Micheline Mongrain-Dontigny is a teacher, cookbook author, food historian and lecturer. She is also the author of the bilingual web site Les Éditions La Bonne Recette, a French-language blog Cuisiner avec Micheline Mongrain Dontigny and the coordinator of the Canadian Culinary Cookbook Awards.
What’s your weakness? Dessert or mains?
Really fresh fish and seafood, couscous, and traditional dishes of Italy, France, England, Canada and Quebec.
As for desserts I like sugar pie and fruit desserts such as kuchen. But the best memory for dessert is the Britany Kouing Aman — absolutely delicious. I’ve never …
There’s less than a month left to submit nominations to the 2010 Canadian Culinary Book Awards. Deadline for submissions is February 16, 2010.
Hosted by Cuisine Canada and the University of Guelph, these annual awards recognize excellence and creativity in food and beverage writing and publishing. Not only do these awards promote our Canadian culinary food culture, they celebrate Canadian authors and publishers.
Are you eligible?
Books must be written by a Canadian author who is either a Canadian citizen or permanent resident of Canada.
Books must be published by a Canadian publisher or …
Promoting your message, business, product or cookbook on radio or television? While it’s exciting to know you’ll reach a large audience, the pressure to talk live can be daunting. Over the last dozen years or so I have made hundreds of visits to media outlets both in my home base of Edmonton and in other Alberta locations. Here are a few tips I would like to pass along to help make your media event a success and generates return visits.
Besides planning your presentation:
Be on time:
If you are scheduled to appear …
Today, many restaurants showcase local, Canadian products. While sourcing these products is becoming more of a main stream industry with typical wholesale marketing, building direct marketing chains between food producers and restaurants or other retail markets is a real boon for both the agricultural industry and retailers. Producers retain value on their product, while restauranteurs or retailers have the direct link, and the real story behind the product. All this helps meet increasing consumer demand for fresh, unique and local products.
In the spirit of building successful relationships between farmers and retailers, I’ve spoken with …
Apples to Oysters: A Food Lover’s Tour of Canadian Farms
Written by Margaret Webb (Penguin Group Canada, Toronto)
Reviewed by Nancy Hinton
What a refreshing change from the parade of 30-minute meal solutions and chef cookbooks this little gem proved to be! A genuine piece of Canadian food writing that I highly recommend, Apples to Oysters packs a lot between the covers. Besides being entertaining and informative, it’s a travel tale to make food lovers salivate, a slide show of portraits that touches the spirit and stirs national pride.
On a mission to uncover …
We need your help. See the black bar above the blog post? One of the pages is entitled “Links”. Nice idea, but there’s a problem. It’s empty. Here’s where you come in.
If you’re a Cuisine Canada member and have a website or blog (or both) we’d love to provide a link (or links) to you under Member Links.
Using the nifty form below, the whole process should take less than a minute. To send us your link information just fill in the form and:
Make the subject line “Cuisine Canada Scene Links”.
In …
Cuisine Canada Scene wishes all Cuisine Canada members and their families a safe and happy holiday season.
We’re taking a break but will be back in January, 2010 with articles about Canadian ingredients, marketing ideas, profiles, culinary trends and more.
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