Homemade Halloween Treats

If adults were allowed to go trick or treating, these are what I'd like to be getting in my loot bag.

Homemade candy. Like chocolate-covered sponge toffee. Or soft caramels. Or peanut butter cups.

I made all three. And boy, were they good!

They were a far cry from the sad excuse of candy bars we gobbled down as kids, not knowing how to pronounce half the ingredients on the wrapper and being even more clueless as to how bad most of those ingredients actually were.

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Wordless Wednesday #61: Toronto Underground Market, Behind the Scenes

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Avocado with Warm Bacon Parsley Vinaigrette

Sometimes the best things are the simplest. Like this super easy dish I made the other day that is composed of some of my favourite things: avocado, bacon and parsley.

It's light. It's creamy. It's salty. It's crispy. It's slightly tart. It's slightly sweet.

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Wordless Wednesday #60: Hot Balls

Rising Star Chef Series - Chef Riley Bennett

I had the opportunity of attending the latest installment of the Rising Star Chef Series at The Chefs' House last week. At The Chefs' House, we're dedicated to supporting emerging talent in the culinary and hospitality industry. It's a great, monthly event that showcases cutting-edge Canadian chefs who already have a reputation for innovation and creativity. Guest chefs are featured in the kitchen, working alongside students (both back- and front-of-house from the George Brown College's School of Hospitality and Culinary Arts) and serve guests a four-course meal.

This month's featured guest chef was The Chefs' House's own Chef Riley Bennett. Hailing from the Okanagan Valley in B.C. and a graduate of SAIT College in Calgary, Chef Bennett had stints at Sooke Harbour House on Vancouver Island and Mission State Family Estate Winery in Kelowna. Chef Bennett joined The Chefs' House this past July as a Chef Technologist, mentoring the next generation of culinary stars.

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