Recipe
Weekly Update | May 29-June 4
Launching in June: Open Kitchen @Home | Alumni Feature: Erik Cholod (Class of 2018) | A new recipe from Chef Eli and more, in our weekly update!
Weekly Update | May 22-28, 2020
Launching Soon: Open Kitchen @ Home | Alumni Feature: Mike Lurz, The Local | A spring recipe from Chef Eli and more, in our weekly update!
Chef Eli | Spring Vegetable Risotto
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. It’s the perfect time of year to try making Spring Vegetable Risotto!
Chef Eli | Poached Trout with Brown Butter Caper Sauce
Help support our Canadian food industry while enjoying this delicious recipe, from our Open Kitchen to yours.
Chef Eli | Mother's Day Cinnamon Buns
Chef Eli demonstrates from his home kitchen – with a little help! – the steps to make homemade Cinnamon Buns, a delicious treat for Mother’s Day! Watch the Video now!
Weekly Update | May 1-7, 2020
In our Weekly Update: Alumni Feature: Carrie Rau | Chef Eli’s Tips: Eggs 101, Open Kitchen Recipes, and more!
Chef Eli | Eggs 101
Eggs are indispensable to the modern professional kitchen, and much more than a great way to “start one’s day.” Eggs can be prepared deliciously on their own in a variety of classical ways: pan fried, scrambled, poached, hard boiled, and more. In…
Weekly Update | April 24-30, 2020
Meet Moss Berry Farm’s Anne Marie Moss (SCS Class of 1992), Chef Eli’s Open Kitchen Tips, our weekly recipe, and more!
Chef Eli | Creating a Sourdough Bread Starter
Want to try making your own bread at home? Chef Eli shares the science and steps to make a good sourdough starter culture and keep it alive.
