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Featured Chef: Andrew Nelson
Andrew Nelson began his Culinary career at the Historic Glen Erin Inn in Mississauga and trained at George Brown Chef’s School in Toronto.
He was a member of the Culinary Team that opened the Mustard Grille in Mississauga and has cooked in restaurants around the city such as Live Cuisine at the Living Arts Centre, Thyme Restaurant and Wine Bar in Oakville Ontario and worked for Starwood Hotels for 10 years spending time in the Kitchen of their busiest Canadian property in the Toronto International Airport. He is now the Executive Chef at the Delta Meadowvale Hotel and Conference Centre which recently opened Quest Restaurant and Bar focusing on fresh market, globally inspired Cuisine. In 2010 Andrew was part of the Regional Canadian Culinary Team participating in the Expogast – Villroy and Boch Culinary World Cup capturing a Bronze Medal and recently won 1st place for the Barilla Pasta “Calling all Chefs” Recipe competition.
Cedar Plank Pacific Salmon, Maple Glaze & Local Apple Slaw
- Fresh Pacific salmon – leave skin on one side
- Cedar Plank
- Olive oil