Journal
It’s a cutting board maker’s dream come true…….
We’re thrilled to have a vintage Hole Slab Long board featured on the cover of the June Food & Wine, and we’re re-issuing the Hole Slab in Canadian maple to celebrate. Before we made the boards in walnut, we made
It’s a cutting board maker’s dream come true…….
We’re thrilled to have a vintage Hole Slab Long board featured on the cover of the June Food & Wine, and we’re re-issuing the Hole Slab in Canadian maple to celebrate. Before we made the boards in walnut, we made
They’re back for spring // Culina Paddle & Tray
We’re reviving a couple of old favourites, the Culina Paddle and Culina Tray. We missed them.
They’re back for spring // Culina Paddle & Tray
We’re reviving a couple of old favourites, the Culina Paddle and Culina Tray. We missed them.
What’s on your Table? // Karen Anderson 05.13.2013
We’re obsessed with the tools found in a kitchen, and the interesting stories behind them. We’ll be diving into the collections of our colleagues, our first is Karen Anderson from Calgary Food Tours. Here are the things we found on
What’s on your Table? // Karen Anderson 05.13.2013
We’re obsessed with the tools found in a kitchen, and the interesting stories behind them. We’ll be diving into the collections of our colleagues, our first is Karen Anderson from Calgary Food Tours. Here are the things we found on
The OnOurTable solid wood kitchen system, coming very soon…..
OnOurTable solid wood cutting boards and kitchen accessories are known throughout North America for their unique combination of design, quality and finish. We are pleased to announce that we are now bringing these qualities to the kitchen itself – introducing the OnOurTable
The OnOurTable solid wood kitchen system, coming very soon…..
OnOurTable solid wood cutting boards and kitchen accessories are known throughout North America for their unique combination of design, quality and finish. We are pleased to announce that we are now bringing these qualities to the kitchen itself – introducing the OnOurTable
Jordan Tomnuk
Jordan is the owner / designer of Tomnuk design which is based in Edmonton, Alberta, Canada. Since starting Tomnuk Design Jordan has created his own line of products that he feels connected to and passionate about, as he has been involved all through designing,
Jordan Tomnuk
Jordan is the owner / designer of Tomnuk design which is based in Edmonton, Alberta, Canada. Since starting Tomnuk Design Jordan has created his own line of products that he feels connected to and passionate about, as he has been involved all through designing,
Apertivo Thursday // Prawns & Chermoula
Chermoula is best known as a Moroccan marinade typically for fish or seafood. It reminds me of chimichurri sauce — with it’s fresh herb and garlic content – however not as tangy as chimichurri and calls for cilantro in place
Apertivo Thursday // Prawns & Chermoula
Chermoula is best known as a Moroccan marinade typically for fish or seafood. It reminds me of chimichurri sauce — with it’s fresh herb and garlic content – however not as tangy as chimichurri and calls for cilantro in place
‘Get out of my kitchen’ #1 // Parts & Labour, Toronto 01.26.2013
The talented Chef Matthew Matheson at Parts & Labour, located in Parkdale, Toronto. Send us your ‘Get out of my kitchen’ shots to mail (at) onourtable.ca
‘Get out of my kitchen’ #1 // Parts & Labour, Toronto 01.26.2013
The talented Chef Matthew Matheson at Parts & Labour, located in Parkdale, Toronto. Send us your ‘Get out of my kitchen’ shots to mail (at) onourtable.ca
Tuesday words to eat by // Tina Faiz on Corso32′s Chocolate Torta
Valentine’s Day has come and gone, and thankfully so. See, I’ve learned there are two types of people in the world: those who love Valentine’s Day — with its clichés of hearts, roses, cupids and cute cards — and those who
Tuesday words to eat by // Tina Faiz on Corso32′s Chocolate Torta
Valentine’s Day has come and gone, and thankfully so. See, I’ve learned there are two types of people in the world: those who love Valentine’s Day — with its clichés of hearts, roses, cupids and cute cards — and those who
Recipe Monday // Ricotta Cheese
The first time I tasted homemade ricotta was about 20 years ago when I worked at a small Italian restaurant. The texture was creamy and the flavour delicate and slightly sour. It was so comforting and simple. The chef took
Recipe Monday // Ricotta Cheese
The first time I tasted homemade ricotta was about 20 years ago when I worked at a small Italian restaurant. The texture was creamy and the flavour delicate and slightly sour. It was so comforting and simple. The chef took
Friday Design Journal No.1 // by Geoffrey Lilge
These are great…The Woods by StokkeAustad and Andreas Engesvik Installation by Mason Studio in Toronto during IDS. Nendo’s installation at IDS was my personal favorite. Custom walnut boxes we produced for chef Dan Barber at Blue Hill at Stone Barns. Our
Friday Design Journal No.1 // by Geoffrey Lilge
These are great…The Woods by StokkeAustad and Andreas Engesvik Installation by Mason Studio in Toronto during IDS. Nendo’s installation at IDS was my personal favorite. Custom walnut boxes we produced for chef Dan Barber at Blue Hill at Stone Barns. Our