Farm boy
Article Abstract:
Chef Martin Picard, owner of the restaurant, Au Pied Cochon in Montreal, uses only the finest ingredients for dishes in his restaurant. All the ingredients come form the best possible sources, such as the red meat used is venison, seafood is courtesy to the fishermen along the St. Lawrence river, birds and eggs come from a farm, vegetables come from Marche Jean-Talon and are chosen by Picard daily, and wine is purchased from a city in the Gulf of St. Lawrence.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2006
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Wild at heart
Article Abstract:
Chef Francois Brouillard known as the 'Francis of the woods' throughout the small towns of Quebec, forages for food in the forests and adds it to the spicy recipes of the restaurants. A trip with him to the forests of Quebec with reference to different food discoveries is described.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2004
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Kitchen notebook
Article Abstract:
Lidia Bastianich, the chef-owner of New York City's Felidia restaurant, cookbook author and star of PBS's Lidia's Italian-American Kitchen, shares her recipe of Turkey meatballs in sugo with pasta.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2003
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