Featuring seared caribou by chef Joel Rinuette from nishdish.com
(Peter McClusky, right, with fellow interns from Whole Circle Farm during his 2010 internship) To see more photos and learn about my journey from New York City to farm, and to Toronto (my home city) to start the Toronto Garlic Festival, you're welcome to wander through my blog.
Wednesday, April 17, 2013
Wednesday, April 3, 2013
Tuesday, April 2, 2013
My chef stint at The Dep
It went very well. The trick is to not let the filling over-cook. Garlic sausages from Green Gate Farm. Bannock from Tea & Bannock (on Gerrard). The pasta came from Pasta Casereccia in Vaughan. Garlic truffles made by The Spice Chef.
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