“This dish goes all the way back to my days working at the Chateau Whistler. It’s a delicious way to pack all those winter root veggies into a single dish, and it’s a long-time signature dish of mine. Alternating different colours of vegetables produces the greatest effect – a mandolin is an essential tool for making thin slices.” Chef Rod Butters
When you’re camping and you catch a fish, chances are good you’ve got oats or corn flakes or some kind of crunchy cereal on hand. I call this a red neck camp dish. My customers think there’s a big secret to making this dish, but it’s one of my simplest menu items and our number-one … Read more
I collect cookbooks mostly for inspiration and it’s not often I actually use or follow the recipes but this one really is geared to everyday cooking.
Okay here we go, one of the most dreaded days on the calendar is almost here – February 14th. That’s right Valentine’s Day. This is an article I wrote and published four years ago that I thought was worth recycling with some updates. Historically Saint Valentine was said to be a Saint from the 3rd century … Read more