• slides-recipes2

Easter Is Around the Corner: A Blueprint for Special Occasion Stuffing

Easter Is Around the Corner: A Blueprint for Special Occasion Stuffing

Apr 1, 2014

Add some flare to your roasted poultry, game birds or red meat roasts with a homemade stuffing. Start a new tradition and build your own following these guidelines. When it comes to food I believe in a four-tiered approach to a nourished life: Explore cuisine with great curiosity, grow in essential culinary life skills, heal ...

Kitchen Knife Skills

Kitchen Knife Skills

Mar 7, 2014

The truth is we need to nourish our bodies with a large variety of fresh fruit and vegetables and the reality is that it can be time consuming to prepare them. Let me make it easier for you by listing some fundamentals about chopping fruits and vegetables in your kitchen so it is not a ...

New Orleans: Learning About Culture Through Food

New Orleans: Learning About Culture Through Food

Feb 19, 2014

The origin of the word “restaurant” is French and dates back to the middle ages. It was used to describe any variety of rich bouillons made with meats, roots, vegetables, herbs and other exotic ingredients that were brewed to “restaurer” or “restore” your health. The best restaurant experiences have a magical restoring quality of bolstering ...

Going Local!! Taking Advantage of SUPERFOODS

Going Local!! Taking Advantage of SUPERFOODS

Jan 16, 2014

Sweet wood, fresh grass, sea spray, fresh bread, new apricots, spicy cinnamon, spring fungus, pine tree sap…These are not comments at a wine tasting, they are descriptions of fragrances and flavours at a freshly foraged matsutake (or also called pine) mushroom tasting enjoyed at Tree House Kitchen. Featuring the best mushrooms I have ever had! ...

Mountain News Features My Tasty Holiday Desserts

Mountain News Features My Tasty Holiday Desserts

Dec 27, 2013

With the holiday season approaching, I was excited to offer a special classic Christmas how-to cooking class! It featured all the skills and recipes you would need to pull off the big day’s meal – from appetizers to dessert. Mountain News announced this event, and also published two of my tasty dessert recipes in the ...

Sustainable Fish

Sustainable Fish

Nov 1, 2013

Wild sablefish – also called black cod, gindara in its sushi form, or fittingly, butterfish – has a natural oil content that cooks up to be the most buttery, rich, supple-textured fish. It’s fantastic! Found predominantly in the deep, cold, north Pacific waters of BC through Alaska, this fish can be caught year-round and is ...

The Hamilton Spectator Visits Tree House Kitchen

The Hamilton Spectator Visits Tree House Kitchen

Oct 1, 2013

This month, I was joined by Dan Kislenko, Food Editor, The Hamilton Spectator, here at Tree House Kitchen. I truly enjoyed expressing my passion for healthful, pleasurable food and making it easier to prepare than people expect. After the interview, Dan published his review, describing my teaching kitchen as “a very down-to-earth tree house kitchen.” ...

Food-love Sensitivities

Food-love Sensitivities

Sep 1, 2013

Yep – I have gluten sensitivity, but in my case that is also like saying I have gourmet chip sensitivity or red wine sensitivity. Indulge in way too much and my body says WHAT?!!, and in that warning I am lucky – as I have learned to heed the bodily feedback and there are no lasting physical damages ...

Maple-balsamic Elixir

Maple-balsamic Elixir

Aug 1, 2013

Farmers/producers rely on a complex balance of nature and nurture and infinite patience to make good things happen for cooks in the kitchen. Natureʼs rhythm is lost on us all too often and, in turn, living largely indoors, we can lack an awareness of the farmers and producers that toil over their quality products. For indoor-living, ...

Garlic Scapes

Garlic Scapes

Jul 1, 2013

The best moments in the kitchen involve the joy of discovery. They reflect that life is as simple as the next beautiful bite you take and as complex as the explosion of flavours you allow your palate to discover. Recently traveling and eating my way around Old Montreal, I was reminded that whether you are an expert cook ...