House-smoked salmon is now available as a platter on our catering menu.

For the past few weeks, we've been smoking in the kitchen. Not that kind of smoking! Smoking food!

We've used our new smoker to try everything from scallops and pork to chicken and duck. In fact, our newest catering menu item is fresh from the smokin' grill. 

Our new house-smoked salmon platter is just what you need to add a fancy--and delicious--touch to your next gathering.

Download our catering brochure to find out more!  

Chef Chantal shows off her knife skils at the throwdown.

It was a photo-finish--sort of--but Chef Marc was able to defend his title as the salmon-skinning champion at the event held February 9 at Cuisine & Passion.

Chefs Marc and Chantal each had to strip the skin from four pieces of fresh salmon. (The salmon was being prepared for the  Valentine's Day special menu.)  

Guests also took home some great advice on how to select fresh fish and then cook it so it melts in your mouth. 

It was a lot fun--see you next year!  

Chef Marc Miron (front, left) with Chef Paul Bocuse (front, centre) and the rest of the kitchen brigade at the Four Seasons in Sydney Australia.

While Chef Marc was the executive chef at the Four Seasons Hotel in Sydney, Australia, he had the pleasure--and honour--of working beside a man the culinary world agrees is one of the greatest chefs of all time, Chef Paul Bocuse of Lyon, France.

Bocuse is considered an ambassador of modern French cuisine and, as such, was honored in 1961 with the title Meilleur Ouvrier de France. In 2011, the Culinary Institute of America honored Bocuse by naming him the "Chef of the Century."

Aside from a chain of four brasseries in France that each specializes in a different aspect of French cuisine, Bocuse's main restaurant is l'Auberge du Pont de Collonges, near Lyon. L'Auberge du Pont de Collonges is one of a few select French restaurants that has received the coveted three-star rating by the very influential Michelin Guide.

Since 1987, the Bocuse d'Or--a biennial world chef championship named for Chef Bocuse--has been regarded as the most prestigious award for chefs in the world.

At our home, we enjoy hot soups all winter long. To maximize the flavour in your homemade soup, always start with a cold stock. I also like to sear my vegetables for a minute or two in a bit of canola oil to get the flavour started.