Mexican Food at Escondite……
The list of honourees is determined after analyzing more than 275,000 reviews of more than 1,700 restaurants across Canada – all submitted by verified diners.
To all my Facebook friends and followers,
I have had the dream of opening my own restaurant for sometime. NOW, it’s time to pursue this dream wholeheartedly with some help and support from you all.
Friends, food lovers and fellow Caribbean family, will you all help me to spread the word that I, jason howard have set the intention to open the 1st modern Caribbean fine dining restaurant in London with the goal of gaining the Caribbean’s 1st ever Michelin star for Caribbean cuisine?
This will be the 1st the world has ever seen. It will tantalize your taste buds and inspire younger chefs to see the potential of Caribbean food as a refined cuisine, operating on a par with others, at any level, in any establishment, worldwide.
I am appealing for your support in the coming days to get this project off the ground and make this dream a reality.
Let’s do it!
And the Campaign to raise funds is now live on go funds me…
Chef jason howard
Click on picture for Video…..
|1 piece of 10 cm (70g) of ginger peeled and chopped|
|1 cup (250ml) of lemon juice (about 3 to 4 lemons)|
|1/3 cup (80ml) of maple syrup|
|1 liter (4 cups) of water|
|2 lemons cut into slices for garnish|
- Place the ginger in a food processor or blender. Add lemon juice and process until smooth.
- Add water and maple syrup. Mix well.
- Strain out ginger pulp.
- Serve in glasses filled with ice.
Par Catherine Girouard Cinq ingrédients, deux minutes. C’est ce qu’il faut pour préparer un ceviche, une belle alternative aux sushis et au tartare pour déguster du poisson cru. Le chef péruvien Ma…