I am so excited! In conjunction with The Chatham Daily Post, as their new food columnist, I will be adding new content to the Treats In Type blog. Treats In Type will take you on a food journey through the many regions of Ontario, including Chatham-Kent. The blog will be full of recipes from Ontario chefs, wonderful photos, information regarding local markets, profiles on artisan producers and gastronomic adventures through charming villages and farms were our province's culinary traditions have grown. I hope you will continue to read the exciting new blog, and better yet, share it with your friends and family.
Enjoy a break after a weekend of spring cleaning. Indulge in a box of truffles and sit back and enjoy all your efforts. My one and only tip for organizing...touch once! If it doesn't have place, either make one or get rid of it. Simplicity in life is true abundance!
Host a lovely rockin' good time at a Baby Shower Brunch!
Cool greens and rich browns are a nice perk in the dull days of February. Caramelized Onion Tart, Carrot Coconut Cake and Apple Martinis are a nice transitional menu for the upcoming spring season. Our charming Rocking Horse Crisps are the perfect parting gift.
Valentine's Day has a special place in my heart. Not just because it is about hearts and flowers and of course chocolate but because it was the day I fell in love with the art of chocolate making. Don't get me wrong, I've been a chocoholic since the day I was born but until Valentine's Day in the year 2000 I had never thought much about how chocolate is grown, produced or crafted into the delightful sweets that I enjoyed.
It begin in Guelph, Ontario. I had moved to the charming city for a job as a copywriter. It was a nice job and I really enjoyed the people I worked with. I had no thoughts of leaving or changing careers...I was happy (although my apartment was less than desirable). I was dating a man from Toronto (this is the part of the story my husband prefers to skip over) and on Valentine's Day he brought me a small box of chocolates. Growing up in a small town in rural Ontario, the chocolates I had bought or been given in the past were your typical wax-like drugstore variety. Never had I tried a truffle made with real cream and butter or top-quality couverture for that matter. So, on that Valentine's Day when I opened that small box of Teuscher Chocolates I was surprised. My first curiosity was a little card inside the box that described how the chocolates were flown in fresh weekly from Switzerland and had to be consumed within 14 days. My interests piqued, I tried one...a champagne gem in chocolate. It was incredibly delicious...it was divine! That was it, that was the moment. The next day, I started looking online and in the local bookstore for anything on chocolate or chocolate-making. To this very day, I remember the exact moment when my path changed course. Ever since that day, my life has been consumed by the craft and traditions of chocolate-making. My greatest satisfaction is when customers tell me "I never knew chocolate could be this good!"...trust me, I know exactly what you mean.
Producers of the movie Precious have been awarded congratulatory chocolate oscars in recognition of their Oscar nomination. We were delighted to produce these little chocolate jewels for two gems of the film industry. In order to create these oscar-like chocolates we had to create our own mold out of food-grade silicon putty and then set a cast in white chocolate and hand gild the statues with edible gold glitter. It was a fun day in the kitchen creating something in celebration of the silver screen!