22 results for author: admin

Interview on Caribbean Author’s Network

Taste the Essence of the Caribbean In The Art of Cooking: Soul of the Caribbean, Chef Selwyn Richards offers simple recipes that are sure to tug at your memories of home. But even if you are a newbie to the cuisine, these step-by-step methods, sample menus and easily available ingredients make creating these dishes a cinch. At your next meal or event, experience the riotous, tantalizing flavour that’s truly Caribbean and create wow!

Chef Selwyn Heats Up The Grill on Canada AM

Chef Selwyn Richards heats up the grill and puts tolerance for spice to the test with a few classic and unique jerk recipes. Read more: http://canadaam.ctvnews.ca/recipes/find-your-inner-jerk-boneless-jerk-chicken-with-jamaican-rice-and-peas-1.1949548#ixzz3DxTIola5  


Food Styling on Set - Toronto, 05 Mar 2014

Chefs of the PanAmerican Food Festival

Selwyn Richards is the President and Executive Chef of The Art of Catering, who offers a dedication to great food. The award winning chef and food stylist has successfully catered over 1000 events since 1994 and released his first Cook Book, “The Art of Cooking” in 2014.These events have included large corporate functions, sporting events, weddings, television, and movie productions. Whether catering a small corporate dinner or large social event; quality and presentation, friendly and professional service are always the number one priority for Selwyn and his team. The Art of Catering consistently exceeds expectations and ensures events are ...

Cooking with Grace

Through his company Art of Catering, Chef Richards is renown for creating feasts for the eyes as well as the palate. Now he's going to introduce you to the art of cooking with Grace.

Cheaper By The Dozen 2

Food Styling on Set - Toronto, 01 Mar 2014

Summer is almost over

Sitting on a rooftop café by the waterfront park in Pickering, Ontario, sipping my lemon iced tea, I suddenly became so aware of the serenity of this place. It's a clear indication that summer is coming to a close. How many more days will I have before the jackets come out? Did I BBQ enough? Did I do enough bonding with the kids? We live in an amazing city/country that we don't explore enough and sometimes take for granted. Another summer has come and is fast slipping away... And No! I did not forget to invite you - my annual summer soirée was cancelled this year! A few days from now I'll have to turn my sights to TIFF, with flashing light ...

The Art of Cooking: Soul of the Caribbean #1 Caribbean Cookbook on Amazon.ca

#1 Caribbean Cookbook on Amazon.ca

Nadine’s Spiced Rum Cocktail

Best Island Rum Punch Recipe Winner! hot rum toddy "I love this cocktail year round and in the winter I warm all ingredients together on the stove for a Winter Warm Rum Hot Toddy" -Nadine Spencer Ingredients 1 cup orange juice 2 ounces dark rum (Appleton is my favourite) 1 tablespoon Pimento Liquer 4 clove sticks 1 slice lemon 1 cinnamon stick Method 1. In a cocktail shaker, with ice, add all the ingredients 2. Shake well 3. Pour into cocktail glass with ice Garnish with lemon and cinnamon stick ~~~~~~~~~~~~~~~~~~~~~~~~~~ Additional Ingredients for winter ½ cup orange juice ½ cup water 1 teaspoon honey 4 ...

Cod Fritters

Dressed Tomato Salad with Buffalo Cheese

Jamaican Jerk Chicken

Jerk Chicken Ingredients 6 chicken breasts or thighs 3 tablespoons Grace Jerk Seasoning 2 tablespoons tomato ketchup 1 teaspoon chopped garlic 1 teaspoon chopped thyme 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons soy sauce 3 tablespoons vegetable oil Method Combine all ingredients together in a bowl, mix well and let marinate in fridge for 4 hours to 24 hours. Cook chicken in oven at 375 degrees F for 30 minutes, turning once. Chicken can also be cooked on the grill with medium heat, turning often until done.

Feeding the community

The world is a great place—and there are many people who are working to make it even better. We can all do our part./lead] My community has always been very important to me. It has supported me throughout my life and laid the foundation for who I am, both as an individual and as a chef. That is why I believe it is important to give back and contribute to the community whenever possible. We have all been blessed with different talents and skillsets, and if we can each find unique ways to contribute these talents to those around us, we can all work together to build a stronger community—not to mention a healthier country and world! Because my work and passion revolve around food, I try to find creative ways to give back through my cooking. I find great satisfaction in contributing to the lunch program at the Linden Girls School, and also enjoy catering to various volunteer groups who are busy making our community a better place, such as Jamaica 50 and other church and non-profit groups. I love seeing others doing their part to make life better for their neighbors—both here and globally—and am glad that I can support these great people in their work by sharing my favorite dishes with them. Although it is easy to become discouraged by all of the negativity we see on the news, the world is a great place—and there are many people who are working to make it even better. We can all do our part, so I hope to see you volunteering at a community event sometime soon—I promise the food will be great!

Ackee & Smoked Salmon Val-Au-Vent

Ingredients 1 can ackee (or fresh boiled) ½ lb of smoked salmon (julienne) 1 onion diced 1 red pepper diced 1 green pepper diced 1 clove garlic chopped 1 sprig fresh thyme, chopped ¼ cup olive oil 1 tsp black pepper Salt to taste 2 boxes frozen tart shell 2 1/2"   Method In a medium pot heat oil, add onions, garlic and sauté for 2 minutes.  Add peppers and smoked salmon.  Sauté for another 2 minutes then add drained ackee, thyme, pepper and salt to taste.  Sauté for another 3 minutes.  Bake tart shell in oven at 350 degrees for 20 minutes or until golden brown, careful not to overcook.  Let cool on rack for 15 ...

Curried Tofu

A gallery post

Carrot cake cheesecake pudding icing marzipan candy biscuit marshmallow. Bear claw sugar plum applicake jelly-o. Bear claw pastry marshmallow tart soufflé biscuit sweet roll chocolate. Oat cake gummi bears dessert jelly beans gummi bears jelly-o icing muffin. Cotton candy unerdwear.com cookie. Pudding biscuit pudding sweet roll bear claw oat cake. Bonbon dessert caramels bear claw cheesecake danish. Jelly beans pastry tiramisu carrot cake danish. Cookie muffin gummies dessert pastry apple pie. Gummi bears cheesecake pie cookie tiramisu apple pie gummi bears. Jelly beans cake wafer. Candy tootsie roll icing gingerbread. Wafer cake tootsie roll gummi ...