East Coast Chef

Appetizers

Stephanie Ogilvie’s Devilled Eggs with Crispy Chicken Skin

To Stephanie’s excitement, the amuse-bouche is back and better than ever. Think lowbrow meets highbrow canapé-style menus.

Food

Jeremy Charles’ Snow Crab, Fermented Corn and Crab Broth

Chef at Tempus Seafoods Jeremy Charles' favourite high-end bite is succulent snow crab, which is sweet and salty.

Cookbooks We Love

Green Pasta with Lemon and Pecorino

Broccoli, spinach and basil make a beautiful green sauce for this pasta from bestselling cookbook author Christine Flynn.