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Monthly Archives: March 2014

Barberian’s Steak House – Toronto – 2014 03 08 and 2014 03 29

29 Saturday Mar 2014

Posted by TFG in The Latest

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16 oz, Baby Back, bacon bits, Baked Potato, Barbecue, Blue Cheese, Bosc Pear, bread, Broiled tomato, Cheese, Chef's Salad, cocktail, Dipping Sauce, dressing, Fresh, Fruit Wine, Garlic, Horseradish, house made, Italian, Jumbo, King crab legs, Kosher Dills, mushrooms, New York, oil and vinegar, Onions, Pickled vegetables, Ribs, Sauté, seafood chowder, Shrimp, Sniderman stylemspecial onion rings, sour cream, Steak, Strip Loin, Sunnybrook Farm Estate Winery, sweet fruit

New York strip loin steak (16 oz. cooked medium) ($62.75)

New York strip loin steak (16 oz. cooked medium) ($62.75)

BARBERIAN’S STEAK HOUSE AND TAVERN

7 Elm Street Toronto Ontario M5G 1H1

Reservations +1-416-597-0335

Owner, Manager and Sommelier: Arron Barberian

Hours of Operation:
Lunch – Monday to Friday – 12 pm to 2:30 pm
Dinner – Monday to Friday – 5 pm to 12 am
Saturday and Sunday – 4:30 pm to 12 am

Twitter: @ARRONBARBERIAN

Barberian’s Steak House Full Menu (Menu prices subject to change without notice)

Sunnybrook Farm Estate Winery 2012 Bosc Pear Fruit Wine 12.0% Alcohol/Volume
Sunnybrook Farm Estate Winery 2012 Bosc Pear Fruit Wine 12.0% Alcohol/Volume
Garlic bread

Kosher dills and pickled vegetables
Kosher dills and pickled vegetables
Fresh seafood chowder (with added pepper) ($10.75)

Fresh seafood chowder (with added pepper) ($10.75)
Chef’s salad with house made blue cheese dressing ($7.75)
Chef’s salad with house made blue cheese dressing ($7.75)

Jumbo shrimp cocktail ($26.50)
Jumbo shrimp cocktail ($26.50)
Barbecue baby back ribs with sweet fruit dipping sauce and baked potato ($38.75)

Barbecue baby back ribs with sweet fruit dipping sauce and baked potato ($38.75)
Sauté mushrooms ($7.25)
Horseradish, bacon bits, cheese, sour cream and onions

Baked potato (16 oz.) sour cream and bacon bits
King crab legs (16 oz.) (off menu item by special request) (small portion)
Chef’s salad with house made blue cheese dressing ($7.75)

Chef’s salad with Italian oil and vinegar dressing ($7.75)
New York strip loin steak (16 oz. cooked medium) ($62.75)
New York strip loin steak (16 oz. cooked medium) ($62.75)

Sniderman style special onion rings ($7.25)
Broiled tomato
The Biills

Barberian's Steak House on Urbanspoon

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Yang’s Chinese Cuisine – Markham – 2014 03 28

28 Friday Mar 2014

Posted by TFG in The Latest

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Beef Ball, Chicken, Chicken Feet, Chicken Pie, Curry Squid, Custard Filling, Deep Fried, Dried Scallops, Dumpling, Geoduck, Glutinous, Glutinous Rice, gooey duck, House Special, Lotus Leave, Melon Ring, Minced Shrimp, Pan Fried, pastry, pie, Pork, Pork Dumpling, Portuguese Sauce, Preserved Duck, Preserved Pork, Puffy Egg Tart, rice, Rice Roll, roe, Salad, saltwater clam, Shrimp, Shrimp Dumpling, Steamed, Steamed Beef Ball, Steamed Bun, Steamed Shiu Mai, stuffed, Supreme Sauce, Sweet Ginger, Tea, Turnip Cake, vegetables, Wonton, Wrapped

9 M Steamed Chicken Feet with Supreme Sauce $3.00

9 M Steamed Chicken Feet with Supreme Sauce $3.00

Yang’s Chinese Cuisine Facebook page

8432 Leslie Street Unit 110 Markham Ontario L3T 7M6 +1-905-881-9808

Chinese restaurant • Dim sum restaurant
Monday-Sunday 9:00 am – 11:00 am with cash payment S, M or L Item is $3.00 each (except Holidays)
Please inform us for any food allergies.
All of our foods may contain traces of nuts, peanuts and/or other allergen products.
Items and prices subject to change without notice.
Limited availability while quantities last.
Chef’s Recommendations available after 10:30 am.

Tea for three $3.60
Tea for three $3.60
44 L Steamed Rice Roll with Shrimp $3.00

44 L Steamed Rice Roll with Shrimp $3.00
38 L Deep Fried Salad Wonton $3.00
38 L Deep Fried Salad Wonton $3.00

15 M Steamed Curry Squid $3.00
15 M Steamed Curry Squid $3.00
16 L Steamed Bun with Custard Filling $3.00

16 L Steamed Bun with Custard Filling $3.00
39 XL Pan Fried Pork Dumpling $6.00
39 XL Pan Fried Pork Dumpling $6.00

6 L Steamed Glutinous Rice with Dried Scallops Wrapped with Lotus Leave $3.00
6 L Steamed Glutinous Rice with Dried Scallops Wrapped with Lotus Leave $3.00
33 M Chicken Pie in Portuguese Sauce $3.00

33 M Chicken Pie in Portuguese Sauce $3.00
18 L Stuffed Melon Ring with Dried Scallop $3.00
18 L Stuffed Melon Ring with Dried Scallop $3.00

3 L Steamed House Special Shrimp Dumpling $3.00
3 L Steamed House Special Shrimp Dumpling $3.00
7 S Steamed Beef Ball with Vegetables $3.00

7 S Steamed Beef Ball with Vegetables $3.00
28 M Pan Fried Turnip Cake with Preserved Pork $3.00
28 M Pan Fried Turnip Cake with Preserved Pork $3.00

9 M Steamed Chicken Feet with Supreme Sauce $3.00
9 M Steamed Chicken Feet with Supreme Sauce $3.00
3 L Steamed Shiu Mai With Minced Shrimp and Roe $3.00

3 L Steamed Shiu Mai With Minced Shrimp and Roe $3.00
51 M Puffy Egg Tart $3.00 & 58 S Preserved Duck Pastry with Sweet Ginger $3.00
51 M Puffy Egg Tart $3.00 & 58 S Preserved Duck Pastry with Sweet Ginger $3.00

Geoduck (gooey duck) (very large, edible, saltwater clam)
2014 03 28 (Subject to change without notice)
2014 03 28 (Subject to change without notice)

The Business Card
The Bill
The Bill

Yang's Chinese Cuisine on Urbanspoon

Splendido – Toronto – 2014 03 27 Collaboration Dinner

27 Thursday Mar 2014

Posted by TFG in The Latest

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Afrim Pristine, agnoll, alfonsino snapper, almond, Anchovy, Beef, Black Truffle, Bleu d'Ellzabeth, blood orange, brioche, buckthorn berries, Cardamom, Caviar, chef, chesnuts, clementine, cornet, crab, Craig Harding, Crisps, crispy, dark chocolate, date guajillo, David Lee, duck skin, Foie Gras, Fugassa Col Formaggio, gelée, grapefruit, grenobloise, hominy corn, Humbolt Fog, in brood, jus, kumquat, Leo Baldassarre, Maître Fromager, Marc St. Jacques, marcona almonds, Mimolette, Miss coco, Nadége Nourian, Oyster, Pastamaker, Patrick Kriss, rhubarb, Smoked, sous vide, spruce, squab breast, toasted, Tommy McHugh, trotters, Truffle, Tuscan Pecorino, uni, Victor Barry, walnut sourdough, whelks, White Chocolate, white soy

The Splendido Collaboration Dinner chefs (2013 03 27) (© 2014 Nikki Leigh McKean)

The Splendido Collaboration Dinner chefs (2013 03 27) (© 2014 Nikki Leigh McKean)

Splendido Restaurant and Bar

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry
Twitter: Chef de Cuisine Tommy McHugh @chefmchugh

Victor Barry Chef de Cuisine and Proprietor
Tommy McHugh Chef de Cuisine
International, European $$$$

Splendido Restaurant Reservations via OpenTable

Chef Victor Barry and sous chef
Maître Fromager Afrim Pristine
Chef Marc St. Jacques (Auberge Du Pommier)

Chef David Lee (Nota Bene / The Carbon Bar)
Chef Nadége Nourian (Nadége Patisserie) © (2013) Stefanie Yarhi
Chef Craig Harding (Campagnolo)

Chef Victor Barry and sous chef
Chef Patrick Kriss
Chef Leo Baldassarre (Pasta maker at Familia Baldassarre)

Tommy McHugh (Splendido Chef de Cuisine)
Sous chef at work
Strange hairdo

Non-Vintage Sparkling Wine
Vouvray, Marc Bredif. 2012. France
Madeira, Belem’s Rainwater, NV, Portugal

Amaro Montenegro, Bologna, Italy
Rosemary Potato and Country Bread
Oil and vinegar, butter

Chef David Lee – oysters and caviar
Chef David Lee – oysters and caviar
Chef Leandro Baldassarre – Fugassa Col Formaggio

Chef Leandro Baldassarre – Fugassa Col Formaggio
Chef Craig Harding – beef, crab and truffle / Maître Fromager Afrim Pristine – crispy duck skins and brioche
Chef Craig Harding – beef, crab and truffle / Maître Fromager Afrim Pristine – crispy duck skins and brioche

Chef Victor Barry – uni, rhubarb and spruce
Chef Victor Barry – uni, rhubarb and spruce
Chef Marc St. Jacques – foie gras and white soy

Chef Marc St. Jacques – foie gras and white soy
Chef Marc St. Jacques – foie gras and white soy
Chef Marc St. Jacques – foie gras and white soy

Chef Patrick Kriss – whelks and trotters
Chef Patrick Kriss – whelks and trotters
Chef Patrick Kriss – whelks and trotters

Chef Patrick Kriss – whelks and trotters
Chef Leandro Baldassarre (Pastamaker) – agnoll in brodo
Chef Leandro Baldassarre (Pastamaker) – agnoll in brodo

Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise
Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise
Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise
Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle
Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle
Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle
Maître Fromager Afrim Pristine Humbolt Fog, Mimolette, Tuscan Pecorino, Bleu d’Ellzabeth and Comfort Cream

Maître Fromager Afrim Pristine – Toasted walnut sourdough and crisps
Maître Fromager Afrim Pristine – Humbolt Fog, Mimolette and Comfort Cream
Maître Fromager Afrim Pristine – Tuscan Pecorino, Bleu d’Elizabeth

Maître Fromager Afrim Pristine – Spanish marcona almonds
Maître Fromager Afrim Pristine – chesnuts poached in water, vanilla and sugar
Maître Fromager Afrim Pristine – Comfort Cream

Maître Fromager Afrim Pristine – Humbolt Fog
Maître Fromager Afrim Pristine – Mimolette
Maître Fromager Afrim Pristine – Bleu d’Ellzabeth

Maître Fromager Afrim Pristine – Tuscan Pecorino
Maître Fromager Afrim Pristine – Toasted walnut sourdough and crisps
Chef Nadége Nourian – blood orange, cardamom and almond

Chef Nadége Nourian – blood orange, cardamom and almond
Chef Patrick Kriss – kumquat clementine gelée and grapefruit / Chef Nadége Nourian – Miss coco
Chef Patrick Kriss – kumquat clementine gelée and grapefruit

Chef Nadége Nourian – Miss coco
Chef Nadége Nourian – Miss coco
Gene Proctor’s Old Cherry Hill Cheese Brantford, Ontario

Gene Proctor’s Old Cherry Hill Cheese Brantford, Ontario
Chef Marc St. Jacques – dark chocolate and truffle / Chef Victor Barry – buckthorn berries, white chocolate cornet
Chef Marc St. Jacques – dark chocolate and truffle / Chef Victor Barry – buckthorn berries, white chocolate cornet

Maître Fromager Afrim Pristine Humbolt Fog, Mimolette, Tuscan Pecorino, Bleu d’Ellzabeth, Comfort Cream
The Splendido Collaboration Dinner chefs (2013 03 27) (© 2014 Nikki Leigh McKean)
Maître Fromager Afrim Pristine

Maître Fromager Afrim Pristine
Maître Fromager Afrim Pristine
Maître Fromager Afrim Pristine

Victor’s pig
Keeping track
Splendido Collaboration Dinner 2014 The Menu

Splendido Collaboration Dinner 2014 The Chefs
Dinner for One (Gratuity $46.00)

Splendido on Urbanspoon

Jaipur Grille – Toronto – 2014 03 22

22 Saturday Mar 2014

Posted by TFG in The Latest

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almond, Aloo gobi, alphanso mango.purée, Alsace, basmati rice, batter, butter and fenugreek, Cauliflower, charcoal, chick pea, Chicken, chicken makhani, cinnamon, cottage cheese, crisp fried, crushed ginger, cumin, Dumplings, Eggplant, fenugreek, fiery hot sauce, France, fresh cream, Gewurztraminer, ginger, grouper, Gulab Jamun, lamb korma, Lemon, light syrup, Mango Mousse, Meat, methi tikka, Onions, paneer makhani, Pierre Sparr, Pistachios, plain naan, Potato, Potatoes, raita, red chillies, saffron, sauce, Seafood, shrimp vindaloo, spiced, Tiger shrimp, tomato sauce, turmeric, utter chicken, Vegetable pakoras, Vegetarian, Vinegar, whipped

Dinner for Four five dishes 3 chicken, meat or seafood; 2 vegetarian, Basmati rice, plain Naan and Raita

Dinner for Four five dishes 3 chicken, meat or seafood; 2 vegetarian, Basmati rice, plain Naan and Raita

Jaipur Grille

Midtown 2066 Yonge Street Toronto Ontario M4S 2A2 +1-416-322-5678

Indian, Vegetarian
$$$ Gluten-Free Friendly, Vegan Friendly
Kid Friendly, Romantic, Delivery, Outdoor Seating

At Jaipur Grille, we strive to harmoniously join the royal culinary treats of South Asia with our passion for food and service.
Located in Toronto’s buzzing Midtown, we wish to serve you Indian cuisine with excellence in preparation and presentation. After six wonderful years, we’ve decided to spice things up again. Join us in our new, contemporary yet comfortable, dining room – matched with our new menu. Our scratch kitchen is always excited to serve you traditional Indian classics, as well as our new creative curries. We want to be your choice for Indian food in Toronto, always!

Twitter: @jaipurgrille

Jaipur Grille Opentable Reservations

Pierre Sparr Gewurztraminer 2012 Sigolsheim Alsace France $45.00
Pierre Sparr Gewurztraminer 2012 Sigolsheim Alsace France $45.00
Dinner for Four five dishes 3 chicken, meat or seafood; 2 vegetarian, Basmati rice, plain Naan and Raita

Grouper methi tikka – Grouper fillet marinated Grouper Methi Tikka – grouper fillet marinated in fenugreek lemon and ginger cooked over charcoal
Grouper Methi Tikka – grouper fillet marinated in fenugreek lemon and ginger cooked over charcoal
Vegetable Pakoras – cauliflower, potato, eggplant and onions; crisp fried in spiced chick pea batter

Vegetable Pakoras – cauliflower, potato, eggplant and onions; crisp fried in spiced chick pea batter
Aloo Gobi – cauliflower and potatoes tempered with crushed ginger, turmeric and cumin
Shrimp Vindaloo – tiger shrimp with potatoes in a fiery hot sauce of red chillies and vinegar

Paneer Makhani – cottage cheese in our world famous butter and fenugreek flavoured tomato sauce
Lamb Korma – lamb cooked in spices braised in a sauce flavoured with almonds and cinnamon
Chicken Makhani – our world famous butter chicken in fenugreek flavoured tomato sauce

Basmati rice
Raita
Plain Naan

Gulab Jamun – dumplings cooked in light syrup with saffron & pistachios
Gulab Jamun – dumplings cooked in light syrup with saffron & pistachios
Mango Mousse – ALPHANSO mango purée whipped with fresh cream

Mango Mousse – ALPHANSO mango purée whipped with fresh cream
Business Lunch Menu 2014 01 31
Lunch Combo Menu 2014 01 31

Dinner Menu 2014 01 31
Dinner Menu 2014 01 31
Dinner Menu 2014 01 31

Dinner Menu 2014 01 31
Desserts Menu 2014 01 31
Cocktail Menu 2014 01 31

Wine List 2014 01 31
Take-out and delivery menu 2014 01 31
Take-out and delivery menu 2014 01 31

Take-out and delivery menu 2014 01 31
Take-out and delivery menu 2014 01 31
Take-out and delivery menu 2014 01 31

Take-out and delivery menu 2014 01 31
The Business Card
Dinner for Four $102.95 + wine $82.00 + tax $24.04 (Gratuity $31.01)

Jaipur Grille on Urbanspoon

Lot St – Toronto – 2014 03 20

20 Thursday Mar 2014

Posted by TFG in The Latest

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Apple, Apple Fennel Salad, Artisanal, Avonlea, Avonlea cheddar, baked, Balsamic, Beer Battered, Beet, Belgian Stout, benedictine bleu, braised, brussels sprouts, Cacciatore, candied nuts, caper, champagne vinaigrette, Cheddar, Cheese, cheeses, chef, chili oil, chillis, cider, cloth wrapped, coffee, compote, Confit, Cranberry, crema, crispy shallots, Cucumber, Daily, Egg, egg bread, Fennel, fennel salad, Frère Jacques, granny smith, hoisin, Honey, Horseradish, house dill, Lamb Sausage, maple butter, Maple Syrup, Marshmallow, Masala walnuts, mushrooms, Octopus, parsley purée, pearl barley, Peter Pietruniak, pickled fennel, pickled onions, pickled shallot, pickled vegetable, Pomegranate, Pork Belly, Potato, potato sauce, Pumpkin Seeds, Radishes, red chillis, red wine, risotto, Roasted, Rosti, Rutabaga, S'mores Tart, sage oil, Salad, Shaved Carrot, slaw, Smelts, Smoked, smoked chocolate, Sorrel, Spearhead, Spearhead Brewing Company, spiced, tartar sauce, Trout, Turnip, vinaigrette

Smoked Trout Rosti horseradish crema, cucumber fennel salad

Smoked Trout Rosti horseradish crema, cucumber fennel salad

Lot St

Queen West 685 Queen Street West Toronto Ontario M6J 1E6 +1-416-367-8800

$$$$ Canadian, Fusion
Dinner Tues to Sat 6 pm-close Brunch Sat & Sun 11 am to 3 pm

Locally driven Ontario proud Toronto inspired

FEATURES
TUES – Pints $5 (All Local Craft Beers). A Pint And A Plate $10
WED – Buck A Shuck Oysters
THURS – $25 Featured Wine Bottles / $5 glass of red or white
FRI – Old Fashioned Fridays ($10 Old Fashioned cocktails)
SAT – A Chance For Our Bartender To Create A Feature Cocktail
TWEET/ INSTAGRAM/ FACEBOOK/ FOURSQUARE Tag Us And Get 10% Off your meal!
ALSO 10% Off To All Our Queen West Neighbours

Information e-mail: lotst@icloud.com

Twitter: @LotStreet
Twitter: @ChefPeteTO (Head chef Peter Pietruniak)

Lot St Reservations via Rezbook

Spearhead Brewing Company Belgian Stout 6% $7 House white wine Chardonnay $5
Head chef Peter Pietruniak (@ChefPeteTO), at work
Daily baked egg bread, maple butter

Daily baked egg bread, maple butter
Apple Fennel Salad, pomegranate, Masala walnuts, cider vinaigrette
Apple Fennel Salad, pomegranate, Masala walnuts, cider vinaigrette

Shaved Carrot and Beet Slaw with spiced pumpkin seeds, Avonlea cheddar champagne vinaigrette
Shaved Carrot and Beet Slaw with spiced pumpkin seeds, Avonlea cheddar champagne vinaigrette
Smoked Trout Rosti horseradish crema, cucumber fennel salad

Smoked Trout Rosti horseradish crema, cucumber fennel salad
Beer Battered Smelts house dill and caper tartar sauce
Beer Battered Smelts house dill and caper tartar sauce

Roasted Mushrooms egg, pickled shallot, parsley purée
Roasted Mushrooms egg, pickled shallot, parsley purée
Confit Pork Belly brussels sprouts red chillis Hoisin apple radishes

Confit Pork Belly brussels sprouts red chillis Hoisin apple radishes
Pearl Barley Risotto rutabaga turnip sage oil crispy shallots
Pearl Barley Risotto rutabaga turnip sage oil crispy shallots

Lamb Sausage Frère Jacques cheese , pickled onions, maple syrup, granny smith apple, sorrel
Lamb Sausage Frère Jacques cheese , pickled onions, maple syrup, granny smith apple, sorrel
Braised octopus pickled fennel cacciatore potato sauce with red wine

Braised octopus pickled fennel cacciatore potato sauce with red wine
Braised Octopus balsamic chili oil chillis potato and pickled vegetable
Braised Octopus balsamic chili oil chillis potato and pickled vegetable

Artisanal Cheeses candied nuts honey cranberry compote Benedictine Bleu Avonlea cheddar cloth wrapped
Artisanal Cheeses candied nuts honey cranberry compote Benedictine Bleu Avonlea cheddar cloth wrapped
Artisanal Cheeses candied nuts honey cranberry compote Benedictine Bleu Avonlea cheddar cloth wrapped

Artisanal Cheeses candied nuts honey cranberry compote Benedictine Bleu Avonlea cheddar cloth wrapped
Coffee S’mores Tart smoked chocolate coffee marshmallow (0364)
Coffee S’mores Tart smoked chocolate coffee marshmallow (0364)

Head chef Peter Pietruniak (@ChefPeteTO), at work
Blink and you will miss it.
Dinner Menu 2014 03 20

The Card
Dinner for two (Gratuity $19.00)

Lot St on Urbanspoon

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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  • The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner
  • Universal Grill – Toronto – 2016 04 10 – Dinner
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  • Nota Bene – Toronto – 2016 04 04 – Lunch
  • Scaramouche – Toronto – 2016 04 02 – Dinner

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