It's here - the Spring issue of EatIn EatOut!

On the Eating IN side of things, we're so happy this second edition  will again be featuring six FBC members and their recipes and stories - La Cuisine Hélène, The Gouda Life, Crumb Blog, Kalofagas, The Copycat Cookbook and More than Just Burnt Toast.  The blogger spotlight starts on Page 41.

Apart from that, this issue features an amazing contest - Canada Beef and Cookin' Greens have joined forces in a "Greens Power Partnership" (pp 28-33) and have an iPad to give away!  In terms of recipes, Editor Lori has been experimenting with grains in the kitchen and will be sharing some of the recipe's she's developed with you, including this fabulous Quinoa Feta salad (p 39).

Quinoa Feta Salad (photo used with permission)

(doesn't that just look like spring in a bowl?)

The issue also features recipes from Mairlyn Smith - also an FBC member -  (p 14) and Maria Speck (Ancient Grains for Modern Meals) on p 16.  Guest Editor (and FBC member!) Stephanie from Global Dish will be chatting about lightening things up menu-wise for Spring (pp 54-58) and there are also some tips for helping make your brunch buffet more season-appropriate (p 20-27) for the coming months.  There truly is something for every home cook in this issue!

On the eating OUT side of things, in the Spring issue, we meet Sarah Liberatore of Stlto Wines (p 80 - 82) and the Chef Feature is Claudio Aprile of Colborne Lane and Origin (Toronto) (pp 72-75).  We're lucky enough to get a tour of Langdon Hall (Ontario) (pp 66-71) and in the restaurant review section, there is a review of Dale McKay's Ensemble Tap (Vancouver) (pp 76-79) by FBC member Sean Neild of Sean's Adventures in Flavor Town.  Tour the best spots in Canada from the comfort of your own home 🙂

RELATED:  FBC News Update For January 18th, 2016

But there's so much more in the issue - head on over now, grab a coffee and spend some quality time with the latest issue of EatIn EatOut. I know I have a lot of "must make this" notes from this issue!

EIEO is published quarterly (next issue June 3) with fresh, tasty content added regularly to whet your appetite for food news that will have you coming back for seconds.  Sign up today to become an EIEO Insider!  When you sign up, you will be the first to know when a new issue of EIEO is online, be eligible to win great prizes, receive exclusive promotions, coupons and FREE samples.

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