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Pear and Mascarpone Fritters

January 26, 2017 By stemsandforks 2 Comments

Who doesn’t love a good deep fried donut hole? Especially if it’s filled with ripe sweet pear and the ever-so-pricey, silky Italian cream cheese (that we North Americans covet)mascarpone, then deep fried to a golden ball and tossed with some cinnamon and sugar. Pure bliss.

I often mention how I tend to mix ingredients that are on its way to expiry and this combination was just that. The pears I used were so ripe, they were melting as I peeled away the bruised skin and the mascarpone was open a few days prior for a chocolate cake I was working on (recipe to come!)  

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Filed Under: Uncategorized

Tahini Maple Chocolate Sandwich Cookies

January 24, 2017 By stemsandforks Leave a Comment

It’s only been about 6 six weeks since I started this blog and so far I’m loving it. The more I bake, the better I get and the more I realize that I need to continue to challenge myself by not always replicating or adapting other bakers’ recipes. I need to create original recipes that actually taste great.
 
I suppose deep down inside I’m insecure. I have no formal baking education. Almost everything I learned has been through trial and error, ups and downs. Sometimes the failures turned out to be wonderful new recipes. Other times they are as my daughter would say, “Hashtag fail, Mom.” My insecurity still lingers, but with every victory in producing a winning recipe, that small, undermining voice gets a little more subdued.
 
These Tahini Maple Chocolate Sandwich Cookies are soft to bite, taste nutty and chocolatey (without any nuts) and are ultimately scrumptious. After concocting these mini sandwiches, I realized the cure to my self-doubt was simple. Make my own recipes. 
 
Bon app!
Tahini Maple Chocolate Sandwich Cookies
2017-01-24 17:15:22
Yields 24
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Save Recipe
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COOKIES
  1. 300 g/ 2 1/2 cups AP flour
  2. 90g/ 3/4 cup hulled and roasted white sesame seeds
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 170 g/ 3/4 cup butter softened
  6. 2 eggs
  7. 110 g/ 1/2 cup granulated white sugar
  8. 100 g/ 1/2 cup packed brown sugar
  9. 1/3 cup 100% maple syrup
  10. 2 teaspoons vanilla bean paste or extract
CHOCOLATE FILLING
  1. 100g/ 1 cup Cocoa powder unsweetened
  2. 1 cup 100% maple syrup
  3. 90g/ 3/4 cup hulled and roasted white sesame seeds
  4. 1 teaspoon vanilla bean paste or extract
Instructions
  1. Sift flour, baking powder and salt in large bowl and set aside
  2. Take food processor/Kitchen Aid/Ninja and process all the sesame seeds until it is nicely ground.
  3. Take about half of the ground sesame seeds, add to the flour mixture, put aside the remaining sesame seeds to be used later for the chocolate filling
  4. In stand mixer with paddle attachment, beat the butter, brown sugar and white sugar for about a minute on low speed until they're well blended
  5. Add the maple syrup in slowly until just combined.
  6. Beat in egg, one at a time. Scrape bottom and sides
  7. Add the vanilla and beat for a few seconds
  8. Add flour and mix on low speed, scraping sides and bottom until flour has been fully incorporated - about half a minute or so
  9. Dough consistency should be moist and ever so slightly tacky...not sticky or gummy
  10. Take dough and make into a ball and double wrap with plastic wrap
  11. Refrigerate for at least 1 hour or overnight
  12. Place rack in middle of oven and preheat oven to 350F
  13. Take cookie dough out of fridge and let it come to room temperature about 10 minutes
  14. Roll out about 1/4 inch thick on lightly floured surface and cut out with desired cookie cookies
  15. Remember you need pairs to make the bottom and tops for cookie sandwiches!!
  16. Bake for 10 minutes until the shine on the cookies has disappeared.
  17. Allow to cool about 5 minutes on tray, then transfer to cookie rack
  18. Repeat for the remaining cookies
CHOCOLATE FILLING
  1. Take the remaining ground sesame seeds and add the maple syrup and blend with your food processing gadget (I used my NINJA) until it looks like tahini paste about 1 minute (depends on the gadget you're using)
  2. Add the vanilla bean paste or extract and blend
  3. Then add the cocoa powder and blend for another half minute
  4. Consistency should be like very thick paste
  5. After the cookies have cooled either pipe or spread the paste on one half of the cookie sandwich
  6. Put the other cookie on top of paste and give them a soft squeeze
Notes
  1. I used 1", 2" and 3" heart shaped cookie cutters which made approximately 24 cookie sandwiches.
  2. Store in air tight container for up to one week.
By Betty Binon
STEMS & FORKS https://www.stemsandforks.com/

Filed Under: Cookies, Snacks

Berry Galette Picnic

January 20, 2017 By stemsandforks 1 Comment

It’s been tried, tested and its definitely true. Kids will be more willing to eat unfamiliar foods if they have a hand in helping to make it.  I won’t get into all the tedious facts and stats about the nutritional value of berries, as we all know by now, they’re super healthy and chock-full  of vitamins. So I found it fitting to make berry galettes with the kids last weekend. It was incredible. My 2 year old son Georges who doesn’t take instruction very well was so eager to follow his older sister’s lead on how to roll the dough, then toss the berries in. Some of the galettes may have had a bit too much sugar or one too many berries. But they all turned out super great and delicious once baked.
 
 
Some tips to ensure this activity is fun and clean-up is minimal:
-To lay your biggest table cloth on the floor and have the kids assemble on top.
-Make the dough the night before.
-Have your kids roll them out on cutting boards or cheeseboards 
-Spread everything out on the floor
-Have the starch and sugar premixed in a bowl with a laddle or wooden spoon( I separated the starch and sugar…oops!)
-have the fruits in separate bowls and spread them out 
 

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Filed Under: Family Favorites, Fruit, Galettes, Pies, Tarts

White Cake with White Buttercream Icing

January 19, 2017 By stemsandforks 2 Comments

 For children, birthdays are up there on the list of favourite occasions with Christmas and Halloween. Aside from the gifts, they get tons of attention and feel wonderful to be more “grown up”. It’s  also the only day of the year I see my kids’ faces light up with wonder when it’s time to blow out the candles. That moment when they get to make a wish. A wish that cannot be shared with anyone or it won’t come true. 
 
“All grown-ups were once children… but only few of them remember it.”
Antoine de Saint-Exupéry, Le Petit Prince
 
I remember the feeling of aging began on my 35th birthday. In my head I multiplied 35 by 2 and I came up with 70. Was I halfway through my life? What have I done for society so far? Why am I here? Well thankfully I was too busy with my floral business and a young child I didn’t have time to analyze my existential questions. I had weddings and diapers to deal with. Those questions would be dealt with at a later time,  I had told myself.
 

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Filed Under: Cakes

White Chocolate Grapefruit Poundcake

January 17, 2017 By stemsandforks 2 Comments

It’s not often that I come up with my own recipe. Typically I adapt someone else’s.  Why reinvent the wheel if it works, right? Wrong. Cooking/baking is truly an art. A perishable, consumable art form that has evolved so much since humans began to eat (so since forever). In every culture and society, food is one of the most tangible elements that defines us. Without the innate need to push the envelope or evolve our culinary creativity, humans wouldn’t have invented sous-vide cooking or Cronuts, (the latter, which I still haven’t tried). But enough of sliding down this sociological slope. 

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Filed Under: Cakes

French Crullers

January 11, 2017 By stemsandforks 4 Comments

 

 

 

 

 

I recall when my husband Pierre immigrated here (Canada) in 2005 from Europe, he was fascinated by the Canadian obsession with Tim Hortons. He would without fail, cry out, “Quelle horreur!” every time we’d pass one. He couldn’t understand why Canadians would line up 24/7 for a large water-downed coffee and deep-fried, saccharin-drenched, yeast-leavened rings known as the donut.

Coming from Belgium he is definitely a food snob. Delicious and perfect Croissants and eclairs can be found on every street corner in Brussels. Here in Toronto, there are only a small handful of authentic Patiserrie/boulanger. Sure I get it. Tim Hortons looks and tastes nothing like Herman van Dender or Pierre Herme, but Tim Hortons is not bad. It’s consistent and for me it’s “comfort pastries” and an iconic Canadian experience. 

In fact my love for “pastries” started probably in kindergarten when my mother bought me my first chocolate walnut cruller at Mister Donut (now Dunkin Donuts). I still remember that donut to this day. I was standing in line twirling around in my brown floral dress feeling like Liesel from The Sound of Music, when my mom passed me what I thought looked like feces. Of course being 4 years old I immediately said no. That’s when my dad firmly told me to at least try. The donut was bliss. The glaze, the crunch, and the soft chocolate dough whirled around in my mouth like a beautiful symphony.

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Filed Under: Breakfast, Donuts, French

Chocolate Cut Out Cookies

January 10, 2017 By stemsandforks Leave a Comment

I remember seeing a Staples ‘Back to School’ commercial last fall, to the tune of, “It’s the most wonderful time of the year.” In this commercial, the dad gleefully drags a rope attached to a sofa with his grumpy kids in anticipation of getting them out of the house and seeing them off to the start of school. Fast forward a couple months, and as the winter holidays are coming to a close here in Ontario,  I’m feeling a bit giddy like that dad in that Staples commercial. 

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Filed Under: Chocolate, Cookies

Earl Grey and Orange Ganache Chocolate Macarons

January 9, 2017 By stemsandforks 3 Comments

I have this recurring nightmare that’s been haunting me for decades. I’m in a bakery surrounded by delectable and mouthwatering mounds of pastries. Croissants, cakes, pies, macarons and muffins piled high in baskets and platters in varying hues of browns and beiges. I can see steam wafting from the butter croissants and fresh icing still runny, dripping off the danishes. It’s one of the most beautiful and delicious sights ever. I’m overwhelmed by the wondrous selection and I can’t decide which to eat first. Chocolate torte first? Then I won’t have space for the tarts. I’m so torn. This indecisiveness goes on and on and feels as if the entire night of dreaming is spent trying to decide which pastry to taste first. Then the dream becomes a nightmare. I awake without having made a choice. My indecisiveness leaves me empty handed. As I’d slowly awake to reality, I’d be filled with regret for not having sunk my teeth into one of those heavenly pastries.

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Filed Under: Chocolate, Family Favorites, French, Macarons, My Journey, This Korean Bakes

Oatmeal Chocolate Chip Cookies

January 2, 2017 By stemsandforks 2 Comments

As a mother I am always trying to sneak healthy foods into my kids’ meals. As every parent knows, chicken nuggets and pizza can be great to satiate the kids, but the challenge is trying to include nutrient-rich foods into their fickle little diets. Sometimes these covert operations are met with more success than other times. Recently, I was making chocolate zucchini bread (well, chocolate bread to my 10 year old daughter), when she caught me red-handed standing over the bowl of chocolate batter with the offensive green squash in one hand and a grater in the other. I may as well have been holding a a bottle of rat poison and a dirty syringe based on her reaction.

Just as the trust was being rebuilt, (and she was finally convinced I wasn’t trying to poison her), my culinary antics were blown wide open again. For years I had strained anchovies into her miso soup, but the gig was finally up when she discovered a tiny little anchovy eyeball staring back at her from her bowl. Clearly, I should have used a finer strainer. Her reaction was epic as far as meltdowns go.

Even now, I still mince yellow peppers (so finely that it might as well be a puree) into her spaghetti bolognese. The older she grows, the more her taste buds and sense of smell evolves. Most attempts at concealing healthy food now are as she put it a “#fail”. Thus the days of fooling my little princess into believing her food is unadulterated are pretty much done.

Trying to outsmart a 10 year old is challenging. My daughter likes things simple. If it’s apple pie, it better not have blueberries, just apples. Same with chocolate cake. Add a few raspberries on top and suddenly its not a chocolate cake anymore. It’s a raspberry cake.

I recently made cookies with black currants when my daughter finally dropped the big question. “Can’t you bake normal stuff?” I stopped and realized that some of the baked goods I was preparing she wasn’t interested in at all. From a child’s perspective, some of my baking was exclusively for grown ups. Children desire plain and simple. They’re not interested in unique baked goods like Korean Pear Galette or ricotta cheesecakes. So I’ve added another New Year’s resolution. That is, to bake “normal” recipes. This ones for you Moineau. xo

 

Oatmeal Chocolate Chip Cookies
2017-01-02 21:48:22
Yields 36
Crispy on the outside. Chewy on the inside.
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Save Recipe
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Prep Time
15 min
Total Time
57 min
Prep Time
15 min
Total Time
57 min
Ingredients
  1. 227 g or 1 cup unsalted butter room temperature
  2. 200 g or 1 cup packed brown sugar
  3. 150 g or 3/4 cup granulated sugar
  4. 2 eggs room temperature
  5. 1 1/2 teaspoons vanilla extract
  6. 260 g or 2 cups all purpose flour
  7. 1 1/4 cups quick oats
  8. 1 teaspoon baking powder
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 2 1/2 cups semi-sweet chocolate chips Or chopped chocolates of your choice
  12. 125 g or 1 Cup chopped Walnuts
  13. 1/2 cup turbinado brown sugar (Optional)
Instructions
  1. Line baking tray with silpat or parchment paper
  2. In a large bowl, sift the flour, baking powder, baking soda and salt. Mix in quick oats and set aside
  3. In stand mixer or bowl, paddle beat the butter about 1 minute.
  4. Add both sugars until light and creamy about 2 minutes. Add vanilla extract
  5. Beat in eggs, one at a time until just incorporated
  6. Take the dry mix of flour, baking soda etc and stir in the butter sugar mixture until just incorporated.
  7. Add the chocolate chips and walnuts. Don't over mix
  8. Cover with plastic wrap and refrigerate at least 30 minutes
  9. Preheat oven to 375F/190C, place rack in middle of oven
  10. Roll cookie dough into 1 inch balls or I use a 1 inch ice cream scoop
  11. Roll in the turbinado sugar until its completely covered (optional)
  12. Drop on Cookie sheet about 2 inches apart
  13. Bake for about 10-11 minutes or until just slightly golden on the edges
  14. Let cool before transferring to a rack.
  15. Once cool, take a small tumbler glass with a flat bottom and gently press the cookies down. Alternatively you can bang your cookie tray on the counter about a minute after it comes out of oven. This helps spread them out.
Notes
  1. Refrigerating cookie dough prior to baking prevents the cookie from spreading too much when baking. However if you're strapped for time, pop the cookie balls in freezer for 10 minutes.
Adapted from from the back of a bag of PC Decadent Semi-Sweet Chocolate Chips!
Adapted from from the back of a bag of PC Decadent Semi-Sweet Chocolate Chips!
STEMS & FORKS https://www.stemsandforks.com/

 

 

 

Filed Under: Chocolate, Cookies, Snacks

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Betty Shin Binon

stemsandforks

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STEMS AND FORKS
flora and fare
Photography/video, food writer, floral sculptor. Toronto, Canada

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Nov 22

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Music, florals and an elegant glass of @bowmore is a symphony sure to thrill the senses. Bowmore 12 Year Old is an exquisite composition of beauty, warmth, craftsmanship and tradition with an intense, smouldering complexity featuring notes of lemon, honey and peaty smokiness weaved with hints of subtle dark chocolate.​
#ad #Bowmore #ThrillTheSenses​
Must be legal drinking age, please enjoy responsibly.

Music, florals and an elegant glass of @bowmore is a symphony sure to thrill the senses. Bowmore 12 Year Old is an exquisite composition of beauty, warmth, craftsmanship and tradition with an intense, smouldering complexity featuring notes of lemon, honey and peaty smokiness weaved with hints of subtle dark chocolate.​
#ad #Bowmore #ThrillTheSenses​
Must be legal drinking age, please enjoy responsibly.
...

447 56

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Nov 1

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It’s gotta be October 31st somewhere in the world right now. 

Slide that brightness tab right up. #dark #darkphotography #stilllife #alwayslate

It’s gotta be October 31st somewhere in the world right now.

Slide that brightness tab right up. #dark #darkphotography #stilllife #alwayslate
...

768 33

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Oct 30

Open
Visual Voices
VIRTUAL WORKSHOP with dream team @evakosmasflores @bealubas @silvia_salvialimone @linda_lomelino 

Join us during the month of November for live sessions and  Q&A on photography, videography and styling. 
November 29th I’ll be presenting a live virtual seminar on the art of cinematic video storytelling. 
Learn about mise-en-scène; composition, styling, angles, props, lighting, music and the importance of eliciting emotion in a video story under a minute. 

I’ll also share some tips on how to stand out from a saturated market of content creators.

Sign up via link in profile and/or stories. See you soon!

Visual Voices
VIRTUAL WORKSHOP with dream team @evakosmasflores @bealubas @silvia_salvialimone @linda_lomelino

Join us during the month of November for live sessions and Q&A on photography, videography and styling.
November 29th I’ll be presenting a live virtual seminar on the art of cinematic video storytelling.
Learn about mise-en-scène; composition, styling, angles, props, lighting, music and the importance of eliciting emotion in a video story under a minute. 

I’ll also share some tips on how to stand out from a saturated market of content creators.

Sign up via link in profile and/or stories. See you soon!
...

1425 55

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Sep 29

Open
Part III Blue. Coming soon. 

Beautiful flowers I hand picked @roamflora while working on an exciting new project with @windrunmedia @colinevansinc 

#foamfree #flowerphotography #gomphrena #dahlias #zinnias #cosmos #delphinium #amaranthus

Part III Blue. Coming soon.

Beautiful flowers I hand picked @roamflora while working on an exciting new project with @windrunmedia @colinevansinc

#foamfree #flowerphotography #gomphrena #dahlias #zinnias #cosmos #delphinium #amaranthus
...

1037 65

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Aug 9

Open
Cakes, coke and Kodak. Leftover props from yesterday’s set. 

Cake tastes better when served and eaten sans utensils. 
Good morning. 

#Stemsandforks #SameSame #yawn

Cakes, coke and Kodak. Leftover props from yesterday’s set.

Cake tastes better when served and eaten sans utensils.
Good morning.

#Stemsandforks #SameSame #yawn
...

1012 58

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Jul 1

Open
Was going through pics a couple years back. Georgy. 🍳 have a lovely, ahem July 1st Canada. #cakes #sweets #onthetable #sugarrush

Was going through pics a couple years back. Georgy. 🍳 have a lovely, ahem July 1st Canada. #cakes #sweets #onthetable #sugarrush ...

1826 76

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Jun 29

Open
Had the pleasure of teaching 6 powerful creatives this past weekend. We laughed hard and worked hard. All created incredible videos armed with the knowledge they learned from the ‘aggressive’ one (me;)

I hope I’ve opened your doors and that you will all continue to explore, learn and fearlessly shine as your true selves. @hsingchen @maplechutney @stellaand @world_kitchen_adventures @theculinaryscrapbook @natcaronphoto 

SPECIAL thank you to @mykalekitchen for helping me coach this fun talented gang. 
This video was a quick demo of how I film myself. 
Bean Salad:
Aggressively chop your favourite veggies, add a can of drained/rinsed beans.
Fling salt, pepper, garlic powder - taste. 
Dump EVOO.
Pummel some fresh lime juice and drizzle. 
Wallop some crushed nuts 
Massage. Eat;) 

#workshop #videography #creators #beyourself #powerful #salad #onthetable #foodvideo #foodreel #crosseyed #dizzying #tired #whocares

Had the pleasure of teaching 6 powerful creatives this past weekend. We laughed hard and worked hard. All created incredible videos armed with the knowledge they learned from the ‘aggressive’ one (me;)

I hope I’ve opened your doors and that you will all continue to explore, learn and fearlessly shine as your true selves. @hsingchen @maplechutney @stellaand @world_kitchen_adventures @theculinaryscrapbook @natcaronphoto

SPECIAL thank you to @mykalekitchen for helping me coach this fun talented gang.
This video was a quick demo of how I film myself.
Bean Salad:
Aggressively chop your favourite veggies, add a can of drained/rinsed beans.
Fling salt, pepper, garlic powder - taste.
Dump EVOO.
Pummel some fresh lime juice and drizzle.
Wallop some crushed nuts
Massage. Eat;)

#workshop #videography #creators #beyourself #powerful #salad #onthetable #foodvideo #foodreel #crosseyed #dizzying #tired #whocares
...

1041 70

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Jun 14

Open
Video & photography RETREAT. Jaipur India at the luxurious @fairmontjaipurindia October 10th-14th 2023 spaces are limited and half have been pre-sold. Join us for an unforgettable experience where you will meet like-minded photographers and videographers from all around the world, and indulge in hands-on photography + videography sessions with well me and lovely talented host @thesouthasiankitchen aka @foodartproject 

During the retreat, you will embark on an exciting journey that will take you to the heart of Rajasthan’s culture. A local village tour will give you insight into the daily life and traditions of rural communities, capturing the essence of India’s vibrant, colourful culture through your lens. Fine dining, local excursions, breathtaking hikes, loads of learning, and photographic opportunities in beautiful Jaipur, the Paris of India. I also promise to be fun;) 
Link in profile and see stories for some Jaipur pics. See you in Jaipur. 
#india #jaipur #retreat #photography #videography #workshop #foodphotography #foodvideography

Video & photography RETREAT. Jaipur India at the luxurious @fairmontjaipurindia October 10th-14th 2023 spaces are limited and half have been pre-sold. Join us for an unforgettable experience where you will meet like-minded photographers and videographers from all around the world, and indulge in hands-on photography + videography sessions with well me and lovely talented host @thesouthasiankitchen aka @foodartproject

During the retreat, you will embark on an exciting journey that will take you to the heart of Rajasthan’s culture. A local village tour will give you insight into the daily life and traditions of rural communities, capturing the essence of India’s vibrant, colourful culture through your lens. Fine dining, local excursions, breathtaking hikes, loads of learning, and photographic opportunities in beautiful Jaipur, the Paris of India. I also promise to be fun;)
Link in profile and see stories for some Jaipur pics. See you in Jaipur.
#india #jaipur #retreat #photography #videography #workshop #foodphotography #foodvideography
...

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Jun 13

Open
Part II. White. 

Since the days as children, we were taught simple life
lessons.

Right - Strong
Weak - Wrong.

Sacrifice and accept. The greater so called good.
A bold cry of what courage should be. 

Courage. 
Veiled in shadows and whispers. 

Sometimes giving up is not a sign of weakness rather a strength to know when to let go.
 
Inspired by Krzysztof Kieślowski Three Colours Trilogy 
#white #surrender #defeat #threecolourstrilogy #white #KrzysztofKieślowski

Part II. White.

Since the days as children, we were taught simple life
lessons.

Right - Strong
Weak - Wrong.

Sacrifice and accept. The greater so called good.
A bold cry of what courage should be.

Courage.
Veiled in shadows and whispers.

Sometimes giving up is not a sign of weakness rather a strength to know when to let go.

Inspired by Krzysztof Kieślowski Three Colours Trilogy
#white #surrender #defeat #threecolourstrilogy #white #KrzysztofKieślowski
...

2230 121

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Jun 2

Open
Remember Scholastic I Spy Books? #inspired I spy 5 brand labels, a lady in a red dress and a man head over heels. 

First styled set taken in my new digs. 

#ispy #onthetable #fleurs #bridalveil #dahlias #sprayroses #delphinium #chrysanthemum #mylittleworld #nostalgia

Remember Scholastic I Spy Books? #inspired I spy 5 brand labels, a lady in a red dress and a man head over heels.

First styled set taken in my new digs.

#ispy #onthetable #fleurs #bridalveil #dahlias #sprayroses #delphinium #chrysanthemum #mylittleworld #nostalgia
...

1090 97

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May 2

Open
SOLD OUT. VIDEOGRAPHY WORKSHOP  Friday June 23 - Sunday June 25th. Creative Storytelling with Video. Toronto.
Held in central Toronto, at my workshop/studio, this 3 day intensive course will offer participants the art behind video storytelling and editing (Premiere Pro) 
Learn how to discover your unique style to craft meaningful and striking videos through composition, sequencing, lighting, angles, framing and editing. There will be loads of breakout sessions plus the opportunity to watch me create a video from start to finish. SPACES ARE VERY LIMITED to ensure loads of quality 1:1 mentoring sessions. 

Tap link in stories and bio for more information and to register.

Finally teaching on home soil. #worskhop #videography #toronto

SOLD OUT. VIDEOGRAPHY WORKSHOP Friday June 23 - Sunday June 25th. Creative Storytelling with Video. Toronto.
Held in central Toronto, at my workshop/studio, this 3 day intensive course will offer participants the art behind video storytelling and editing (Premiere Pro)
Learn how to discover your unique style to craft meaningful and striking videos through composition, sequencing, lighting, angles, framing and editing. There will be loads of breakout sessions plus the opportunity to watch me create a video from start to finish. SPACES ARE VERY LIMITED to ensure loads of quality 1:1 mentoring sessions.

Tap link in stories and bio for more information and to register.

Finally teaching on home soil. #worskhop #videography #toronto
...

1212 68

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May 1

Open
Part I Red. 

Messy. Mistakes.
It’s tempting to look back and think of how we could have done things differently. 

We fall. Break.

Better to feel something than to languish..
Insipidly. Fearfully. Uninspired.

Fail. Regret.
Repeat until you triumph.

Feel it. Even if it burns. 

Because failures give value to triumphs. And this symbiotic balance gives this whole mess meaning. 

Perilla Kal-guksu (knife noodles) with a crushed chili sesame seed oil sauce topped with toasted walnuts, Parmesan ribbons and tomatoes. 
I’ll eventually share recipe.

Inspired by The Three Colour Trilogy by Krzysztof Kieślowsk #Red

Part I Red.

Messy. Mistakes.
It’s tempting to look back and think of how we could have done things differently.

We fall. Break.

Better to feel something than to languish..
Insipidly. Fearfully. Uninspired.

Fail. Regret.
Repeat until you triumph.

Feel it. Even if it burns.

Because failures give value to triumphs. And this symbiotic balance gives this whole mess meaning.

Perilla Kal-guksu (knife noodles) with a crushed chili sesame seed oil sauce topped with toasted walnuts, Parmesan ribbons and tomatoes.
I’ll eventually share recipe.

Inspired by The Three Colour Trilogy by Krzysztof Kieślowsk #Red
...

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Apr 23

Open
My turn. Behind the scenes. The face behind the sophisticated @stemsandforks  #bloopers #outtakes #keepingitreal

My turn. Behind the scenes. The face behind the sophisticated @stemsandforks #bloopers #outtakes #keepingitreal ...

1372 154

stemsandforks

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Apr 15

Open
This kid! Too good not to share. 

#behindthescenes #georgy #purelove #thereason #lifeitself #bts #mypunk #minime #outtakes

This kid! Too good not to share.

#behindthescenes #georgy #purelove #thereason #lifeitself #bts #mypunk #minime #outtakes
...

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stemsandforks

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Apr 12

Open
I have a million things to do. 

Wash my windows. file my taxes. sew that button back on my jacket. Clean squalid fridge. Cut little Georgy’s hair. Work. Contemplate the meaning of life.

Instead I choose to idle in this glorious sun and enjoy this truffle potato chip crusted inside out grilled @ViolifeCa Mature Cheddar Cheese sandwich. 

“Wash Me” ..maybe tomorrow. 

Ingredients: (Loosely)
2 slices of your fave bread
8 slices Violife 100% Dairy-Free Mature Cheddar Cheese Slices
Fistful of truffle potato chips
2 tbsp vegan butter

Instructions:
Over medium high heat, melt butter and sprinkle crushed potato chips.
Place 2 rows of (2 slices each row) Violife Mature Cheddar Cheese Slices over chips.
Lay a slice of bread over each row of cheese and press down.
Add another layer of Violife Mature Cheddar Cheese Slices (2 per slice) and cover with lid.
Allow cheese to melt for about 2 minutes.
Layer some chips over each slice of bread.
Flip one slice of bread over the other and serve. 

#ad #violife #vegan #planbased #grilledcheesesandwich #onthetable #recipereels #veganrecipes #homecooking #foodfluffer #recipeshare #love #potatochips #dairyfree #nationalgrilledcheeseday

I have a million things to do.

Wash my windows. file my taxes. sew that button back on my jacket. Clean squalid fridge. Cut little Georgy’s hair. Work. Contemplate the meaning of life.

Instead I choose to idle in this glorious sun and enjoy this truffle potato chip crusted inside out grilled @ViolifeCa Mature Cheddar Cheese sandwich.

“Wash Me” ..maybe tomorrow.

Ingredients: (Loosely)
2 slices of your fave bread
8 slices Violife 100% Dairy-Free Mature Cheddar Cheese Slices
Fistful of truffle potato chips
2 tbsp vegan butter

Instructions:
Over medium high heat, melt butter and sprinkle crushed potato chips.
Place 2 rows of (2 slices each row) Violife Mature Cheddar Cheese Slices over chips.
Lay a slice of bread over each row of cheese and press down.
Add another layer of Violife Mature Cheddar Cheese Slices (2 per slice) and cover with lid.
Allow cheese to melt for about 2 minutes.
Layer some chips over each slice of bread.
Flip one slice of bread over the other and serve.

#ad #violife #vegan #planbased #grilledcheesesandwich #onthetable #recipereels #veganrecipes #homecooking #foodfluffer #recipeshare #love #potatochips #dairyfree #nationalgrilledcheeseday
...

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Apr 10

Open
Candles, a night-cap and a full moon. Made this little reel for my first and longest client @tatineofficial since I started Stems & Forks about 6 years ago. Margo and candles - definitely a vibe. Happy special birthday week M. May all your dreams come true x 

#tatinecandles #fullmoon #onthetable #nightsky #darkandmoody #photography

Candles, a night-cap and a full moon. Made this little reel for my first and longest client @tatineofficial since I started Stems & Forks about 6 years ago. Margo and candles - definitely a vibe. Happy special birthday week M. May all your dreams come true x

#tatinecandles #fullmoon #onthetable #nightsky #darkandmoody #photography
...

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Mar 31

Open
Grapefruit - sweet, acerbic, succulent and tart. 
Hazelnuts - Earthy, rich, crisp and nutty.  I think I’ve found my soulmates. 

Contributed this U.S grapefruit and hazelnut pound cake recipe to @tasteUSA.ca using grapefruit and hazelnuts grown in U.S. Recipe link in stories or at @TasteUSA.ca website. 

Savagely devoured this cake in one day..

Dedicated to my human soulmate Nicole Marenick.

#TasteUSA.ca <http://tasteusa.ca/> #contributor #grapefruit #hazelnuts #GrownInUSA #kitchentheatrics #onthetable #recipereels #bakingfromscratch #poundcake #foodfluffer #foodphotography #foodvideo

Grapefruit - sweet, acerbic, succulent and tart.
Hazelnuts - Earthy, rich, crisp and nutty.  I think I’ve found my soulmates.

Contributed this U.S grapefruit and hazelnut pound cake recipe to @tasteUSA.ca using grapefruit and hazelnuts grown in U.S. Recipe link in stories or at @TasteUSA.ca website.

Savagely devoured this cake in one day..

Dedicated to my human soulmate Nicole Marenick.

#TasteUSA.ca <http://tasteusa.ca/> #contributor #grapefruit #hazelnuts #GrownInUSA #kitchentheatrics #onthetable #recipereels #bakingfromscratch #poundcake #foodfluffer #foodphotography #foodvideo
...

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Mar 9

Open
A symphony of flowers, food and California Ripe Olives. Had an exquisite evening learning and tasting the craft behind curing Californian olives @calripeolives last month. And yes, those are olives in the flower arrangements. Thank you for a special evening @calripeolives 

@gbcchca @thechefshouse kitchen 

#partner #californiaripeolives #california #olives #chefstablemuch? #fleurs #onthetable #chefskitchen #floralfaffing #florals #muscari #lisianthus

A symphony of flowers, food and California Ripe Olives. Had an exquisite evening learning and tasting the craft behind curing Californian olives @calripeolives last month. And yes, those are olives in the flower arrangements. Thank you for a special evening @calripeolives

@gbcchca @thechefshouse kitchen

#partner #californiaripeolives #california #olives #chefstablemuch? #fleurs #onthetable #chefskitchen #floralfaffing #florals #muscari #lisianthus
...

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Mar 7

Open
Crispy smashed potatoes with avocado, tomatoes on sourdough topped with @sharpssauce hot sauce. Very tasty. You can find the sauce in @1924us shop online. I’ll put a link in stories. Great sauce for pretty much everything. 
Made this video for @1924us @sharpssauce a while back. Just getting around to posting content made for clients now. 
#smashedpotatoes #onthetable #recipereels #delicious

Crispy smashed potatoes with avocado, tomatoes on sourdough topped with @sharpssauce hot sauce. Very tasty. You can find the sauce in @1924us shop online. I’ll put a link in stories. Great sauce for pretty much everything.
Made this video for @1924us @sharpssauce a while back. Just getting around to posting content made for clients now.
#smashedpotatoes #onthetable #recipereels #delicious
...

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Mar 5

Open
Sold out. Music, fruit, wine, work. Some simple joys in life which I’m fortunate to enjoy. 

It has been one month since Turkey experienced a catastrophic earthquake. We’ve all seen the the devastation and slow recovery as they reel from one of their worst humanitarian crisis in decades. 

Me - Offering 4-5 individuals interested in learning 1:1 (via zoom) bundles of 5 sessions (5 hours) to improve your photography, video, and/or styling. Donate $400 US to support Turkey’s recovery. (Valued at $700 US) please DM for those interested to work out the details. 
Due to popular demand - 3 group courses added post announcement in stories - these are sold out. 
For those not interested in learning, please consider donating any amount. Merci. 

Donation link in stories and my profile. 
#turkey #turkeyearthquake #support #donatenow

Sold out. Music, fruit, wine, work. Some simple joys in life which I’m fortunate to enjoy.

It has been one month since Turkey experienced a catastrophic earthquake. We’ve all seen the the devastation and slow recovery as they reel from one of their worst humanitarian crisis in decades.

Me - Offering 4-5 individuals interested in learning 1:1 (via zoom) bundles of 5 sessions (5 hours) to improve your photography, video, and/or styling. Donate $400 US to support Turkey’s recovery. (Valued at $700 US) please DM for those interested to work out the details.
Due to popular demand - 3 group courses added post announcement in stories - these are sold out.
For those not interested in learning, please consider donating any amount. Merci.

Donation link in stories and my profile.
#turkey #turkeyearthquake #support #donatenow
...

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Feb 5

Open
Peat smoke, eucalyptus, and berries. A visual experience of @Bowmore’s 12 and 15, including Bowmore Aston Martin Masters’ Selection 22 Year Old. Paying homage to the craftsmanship and legacy of Bowmore’s single malts, the Art of Time is central to every stage of the distilling process. 
 

Bowmore has unveiled the second installment in its Masters’ Selection Series: Bowmore Aston Martin Masters’ Selection 22 Year Old. A spirit that embodies the harmony between two distinctive
 brands. 
 

#AD #Bowmore AstonMartin #ArtOfTime 

Must be legal drinking age. Please enjoy responsibly.

Peat smoke, eucalyptus, and berries. A visual experience of @Bowmore’s 12 and 15, including Bowmore Aston Martin Masters’ Selection 22 Year Old. Paying homage to the craftsmanship and legacy of Bowmore’s single malts, the Art of Time is central to every stage of the distilling process.


Bowmore has unveiled the second installment in its Masters’ Selection Series: Bowmore Aston Martin Masters’ Selection 22 Year Old. A spirit that embodies the harmony between two distinctive
brands.


#AD #Bowmore AstonMartin #ArtOfTime

Must be legal drinking age. Please enjoy responsibly.
...

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Jan 25

Open
On a quest for the perfect snack,

Georgy ate..and ate..and ate.
But nothing quite hit the spot.

Until he discovered @delfrescopure ’s divinely delicious peppers..
Mouthwatering mini cucumbers..

And scrumptiously superb strawberries. AKA YES!Berries.

@delfrescopure Snack peppers, mini cucumbers and @Yes_Berries strawberries are all sustainably grown right here in Ontario through the year including our winter. #ad #delfrescopure #snacktime #peppers #localbuisiness #ontario  #onthetable #strawberries #eatlocal #eatwell

On a quest for the perfect snack,

Georgy ate..and ate..and ate.
But nothing quite hit the spot.

Until he discovered @delfrescopure ’s divinely delicious peppers..
Mouthwatering mini cucumbers..

And scrumptiously superb strawberries. AKA YES!Berries.

@delfrescopure Snack peppers, mini cucumbers and @Yes_Berries strawberries are all sustainably grown right here in Ontario through the year including our winter. #ad #delfrescopure #snacktime #peppers #localbuisiness #ontario #onthetable #strawberries #eatlocal #eatwell
...

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Jan 15

Open
#AD Beauty, innovation and craft. The pursuit of excellence takes time.

@Bowmore , the oldest licensed distillery on Islay has been refining its craft for more than 240 years. The craftsmanship at every stage of the process truly shines with sophistication in each bottle. Just as the distiller’s hand-selected the Bowmore casks, each flower was chosen to speak to the tasting notes of the expressions.  

A leader in the world of single malts, Bowmore has become one of the world’s most collectible Islay malts. 
After nosing my way through the 12 Year Old, 15 Year Old and the Bowmore Aston Martin Masters’ Selection 22 Year Old, it’s obvious the team of talented distillers at Bowmore achieve excellence in creating premium single malts. Textured, with a complex balance of smoke, rich fruit and notes of sea salt, Bowmore pursues perfection by understanding and accepting the impact time has on everything they do.

#Bowmore #AstonMartin #ArtOfTime
*Must be legal drinking age. Please enjoy responsibly.

#AD Beauty, innovation and craft. The pursuit of excellence takes time.

@Bowmore , the oldest licensed distillery on Islay has been refining its craft for more than 240 years. The craftsmanship at every stage of the process truly shines with sophistication in each bottle. Just as the distiller’s hand-selected the Bowmore casks, each flower was chosen to speak to the tasting notes of the expressions.  

A leader in the world of single malts, Bowmore has become one of the world’s most collectible Islay malts. 
After nosing my way through the 12 Year Old, 15 Year Old and the Bowmore Aston Martin Masters’ Selection 22 Year Old, it’s obvious the team of talented distillers at Bowmore achieve excellence in creating premium single malts. Textured, with a complex balance of smoke, rich fruit and notes of sea salt, Bowmore pursues perfection by understanding and accepting the impact time has on everything they do.

#Bowmore #AstonMartin #ArtOfTime
*Must be legal drinking age. Please enjoy responsibly.
...

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Dec 25

Open
My 2022 gingerbread house masterpiece. 16 kg of dough sprinkled with sugar by my other masterpiece, Georgy. 

For the past three Christmas’ i’ve built massive gingerbread houses and wrote thoughtful captions. 

I’m tired. 

What I learned this year is sometimes giving up is not a sign of weakness rather a strength to know when to let go. 

Thanks for the hug and help Georgy.

Happy holidays. 

(Miyazaki’s Spirited Away Bathhouse 2020, Escher’s Ascending and Descending 2021, Notre Dame 2019) 

#LongSleavesBlack #gingerbreadhouse #effit

My 2022 gingerbread house masterpiece. 16 kg of dough sprinkled with sugar by my other masterpiece, Georgy.

For the past three Christmas’ i’ve built massive gingerbread houses and wrote thoughtful captions.

I’m tired.

What I learned this year is sometimes giving up is not a sign of weakness rather a strength to know when to let go.

Thanks for the hug and help Georgy.

Happy holidays.

(Miyazaki’s Spirited Away Bathhouse 2020, Escher’s Ascending and Descending 2021, Notre Dame 2019)

#LongSleavesBlack #gingerbreadhouse #effit
...

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Dec 22

Open
It has been a busy travel year for me. The one place that stood out was @Sonderstays Boston Fenway. 3 bedroom. 3 washroom suite with wrap-around windows and a massive kitchen with stunning views. See stories for links. (Video: LA, San Francisco, NYC, Boston, Paris) #SonderBoston #partner #aBetterWaytoCelebrate #Boston #travelphotography #travelforwork #paris #losangeles #newyorkcity #sanfrancisco

It has been a busy travel year for me. The one place that stood out was @Sonderstays Boston Fenway. 3 bedroom. 3 washroom suite with wrap-around windows and a massive kitchen with stunning views. See stories for links. (Video: LA, San Francisco, NYC, Boston, Paris) #SonderBoston #partner #aBetterWaytoCelebrate #Boston #travelphotography #travelforwork #paris #losangeles #newyorkcity #sanfrancisco ...

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Dec 19

Open
Double-fried fries and fleurs. i like mine with maldon salt and dijon. 

Breaking up your scroll of Mariah Carey and cookies.

 #fries #flowers #random #floristreview #stilllife #onthetableathome #tweedia #floristsandflowers #faffingwithflowers #mokara #carnations #botanicalpickmeup

Double-fried fries and fleurs. i like mine with maldon salt and dijon.

Breaking up your scroll of Mariah Carey and cookies.

#fries #flowers #random #floristreview #stilllife #onthetableathome #tweedia #floristsandflowers #faffingwithflowers #mokara #carnations #botanicalpickmeup
...

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Dec 11

Open
My current mood. I very much dislike snow and most days dislike Chopin. 

Compass and paring knife from @1924us 

#floraldesign #floralfaffing #botanicalsculpture #peonies #ilex #versilia #persimmons #flowerphotography #biodegradablefoam #floralart #longblacksleaves #chopin #darkandmoody

My current mood. I very much dislike snow and most days dislike Chopin.

Compass and paring knife from @1924us

#floraldesign #floralfaffing #botanicalsculpture #peonies #ilex #versilia #persimmons #flowerphotography #biodegradablefoam #floralart #longblacksleaves #chopin #darkandmoody
...

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Dec 6

Open
Leftover props from todays set. a great late night snack and drink. 
#champagne #pandoro #panettone #onthetable #foodphotography #ilex #persimmon #darkandmoody #nightphotography #samesame #yawn

Leftover props from todays set. a great late night snack and drink.
#champagne #pandoro #panettone #onthetable #foodphotography #ilex #persimmon #darkandmoody #nightphotography #samesame #yawn
...

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stemsandforks

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Dec 2

Open
Sunsets, birds, city lights and cocktails. With these extraordinary views and all the necessary bar tools to stir up some cocktails, I barely left my @sonderstays suite in Fenway Boston. 
Link in stories for more info.
Cheers,

Negroni Sbagliato with Champange

RECIPE:
Serves: 2 

Ingredients:
2 oz. Campari
2 oz. sweet vermouth
2 oz.  Champagne
Orange peel to garnish

Instructions:
Pour Campari and vermouth into mixer with ice.
Stir for about 30 seconds and strain into two ice-filled rocks glasses.
Using a long bar spoon, gently pour the Champagne in each glass.
Stir and garnish with orange peel.
(Please drink responsibly)

#Abetterwaytocelebrate #SonderBoston #partner #negroniSbagliato #champagne #campari #fridaycocktails #imbibe #mixology #foodanddrink #cocktails #recipes #fridaynight #bar

Sunsets, birds, city lights and cocktails. With these extraordinary views and all the necessary bar tools to stir up some cocktails, I barely left my @sonderstays suite in Fenway Boston.
Link in stories for more info.
Cheers,

Negroni Sbagliato with Champange

RECIPE:
Serves: 2

Ingredients:
2 oz. Campari
2 oz. sweet vermouth
2 oz. Champagne
Orange peel to garnish

Instructions:
Pour Campari and vermouth into mixer with ice.
Stir for about 30 seconds and strain into two ice-filled rocks glasses.
Using a long bar spoon, gently pour the Champagne in each glass.
Stir and garnish with orange peel.
(Please drink responsibly)

#Abetterwaytocelebrate #SonderBoston #partner #negroniSbagliato #champagne #campari #fridaycocktails #imbibe #mixology #foodanddrink #cocktails #recipes #fridaynight #bar
...

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Oct 10

Open
About a year ago I had the pleasure of mentoring a group of talented high school students snap food photographs for a cookbook during the pandemic lockdowns. 
What began as a small project to fill their volunteer hours, @flashinthepandemiccookbook  quickly evolved into a collection of vibrant recipes and stories of what Toronto chefs, owners and staff of restaurants had to endure during the lockdowns. 

Thrilled to announce the e-book is officially up for sale with all proceeds going to The Daily Bread Food Bank @dailybreadto 
 Some recipes featured in Flash in the Pandemic Cookbook include Alo, Gusto 501, Pure Spirits, Cluny, Richmond Station, Good Behaviour, La Palette, Kimchi Korea House, Piano Piano plus dozens more. 

There’s also a LAUNCH PARTY. 
 Tuesday OCTOBER 11th. Sample unlimited canapés and food from stations such as @mikutoronto @mapleleaftavern @gladstonehotel_orange @broadviewhotel and Michelin star restaurant @hanayorkville and more. 
Plus live music, Jim Creeggan  @barenakedladiesmusic (Eventbrite tix in stories link)
Tickets are $100 which includes the e-book. 100% of all proceeds go to @dailybreadto 

Meet some of the chefs featured in the cookbook, the student photographers and well, me. See you Tuesday.

Pictured above slides 1-2 @KimchiKoreaHouse 

Slide 3 @gusto501 📷 Finn Creeggan 
Slide 4 @archeotoronto 📷 Moineau Shin Binon
Slide 5@alorestaurant 📷 Jadyn Cialini 
Slide 6 @broadviewhotel 📷 Sidney Moore 

Proud of the students incredible work and the team behind the scenes. @sarahkmartin_ , @jennyshinpr , Alan Jones.

About a year ago I had the pleasure of mentoring a group of talented high school students snap food photographs for a cookbook during the pandemic lockdowns.
What began as a small project to fill their volunteer hours, @flashinthepandemiccookbook quickly evolved into a collection of vibrant recipes and stories of what Toronto chefs, owners and staff of restaurants had to endure during the lockdowns.

Thrilled to announce the e-book is officially up for sale with all proceeds going to The Daily Bread Food Bank @dailybreadto
Some recipes featured in Flash in the Pandemic Cookbook include Alo, Gusto 501, Pure Spirits, Cluny, Richmond Station, Good Behaviour, La Palette, Kimchi Korea House, Piano Piano plus dozens more.

There’s also a LAUNCH PARTY.
Tuesday OCTOBER 11th. Sample unlimited canapés and food from stations such as @mikutoronto @mapleleaftavern @gladstonehotel_orange @broadviewhotel and Michelin star restaurant @hanayorkville and more.
Plus live music, Jim Creeggan @barenakedladiesmusic (Eventbrite tix in stories link)
Tickets are $100 which includes the e-book. 100% of all proceeds go to @dailybreadto

Meet some of the chefs featured in the cookbook, the student photographers and well, me. See you Tuesday.

Pictured above slides 1-2 @KimchiKoreaHouse

Slide 3 @gusto501 📷 Finn Creeggan
Slide 4 @archeotoronto 📷 Moineau Shin Binon
Slide 5@alorestaurant 📷 Jadyn Cialini
Slide 6 @broadviewhotel 📷 Sidney Moore

Proud of the students incredible work and the team behind the scenes. @sarahkmartin_ , @jennyshinpr , Alan Jones.
...

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Oct 5

Open
Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.
 
A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.
 
Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls 
 
Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash 
1 cup drained and chopped vegan kimchi 
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro
 
Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels

Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.

A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.

Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls

Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash
1 cup drained and chopped vegan kimchi
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro

Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels
...

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Sep 29

Open
SOLD OUT.  VIDEO/PHOTO WORKSHOP Paris, France
 Oct 22nd and Oct 23rd with dream team @thepineapplechef @linda_lomelino @sliceofpai 
TWO intense days where you’ll learn the fundamentals of styling, photography, filming, and editing in Lightroom, Photoshop, Premiere Pro. Plus all the technical knowledge you need to shoot a thoughtful creative video or photograph. We’ll share  hacks and tips to getting cool shots especially when filming yourself and help you find inspiration to create unique content.
But more importantly guidance on how to nurture your unique identity to feel creatively fulfilled and stand out in a saturated market. More info in profile link and stories. See you in Paris. 

F 16 ISO 800 @ 1/40 sec 50 mm
 #photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves

SOLD OUT. VIDEO/PHOTO WORKSHOP Paris, France
Oct 22nd and Oct 23rd with dream team @thepineapplechef @linda_lomelino @sliceofpai
TWO intense days where you’ll learn the fundamentals of styling, photography, filming, and editing in Lightroom, Photoshop, Premiere Pro. Plus all the technical knowledge you need to shoot a thoughtful creative video or photograph. We’ll share hacks and tips to getting cool shots especially when filming yourself and help you find inspiration to create unique content.
But more importantly guidance on how to nurture your unique identity to feel creatively fulfilled and stand out in a saturated market. More info in profile link and stories. See you in Paris.

F 16 ISO 800 @ 1/40 sec 50 mm
#photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves
...

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Sep 13

Open
A typical Betty lunch on any given day. 
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess 
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery 

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves

A typical Betty lunch on any given day.
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves
...

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