Bowyer & Toulson Giveaway: Heirloom Wood Serving Board

When it comes to dressing a table, the serving-ware is almost as important as the food you plan to serve on it. If we’re taking the time to plan and execute a stunning charcuterie and cheese board, we want to be able to showcase it on something that feels as elegant and handcrafted as the cheeses and meats themselves.

Thankfully, with Canadian-made Bowyer and Toulson heirloom serving boards in our kitchen, our spreads shine with style and warmth every single time.

Bowyer & Toulson Srrving Boards

Lovingly handcrafted from a single piece of hardwood, without glue or dyes, B&T boards are designed to last for generations. They are sustainably sourced from storm-damaged and felled urban trees from across Metro Vancouver and repurposed in their Ladner, BC workshop into fine, wood heirlooms – each with its own story.

Today we’re giving away one Size 1 B&T Maple Serving Board to a lucky winner! Entering is easy – enter your details below and we’ll pick a winner at random on Tuesday, November 28th at 12:00pm EST. Winner must be a legal resident in Canada. Good luck!

by Kelly Brisson | 3 Comments
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Smoked Mustard Sauce from Chef Guy Rawlings

Montgomery's Toronto

by: Chef Guy Rawlings of Montgomery’s

This sauce is lovely accompanying a cheese or charcuterie board, in sandwiches or served along side roasted meats. 

1 soft boiled egg
1 anchovy
90g cider vinegar
30g Dijon mustard
185g cold pressed Ontario canola oil or oil of your choice
35g of smoked mustard

Blend together on high speed till smooth: Egg, anchovy, vinegar, Dijon mustard

With blender set to medium low, stream in oil till emulsified. Take emulsion out of blender and fold in smoked mustard by hand.

How to use:
Cabbage w/ fermented wild grapes & smoked mustard sauce
Rillette w/ raw turnip, smoked mustard sauce & crispy pigs ears

Find the Smoked Mustard from Montgomery’s in November’s CHEF’S BOX curated by Sarah and Brandon of CxBO Chocolates.

by Kelly Brisson | Leave a comment

October Tasting Box Revealed

November Tasting Box

The October Tasting Box was packed with our latest food discoveries from Canadian makers. Love what you see? Don’t miss out on the next Tasting Box. Order your box here!

Tahitian Vanilla Coconut Granola made by Urban Hippie (Kingston ON)
A tropical tasting, all natural granola, handmade with no artificial colors or additives, so you can feel good about what you eat. Sprinkle some on top of a bowl of yoghurt and allow the taste to whisk you away to your tropical dream vacation.

Real Food Energy Bar made by Prima (Vancouver BC)
Every Prima product holds the real food formula that has powered true athletic achievement and endeavour over generations.  No hype.  No additive laden gimmicks.  Just proof.  Proudly crafted in British Columbia.

Raspberry Rose Jam made by Le Meadow’s Pantry (Vancouver BC)
This jam has a rich raspberry taste with the subtle aroma of pure wild rose water. Cooked in small batches in French copper pans for a very brief period of time, it explodes with flavour.  Traditional Partners: yogurt, ice cream, waffle, crêpe, crusty bread and ricotta cheese, thumbprint cookies.  Unexpected Partners: Chocolate cake and crème fraîche, or in a Whiskey cocktail.

Dill Pickle Ketchup made by Twisted Tomato Gourmet Ketchup (Stoney Creek ON)
This Stoney Creek producer makes gourmet flavoured ketchup that will have you asking for more with just one try. All their flavours are tested on their gourmet food truck across Ontario – all hand made in small batches.

Fruit Cake made by SAB (Toronto ON)
The fruits in these delicious cakes are soaked in rum and wine, creating a wonderfully rich taste.  Even the non-fruit cake love is going to enjoy this one!  Serve with tea, coffee or ice cream.


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September Tasting Box Revealed


The September Tasting Box was packed with our latest food discoveries from Canadian makers. Love what you see? Don’t miss out on the next Tasting Box. Order your box here!

Honey Almond Granola (certified Gluten Free) made by Living Alive Granola (St. Thomas ON)
In order to ensure her kids ate a healthy diet, creator Stephanie Brown made a special treat called Honey Almond Granola. Based on a long time family recipe, this chewy granola is prepared with local Clovermead’s Summer Blossom Honey from Aylmer ON and local certified gluten free oats out of Thorndale ON from Hilray Farms.

Premium Waffle Mix made by Torill’s Table (Calgary AB)
Torill Myre grew up in Norway and was known for her waffles even as a teenager.  After moving to Canada, local moms started asking what made her waffles so darn good.  So, in 2007, Torill’s Table Waffle Mix emerged! Made with top quality ingredients, including almond flour, flaxseed meal, whole wheat oatmeal and spices, these waffles are softer, more wholesome and way more flavourful than the Belgian variety. Tip: If you don’t have a shallow, Norwegian style waffle iron, we suggest making (thin) pancakes to enjoy the best results.

Vanilla Latte Almond Butter made by Munch YYC (Calgary AB)
What happens when you combine the nutty flavour of almonds with the rich, full flavour of espresso? You get MunchYYC’s Vanilla Latte Almond Butter of course! A hint of Vanilla Bean and the crunch of Chia Seeds perfectly balance this heart-healthy nut butter. Try it on oatmeal, toast, fruit, or on frozen yogurt as dessert. If you don’t recognize an ingredient, your body won’t either! And you will never find any fillers, emulsifiers or additives in any of their tantalizing flavour combinations.

Chocolate Truffle Cookie made by Koko Pâtisserie (Regina)
Only the finest ingredients — including Saskatchewan-sourced flour, real butter and Callebaut chocolate – are used to make this irresistibly rich cookie with white and dark chocolate chunks.  Artfully brought together from scratch in the European tradition by Koko Pâtisserie to create an unforgettable treat.

Cacao Banana Crisps made by nud fud (Toronto ON)
Snacks that are organic, raw, vegan, gluten-free, paleo, grain-free, tree nut-free, non-GMO, and free from sugar, AND nutritionist made by hand in Canada! These cacao banana crisps have only 4 organic ingredients and are dried at low temperatures to maintain nutrients. It’s a great guilt-free snack that will keep you nourished with fibre, good fats, and protein between meals.


by Kelly Brisson | Leave a comment

Foxy Punch from Chef Dyan Solomon

FOXY Punch by Dyan Solomon

Foxy Punch

1 ½ oz Calvados
½ oz Amber rum
1 dash Pastis
¾ oz pineapple syrup, recipe follows
½ oz fresh lemon juice
2 oz Champagne or bubbly wine
1 dash of bitters

Add ice to a shaker.
Measure and poor ingredients into shaker and shake!
Strain the drink then add some of the ice.
Top with lemon zest and grated fresh nutmeg, if desired.

Serve with Olive + Gourmando’s Spicy Nuts.

Pineapple Syrup
Yield: 1 liter

¼ of a pineapple cut into rings and grilled
2 cups boiling hot water
2 cups of white sugar

– Boil water with grilled pineapple.
– Once boiling, add 2 cups of sugar. Simmer until sugar has dissolved
– Strain all ingredients and store up to 14 days in a refrigerator.

To purchase this month’s CHEF’S BOX, head over here.


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In The Kitchen With: Chef Dyan Solomon


Our In The Kitchen series joins food personalities, chefs and makers at home and explores some of their favourite ingredients, inspirations and philosophies while offering a glimpse into their personal kitchen stories.

This week we chat with Dyan Solomon, owner and chef at Montreal’s beloved Olive + Gourmando as well as her newest endeavor, Foxy. Dyan thoughtfully curated our October CHEF’S BOX with ingredients from her home province of Quebec, highlighting the creative ventures of the movers and shakers in the artisan food industry.


 Homemade Mexican hot sauces (charred tomato or tomatillo based).

BEST FOOD MEMORY: Eating Montreal bagels and lox with my dad.

ESSENTIAL COOKBOOKS: Any Ottolenghi book.

FOOD PHILOSOPHY IN ONE SENTENCE: Use the best/freshest/ripest ingredients you can. All of the time. No matter what. The rest is easy.


MIDNIGHT SNACK PERFECTION: Toast from the bakery Guillaume (here in Montreal) with lots of salted best quality butter.


MOST IMPRESSIVE DISH: The wild mushroom and truffle Mac and Cheese at Olive et Gourmando.

HEALTHIEST HABIT IN THE KITCHEN: I’ve always used lots of olive oil. Luckily that’s supposed to be good for you!

BEST BARGAIN TIP: If you make a lot of lemon or orange juice (as we do at our restaurants), always zest the skins first to use in various preparations, or keep the peels after juicing and confit them!


FAVOURITE SPLURGE: A night out in my favourite restaurants.

SIGNATURE COCKTAIL: BarHill Gin martini with two lemon twists.

SIMPLE GO-TO RECIPE: Tomatillo Salsa

Tomatillo Salsa


8 fresh tomatillos peeled and washed, cut in quarters
1/4 white onion
1 bunch cilantro, washed with stems on
1 cup avocado oil
2 jalepenos cut in half, with seeds
1 Tbsp agave syrup
Sea salt to taste (needs lots of salt)


1. Place everything in a food processor and blend until smooth (do not use a bar blender or Vitamix, should not be a puree).
2. Taste for seasoning and serve with everything from BBQ chicken to eggs.

Find the CHEF’S BOX curated by Chef Dyan Solomon for purchase here.




by Kelly Brisson | Leave a comment

Olive + Gourmando Salad

OG Salad

½ cup of wild rice
1 Delicata squash (about 1 lb)
1 lb of Brussels sprouts
1 tsp. of fennel seeds
1 tsp. crushed pepper
1 tsp. of olive oil
1/2 of Romanesco cabbage
1 cup of feta
1/2 of roasted pumpkin seeds
3 cups of rocket
3 green onions, thinly chopped
2 tbsp. roughly cut fresh tarragon

Buttermilk and Dijon Vinaigrette
1/2 cup of buttermilk
2 tbsp. of (Dijon-style) mustard
2 tbsp. of apple cider vinegar
2 tbsp. of honey
2 tbsp. finely chopped chives
1/2 cup of olive oil
1 tsp of salt

1. For the vinaigrette, blend all the ingredients in a bowl using a whisk until homogenous. 2. Cook the wild rice in a large pot of salted water. Set aside.
3. Wash the squash. Cut the squash in half from top to bottom. Remove the seeds and the fibers. Keep the skin on, then cut 5 mm thick slices in the shape of half-moons.
4. Cut the Brussels sprouts in half. Mix them with the squash, olive oil, fennel seeds and crushed pepper. Spread the mix over a baking sheet.
5. Put in the oven at 230 °C (450 °F) for 8-9 minutes until lightly roasted. Separate the Romanesco cabbage into little florets and grill over a high flame until well grilled, but still al dente.
6. In a bowl mix the wild rice, roasted squash, Brussels sprouts, grilled Romanesco cabbage, pumpkin seeds, feta, rocket, green onions, tarragon and a little bit of the vinaigrette. Season with salt and pepper to taste and serve.
7. Enjoy with a glass of Laughing Stock Viognier.


by Kelly Brisson | Leave a comment

Meet Drizzle Honey + Honey Recipe Spotlight


Knowing where, and who, our food comes from has always been one of our missions at Foodiepages; meeting and learning about new Canadian artisan food makers never fails to excite and inspire us. And what’s better, being able to bring them to you!

Drizzle Honey, founded in 2015 by Aja Horsley, was created from a love of honey bees, local agriculture and natural, healthy productsAja is an Environmental Scientist-turned-entrepreneur who previously led beekeeping projects for SAIT’s Culinary and Research departments. Through her project work she recognized the urgent need to support the Canadian honey industry and became drawn to the luxurious colours, aromas and flavours that naturally occur in high quality honey.

Image result for Drizzle Honey Calgary AB

Drizzle was born shortly after and creates boutique, sustainable honey products that support local beekeepers in Calgary, AB and surrounding areas.  Drizzle’s natural honey varieties come from pollen and nectar gathered from flowers and hives in different locations and seasons. Their hives are kept healthy and their honey raw; you can support the sustainability of beekeeping while also eating healthy pollen, enzymes and minerals.

We sent out Drizzle’s Summer Honey in our Tasting Box and the results were everything we hoped, “I loved this honey – smooth, sweet flavour. Not as sweet as I was expecting – I REALLY enjoyed it!”. It was one of the top-rated products as voted by the community. Their honey can now be found on Foodiepages and can be shipped Canada-wide so everyone can taste this smooth, creamy honey.

If you’re looking for ways to use your Drizzle Honey, we have a few we can suggest. These beautiful recipes put honey in the spotlight so it can really shine!


1. Honey Chamomile Popsicle’s from Vanilla and Bean

Honey Chamomile Popsicles | Vanilla And Bean

2. Sea Salt and Honey Ice Cream from Kitchen Treaty

Sea Salt + Honey Ice Cream - an irresistibly savory/sweet combination, plus only four ingredients, five minutes to mix together, and no ice cream machine needed!

3. Whipped Honey Butter from Somewhat Simple

Lion House Rolls

4. Rosemary Honey & Grapefruit Spritzer by Tending the Table

Rosemary, Honey, and Grapefruit Spritzer | TENDING the TABLE







by Kelly Brisson | Leave a comment
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August Tasting Box Revealed

August Tasting Box Revealed

The August Tasting Box was packed with our latest food discoveries from Canadian makers. Love what you see? Don’t miss out on the next Tasting Box. Order your box here!

Read more…

by Erin Maynes | Leave a comment

Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa

Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa

Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa
Makes 4 Servings

8 chicken drumsticks
3 Tbs El Tounsi Foods Harissa paste
2 tbs grape seed oil
1tsp kosher salt plus 1/2 tsp kosher salt (used separately)
1 large Mango, cut and cubed in 1/2″ pieces
1/4 red onion, finely minced
Lime juice and lime wedges to serve

Preheat oven to 350°F

Place the chicken drumsticks in a large bowl. Add the Harissa paste, grapeseed oil and kosher salt. Rub the marinade well into the chicken.

Lay the chicken drumsticks on a foil lined baking sheet and cover with another sheet of foil. Bake for 45 minutes or until completely cooked through.

While the chicken is cooking, toss the mango and red onion, remaining 1/2 tsp of salt and the juice of one lime together. Set aside.

Once the chicken is cooked through, remove it from the oven and set aside. Heat a grill pan over high heat until almost smoking. Add the chicken to the grill pan and  and cook until you have nice grill marks on both sides.

Remove from pan and serve with mango and onion salsa on the side.

Recipe by Chef Devin Connell

by Kelly Brisson | Leave a comment