Guys, I’m so exited. Its finally happening.. 1104 Bleury, Montreal. On the cusp of old montreal and downtown, on a major artery in our city… How fitting, a new address for a new breed..

In four weeks from today, I open my doors & kitchen to you, share with you my passion for the tastiest things I can find.


cool to make food feel like a gift- literally. Follow these basic guidelines and give it a try.

Inspiration: In order to have a nice juicy package (omg), you’ll need to do some prep work,. think about what you like in veggies and start building the flavors in your mind,you can do it at the market and its all the more fun. For example, if you find fresh salmon, perhaps you’ll make it on a bed of sautéed zucchini or spinach and scallop potato. Maybe you’ve got some asparagus getting soft in the fridge that need some reviving.You can literally coarsely chop up an onion  & saute that if its all you got…(but give it all you got in love so its still tasty 🙂

then once you choose your fish (or chicken, or shrimp, or tofu…) and the bed to which it’ll lay on- pick some fun flavorful garnishes, like citrus, herbs, sun dried tomatoes, capers etc and build a little bundle in the middle of a piece of parchment paper. Practice with a dish, brick, book- anything the size of the fish you’re cooking and make a present out of it by bringing up the sides and tying a piece of cooking  string to the base of the pouf of the present. (lol)

Then place it on a baking sheet in a pre-heated 350 degree oven for 15 mins & voila.

For this Halibut with braised fennel, sun dried tomatoes & lemon:

2 Fresh halilbut filets, skin removed

1  caramelised fennel bulb * (its really easy)

**FENNEL**lightly coat fennel slices with vegetable or olive oil, salt & pepper & lay flat on non stick baking sheet at 400 degrees for about an hour (so do this first before you wash your fish and prep all the other ingredients), flipping the fennel slices half way through. You’re looking for caramelization, so be patient cause if they’re tender and sweet it will compliment the fish real nice..

1 lemon

2-3 pieces of sun dried tomato or semi dried tomato or red pepper

6-8 kalamata or cerigniola olives

white wine, olive oil, salt pepper, garlic, chilli powder, paprika

lightly coat the fish and season, place on a baking sheet and under broiler (on high) for a couple minutes to brown the top without cooking your filet through. Then place it atop the braised fennel, and garnish with slices of lemon, slivers of sun dried tomato. drizzle with olive oil, drizzle with white wine & add more salt & pepper to taste. close er up & return to oven at 400 for 10 minutes. cut the top of the bag off UNDER the string to expose a yummy healthy dinner. (sexy too)

Bon Appetit!

i”ll be back

October 15, 2009

I have missed you my blog, I just wanted to let ya’ll know that I’ll soon be back, updating you on all the lost foodie moments, from caterings & foodie get togethers, soufflees & restaurant crawls…most recently my amazing experience at the New York food & Wine fest (hereafter refered to as NYFF)

I have been very out of the loop- broken crackberry, laptop lost life…well all this to say (excuses, excuses!) just hang tight.

Peace. off to the middle east!!!

easy & delicious

easy & delicious

Keep it simple & fresh.

Home made pesto:

  • 2 bunches of fresh basil
  • 1/4 cup of fresh parm
  • hand full of toasted pine nuts
  • 2-3 cloves of garlic
  • fresh ground pepper, salt to taste
  • about 1/4 cup of extra virgin olive oil

put all ingredients in your blitzer, except for the olive oil. give it a rough blitz… add the olive oil slowly and check the consistency every now and then. Dont over mix. substitute the basil for arugula or other herbs, substitute the pine nuts with walnuts…or mix! anything is possible. Store in your fridge & so long as you cover the pesto with oil every time you use some, it will keep quite some time.

Lobster throw down

June 19, 2009

Oh, how I love these under water critters. For a bug they sure can be delicious & low fat (although high in cholesterol…) Seeing as its the season, why not go cwaaaaaazy?

Did em three ways, Lobster with Ginger & Scallions , Lobsta Roll with avocado aaaaaaaaaaaaaand, lobster salad. D-lish.

Lobster rolls:

take your fresh lobster pieces, gently mix them into your diced avocado, chopped celery, chopped onion (of ur choice) garlic powder, chilli powder, fresh lemon juice, light mayo (preferably home made) fresh cilantro, salt & pepper. eat alone or in a roll…so good…so easy. Substitute lobster for chicken, shrimp or grilled swordfish

Lobster salad:

fresh lobster, sliced fresh fennel (slice it thin & store it in ice water with lemon slices while you prep the rest of the salad, for best crunch & to keep the white colour…this veg will brown like an endive does when you cut it) dice red pepper, onion, salt, pepper, really good olive oil, a splash of vinegar (red wine or something better but not white) and finish off with dill. I dont love dill so I use coriander but dills the way to go.

Chinese style:

keep the shell on your lobsters this time, for fool proof results use a par-boiled lobster. chop them in pieces (the point is to ease access to lobster meat when eating). prep scallions (green onion) by rough chopping (cut each in about 3-4 pieces) slice ginger in nice big slivers & for 2 lobsters I go with 2 cloves of garlic, rough chopped again. in a bowl, put 1 egg white, 1 tbl spoon of corn starch, 1 teaspoon of soy & 1 teaspoon of water. combine well. toss lobster in this mix. heat wok (or pan) to med- high and put ya lobster in. toss a bit to cook the coatin, then add the ginger, scallions & garlic, toss continuously. when you like the colour…serve & eat!

Try this at home

June 19, 2009



throw-in-ya-kitchen-sink thai stir fry.. I just sauteed (on high heat in a non stick pan) onion & garlic, some baby corn, tofu, julienned carrot, zucchini & chopped green onion,…hmmm..mushrooms and fresh sliced ginger, left over roast chicken breast, frozen raw shrimp (de veined & no tail) with a little coconut milk & spicy red curry paste. fast (got to be, after a 14 hr work day, who wants to cook for ages?) try different variations and if you dont like spicy, go for a mild curry, green perhaps.

If you like healthy choices, try this KAMUT UDON noodle, so good. alls I did was boil it up, drain & literally trickle 3 drops of sesame oil, sprinkle of black sesame and voila. a great medium to slurp up the sauce..

Lucille’s oyster dive

June 18, 2009

Great food, music & friends in a chill environment, off the beat & path. Not in Old Mtl or Griffin town, plateau or Outremont. This new neighborhoodly eatery at a cute locale on Monkland is refreshing and hits the spot in so many ways, any day of the week. When you get your “dirty dozen” ask for Bokhai’s cucumber & onion relish & for if u dare, ask for his hot sauce! ouch!

fresh tuna tartare

June 1, 2009

tuna tartare with mango, avocado and sesame

tuna tartare with mango, avocado and sesame

Keep your board, knife and working area very clean (as always) but pay extra attention when working with raw fish. be gentle and work slowly and chop into sizes that you like. I enjoy small pieces. keep all chopped ingredients the same size for a good look and balanced bites. keep refrigerated when not plating and remember tartare is not ceviche, so any acids will cook the fish, and it will not taste good if its not fresh so make sure your fish is caught that day ! ask your fish dude and tweek recipe if tuna is not available…

add 1 part mango & avocado to 3 parts tuna .. sprinke with sesame seeds, chopped green onion. drizzle with good light olive oil, teeny 3-4 drops of sesame oil, a few dashes of soy, chopped cilantro if you like it (which i do) but go sparingly. gently mix it all up, season with fresh pepper and salt to taste (taste first) and serve on a rice cracker or chip of your choice.

Grilled Haloumi cheese salad

A favorite any day of the week- use your favorite vegetables to make it the way you’s how I like mine :

  • -chopped romaine or spinach
  • -grape tomatoes
  • -sliced avocado
  • -craisins & trail mix or tamari almonds lightly chopped
  • -haloumi cheese, sliced thin & drizzled with fresh lemon juice

place haloumi in non stick pan pre heated to med low, no need to put any oil coz cheese is naturally oilly and it’ll come out just enough to brown the cheese on each side. keep an eye on it and flip when its golden.

put your salad together, dress with olive oil & balsamic vinegar and any fresh herb that you have handy. (or your favorite dressing) salt, pepper & add cheese on top. Njoy 🙂

lamb chops 2



  1. minced garlic
  2. soy sauce
  3. minced ginger

Grab your fave olive oil, eyeball it- I go with about a table spoon of 1, 2 & 3 in a quarter cup of oil for 3-4 racks, Frenched and cut into single chops. you can let sit for 2 hours longer. shake up the container every now and then and make sure its in the fridge in an air tight container.

my best friend Kim W’s official new favorite condiment: My version of the Argentinian classic chimi churri:

  • a bunch of; coriander, flat leaf parsley, Italian parsley, basil
  • 1 red onion
  • 2 cloves garlic
  • splash of red wine vinegar
  • splash of lemon juice
  • pinch of: dry oregano, thyme, smoked paprika
  • 1/2 fresh jalapeno pepper (or to taste)

blend all in chopper and slowly add enough good olive oil to bind ingredients into a pesto style consistency- it should be a bit looser. vibrant, green and delicious. this can keep in the fridge for quite some time- so long as its always covered with olive oil and never contaminated with a dirty spoon (any other foods on it). delicious on fish, meat, as a pasta sauce, a dip… Enjoy 🙂