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4:30
Hendrick’s global brand ambassador Xavier Padovani explains what makes this gin different from the competition, what it’s like to be a global ambassador, and where this incredible drink is available. Next time we mix up some martinis. www.legourmet.tv Distributed by Tubemogul.
1 Aug 2008
366
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3:18
Tawfik Shehata, executive chef at Vertical Restaurant in Toronto, give us the lowdown on the restaurants garden and how it has been received by his staff and the customers. Is organic certification on the horizon? For more like this visit: www.legourmet.tv Distributed by Tubemogul.
30 Nov 2009
523
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2:35
Written by Gurth Pretty and Tony Aspler, two heavyweights on the Canadian Wine & Cheese scene; this cookbook wraps up a comprehensive look at cooking with these two ingredients. www.legourmet.tv Distributed by Tubemogul.
3 Aug 2008
174
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6:23
We stopped in at the Martini Club in Toronto to get a sense of what’s new and hot in the world of drinks. Michelle Hunt gives us an overview while mixing up a couple of new cocktails. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
4 Aug 2008
379
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6:31
A perennial favourite around our house are these really simple dinner buns. Based on a recipe from my Grandmother, our family just can’t get enough… I’m sure yours will be the same. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
5 Aug 2008
727
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4:55
Ange spends some time at Featherstone Estate Winery to find out about all the wooly creatures running around the vines. Turns out this four legged workforce does a top notch job of leaf trimming. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
6 Aug 2008
323
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2:21
Warren & Hugh are back again to help de-mystify the world of cheese. This week Bloomy Rind, there’s more to this family than just Brie. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
7 Aug 2008
263
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5:47
Xavier mixes up the Hendrick’s twist on the classic Martini, while spinning yarns about his time behind the brand. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
10 Aug 2008
298
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3:33
James Peterson’s great cookbook simply called - Cooking - is reviewed this week. If you want to learn the basics, or brush up on your technique, this is a great book for you. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
10 Aug 2008
177
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6:42
Fresh Niagara peaches are in season, nothing beats the taste of tree ripened local fruit. However, with a little time you can preserve some of this goodness for the long winter months ahead. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
11 Aug 2008
496
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4:55
Part 1: Julie takes a trip down to Grimsby to meet up with whisky maker John Hall. You are in for a treat as they discuss the way this unbelievable tasting and award winning whisky is made. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
12 Aug 2008
522
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4:29
Part 2: Ange spends some time at Featherstone Estate Winery to find out about all the wooly creatures running around the vines. Turns out this four legged workforce does a top notch job of leaf trimming. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
13 Aug 2008
195
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2:21
Warren & Hugh are back again to help de-mystify the world of cheese. This week the blue cheeses, there’s more to this family than just Roquefort. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
14 Aug 2008
94
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5:27
Jan-Willem Stulp, Executive Chef at Vineland Estates Winery, takes us into the kitchen where he cooks up a barley risotto using local ingredients. Distributed by Tubemogul.
9 Feb 2009
298
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2:55
Peter Reinhart’s tome on baking bread is must for anyone looking to explore this kitchen subject. Filled with tips, and the tools to problem solve even the most disastrous loaves. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
17 Aug 2008
624
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5:35
Julie stops by Nana Murphy’s house to pick the gooseberries and make this sweet / tart jelly. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
18 Aug 2008
502
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