Chez Froggy Ducky is the name of our 10-year-old’s monthly pop-up restaurant. It’s a fun little creative outlet, and we’re able to control the mess...
At the opulent Langdon Hall Country House Hotel and Spa in Blair, Ontario, the kitchen behind the province’s only five-diamond restaurant never closes. At 2 am, you’ll find Pastry Chef Rachel Nicholson starting her shift, ensuring all the savoury breads for the day are freshly baked. Nicholson graduated from the pastry program at Northwest Culinary Academy of Vancouver in 2006 and has led a devout pastry team of 12 at the Relais and Chateaux property since 2013. In 2016, Nicholson accompanied Langdon Hall’s Executive Chef Jason Bangerter to Cacao Barry’s Or Noir lab in Paris, France, to create the hotel’s signature decadent chocolate, “Terroir.”
Cottage Campfire Paella and Finotinis!
Until recently, the cottage hadn’t been a place to entertain for us. Then the new neighbours moved in and turned everything upside down. Now we look...
Rachel Nicholson’s Bruce County Flatbread and Big Bay Paneer
Soooo, cottage season has apparently begun. You could have fooled me! I have only been cottaging for 10 years now, but snow in April? Really?...
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