Kitchen Confession Podcast

This week, we're double dipping with some recent guests on Cut for Time! Brewmaster Richard Park walks us through the anatomy of a beer, and how just four main ingredients contribute major flavours; Beverly Crandon says that geography and history go hand in hand with a Sommelier's training; and food writer Hannah Sunderani shares her favourite quick and easy meal ideas.

Beverly Crandon is the second Black female in Canada to become a certified Sommelier. Beverley says there's a whole lexicon around wine that people find intimidating and typically revolves around European regions and cuisine. So, she started the Spice Food & Wine group to find common ground with others and push the envelope with unconventional ethnic pairings. Today, we talk about the food origins and influences she's exploring to make the food and drink industry more exciting and inclusive.

We pack a lot into our episodes, but there's always a little more where that came from! In this episode, Mary shares a few great conversations with recent guests left on the cutting room floor. On this edition of Cut for Time, Two Spoons blogger, Hannah Sunderani busts a myth about vegan cooking; Peak Season author Deirdre Buryk tells us about some great forage ingredients and how to cook with them; and Chefs Christine Ha and Devan Rajkumar share their thoughts on developing a great recipe.

We meet digital media star, musician, and fellow foodie, Kalen Allen; creator of the popular "Kalen Reacts" on Twitter. His over-the-top commentary on social media cooking videos and other entertainment efforts garnered attention from and collaborations with the likes of Ellen DeGeneres; Mariah Carey; and most recently, Ricki Lake. Kalen tells us about his transition from viral success to television broadcast, plus his secret to great home cooking and a few fond food memories.

Chef Devan Rajkumar has been experimenting with food since he was a child, watching his grandmother grind coconut for choka and helping out in the temple kitchen. After bouncing around university, he landed in culinary school in 2009 where he set out on a mission to modernize the craft, traditions and tastes of East and West Indian cuisines. Chef Dev tells us about his early influences, food memories from years of international adventure, and shares a wealth of advice for beginners set on breaking into the industry.

After getting a world class education in brewing from Labatt, Richard Park teamed up with Old Flame Brewing founder, Jack Doak; the two carving out a storied niche for themselves among the growing craft beer industry in Ontario. Old Flame first took up residence in an old carriage works factory in Port Perry, then the duo revitalized Newmarket's Main Street fire hall, and this fall they're "coming home" to a new space in Toronto's Distillery district. Richard takes us on a tour of their facilities and tells us about the traditional German heirloom lagers and experimental sour ales that are on tap this season!

Growing up in Barbados, Tony Bradshaw spent his summers tailing his father on the job at a vacation resort, where he first fell in love with food and hospitality. Tony tells us about his wide-ranging culinary education from Toronto's CN Tower 360 restaurant, then Morton's Steakhouse in Chicago, and finally opening up his own Caribbean fast-casual joint "Street Bites".

Cooking great meals is so much easier when you start with fresh and flavourful food, so Deirdre Buryk joins us to share her new cookbook "Peak Season". This guide is organized by month and packed with ideas that celebrate the bounty of Ontario - both wild and cultivated; plus how to's on preparing unique seasonal ingredients like fiddle heads and staghorn sumac.

Mushroom whisky, pizza ovens, and baby-led weaning are all on the table today as Kitchen Confession producers Mary and Matt share what's inspiring their summer culinary exploits!

When Christine Ha opened up her restaurant in Houston, she didn't want to compete over authenticity with first generation Vietnamese mom-and-pop shops. So, Christine went for her own unique twist of Vietnamese heritage and Texas upbringing for her establishments. Her first venture, The Blind Goat, combined whimsical ambience with modern takes on Vietnamese street foods like Bánh Tráng Nướng (grilled rice paper pizza). Her follow up effort with Xin Chào exposed crowds to more fun fusions like Texas barbecued Gỏi Vịt (duck salad) with a traditional ginger fish sauce vinaigrette. Christine shares more about her restauranteuring and how sight loss has impacted her cooking.

A penchant for cooking and love of the sciences led Michele Todd to a career in Food Science. As a Senior Food Scientist at Riverside Natural Foods, Michele tracks and optimizes every data point behind the delicious snacks of brands like Made Good, Good to Go, and for the pet lovers, Cookie Pal! She tells us about a typical day in the lab and how to turn your Nona's special sauce into an international best seller!

After the birth of her daughter, Mary Smith figured her declining health was just postpartum "mom life." She spent four years navigating the healthcare system and was finally diagnosed with celiac disease at the age of 32. Mary documented her journey to better health through food on her blog "Mary's Whole Life," where you can find delicious gluten-free, Paleo, and Whole30 recipes.

Food writer, Hannah Sunderani, returns to tell us about her latest venture! The Two Spoons Cookbook is an anthology of adapted French classics that she compiled while living abroad for a growing plant based audience.

Renowned pastry chef and master chocolatier, Steve Hodge drops by to fill us in on season two of his show "Project Bakeover". Plus, we hear about his shop Temper Bakery and how the pandemic led to scientifically superior croissants!

Our friend, author and professional home economist Mairlyn Smith, returns to the show. She tells us about the morning tea ritual she started as an excuse to break out her good china and spread some positivity. And, with buds nearing blossom, we chat about spring garden prep and Mairlyn's herbaceous plans for the claw foot bath in her new fairy garden.

Daphne Oz is an Emmy award winning TV host and New York Times bestselling author. She says people need to get more than they're giving up for positive changes to really stick. So, Daphne wrote her new cookbook "Eat Your Heart Out" to be a reset for people who love to eat, with tons of simple yet luxurious recipes and indulgent healthy foods.

Julia Cho is the Content and Marketing Manager at Purdy's Chocolatier. Recently, the confectioners collaborated with blind and partially sighted chocolate lovers to make the Braille Box; a more inclusive sweet tooth experience. Julia tells us what they learned as a brand by getting to know their customers a little better.

Ten years ago Stuart Sutton bought a wooded acreage just outside of Newmarket, Ontario; his family named it Serendipity Forest. The property, thick with sugar maples, came with all the trees and taps Stuart needed to start making maple syrup. Now, for a few weeks every year when the temperature flirts between freezing and melting, he rallies a crowd to collect and boil sweet sap in the sugar shack. Stuart tells us all about the making of Canada's iconic condiment.

In this special episode, we hear the origin story of Kitchen Confession host, Mary Mammoliti! She relates how she learned to cope with degenerative vision loss, detached from anxiety by practising cognitive behavioural therapy, and how her kitchen helped bolster a joyful and empowered new outlook.

With restaurants open and closed and travel off the table, new experiences are hard to come by, but Mary says a return to comforting classics is her cure for dried-out creativity. Show producers Mary and Matt catch up on a winter's worth of their culinary exploits, plus lessons learned from over 100 episodes of Kitchen Confession!