#390 19″ X 21″ X 7/8″ #390  Live Edge Available on the Maple Cutting Board Gallery #388 16″ X 16″ X 1 1/2″

I love just about everything Greek, especially potatoes.   Patates Plaki is a wonderful roasted potato recipe that I found on one of my favourite blogs –   “Kalofagas – Greek Food and Beyond. Kalofagas is hosted by Peter Minakis, a fellow Canadian out of Toronto.  Peter shares his love of food, especially Greek.   His recipes…

Stopped at Cowichan Bay Seafood on the way home from work .  Went in with an opened mind. I actually looked at the other fish  that was available including fresh sardines, Arctic Char, Sole, and of course salmon.   There was also live Dungeness Crab, oysters, mussels, clams and scallops.   All of which Moe would have…

The Holiday Season is just around the corner.   Moe has been  busy making new boards to add to our  Live Edge Culinary Collection The unique and finely crafted cutting boards from the Thibeault’s Table Live Edge Culinary Art Collection are made from the rarest figures of Vancouver Island Big Leaf Maple (Western Maple) – Burl…

A new recipe I tried yesterday – an Apple Cake with Caramel Frosting. This is definitely a keeper.   Moe even put in a request to have another piece with his morning coffee. Lots of apples surrounded by a very moist cake. And the caramel frosting is sooooooo gooooood.  Worth making the cake just for the…

This is a very, very simple dinner. The chicken only takes a few minutes on a hot grill. Pound boneless chicken breasts flat and rub with fresh garlic ( Note:  Rub garlic on microplane to make a paste),    salt, pepper  and the juice of a whole lemon. (You can also rub chicken with a little…

Been at least a month since I roasted a chicken.  This was Friday night’s dinner.   I took a chicken sandwich to work with me on Saturday and what was left of the chicken went into the stock pot.  

Fresh Dill and Cheddar Same recipe different herbs.

The  butcher cut me a nice size piece of beef tenderloin for last night’s dinner.  It was  bigger than what I needed for the Chateaubriand, so I cut off a piece and saved it for tonight’s dinner. The steaks were rubbed with garlic, salt and lots of black pepper and cooked on the grill.  I…

I haven’t cooked anything lately that I enjoyed more than this dinner.  The beef was AAA Alberta beef (tenderloin) and it was melt in the mouth tender. I decided to prepare it Chateaubriand style with homemade Bearnaise Sauce. Grilled and served with  Parisienne Potatoes, Cauliflower, Asparagus, tiny carrots (Moe’s plate only) and sauteed cherry tomatoes….