The greatest of all cliches in Foodbloglandia is the entry that opens with an apology for not publishing a blog post in a long time. I won’t do that. I will say that one reason I don’t post as often on Food With Legs as I once did is that I’ve been lucky enough to find several other publications to publish my stuff (and pay me for it). Oh, and I wrote a cookbook and have been busy promoting it over the last few months.
There is a certain appeal to having one place where anyone who wants to find it can get to my writing. That’s why I started this blog in the first place. With that in mind, here is the first weekly (maybe) collection of summaries and links to what I’ve written this week. (more…)
Once the guests have been blown away by their first roast goose and you’ve recovered from the champagne hangover, the subsequent calm may leave you with some time on your hands. These are the tasks that I try to check off my list every year some time in early January. (more…)
Every review, gift guide, and media mention means a lot to a cookbook author. Even with such a long schedule — most of the recipes in my book have only been tweaked in minor ways since last February — it’s impossible to forget how much work went into creating the book and then to see someone take the time to read it, cook from it, and write about it or talk to me about is a truly rewarding experience.
I have a full list of the equally-appreciated media mentions for The Canadian Craft Beer Cookbook over on beercookbook.ca, but I’d like to draw attention to one with this post. I was particularly honoured to be included in Chris Nuttall-Smith’s “Twenty cookbooks that will inspire greatness” both because I respect Chris as a critic and because so many of the other books on the list are by authors that I hold in very high esteem. I’m not just reading from a script when I say that it is a pleasure to be included in their company.
Print the list or clip it from the paper and head into your local bookstore. Chris is right that that is very much part of the whole cookbook experience. (more…)
Competition is the new king of food entertainment. Abbey Sharp, a Toronto food blogger, has joined this trend with her Abbey’s Kitchen Stadium series. The finale was held last weekend to wrap up the Delicious Food Show at the Better Living Centre.
I was asked to cover the Delicious Food Show as a (paid) social media reporter on behalf Samuel Adams. The supersize American craft brewery was one of the partners for Abbey’s Kitchen Stadium and provided the competition’s secret ingredients: their Boston Lager and Latitude 48 IPA. (more…)
Back in April, I was happy to find myself at Toronto’s Nota Bene Restaurant for a lunch built around two Goose Island beers. This was a pleasant situation both because the food was fantastic (my first experience with the Boudin Tart), but also because I appreciated the signal it sent: premium, carefully-designed beers are ready to be paired with food of the same caliber.
As someone who wrote a cookbook with craft beer as a central feature I always like to see my beverage of choice “movin’ on up” in the food world. (more…)