Lynn Ogryzlo

Merchant Ale House Mac and Cheese

Maccheroni and Formaggio

It was in 1937 that the Kraft Company put it in a box, a good portion of elbow macaroni and a packet of orange powder. The recipe was simple, boil, sprinkle, add milk and butter and stir. All in one pot, anyone could do it. While today’s macaroni and cheese doesn’t resemble the original Italian …

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Choux On This: The Secret to Great Pastry

I was standing in front of a pastry counter in the centre of Paris. My mind went crazy; almost like it had already ingested all the sugar it was visually feasting upon. There were pastries I’d never seen before, plus stenciled cookies, iced fingers, powdered disks, sugar coated shortbread and brioche puffs. There were rows …

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Niagara's Iconic Food

When we think of Italy, we think of pasta and pizza, Germany is schnitzel and sauerkraut or France, escargot and cassoulet. But when I ask people about Niagara, our identity isn’t as clear as our history could have predicted. Ryan Crawford is chef and owner of Backhouse Restaurant in Niagara-on-the-Lake. Crawford has, at different points …

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Chef Oliver Wolf – A Chef with a Local Sensibility

By: Lynn Ogryzlo “We’re in my favourite season, the abundant season,” says Executive Chef Oliver Wolf of Seneca Niagara Casino & Resort. Oliver is European born and trained and he just can’t shake the obsession to buy fresh foods that grow around him from people he knows. Local food has been the buzzword around restaurants for …

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