In preparation for this year’s Salt-Free Awareness Week Canada, Salt-Free Canada was brought on to CTV Morning Live to discuss the importance of a salt-free diet. We were joined by Award Winning Executive Chef Resa Solomon from Baccanalle who also provided a delicious lunch alongside Chef Kenton Leier from 1 Elgin Restaurant during our Launch...Read More
Beginning a salt-free lifestyle can be daunting, but it doesn’t have to be impossible. Here is a recipe to get you started on your flavour-packed journey–without the pinch of salt. Herb Crusted Halibut with Apple Salsa Yield: 4-5 servings (58mg per portion) Ingredients Herb Crusted Halibut: 1.67 kg Halibut Fillets 750 g Bread Crumbs 450...Read More
It is SALT-FREE AWARENESS week, and we are celebrating on CTV Morning with the wonderful host Annette (left), Founder of Salt-free Canada and Blue and Green Soiree Patricia Treusch (middle) and our very talented Chef Kenton Leier (right) from Le Cafe at the National Arts Centre is cooking up a mouth watering, salt-free Fogo Island...Read More
On March 23, 2017, Restaurant International hosted its annual Blue & Green Soiree event, featuring a salt-free dinner, live jazz music and a raffle. Algonquin College Chef-Professor Mario Ramsay and student Chef Cynthia Douglas chatted to CTV’s Leanne Cusack about salt-free cooking and the coming to Restaurant International this month. Watch the video here. The...Read More
Some Ottawa chefs-in-training have a challenge on their hands next week — to make a delicious salt-free supper for a special gala. The Blue and Green Soirée at Algonquin College, an evening to raise money for The Kidney Foundation of Canada, focuses on a salt-free menu to demonstrate a renal-friendly diet. Patricia Treusch, the founder...Read More
Read here how our Culinary students under the direction of Chef Mario Ramsay provided salt-free yet flavourful fare to the second annual Blue and Green Soiree, a culinary evening that focuses on creating better restaurant food options for people with chronic kidney disease.Read More
By CAROLINE PHILLIPS, Ottawa Citizen Future chefs and cooks spiced up the night at Algonquin College’s Restaurant International on Thursday by serving entirely salt-free fare to guests of the Blue and Green Soirée, a culinary evening that focuses on creating better restaurant food options for people with chronic kidney disease. “It’s about getting the new...Read More
