This time last year I had the pleasure of judging the Canadian regional for the S. Pellegrino Almost Famous Chef competition. They’ve generously given me another opportunity (like last year) to give away a gift certificate to a Toronto restaurant. You can find details on that at the bottom of the post.
As well, they connected me with Cole Nicholson, one of the George Brown culinary students who is competing this year. It was obvious from our discussion that Cole is taking his entry seriously and putting in the time at six a.m. practice. Between that and the support he gets from his coaches and other instructors at George Brown I wouldn’t be surprised if he matches Jean-Francois Daigle’s success from last year and repeats for GB. (more…)
After being asked to participate in the Egg Farmers of Ontario’s World Egg Month promotion I’ve done some more reading about this food staple that I think a lot of us take for granted. I’m working some posts on the topic but in the meantime you can read my French toast post and today I have a giveaway contest.
I’d like to spread the love (and the reading) around a bit and have a $50 gift certificate courtesy of Egg Farmers of Ontario good at any Chez Cora restaurant to give away.
Head over to the EFO’s web site and do some clicking around and find a fun fact on the different types of eggs. Post a comment with a brief summary of the differences between conventional, free run, and free range eggs. A winner will be randomly selected from the correct answers. (more…)
I’m happy to share with you that the good people at S. Pellegrino have offered a $150 gift certificate for Food With Legs readers to win. The gift certificate is for Chef Mark McEwan’s Fabbrica restaurant in the Shops at Don Mills. Contest details are below.
It’s a fairly open secret around these part that I was once a very picky eater. So much so that maybe ten years ago when I had my first veal parmigiana sandwich from Mustachio’s at St. Lawrence Market I felt like I was pushing my limits. I figured that if I was going to go as far as a sandwich in the basement of a market I might as well go further and add an Aranciata (orange-flavoured) San Pellegrino. My taste in food has progressed well beyond Mustachio’s but I still think of San Pellegrino as adding an authentic sophistication to casual Italian food.
Comment below with your first or favourite San Pellegrino restaurant memory by Friday, February 4, 2011 at 5 PM eastern. The winner will be randomly selected from comments made before the deadline. Please leave your email in the appropriate field so that I can get in touch with you if you win but these will not be shared publicly. One entry per person.
Update: Using the random number generator at random.org I determined that the winner of the $150 gift certificate to Mark McEwan’s Fabbrica was entry 25 of 27. Colleen C.’s comment was one of the more romantic ones:
Having San Pellegrino at a street side restaurant during our honeymoon in Rome was absolutely sublime. We stock it at our house, just to take us back to Rome!
Congratulations, Colleen, and thanks everyone for entering.
Sometimes it can be hard to see the good recipe trees through the forest that is a food trend. One such annoying meme is the idea that men like any food more if it has bacon in it. Don’t get me wrong, I love bacon, but I will probably still not like a vanilla cupcake with bacon crumble on top. This means I’m skeptical of recipes that describe their product as “man food”.
When I was sent a package from Gay Lea that is part of their shortbread bliss campaign I managed to put this skepticism aside because one of the two recipes (that described itself as man food) was for Chipotle & White Cheddar Shortbread Crackers. I have never made shortbread cookies, in part because they also seem a little monochromatic so the idea of creating an appetiser that is instead cheesy and spicy intrigued me. (more…)