MILK & HONEY GOES TO AFRICA!

MILK & HONEY GOES TO AFRICA!

The land. The people. The PRODUCE!

Words cannot describe my experience in Rwanda, and the Democratic Republic of the Congo.

Highlights:

  • Safari camping in Akagera Park
  • Market visits with the most INCREDIBLE and FRESH produce
  • Learning to cook a traditional meal in the Congo from the gracious Mama Feraha
  • Taking a Swahili lesson! 
  • Eating at fabulous restaurants in Kigali, Rwanda
  • Visiting Gardens for Health and hearing about their initiatives, and joining in their community lunch
  • Staying at an eco-lodge in Gisenyi, Rwanda
  • Participating in a collaborative art project in Goma, DRC
  • Shopping for ingredients at the local market and making a huge family meal for new friends
  • Eating a meal at Chez Juslaine, recently opened by the phenomenal Juslaine herself
  • A two hour (very bumpy) journey to Virunga Park to see the orphan gorillas and enjoying a fabulous lunch at the luxurious Mikeno Lodge
  • Collecting fresh eggs from my friend's backyard chickens and cooking them up immediately for breakfast!
  • Coffee with a view...
  • Trying a MARACUJA  (passion fruit) picked right off the tree for the first time-- hooked!

#HAKUNAMATATA

PINCH HOT SAUCE LAUNCH

PINCH HOT SAUCE LAUNCH

We had the pleasure of food styling, as well as catering, for the launch of the formidable PINCH HOT SAUCE! 

#ARIBA #JUSTAPINCH

TORONTO INTERNATIONAL FILM FESTIVAL

TORONTO INTERNATIONAL FILM FESTIVAL

Milk & Honey goes vegan for VEGA!

The first ever morning TIFF event in Toronto, Canada; The VEGA Wake Up Shake Up! 

Activities included yoga, athletic training, and an impromptu dance party with some of Toronto's best including Strive Life Athletics, Martin Reader, Ryan Caicco, Flying Lotus Yoga, Rich Aucoin, DJ Harrison, and more!

We LOVED curating a power packed, all vegan breakfast menu for these early risers-- 6AM! The menu included mini granola cups with soy yogurt and fresh fruit, vegan french toast, buckwheat pancakes with coconut bacon, avocado toast, tofu scramble breakfast tortillas, and a whole lot of power packed smoothies!

#VegaShakeUp

FACEBOOK SUMMER PARTY

FACEBOOK SUMMER PARTY

The rumours of Facebook having the best perks is true; they hosted their employees and clients at BATL for an evening of AXE THROWING and FOOD!

In between axes hitting the WOOD, party goers enjoyed fully loaded caesar salad, asian noodle slaw with mango and red peppers, beef, turkey, and vegetarian sliders, thai style cold rolls, and a selection of mini doughnuts!

A prince edward county vineyard birthday

A prince edward county vineyard birthday

A gorgeous setting at the beautiful Fronterra Farm, in the famed Prince Edward County. We went terroir, sourcing all our produce from Vicki's Veggies (we <3 you, Vicki!).  Cooking outside over a rustic set up, a huge pan of classic Spanish paella was on the menu, while a rustico Italian spread of antipasto was served family style. 

The long table was set up in the garden, complete with rustic centerpieces, succulents, romantic candlelight, and farmhouse chic plates. 

A special birthday cocktail started the party off in a festive spirit, while locally sourced Ontario VQA wines were paired with appetizers and dinner. 

A birthday to remember, and we were honored to share in this special event!

MILK & HONEY GOES GREEK. OPA!

MILK & HONEY GOES GREEK. OPA!

We set off on another adventure, this time to the beautiful Greek Islands!

Inspired to revisit my Greek roots, I set off to the stunning island of Aegina, a short ferry ride away from Athens, to work at a restaurant right on the beach (tough life, I know!).

I couldn't even begin to summarize the experience I had, but am forever connected to the places I went and the people I met. Not to mention, I'm bringing back a TON of inspiration for new dishes :D

#OPA 

MILK & HONEY GOES TO THE LAURENTIANS!

MILK & HONEY GOES TO THE LAURENTIANS!

Setting up shop in the stunning Laurentian Mountains, just outside Montreal Quebec, we ran the kitchen at a yoga retreat! Catering daily to over 200 yogis, students, swamis, and guests, the menu adhered to strict yogi needs: lacto-ovo vegetarian diet, with no stimulants including garlic and onions (gasp, I know!).

We rose to the challenge and were honored to be fueling people through such a grueling and transformative process.  The food was so well received, we published a book from it!

Truly one of my most treasured experiences.

#OM