Meet Koosh Kahnamoui and Stephen Sankar of Kamoosh Bistro in Waterdown.
You’ve travelled a lot, did you pick up any culinary inspiration abroad?
After working in 2 fabulous restaurants – Hôtel Le Germain and La Société – in Toronto while my girlfriend Kira was finishing her University degree, we decided to take the opportunity to travel.
I was fortunate to explore and learn new culinary techniques and flavour profiles travelling through 8 countries in Asia.
Settling in Australia for over a year, as Chef de Partie in a small bistro in Perth I experienced a passion for scratch cooking with fresh local produce, seafood and meats.We drove across Australia and I grew my love for Italian cuisine as a Sous Chef in a creative Italian Restaurant on the East Coast.
What brought you back to Waterdown?
Cutting our travel short, I was privileged to spend quality time with my grandmother in her remaining months.
I was excited to learn that in my absence Kamoosh Bistro had been created and I could learn and expand my culinary journey with a restaurant that focused on my own belief of fresh, made from scratch, quality ingredients.
Remaining near my family and hometown of Waterdown was a wonderful added bonus.
Where do you look for inspiration?
Inspiration comes on a daily basis, whether it’s from different cultures, smells, sights – we infuse that inspiration into classic italian recipes. Our mantra has always been that food should have balanced flavours – and simple food tastes best.
Where do you source your ingredients from?
We work with local farms and source special ingredients, like aged balsamic or Parmigiano-Reggiano, directly from Italy. We make absolutely everything in-house. You can tell that it’s been made from scratch.
As the holiday season approaches and temperatures begin to drop, many of us look forward to the comfort of a traditional home-cooked holiday meal – steaming golden turkey, with mash, gravy, and of course the family stuffing recipe. Many families have holiday recipes passed down for generations, creating special legacies and remembering those gone before.
Variations on timeless classics can shake things up a bit. In a new trend, we see creative cooks heading to the barbecue to make their turkey. A barbeque can cook a turkey to perfection (be sure to use a meat thermometer) and has the bonus of leaving the indoor oven free for other dishes. Try Florence Meats on Speers Road in Oakville for your holiday fare, from the turkey to ham, and the wide selection of sausages for stuffing. Dietrich’s Meat and Denninger’s are other great options. Or, you could consider farm-to-table fare by ordering straight from Hayter’s Farm. Harry Hayter added turkeys to their product selection in 1948, and they have been supplying birds ever since. Hayter’s is the only turkey farm in Canada that raises birds and processes them on-site, and their turkeys are free-range and raised without hormones.
A turducken has also recently been gaining popularity. It is a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey. It’s super easy to cook and carve, and looks visually impressive. There are also variations within the turducken theme from bacon-wrapped to stuffed with chorizo, or chicken and apple.
Turkey stuffing can vary greatly, usually with a base of bread, but flavoured with anything from chestnuts, sausage meat, caramelized onion, cranberry, apples, or mushrooms. Many people skip the turkey altogether and just enjoy stuffing as a main dish. A bacon-wrapped sage and sausage stuffing can be beautifully presented as a terrine and served with all the regular sides. The stuffing can be served in individual muffin cups, making for easy service. Cranberry and sage stuffing muffins look impressive and have the bonus of being crispy on top. Cornbread stuffing with sausage and fennel is another innovative option or even tortilla chip chorizo stuffing for a Tex-Mex version.
However, plant-based and vegetarian solutions are where the real innovation in the holiday meal comes about. The meal solutions are so delicious, even the most committed meat-eater will be salivating.
A vegan or vegetarian gravy can be made simply and slathered all over vegan mashed potatoes. Jamie Oliver has a wonderful gravy recipe using onion, carrot, celery, porcini mushroom, herbs, tomato paste, and vegetable stock amongst other things. This version is healthier and more flavourful than the traditional counterpart. An even simpler solution combines blended mashed potato, almond milk and dried porcini mushroom. Or, you could try something a bit more exotic with a base of coconut milk, dark soy, and garlic.
If your goal is a plant-based holiday meal, the ideas are endless. A fun idea is to stuff mini pumpkins with anything from vegan chili to roasted eggplant and serve them with their lids on for a huge visual appeal. Jumbo pasta shells can be filled with a lentil ragout and drizzled with rich tomato sauce and Parmesan, or a cheese alternative. There is even the option of a butternut “turducken” stuffed with eggplant and zucchini. Visually appealing, healthy, and cutting edge culinary cool.
Tofurky has become popular as a plant-based turkey option and will soak up all the delicious sauces and gravies.
There are so many options available that even the pickiest family member can be catered for – and there is so much fun to be had experimenting with new things in the kitchen. Dig in and happy eating!
Yotam Ottolenghi, the famed London-based Israeli chef, is quoted saying: “The differences between a tart, a pie, and a Quiche are a blur.” With the diverse backgrounds of many Canadians, this is certainly true – one person’s pie is another person’s tart and both seem interchangeable. In fact, the French word ‘Tarte’ can mean either pie or tart.
Starting as an apple pie and ending as an apple tart, the Tatin sisters Stephanie and Caroline of the Hotel Tatin in France were the first to create this blurred line. To this day we know that the upside-down pie, or tart, was made in error but the way it got that way is still oft disputed. Now a classic on many French restaurants’ menus, it shows that the best kitchen errors can become favourite dishes.
Tarts are thought to have come from Medieval times where they were viewed as high cuisine and eaten by the nobility – filled with meat rather than sweet versions. As sweeter tastes started to prevail, fruit or custard fillings became more common.
The great thing about tart or pie is that it’s usually seasonal, filled with the offerings of nature at that time of year. Springridge Farm began their business with simple fruit-filled cherry pies and 50 years later are still producing a variety of seasonal pies.
COBS Bread has a few outlets in the GTA and makes a range of single-serve tarts: a bracing lemon tart, extra creamy butter tart, or pumpkin tart.
To blur the lines between pie and tart, British Pride Bakery in Burlington does UK favourites like rhubarb pie and banoffee pie (a British mix between banana and toffee, and a childhood favourite of many who grew up there). Meat pies are a specialty and there are masses of flavours to choose from, or you can opt for a classic pasty or sausage roll.
Monastery Bakery in Oakville produces a delicious fruit flan that could quite easily fit into our broad baking categories, while the Black Forest Pastry shop (also in Oakville) makes a range of fruit-filled traditional latticed pies.
For a more continental slant, try Ola Bakery for their Portuguese custard tarts. Pasteis de Nata is an egg tart dusted with cinnamon, found mostly in Portugal (especially Lisbon) and Brazil. It is traditionally served with coffee or fresh orange juice at breakfast and is well worth trying. These little tarts were created by the monks in the Jeronimos Monastery. At that time the nuns and monks used egg whites to starch their clothes, so the leftover egg yolks became a major ingredient in desserts.
As decadent as these pies and tarts are, it might seem tricky to recreate with vegan or gluten-free options. This is certainly not the case. There are many recipes to suit your needs. A peach tart with a crust made from gluten-free rolled oats, cashews, and coconut oil is easy to make, with a filling of peaches, coconut milk, and thickened with arrowroot, makes it all possible. The same can be said for vegan or gluten-free savoury tarts, filled with in-season vegetables and tofu.
More fun than your “typical” tart … is a spooky tart – a creepy confection to add to your Halloween menu. There are easy ways to transform homemade or even store-bought tarts into something spectacular. For those of us who are less creative, you can grab Halloween themed candies from the local grocery store and add spiders, candy corn, pumpkins, or even orange, black, and white sprinkles to the top of the tart.If you want to take it to the next level, cut out a Jack-O-Lantern in pastry puff and toss it over the top filling when baking. You can use small pieces of black liquorish to design a spider web, or even use cookie cutters to cut tarts into ghosts and goblins. Whatever spooky treat you’re making, be sure to fill it with something nice – like pumpkin spice.
Mention early mornings and everyone gets the jitters. When you’re trying to get a busy family out the door – and on time – breakfast often is the last thing you think about. School bags, briefcases, sports bags, school lunches, and now they want breakfast too? Folks, believe it or not, it is possible to achieve a healthy nutritious breakfast. Here are a few ideas to gain superhero status in your family.
The key to success is to start breakfast preparation the night before. Alleviating most of the morning pressure is what makes a healthy grab-and-go breakfast suddenly possible. Make-ahead breakfast cookies are a way to ensure the most important meal of the day is consumed willingly. Many recipes are gluten-free, and can also be vegan or refined sugar-free. They are also freezer-friendly. Adding chia seeds and hemp hearts will provide omega 3, fibre, antioxidants, and protein. Protein powder can be added to give an extra boost of energy and leave you feeling full for longer. Play around with flavours like carrot cake or chocolate peanut butter. No one will resist your temptations or realize you’ve tricked them into a healthy start.
Yoghurt and fruit cups can be prepared and layered in a glass jar the night before. Add some granola or seed mix to create interest and texture. The jar can be washed and reused, making it great for the environment and cost-effective, too. Layer fresh seasonal fruit with Greek yoghurt or even make your own compote from fruit that is ripening faster than you can eat it.
Egg muffins (also called mini frittatas) are a high-protein, easy to eat breakfast. They can be made the night before and stored in the fridge for the next few days. Beat eggs with any flavour of your choice: cheese, spinach, peppers, bacon, or mushrooms and bake in deep muffin cups until they are set. Super quick and so nutritious you won’t even be hungry by lunchtime.
Healthy granola bars can come in any flavour with additions of nuts, seeds, or protein to make you feel more satisfied. They can provide a great breakfast and can also be used for school lunches. Freezer breakfast sandwiches are another great solution and can be pre-made and grabbed as you rush out of the door. Once you’ve perfected the breakfast sandwich, switch it up with frozen breakfast quesadillas, filled with scrambled eggs, black beans, corn, and cheese.
A family favourite is peanut butter and banana overnight oats. It’s vegan and gluten-free and can be pumped up to superfood status by adding chia seeds. Pop it into reusable glass jars and you’ve got a budget-friendly, healthy, enviro-friendly meal.
Smoothies are another easy choice and the flavour possibilities are endless. Green Press (greenpress.ca) in Oakville and Bodhi Bar (bodhibar.ca) in Burlington produce freshly pressed organic juices and shots (such as ginger or turmeric) and will deliver to your home. With blends including kale, spinach, cucumber, celery, green apple, parsley, ginger, and lemon,it’s a great way to load yourself and the kids up with antioxidants and vitamins A, C, E, and K.
For other busy homes, Savor Living (savorliving.ca) in Oakville produces healthy breakfasts delivered to your door. You can order a la carte or sign up for a meal plan. All their food is vegan (and delicious). Try any of their jars or waffles, you can’t go wrong.
A little organization and preparation the night before will ensure you and your family eat a full balanced breakfast, leaving you ready to take on the day.
What has turned cauliflower into the new “it” vegetable? Not too long ago, it was bland and pale, usually boiled and flavourless, and most certainly uninspiring.
Then came the remake of this simple white ingredient. It was initially driven by carb-adverse consumers looking for alternatives to traditional white foods such as pasta, rice, and pizza. As soon as cauliflower started to become cool for more plant-based eaters, more varieties appeared on the market. There’s a green variation known as Broccoflower, and an orange variation which is sometimes called Cheddar Cauliflower. Then there’s the purple variety, bright in colour naturally occurring from the presence of an antioxidant also found in red cabbage and red wine. This variation of the vegetable could be a replacement for meat, rather than tofu or imitation meat products.
The versatility of cauliflower has added to its popularity, both because of its mild, nutty flavour as well as its multi-use texture. It can be mashed and whipped with butter and cream to make smooth imitation mashed potatoes. It can also be turned into rice and used in a multitude of ways from stir-fry to sushi, or even served as a meat alternative when it is roasted as a “steak” or as the whole veg in the original Israeli style. Cauli-rice contains less than one-eighth of the calories of regular rice and one-ninth of the carbs. One head of cauliflower has more than 125g of vitamin C, nearly twice as much as an orange. For health-conscious consumers, cauliflower is an easy choice. Plus it’s naturally gluten-free.
The Coop in Burlington serves two variations of cauliflower, one roasted with ranch or honey sriracha, while the other is dusted with general Tao sauce and served on a taco. With many diners becoming more veg-forward and opting for meatless dishes without necessarily being vegan, cauliflower is a natural choice.Plank Restaurant in Bronte makes cauliflower fritters done with beer batter, roasted garlic aïoli, and Pecorino cheese. Maro’s on Kerr Street in Oakville, the popular Mediterranean bistro, offers Bella and the Beast, a dish consisting of a fried head of cauliflower with hummus, Moroccan couscous salad, cabbage and beetroot.
Cauliflower is also easy to turn into a fine dining dish. Jonathan’s Restaurant in Oakville makes a cauliflower-almond miso soup with wild mushroom, lily flower, and Ebi chili, as well as a crunchy mustard cauliflower “Boulangere” which is served as an accompaniment to a rack of lamb.
On the more casual eating side, cauli pizzas are now widely available both in stores and as take-out. The pizza base is made with mashed cauliflower to give a gluten-free healthier alternative. Son of a Peach Pizzeria in Burlington has a crispy cauliflower starter with a side of aioli dip that customers claim is “to die for.”
If you’re looking to pick your own, Ontario only has three farms that offer pick-your-own cauliflower – with one of them being in Halton Region. While famous for their beef, Cody’s Cows in Acton offer a variety of pick-your-own fruits and vegetables, including cauliflower. Cauliflower is in season from June through to October. The mature head should be firm, compact, and white. When you’re ready to harvest the cauliflower head, cut it from the main stem but leave a few of the outer leaves attached to help protect the head and prolong its overall quality until ready to eat. Be sure to handle the head carefully as it can bruise rather easily.
With all trends, they tend to burst onto the scene, and slowly, over time fade into the mainstream. You see it in the fashion industry, and the food industry can be similar.The next “it” vegetables are already on the horizon, (foodie whisperers are saying beetroot and leeks). Whatever the current trends are, you can be confident that so many things are possible when you use simple delicious ingredients.
“Herb” your enthusiasm for healthy eating this month and “turnip” the flavour at Best Vegan Menu Talk of the Town Award-winner, Dar Nabati!
Make your own meal at this Downtown Oakville cafe by pairing a pita, greens, quinoa or rice and lentils with options like the Halloumi Cheeze Sandwich, Tofu Souvlaki or the Cauliflower Wings Bowl.
You can eat hearty flatbreads, pastas, curries and sandwiches guilt-free, as their entire menu is rid of dairy, eggs, preservatives and refined sugars. Ninety-eight per cent of these offerings are also gluten-free.
You won’t regret picking up pastries, bopping in for brunch or stopping by for a sandwich at this beloved vegan, organic and locally-sourced standout.
Feeling that summer barbecue vibe? Pick up one of the best burgers in town at Best Vegan Menu runner-up Boon Burger Cafe!
This Best Kid’s Menu Talk of the Town Award-winner serves up heart-warming fresh-made plant-based patties with fantastic flavours like Sriracha Ranch, Jalapeno Chedda, South West Crunch and Sweet Chili Falafull.
Dive into fine dining at Community, Best Vegan Menu second runner-up!
Indulge in decadence with their soul-soothing Truffle Poutine with Mushroom Gravy and Cashew Mozzarella, or test your tastebuds with amazing creations like Sweet & Spicy Lettuce Cups, Truffle Gnocchi, Zucchini Mint Blinis and sensational superfood smoothies.
Thank you so much to everyone who voted! We will be announcing our next category on Aug. 1, 2019 over Facebook, Twitter and Instagram.
There’s a feeling of joy that comes when you step into Familia Fine Foods. From the warm smile Juliana Berrio flashes when you walk through the door to the rustic décor and Columbian charm, the space alights your senses. It all seems so organic – the welcome, the food, the atmosphere – and that’s because owners Luis Velasquez and Juliana Berrio inject their culture and love of family into every aspect of their home away from home.
When Luis and Juliana were working long hours in the corporate world, they had an epiphany – that life is short and doing something fulfilling is more important. So, in 2014 they walked away from their careers in finance and not-for-profit work to start Familia Fine Foods, and it was the best decision they ever made.
The prepared meals fridge at Familia.
The restaurant’s foundation was built on their love of family and their love of food. With two young daughters themselves, Juliana and Luis understand the convenience of having a wholesome, homemade, ready-to-eat meal on your table. Giving families priceless time to make memories with their kids. But it’s not just families that love Familia. Weekday lunch draws a crowd. From a regular tennis group with a weekly reservation to entrepreneurs grabbing a fresh bite to eat – you’ll find all walks of life indulging in Familia’s classic Latin menu…with a twist.
Sugar cane lemonade at Familia.
While Juliana runs the front of the house and manages catering orders, her husband, Luis, is behind the counter preparing favourites – and everything is made fresh in house.
Our meal began with their in-house iced tea, made with natural cane sugar. It was subtle and refreshing and the perfect pairing to the meal. We immediately dug into our tacos – a special every Tuesday. The taco shell was soft and fresh, adorned with chicken, guacamole, pico de gallo, sour cream, and feta cheese. This symphony of flavours worked flawlessly together and satisfied our pallets on every level.
Tacos at Familia.
Next, we had a sampling of desserts. Three generous portions were presented across a wood plank, begging us to dig in. First was the passionfruit cheesecake – an exotic, lighter touch to a traditional cheesecake. Smooth and creamy, tropical and fragrant – it’s clear that passionfruit and cheesecake were always meant to be together. From the cheesecake, our forks were pulled towards the bread and guava cake. Light, moist and packed with guava, this cake paired beautifully with coffee. Last was the poster tres leches, a king among them all. Drenched in milk this delicate sponge cake manages to soak up tons of liquid while remaining solid enough for you to dig into its crumb with a fork. Fluffy and delicious, it certainly lived up to its expectations.
Dessert at Familia.
Even with full bellies, we couldn’t resist exploring their fridge full of take-home meals, grabbing some items to go – bringing the taste of Familia home.
Coffee at Familia.
At Familia Fine Foods homemade with love is their motto – and when walk you walk into Familia Fine Foods, homemade with love is what you get.
Spend this summer indulging your sweet side at Best Desserts Talk of the Town Award-winner, ASTA Dough!
This new addition to Kerr Village has been in high demand as cookie monsters everywhere flock for a taste of their edible cookie dough.
Fiend on this forbidden childhood treat with flavours like s’mores, rosewater and white chocolate, strawberry shortcake and classic cookie dough. Vegan and gluten-free options are also available, and all products are made with organic ingredients, fairtrade chocolate and natural colours.
Grab a hot drink, some soft serve or mini truffles to tide you over until your next trip.
Craving some baked goods instead? Just walk down the street for a treat from The Sweetest Thing, Best Desserts runner-up!
You won’t want to miss their ever-changing selection of personalized cakes and confections, snickerdoodle sammies, lemon meringue cupcakes, cheddar buttermilk scones and more!
Save room for savoury and sweet at Best Desserts second runner-up Buca di Bacco!
This Downtown Oakville staple specializes in classic Italian dishes with a dessert menu that includes traditional treats like polenta cake, chocolate focaccia bread pudding, and bombolini!
Thank you so much to everyone who voted! We will be announcing our next category on July 1, 2019 over Facebook, Twitter and Instagram.
This year marks the 9th Annual International Cool Climate Chardonnay Celebration (i4C) in Niagara and this three-day weekend celebration will be taking place July 19-21. From an idea hatched by a handful of winemakers around a summer bonfire back in 2010, the i4C has evolved into a world-class wine and culinary celebration. Over the past decade, the i4C has been instrumental in raising the profile of this noble grape by showcasing hundreds of exceptional cool climate Chardonnays from renowned Ontario and International producers. These elegant and complex wines have awakened a renewed interest and appreciation for this often misunderstood grape.
All photos courtesy of the i4c
Chardonnays presented at the i4C must pass the “cool” test, meaning they must meet at least one of the following criteria – cool by coastal effect, cool by continental effect, cool by altitude, or cool by latitude. This year 53 producers from nine countries will come together to celebrate in the heart of Niagara wine country, showcasing over 95 Chardonnays and sparkling wines. Among the 29 Ontario producers, you will find the following Wineries of Niagara-on-the-Lake members – Château des Charmes, Inniskillin Wines, Jackson-Triggs Niagara Estate, Peller Estates Winery, Queenston Mile Vineyard, Ravine Vineyard Estate Winery, Southbrook Organic Vineyards, Stratus, Strewn Winery and Trius Winery. Each will feature outstanding cool climate chardonnays from the Niagara-on-the-Lake appellation.
During the three-day weekend, guests can attend one or more of the i4CSignatureEvents held in various locations across Niagara-on-the-Lake. The weekend will kick-off with The School of Cool on Friday, July 19, at White Oaks Resort where some of the brightest talents in the world of Cool Climate viniculture and winemaking will explore three provocative topics with accompanying tastings. The keynote speaker this year will be Julia Harding, a U.K. based author, journalist and Master of Wine. This is a must-do event if you want to expand your knowledge of Chardonnay and network with some of the industry’s finest. On Friday evening, you can sip your way through Chardonnays from all corners of the globe, poured by their winemakers, at the Flights of Chardonnay. This event is held at the Niagara District Airport, a truly unique setting to mix and mingle while sipping on Chardonnay and enjoying mouth-watering offerings from some top Niagara chefs.
On Saturday, July 20, the Cool Chardonnay World Tour Tasting & Dinner will showcase the world’s best Chardonnays and Ontario’s best cuisine. This signature event will be held at Niagara College and this year guests have the option to purchase tickets to the Tasting portion (6pm to 8pm) of the evening only. This is the only public tasting event that showcases all the International and VQA Ontario Chardonnays and Blanc de Blancs of the i4C. The dinner portion of the evening sold out quickly earlier this year.
The weekend will conclude with the Moveable Feast Brunch on Sunday, July 21. This perennial favourite will be held at Ravine Vineyard Estate Winery, one of our member wineries. Ravine’s culinary team, led by Chef Matt Payne, in partnership with local artisan producers, will present a classic brunch menu highlighting regional flavours that pair harmoniously with cool climate Chardonnays. For more information about this premium wine and culinary celebration and to purchase tickets, visit coolchardonnay.org.
In addition to the signature events, there are also several Explore Wine Country Ontario Program events to choose from. Five of our member wineries are hosting Explore Wine Country events, click on the links below to learn more and to purchase tickets:
While in Niagara-on-the-Lake for the i4C weekend, take advantage of the free time in between signature events to visit some of our member wineries. They all have something special to offer this time of year. Download the Wineries of Niagara-on-the-Lake map to plan your personalized itinerary.
by Laura Vertucci, Wineries of Niagara-on-the-Lake
Barbeque, it’s about as summer as summer gets. As soon as the weather starts warming up, we head to the grill. It becomes a weekend pastime – throwing on a thick patty or a juicy sausage, calling over a few friends, and sitting around the backyard patio. But there’s more to the grill than meats the eye – we can’t forget our sides. No summer picnic or barbeque is complete without those side staples: a Mediterranean pasta salad, maybe some grilled veg, and we certainly can’t forget the always crunchy and delicious sweet summer corn.
Driving down the highway on a warm summer day, the cornfields can’t be missed. Rows upon rows of silky green stocks. From pick-your-own to roadside stands, corn husks are ready to be picked and enjoyed from August through to October.
At Andrew’s Scenic Acres in Milton, visitors can take a wagon ride out to the cornfield where you’re welcome to pick your own corn. Wanting only the best of the bunch, you’ll want to look for bright green and moist husks – this means they’re fully ripe and sweet! The silk should be stiff, dark, and moist. If you’re not confident in picking your own, you can stop by Andrew’s farm market and find fresh, ready-picked produce depending on season and availability. While you’re there, you must stop by their flower gardens lined with sunflowers, dahlias, and gladioli – they make the perfect Instagram backdrop.
Now, let’s not forget about the incredible farmers’ markets we have right here in our own backyard. Aldershot Farmers’ Market, Burlington Mall Farmers’ Market, OTMH Farmer’s Market, and Oakville Civitan Farmers’ Market, and Oakville Place Farmers’ Market welcome vendors that carry a wide variety of locally grown and fresh produce. If you’re not able to make it directly to the farm to pick your own, this is an opportunity for the farm to come to you. Here you will find the freshest food available, and you will be supporting your local farmers! Be sure to keep your corn moist, and pack a cooler for the trip home from the farm or market.
The best part about getting this delicious treat home? Eating it. There are endless ways to prepare sweet summer corn. Barbeque or boil the corn and serve it with butter and a touch of salt, make it into corn relish, use it in salads, or bake your own corn bread. These tender, succulent, little nibs burst in your mouth the moment you bite in.
Familia Fine Foods
Familia Fine Foods in Burlington knows a thing or two when it comes to incorporating corn into unique and vibrant dishes. Corn is a staple inLatin Cuisine, and Familia uses Ontario sweet corn in a variety of ways. Their arepas are a popular foundation for Latin American dishes. A typical Colombian type of cornmeal tortilla, they can be used for every occasion…add meat, tuna, shredded chicken, stuff with vegetables or use as a pizza crust. You can even pick up their corn meal flour and make your own arepas at home (recipe at looklocalmagazine.com)! While their arepas are scrumptious, Familia’s corn cakes are the essence of summer. Between salty and sweet, this family recipe delivers and goes well with everything – enjoy them for breakfast, as a snack, or a side.
Wherever you’re dining this summer, be it a backyard barbeque or one of our fabulous local restaurants, be sure to bite into to this sweet summer treat. Ontario sweet corn will inspire you to peel away the husk and discover sweet gold.
by Melinda Paletta Melinda Paletta is a food writer, gourmet epicure, host of her food show DA EATS TV, and she is always ready for a culinary adventure. www.dabutchersdaughter.ca
