Christine Picheca provides innovative ideas and professional customized content to promote your food products and communicate your message. Through recipe development, food campaigns, spokesperson services, food production and industry consultation, Very good food. offers a trusted, authentic voice to bring your message to the public.
I’m at a the filming of Chef Worthy, a new food show to air soon on W Network, waiting to be called to pass my expert judgment on an amateur chef’s creation. Back stage with me is Micheal Potter, host of Chef Worthy and owner of Harvest restaurant in beautiful Picton, Ontario. Since we are [..]
The Intercontinental in Toronto is featuring the Ernestine Elixir Cocktail all summer long on The Skylounge, my favourite city patio for lounging. A sweet mix of Hpnotiq, SOHO Lychee Liqueur and cranberry juice, it’s served in a chilled vanilla sugar-rimmed martini glass. Feel good about indulging in a this treat because one dollar of every [..]
Today’s foodie question is from Marlene who writes: “I purchased a spice called Merquen when in Chile. We had it in a dip served with sopappilas. I was wondering if you have a dip recipe using this spice.”
This week’s “relaxed” entertaining recipe is my brother-in-law’s recipe for Quick Clams on the Grill. I love making these, they are so simple and delicious and kind of unexpected for most people. Make sure you have really good crusty bread to soak up the butter, garlic and clam juices!
This week’s “relaxed” entertaining recipe is for Barbecue Poached Salmon with Basil Mayonnaise. Hopefully it’s warm enough where you live to break out the barbecue, if not you can pop this salmon in the oven. It’s an incredibly easy dish to throw together and it takes no time to cook, totally impressive with very little fuss – my [..]
Today’s question comes from Jenni Stock who asks: “I would like to have someone explain to me the difference between Belgian waffles and normal waffles… Please advise. For example, could a waffle recipe be used in either machine, Belgian or classic? Thank You So Much, Jenni”
This weeks “relaxed” entertaining recipe is for Asparagus Brunch Bread in honour of the first local asparagus (hopefully asparagus has arrived in your region). This is really somewhere between a quick bread and a pancake. It’s great as a main course with a salad or a few roasted potatoes, or slice it up and serve [..]
I was making a special meal for my mom on Sunday and went out to look for asparagus. I went to three stores looking for local asparagus and came up short – disappointingly everything I found was of the mushy topped, limp stalked, imported variety, and so I resorted to frozen peas.