At the Sawridge Inn we are lucky to have a staff cafeteria. Every day the entire hotel staff can enjoy a free meal and spend a bit of time ...

 One of the things I love about being a cook is the fact that you never stop learning. There are always going to be those Chefs out there th...

The Mitchell Cattle Co. produces the BEST BEEF I have ever had!! It has been my pleasure over the past few years to learn so much from th...

An Amuse to Start...Angry Prawn with Saffron Aioli. Three Some of Ahi Tuna… Thinly Sliced Tuna on a Bed of Avocado w/ Sesame Chili Oil ...

Monty's name is actually Lawrence Hartle...Larry to most! I call him Monty because he is the only junior cook I know of that drives a...

Finally the weather has stopped kicking the gardens ass!! I'm pretty sure it isn't going to snow and destroy it once again... The O...

So I was off today...  Decided I had better get the actual garden started on the roof. A 6'3" tall person should not have to ventu...

Ya Ya I know it has been a month since I actually posted...but life was busy. We enjoyed a bit of Texas and Mexico...got back to our own Oil...

First: New Brunswick "Oven Head" Smoked Salmon with Roasted Cauliflour Goat Cheese Puree, Carrot Sauce and a Salad of Smoked Mack...