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The Globe and Mail in 60 Seconds: From campus cooking to kasu sake

scaramouche plating
  • When I was at school campus dining was fast food and simple concoctions like meat and potatoes or cheese pizza. Now colleges are getting into fancy, gourmet food offerings.
  • Food lovers are hosting fundraising dinners for Scott Harding, a Canadian expat music producer in New York who was paralyzed after a car hit the cab he was in.
  • The Okanagan Valley offers wine, and now tasty, foodie delights.
  • Recipes from Scaramouche and wine pairings: Ricotta Gnocchi and Beurre Fondu.
  • Masa Shiroki is experimenting with kasu sake, leftover rice mash from sake production.

Filed under: In Sixty Seconds

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