Attention fellow foodies!
Fez, Morocco is the place to be November 16–21, 2008!Chef Deb has custom-designed a culinary caravan cooking sojourn to the gastronomical capital of the universe, Fez, Morocco. Click on Fez 2008 for complete itinerary and costs, or contact Chef Deb to be placed on her mailing list for updates about this incredible, life-altering trip. In the meantime, start whetting your appetite by checking out www.mosaikphotography.com, www.fezriads.com, riadzany.blogspot.com, www.fescooking.com and visiting www.argan3.com for information about Morocco's incredible "argan oil," prized for its culinary and holistic properties.
And, don't forget to meet Chef Deb in person this fall when she teaches her "Pub Night at the Rovers Return" cooking class Upstairs at Loblaws and The Real Canadian Superstore cooking schools...
- Wednesday, October 22, 2008 —
The Real Canadian Superstore, 200 Taunton Road West, Whitby, ON (905) 666-5425 - Wednesday, November 12, 2008 —
Loblaws Bowmanville Market, 2375 Highway #2, Bowmanville, ON (905) 623-1428
- Monday, September 15, 2008
- Monday, October 06, 2008
- Monday, November 03, 2008
- Monday, December 15, 2008
Who's your award-winning chef? Chef Deb, that's who!
Chef Deb is the winner of The Heart & Stroke Foundation's 2008 Durham Region Chef Challenge!Going head-to-head with some of Durham's finest chefs, Chef Deb wowed the industry insider panel of judges with her amazingly delicious, low fat, low sodium dishes. The final round had Chef Deb creating—with just-revealed-start-the-clock secret ingredients—two incredible dishes in less than 20 minutes!
Says Chef Deb, "I entered the semi and final rounds with a pre-determined mindset. I wanted to demonstate how easy it is to reduce fat and sodium from one's diet without comprimising taste or the satisfying 'mouth feel' that comes with foods rich in animal fats and/or deep fried. To this end, I focused on East Indian and Mexican foods. I bumped up the flavours of my dishes using traditional Indian, Mexican and even Iranian spice mixes. Ponch Phoran, my homemade Tex-Mex rub and 'sour grape,' a little-known spice powder used throughout the Middle East, dialed up the flavour without adding any salt. I used extra virgin olive oil exclusively and in small quantities to 'dress' each dish. I think it was my deconstructed guacamole—made with low fat yoghurt cheese instead of full fat sour cream—that I used as a flavour-packed drizzle on my final dish that won the judges over."
For your free copy of Chef Deb's heart healthy recipes she created on-demand at the chef challenge, click "contact" and type "recipes H&S chef challenge" in the subject box.
