Side Dishes: The No. 1 Gaoler's Mews dinner series sets its lineup for 2020
Credit to Author: Mia Stainsby| Date: Wed, 12 Feb 2020 19:00:37 +0000
Behind the acclaimed L’Abattoir restaurant is No. 1 Gaoler’s Mews kitchen. There, chef/owner Lee Cooper cooks his heart out in exclusive dinner collaborations with guest chefs.
The nine seats are auctioned off the month prior to the dinner and the 2020 editions of No. 1 Gaoler’s Mews dinners have been announced: March 20 with guest chef Antonin Mousseau-Rivard of Le Mousso and Le Petit Mousso in Montreal; June 12 with guest chef Rob Gentile of The King Street Food Company restaurant group, including Buca, in Toronto; and Nov. 13 with guest chef Scott Jaeger of The Pear Tree in Burnaby.
Proceeds from the exclusive dinners go to the B.C. Hospitality Foundation and funds help people in the hospitality industry facing hardships due to health issues. Last year, the events raised over $17,000. Visit gaolersmews.com to sign up for announcements and to bid on tickets.
Greek cheese pie from Breakfast: The Cookbook.
I’m so into breakfast these cold, ornery days. And by breakfast I don’t just mean my morning meal. It’s my comfort lunch and dinner.
Breakfast: The Cookbook (Phaidon) by Emily Elyse Miller had something to do with my daylong breakfasts. The 400-plus page cookbook is a collection of breakfast dishes from over 80 countries including dishes like cheese pie from Greece (phyllo filled with three cheeses and eggs), Scottish morning rolls, Mexican chilaqiles, Indian spiced semolina porridge and Lebanese stewed chickpeas.
As breakfasts are usually not long and drawn-out cooking affairs, recipes are simple and quick and healthy.