Enjoyable night at Table Talks at the Depanneur restaurant. I answered questions from dinner guests about garlic while owner/chef Len Senator cooked garlic
roasted with
chicken thighs, cherry tomatoes, red onions, potatoes &
balsamic
vinegar. On the side, crispy, nutty garlic chips top a salad of sweet,
caramelized seared carrots mixed with arugula & goat cheese
The three questions:
Where does garlic come from?
What are the best prep and cooking techniques to get different flavours from garlic?
What’s the difference between Ontario and imported garlic?
The answers: to be found in my book: Ontario Garlic: The Story from Farm to Festival, coming summer, 2015
The three questions:
Where does garlic come from?
What are the best prep and cooking techniques to get different flavours from garlic?
What’s the difference between Ontario and imported garlic?
The answers: to be found in my book: Ontario Garlic: The Story from Farm to Festival, coming summer, 2015
 |
| Len Senator behind the counter |
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