Wednesday, 23 April 2014

Could We Talk About...

…Strawberry Shortcake?

Is it a cake?

Or do you make Strawberry Shortcake with a biscuit?

With spring come beautiful strawberries, and I have had requests for Strawberry Shortcake.


Personally I favor a sturdy, but not dry, vanilla cake.  A cake that will soak up the delicious nectar that comes of macerating strawberries.  Yum!  And Chantilly Cream.


Monday, 21 April 2014

Home. And It's Spring!

I am home from holiday, and there are a few tenacious crocus in the garden, eye candy for the robins that are running about everywhere.  This is certainly confirmation of spring.  Congratulations, everyone, on having made it through an extra long winter.

I was in New York, and then sun seeking in Florida.  And I learned a lot.  A lot.

When Chef Paul lived in Calgary his employers would periodically send him away for a few days to try  great restaurants and experience food culture somewhere new.  I did not understand just what an incredible necessity this is for keeping a chef out of a rut, to inspire.  The food we at in NY was so amazing that I am tres tres tres excited to try recreating some of it at Supper Club.

I was super excited to eat at Ma Peche, and nothing disappointed.  The beauty of fantastic service, and people in service that are excited to be serving, are excited to share with you the foods and wines that excite them, it can't be beat.  It was a happy, fast moving, joyful meal.  And I was surprised at how well  priced it was to suit every customer.  Though there were thousand dollar wines on the list, there 57 wines for 57 dollars. Nicely thought out.  Everything was nicely thought out.  Dinner was served Dim Sum style, with carts brought around, small dishes chosen for sharing.  I ate a lot of sea urchin.  Krista was there for the Pork Bun…

Clay Williams

Lunch at The Modern, in the MOMA, was beyond amazing.  At our first sip of green pea soup amuse bouche we were smitten.  It was too much to try to describe, so here are a few photos.

Carly had her first canolli…how I love NY!

And I am happy to be home.  Happy springtime everyone!

Thursday, 3 April 2014


It's been a busy week at CSC, busy cancelling dates, making up dates, waiting for power, cursing the snow, and enjoying time with friends when the power was down.

CSC will be on holiday for a little bit, not too long.  I am off to enjoy the food scene of NY and places beyond.

If you are looking for a date, the next open dates are at the end on May.

I am very much looking forward to dinner at Ma Peche, being that I am long time fan of David Chang.

Always, always a pizza at Eataly.

And we have lunch reservations at The Modern.

It will be spring when I get home (Oh, it just must be!), so I am studying up on edible spring weeds.  

Spring, I say?  Check out this green pea hummus.

For some extra fun, check out the 12 Bottle Bar.

And then the 9 Bottle Bar.

Favourite Easter entrees, or...

Best ever Easter dinner?  Mmmmm…carrot cake.

Peeps Sunflower Cake, and a giant Peep Cake.  Too much fun!

See you soon!  Enjoy the gentle warming of the weekend.  Cheers.  H

Friday, 28 March 2014

Next Open Date - May Long Weekend

The next open date is Monday, May 19th.  Imagine!  So soon it will be Victoria Day!


An interesting article about trying out vegetarianism.

Sometimes the simple classics are the very best.  I need to make these Chocolate-Dipped Banana Bites!

Did you know you can ripen bananas in the oven for quick, perfectly sweet bananas for baking?

While we are talking bananas, check out these 4 ingredient banana oat bars.

Spring Green Fattoush, yes please.

Rumor has it that it might be nice on Saturday?  Above freezing for sure.  Enjoy it!  Cheers.  H

P.S.  - I did not make it to the Muppet Movie this week….and so I have to content myself with more from the Swedish Chef.  Enjoy!

Thursday, 27 March 2014

Live & Learn

I must remember, next year…oh I hope not before next year, to bake cakes BEFORE storms and not during!

I hope everyone is OK after the storm.  I am trying to recover some momentum and get back on track.

This recipe for  Crumpets & Curd looks lovely and fresh, and  sweet, fresh raspberries are on sale at the Co-op this week!

Crumpets are one of those odd treats that I can hardly fathom making myself, so I am excited to give them a try.  When I was young my grandmother would toast crumpets for me, topping them in sweet butter and maple syrup.  All the craggy little holes would hold the butter and syrup in equal measure, combining into a butterscotch-y delight.

As I regularly visited my grandparents at Easter, crumpets are a certain sign spring is near.  Hold hope, Cheticampers!  Hold hope!

Tuesday, 25 March 2014

How to Weather the Storm


Half a metre of snow, 160km/hr winds…what to do to prepare for Juan-a-be 2014?

First.  Make sure you have the emergency essentials, stored water, food that does not need to be cooked, your medications and food for you pets.  Here is a great resource for getting ready.


I bake cake.

There is nothing better than chocolate cake and movies on a storm day.

Stay warm, stay safe.  H

Friday, 21 March 2014

The Next Open Date - April 1

The first open date after April 1st is Friday, May 2nd.


Potato Chip and Chocolate Macarons.

That's about it this weekend, a very short post this week.  As the sun come around and spring peeks through I hope everyone enjoys a great weekend!  Cheers.  H

P.S.  The new Muppet movie begins this weekend.  I LOVE the muppets, and so leave you with this Swedish Chef episode that, alarmingly, reminds me of some days in the kitchen.