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CSL Interviews | Cecilia Tessieri of Amedei Chocolate

  Their dream to make the best chocolate in the world, from bean to bar led the sister and brother team Alessio and Cecilia Tessieri to form exclusive contracts with producers in Venezuela, Trinidad, Grenada, Ecuador, and Jamaica and to create Amedei. Earning the golden bean award from London’s Academy of chocolate for three years,
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Rasoi | Purple Reign

    Just weeks before my interview at Rasoi Kitchen, an Indian-inspired restaurant which opened in July in Marda Loop, reports of food shortages hit the airwaves, and as the day of our meeting approaches, news of an impending economic crisis explodes. It is certainly not the most fortuitous prelude….. Rasoi Kitchen 101 2215 33rd
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CSL Interviews | Art Pollard of Amano Artisanal Chocolate

Founder of Amano chocolates based in Utah, USA, Art Pollard has travelled the world in search of the best cocoa beans. The former physics student pursued a challenge to make his own chocolate from bean to bar. CSL: How did you get involved in the chocolate business? Pollard: For as far back as I can
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Taste Test | Chocolate

CACAO VS. COCO: You may have noticed our spelling and use of cocoa versus cacao. They are two different things altogether. While CACAO refers to theobroma cacao, the tree containing colourful pods with seeds and to the dried partly fermented seeds COCOA usually refers to chocolate derived from the plant in its pulverized form. WHAT
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Twist | Pineapple, Cherry and Cranberry Fresca

Ingredients 2 Cups Cranberries 1 Cup Blueberries 1 Cup Sugar 1 Can or 5 Fresh Slices Pineapple (frozen) I lemon juiced 1 Can Ginger Ale 2 Tablespoons Grenadine Directions 1. Bring cranberries, blueberries and sugar to boil for 10 minutes until a thick jam texture forms. 2. Freeze mixture overnight. 3. Place frozen cranberry and
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Theo Yeaman | Art of Precision

Not many twelve year olds know the secret to making crisp fish and chips from scratch – even imitating the English by wrapping the entire thing in newsprint. Yeaman, though, remembers fondly making fish and chips for his parents when they came home late from work. “I love working with my hands- it’s always been
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Taste Test | Hot Pepper Sauce

A Blind taste test was conducted at CSL with eleven habenero-based pepper sauces. The discerning palettes used the criteria of taste, smell, heat and overall likeability to base their evaluations of each sauce. After several hours of tasting, one staff member was near the brink of having their taste buds completely numb. The results prove
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Duncan Ly | His Take

It would be safe to say that Duncan Ly, executive chef at Hotel Arts fell fatefully into cooking. Ly was studying electronics at college. When summer holidays came around, he decided to spend some time in Tofino, B.C. to learn how to surf. While staying with a friend, the avid snowboarder and skateboarder landed a
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Paul McGreevy | Local Seasonal Aficionado

Long before the one hundred-mile diet was a craze and perusing farmers markets was a weekend ritual, the ethos of eating local and seasonal had been a part of Paul McGreevy’s life. His first food memory revolves around eating peas from his parents’ backyard garden. “While Mom and Dad were in the house I would run off
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