Trust me I speak from experience. The best kept secret about chocolate truffles are how quick and easy they are to prepare. Here is a simple but exquisite chocolate truffle recipe where I use Kahlua but that could be substituted with any flavored liquor your taste buds can handle.