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Talking to chefs. And sometimes lawyers. But always to people who love food. https://cheftimony.com/

15/10/2025

Here are a few shots of this wonderful visit to Zarautz (and nearby San Sebastian) in Basque Country in northern Spain.

The food, the scenery, and especially the people have been wonderful.

We leave tomorrow, will remember it very fondly, and would love to come back.

08/10/2025

A fantastic lunch today here in Zarautz.

Salad, rice and fries made the perfect background to the monkfish, which was simply prepared and outstanding.

We sat on the patio among very baby-tolerant new friends. Thanks to all for making us feel so welcome.

28/09/2025

Sunday, Sunshine, Sourdough.

Today I baked two loaves of the same dough in different pans. One was in a Dutch oven and the other in a Pullman pan.

I was curious about the degree of oven spring I’d get on the Pullman loaf. Happy to see it went well.

I can fit four Pullman pans into the oven at the same time, so this might become my approach when I’m making larger batches.

Happy baking.

29/08/2025

Episode 077 of the Cheftimony Podcast is live and it’s coming to you direct from on beautiful Haida Gwaii!

Join me for my conversation with Khataya and Jags himself as we hike trails, drive logging roads, pour espresso shots and serve the ever-growing line-up of excited customers that greets the Jags team every morning.

Haida Gwaii is such a special place, and so is this Coffee Shop on the Edge of the World. Thank you, Khataya and Jags, for sharing your story!

Link in bio … at cheftimony.com … and wherever you listen to podcasts.

📸: Jags Coffee Shop and Guest Rooms

24/08/2025

I made some baby-friendly sourdough (very little whole grain in there!) which turned out to be adult-friendly too.

Sandwiches for supper felt right in the heat, so I chopped up a bunch of jarred things (roasted red peppers, marinated artichoke hearts, olives) and put those on top of some Jarlsberg and under some feta.

Mayo on the outsides and onto the flat top, really tasty!

08/08/2025

How delightful to be back tonight to see our friends Lisa and Chef Mike and their team do what they do so wonderfully well.

Big thanks to that whole team (and to our patient fellow diners) for welcoming our group of two hungry adults and one very hungry toddler. We were all excited to be there, and one of us was quite vocal about it.

The food was a hit with us all. Pictured are the Spirit of the East fauxtail, the hummus, Pacific prawns, the halloumi, the fries and the chicken. As you can see, I walked out onto the deck for that chicken shot, so I hope you’re enjoying it!

Good GRACIOUS it was all delicious. The Pink House as we know it wraps up operations in mere days… visit while you can!

We can’t wait to see what Lisa and Mike do next. Thank you, friends, it’s been so delicious to visit you for years.

03/08/2025

What wonderful food producers we have here on the Sunshine Coast of British Columbia.

Last night we hosted friends for dinner and served up many, many pierogi, to rave reviews from all, particularly the three diners aged three years and younger!

And a cool experience prior to cooking up these delights: I was walking along the sidewalk in Lower Gibsons and saw the Mama Musey sign outside the kitchen.

Walked down the lane… rang the bell… and was able to buy pierogi direct from Michelle herself!

02/08/2025

The latest haul from a very cool micro-farm run by good friends in Wilson Creek, right here on the Sunshine Coast of British Columbia.

Flowers and garlic and flowers, oh my!

26/07/2025

Project Homemade Deli Meat continues…

Here we have a beautiful turkey breast that was kind enough to order in and call me when it arrived.

I gave it an overnight dry brine in kosher salt along some garlic and onion powders and a pinch of baking powder.

The next day, I cooked the breast sous vide for about six hours at 66°C and then chilled it overnight.

The day after THAT, which would be today, I sliced and served it for lunchtime sandwiches.

Delicious. This one is a keeper for sure.

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