Warm and flavourful maple tarts are the perfect treat to satisfy your sweet craving. With McGill Student Housing and Hospitality Services’ Cabane-à-sucre themed Local Food Days just around the corner, it’s only fitting that we pay tribute to the Quebec tradition and send you home with a scrumptious dessert recipe.
Pesto is probably one of the easiest and most versatile ways to elevate any dish, not to mention it’s always bursting with an absolutely fresh herby flavour. In this month;s instalment of What’s Cooking, McGill’s Executive Chef, Oliver de Volpi shares a pesto recipe that will uplift your soups, salads, fish, meats and so much more.
On Feb. 8, McGill hosted the first-ever inter-university Iron Chef competition, where teams of one staff and three students from UMASS, the University of Toronto, the University of Ottawa and McGill cooked their hearts out to impress celebrity judges Jonathan Garnier of La Guilde culinaire, Juliette Brun of Juliette & Chocolat and Dr.Joe Schwarcz of McGill. When the flour settled, the top two teams were separated by the slimmest of margins.
Chocolate truffles will put a smile on anyone’s face and with the holidays just around the corner, we’re more than delighted to be spreading joy and happiness. Our gift to you: McGill Students Housing and Hospitality Services’ Executive Chef Oliver de Volpi’s Chocolate Truffle Recipe. Better yet, get the hands-on training during December’s Culinary Workshop: Chocolate Truffles, on Dec. 9 and 11.
In this month’s instalment of What’s Cooking, Chef Oliver de Volpi shares what is quite simply the best shrimp lasagna you’ll ever eat, not mention that it’s made with Marine Stewardship Council (MSC) certified sustainably caught Nordic Shrimp.
As Fall settles in and leaves turn to gold, orange and red, Chef Daniel Poulin celebrates seasonal bounty with his classic Sweet Potato and Mac Farm Hubbard Squash Bisque.
As we enter apple-picking season and our first Local Food Day Events of the year, it’s only fitting that we share with you our in-house Executive chef Oliver de Volpi’s legendary 5lbs Apple Pie Recipe: a real treat for the eyes and especially for the tummy!
In this month’s instalment of What’s Cookin’, Suzana Bubic, McGill Food and Dining Services Dining Hall Operations Manager, shares her recipe of kale slaw salad, perfect for a summer meal.
In the third instalment of What’s Cookin’, the student chefs who won the recent Iron Chef McGill competition share their winning salmon and shrimp dish.
Winners of McGill’s second annual Iron Chef Competition, which pits students from University residences against each other in the kitchen, share their winning recipe for salmon and shrimp.