As Executive Chef at the Art Gallery of Ontario, where food inspires artful conversation, Chef Renée Bellefeuille combines global flavours and locally sourced ingredients to produce aesthetically pleasing dishes that satisfy all the senses. Originally from rural Ontario, Chef Bellefeuille learned to cook from her French-Canadian grandmother, and has for the last 20 years overseen some of Toronto’s most notable kitchens, including the Drake Hotel and the Consulate General of France in Toronto. A member of Slow Food International, Chef Bellefeuille takes inspiration from around the globe. www.ago.net/frank
PASTA-MAKING TIP: When making pasta salad, always dress with lemon, oil and salt while the pasta is still warm. The heat will help the pasta absorb and lock in these key flavours. Once cool, add the other ingredients.
SUMMER 2016 FOOD TREND: Middle Eastern superfoods. Middle Eastern cuisine continues to gain momentum, thanks in large part to the healthy superfoods it considers staples, including chickpeas, tahini, cumin, pomegranate and eggplant.
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