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Cooking with…

Chef Alfredo Ferrante, head chef Dominic Fezzuoglio and owner Nando Mellaci. Photo by Pete Paterson.

Cooking with Orange Bistro

Sep 16, 2017 | Tralee Pearce

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

gnocchi

How to Make Gnocchi

Sep 16, 2017 | Tralee Pearce

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Either strain or use a strainer to scoop gnocchi from the water and directly into a pan with sauce. Stir the gnocchi into the sauce. Add grated Parmesan and stir once more before serving. Photo by Pete Paterson. Styling Jane Fellowes.

Orange Bistro Bolognese Sauce

Sep 16, 2017 | Tralee Pearce

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

Chef Paul J. Dickson: “I like a bit of a challenge. I stick to it and find my own ways of cooking.” Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017 | Tralee Pearce

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

Cured and smoked salmon. Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite. Photo by Pete Paterson. Styling Jane Fellowes.

Cured and Smoked Salmon

Jun 21, 2017 | Tralee Pearce

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

Sous chef Catherine Taccone and chef-owner Jason Perkins look out from the open kitchen at Ray’s 3rd Generation Bistro Bakery in Alton. Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017 | Tralee Pearce

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

Braised Beef Short Ribs

Braised Beef Short Ribs

Mar 20, 2017 | Tralee Pearce

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Terry Doel, the chef half of the dynamic duo who now run their café and catering company from the Athlete Institute on Highway 9. Photo by Pete Paterson.

Cooking with Lavender Blue Catering

Nov 22, 2016 | Tralee Pearce

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Add some fresh chopped cilantro just before serving. Photo by Pete Paterson.

Moroccan Lentil Stew

Nov 22, 2016 | Tralee Pearce

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Aria Bistro owner Michael Cherry (left) and chef Anthony Trenton. Photo by Pete Paterson.

Cooking with Anthony Trenton of Aria Bistro

Sep 16, 2016 | Tralee Pearce

Learning to cook at his Macedonian grandmother’s side as a boy in Mississauga, he says he learned, “You cook with emotion as opposed to cooking just to eat.”

Aria's lamb chops are served with sour cherry preserves. Photo by Pete Paterson. Styling Jane Fellowes.

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Sep 16, 2016 | Tralee Pearce

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

Chef Pam Fanjoy: “Cooking gives me energy. It’s why I need to be in the kitchen.” Photo by Pete Paterson.

Cooking with Pam Fanjoy of The Friendly Chef Adventures

Jun 20, 2016 | Tralee Pearce

Pam Fanjoy’s “Deliciousness Slaw”

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