Category Archives: Blog

Old School Hot Chocolate

Gourmet Hot Chocolate Milk with Cinnamon and Marshmallows


3 tablespoons cocoa powder

3 cups whole milk

6 ounces semisweet chocolate finely chopped

3 tablespoons granulated sugar

Cinnamon sticks and mini marsh mellows


Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk – return to a simmer. Whisk in chocolate plus sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.Divide hot chocolate among mugs. Garnish with cinnamon sticks and mini marsh mellows.

Enjoy on its own or with freshly baked cookies or muffins.

Hot chocolate from todaysmenu prepared meals and their chefs

Holiday Turkey Dinner Package

Now Available For The Holiday Season!

A fabulous Turkey Dinner Package for four.

Granddaughter With Grandmother Enjoying Christmas Meal

Granddaughter With Grandmother Enjoying Christmas Meal

$94.00 taxes included. Limited Quantity Available Until December 24th, 2016

Included Is:

Roasted Turkey (cooked) in an au jus, Turkey Gravy, Cranberry Sauce, Rustic Apple Stuffing, Yukon Gold Mashed Potatoes, Ginger Carrots and For dessert: date & Sticky Toffee Pudding.

Yum, Yum

Families that Eat Together Stay Together


Kids learn from their parents and good habits start young. Eating together can be easier then you think. So why are family meals so important?

Family bonding. Just spending time together at meal time can make all the difference for you and your children. Listen & Learn.

Healthier eating habits. You are their role models, what you eat will set the tone (health vegetables & lean protein). Even if they don’t eat it right away they see you eating and enjoying healthy foods. My eldest loves leafy green salad. When he was younger, he would not touch it at the dinner table.

Better grades. Research shows, children with a well balanced diet learn more and especially when they have a healthy breakfast.


Tips & Ideas From Sous Chef Natalie 

Leftovers make a quick meal – add some rice and or cut up vegetables to that leftover protein.

Make your own pizza – interactivity is the fun part of meal planning. Pick up a pre made crust & add your own toppings.

Just one bite doesn’t work – reinforces negative eating habits when trying to get your children to try something different.

Park the smart phones/ipads/tablets etc. – create a text FREE social media FREE environment. (YES you too mom & dad)

Fresh vegetables – wash, cut and serve so fast and get the kids to help with a dull table knife.


Paul & The Chefs’

Natural Lemonade With Agave


Lemonade With Mint & Agave


6 Lemons, room temperature
½ to ¾ C Agave Nectar (to taste)
Handful of Fresh Mint
5-6 Cups Cold Water
Ice Cubes

Roll room temperature lemons on cutting board to prepare them for juicing
Cut lemons in half and juice (I use a fork to “twist” juice out, placing a sieve over my liquid measuring cup to catch unwanted seeds)
You should have about ¾ to 1 cup of fresh lemon juice
Rinse fresh mint and chop roughly to release flavor
Combine lemon juice, agave nectar, and 5-6 cups of cold water to taste
Add freshly chopped mint and stir
Add ice cubes and refrigerate for 30 minutes
Serve with lemon slices or mint springs as garnish

Arugula Salad With Lemon Dressing



I served this salad the very first time I cooked dinner for my wife (yes back in the 80’s) but still relevant today. The blend of lemon with the shaved Grana Padano Cheese and peppery flavour of the arugula is simple outstanding. Serve it with grilled chicken or baked white fish.

For The Lemon Dressing

1/2 teaspoon grated lemon zest +2 tablespoons freshly squeezed lemon juice +1/2 teaspoon Dijon Mustard + 1/2 teaspoon sea salt

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

Toss with Arugula & Shaved Grana Padano Cheese.

Banana Peanut Butter Smoothie



Need a quick, fast protein filled power smoothie for breakfast?

Try this gem of recipe.

Kids will love this one – just tell them it’s a milkshake.

Banana Peanut Butter Smoothie

1/2 cup of ice

1 cup skim milk (or coconut milk)

1 ripe banana

1 tablespoon sugar free peanut butter

1/2 teaspoon of pure coco powder

Place ice first in blender then the rest of the ingredients. Set blender to crush ice for 20 seconds then blend until smooth.

Serves one (1)

Roasted Brussel Sprouts

Growing up in a busy household of five children (four boys & 1 girl) my mother was pretty much cooking all the time. I loved what she made us, however, dreaded the nights where I would see her cutting and trimming brussel sprouts and proceed to boil them in water for a VERY long time. Suddenly I would develop a stomach ache and told her I was not hungry. I just didn’t like eating brussel sprouts made that way (sorry mom).

Fast forward to adult hood, I LOVE brussel sprouts, especially ROASTED.

Below is my very own recipe you can make tonight (would go great with our Shepherds Pie).

Roasted Balsamic Brussel Sprouts (serves four)

1 1/2 lbs Brussel sprouts

125-200 grams (3-4oz’s) of diced pancetta

2 tablespoons of good olive oil.

3/4 teaspoon of kosher salt (1/2 teaspoon regular salt)

4-5 tablespoons of good quality balsamic vinegar

Fresh ground pepper

Preheat oven to 400F degrees. Trim and cut the brussel sprouts through the core keeping some loose leaves. Place (spread them out) on a sheet pan or in suitable oven proof dish. Toss with pancetta, olive oil, salt sprinkle with freshly ground pepper. Roast brussel sprouts for 25-35 minutes tossing 1/2 way through. Remove from oven, transfer to a serving dish, drizzle with balsamic vinegar. Serve hot.

roasted brussel sprouts


Is Our Wheat Toxic?


When I finished reading this article I just knew I had to share it.

My passion is food and using premium and pure ingredients is the cornerstone of my business and how I live my life. To think that farmers use Roundup days before harvesting the wheat we consume is alarming. At the root of all this is the gigantic corporation Monsanto. To get into what Monsanto has been doing in the agriculture business is a whole different story. Try watching this movie GMO OMG to get the real answers on Monsanto.

A considerable number of my customers are Gluten Free, and this is increasing all the time.

Why the sudden increase in this intolerance?  Some believe it is linked to the chemical Roundup produced by Monsanto. Please read this article and tell a friend, more exposure to this crisis helps.

The Story Of French Cassoulet

By definition Cassoulet is a slow cooked casserole originating in the South of France made with predominately, pork sausage, duck, Toulouse Sausages and white navy beans. It is named after it’s cooking vessel the, casserole dish which is usually made out of clay, or nowadays giving way to the Crock Pot.

In France there are varying degrees of the dish including more expensive versions using lamb or duck confit. Usually any fatty pre roasted protein will do then it is mixed in with a combination of white beans and vegetables and slow simmered. In North America it is often applied to a “hearty bean based casserole” with interesting innovations such as salmon.

Which brings me to my next point about our innovation of this classic European Peasant Dish. We have used our own roasted turkey sausage and boneless skinless air chilled chicken thighs with our pre soaked beans and vegetables to give it a light and flavourful taste. (without the heartburn and calories)

So if you are looking for a hearty and light meal to serve at home – try our very special: CASSOULET LIGHT

 cassoulet light

I Do Not Want To Be My Families Short Order Chef Anymore

Ever find yourself making separate dinners for your kids, I know I have. Dinner time should be about everyone enjoying what you have made. Not “we had broccoli last time” or – “cant we have plain pasta and parmesan cheese ” which by the way is not a healthy dinner on its own. So how do you find a solution to you not spending so much time in the kitchen? I suggest that everyone in the family gets to choose their favourite meal and incorporate that into the weekly meal planner. Obviously this needs to be within reason, and cheerios and milk are nice for breakfast with some fruit but not for dinner.

When you plan out your dinners make sure you stress the main food groups, protein, vegetables and starches. If you are vegetarian make sure you include other sources of protein such as beans or tofu. Also, it does not have to be over the top fancy, nor should you spend all day preparing dinners. Aslong as your kids feel they are being heard when it comes to telling you what they like they will more likely be open to other new ideas and food tastes. It is so very important to expose them to new taste at a young age, it will help them truly understand what they like and dont like.


Paul Hickey – chef & owner Today’s Menu