Tags » Duck Confit

[VanFoodies eat Toronto] Fat Pasha - We could do without meat!

While we were in Toronto, our friend BD and JG took us to a Middle Eastern restaurant called Fat Pasha. Looking at its website, it has some interesting items, including meat options for the carnivore in… 556 more words



So, we ventured east again, this time to Hackney to try another recently opened modern British place, Pidgin. Pidgin is the evolution of a supper club, The Secret Larder evolved into a full-fledged restaurant, with a professional chef, Elizabeth Allen, formerly of the Smokehouse Islington… See the full post on my new site here http://www.quieteating.com/pidgin/


Reservation for 10

There comes a time in your life where you transition from hosting casual get togethers to nice dinner parties.  Yesterday was that day for me. 993 more words


A.D.M. Was Here: Paris, France

After being ferried over the Adriatic from Greece, I jumped on a series of trains up to Paris. Arriving in the middle of the night at a hostel in Montmartre, a district of Paris known to me only as the location of the Moulin Rouge, I secured my bags and walked around the neighborhood before I attempted to get some writing done in the lobby. 1,331 more words


confidence, confessions, and a confit recipe

I don’t believe in twisting yourself into knots of excuses and explanations over the food you make.

Julia Child (1912-2004)

Neither do I, Jules. And for that matter, I don’t believe in twisting myself into knots of excuses and explanations over the food I eat. 1,292 more words

Gluten Free

Saveur @ Purvis Street

Saveur by the Saveur Group is not a foreign name to many since it isn’t a new place, but for the longest time, I haven’t had the chance to try it. 622 more words


Bastille Day Bouffe

Bouffe: ( pronounce “Boof”) French slang for “Food” in general, family or friends gathering involving food… Like we say in Ireland: ” Quelle Surprise”.

“What do French people eat on Bastille Day?”… I was first asked this question during an interview on TV3 in the summer of 2002. 442 more words