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Tag Archives: braised

Sidecar Bar and Grille – Toronto – 2016 03 13

13 Sunday Mar 2016

Posted by TFG in The Latest

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Tags

Ahi, Aioli, arugula, atlantic, avocado, Beans, Beef, bibb, braised, Butter, Carpaccio, cherry tomatoes, Citrus, citrus aioli, crisp, Dijon, dip, Egg, Fennel, Frites, Glaze, grano, Green, Honey, House bread, lamb, Lemon, Lettuce, mashed, matchstick, matchstick frites, olives, Onion, padano, Parmesan, Potato, red wine, Roasted, root, Salmon, sauce, seared.Ahi tuna.green beans, shank, swiss chard, Tart, tomato, Tuna, vegetables, vinaigrette, White Bean, wilted

Atlantic salmon honey dijon glaze, wilted Swiss chard, cherry tomato, crisp onion, butter sauce $20

Atlantic salmon honey dijon glaze, wilted Swiss chard, cherry tomato, crisp onion, butter sauce $20

Sidecar Bar & Grille

Little Italy 577 College Street ▪ Toronto ▪ +1-416-536-7000

Hours
Open 7 Days a Week for Dinner
5 pm to 10 pm – bar is open later for cocktails

Sunday to Wednesday SIDECAR offers a $25 prix fixe menu
Neighbourhood College Street / Little Italy
Nearest Major Intersection College Street / Bathurst Street
Payment Visa, MasterCard, AmEx, Bank Cards

Owners: Bill Sweete and Casey Bee

Twitter: Sidecar Bar & Grille @Sidecar_Toronto

Sidecar Bar & Grille Reservations via Opentable

Sidecar Bar & Grille Facebook Page

House bread and white bean dip
House bread and white bean dip
Beef carpaccio citrus aioli, arugula, matchstick frites, grano, padano $12

Beef carpaccio citrus aioli, arugula, matchstick frites, grano, padano $12
Arugula & fennel cherry tomatoes, olives, parmesan, red wine vinaigrette $9
Arugula & fennel cherry tomatoes, olives, parmesan, red wine vinaigrette $9

Seared Ahi tuna green beans, egg, cherry tomato, olives, avocado, bibb lettuce $14
Seared Ahi tuna green beans, egg, cherry tomato, olives, avocado, bibb lettuce $14
Atlantic salmon honey dijon glaze, wilted Swiss chard, cherry tomato, crisp onion, butter sauce $20

Atlantic salmon honey dijon glaze, wilted Swiss chard, cherry tomato, crisp onion, butter sauce $20
Braised lamb shank mashed potato, roasted root vegetables $24
Braised lamb shank mashed potato, roasted root vegetables $24

Lemon tart $10
Lemon tart $10
The Menu 2016 03 13

The Menu 2016 03 13
The Menu 2016 03 13
The Menu 2016 03 13

The Wine List 2016 03 13
Dinner for two $103.96 (Gratuity $13.56)

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Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Posted by TFG in The Latest

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Tags

Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page

Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4
Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4
Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce

Cod fritters, scotch bonnet mayonnaise sauce
Cod tongues, mustard sauce
Charcuterie, tartare sauce

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil
Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil
Smoked B.C. sturgeon, red dandelion, capers

Smoked B.C. sturgeon, red dandelion, capers
Quebec venison terrine, shaved foie gras, apple purée, pistachio granola
Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts
Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts
Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each

Chicken-fried mushrooms $4.50
Brussels sprouts, sambal, mint, tempura bits $4.50
Pommes frites, milk mayo $4.50

Rosemary-grilled pork rib chop, braised kale, lentils du Puys
Rosemary-grilled pork rib chop, braised kale, lentils du Puys
Double chocolate brownie, pecan praline, espresso carame

Double chocolate brownie, pecan praline, espresso carame
Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch
Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

Housemade chocolate truffles
Virgin Bloody Mary $5.00
Winterlicious Dinner Menu 2016 01 30

Winterlicious Lunch Menu 2016 01 30
Artisanal Cheese 2016 01 30
Dessert Menus 2016 01 30

4 to 7 Bar Snack Menu 2016 01 30
Drink Menu 2016 01 30
Valentine’s Day 2016 Menu 2016 02 13 & 14

Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)

Nota Bene Menu, Reviews, Photos, Location and Info - Zomato

The Chefs’ House – Toronto – 2015 11 02

02 Monday Nov 2015

Posted by TFG in The Latest

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Tags

All Natural, baby octopus, Beau's, braised, Brewing Company, Butter, butternut squash, Cauliflower, celery, Cereal, Chantilly, Cheese, chick peas, Chicken, Chocolate, chorizo, ciabatta toast, citrus dressing, Condensed, crisp, Frites, ginger, goat cheese, greens, Honey, House bread, Kim Crawford, Marlborough, meringue, Milk, New Zealand, Octopus, olives, omelet, organic, pan seared, Plum, Potato, Pudding, Pumpkin Seeds, Roasted, sauce, Sauvignon Blanc, seed, sesame, soft grits, spiced, stout, Tom Green, tomato jam, tossed, Wild Rice, Yoghurt

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

The Chefs’ House

St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260

Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible

Twitter: The Chefs’ House @thechefshouse
Twitter: John Higgins @haggisracer
Twitter: George Brown Collage

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

Beau’s All Natural Brewing Company (organic) Tom Green, Stout $6.50
2014 Sauvignon Blanc, Kim Crawford, Marlborough, New Zealand $7.00
House bread and butter

House bread and butter
House bread and butter
Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast

Braised Baby Octopus, Olives, Chick Peas, Ciabatta Toast
Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing
Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing

Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing
Roasted Cauliflower, Celery, Goat Cheese, Pumpkin Seeds, Citrus Dressing
Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam

Pan seared Chicken, Soft Grits, Butternut Squash, Tomato Jam
Chorizo, Potato & Cheese Omelet, tossed Greens or Frites
Chorizo, Potato & Cheese Omelet, tossed Greens or Frites

Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue
Honey & Ginger Roasted Plum, Yoghurt Sauce, Sesame Seed Meringue
Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly

Spiced Chocolate Pudding, Crisp Wild Rice Cereal, Condensed Milk Chantilly
Newly renovated restaurant
Newly renovated restaurant

Newly renovated restaurant
Pots and pans anyone?
Student chefs and teachers [Oliver Li, Chef de Cuisine/Chef Adrian Rusyn, Chef Technologist]

Student chefs [Ever present David Schwingenschloegl, Dining Room Technologist in background]
Ever present David Schwingenschloegl, Dining Room Technologist
Ever present David Schwingenschloegl, Dining Room Technologist

2015 11 02 Lunch menu
2015 11 02 Lunch menu
2015 11 02 Dinner menu

2015 11 02 Dinner menu
Lunch for two $81.75 (including Gratuity $10.00)

The Chefs' House Menu, Reviews, Photos, Location and Info - Zomato

The Cheese Boutique – Hall Of Fame – Toronto – 2015 10 28

28 Wednesday Oct 2015

Posted by TFG in The Latest

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Tags

Alsatian, Anthony Walsh, Auricchio, bacon, BBQ duck, Bear Stew, Beer, Boston Lager, braised, Bymark, charlie burger, Cheddar, Cheese, Cheese Boutique, chef, cornbread, Cornish, crab, escargot, Fabbrica, Fogo Island, Game Hen, GBC, Ghost, Goat, Gourmandises, gumbo, John Higgins, Keith Froggett, lamb neck, Majestic Henry, Marc McEwan, Marc Thuet, Massimo Capra, Nadège Patisserie, Nadége Nourian, North 44, Octoberfest, Oliver Bonacini, One, Pacific sturgeon, Pecorino, Provolone, provolone picante, Ragout, Rebel IPA, Rebel Yell, red wine, ricotta gnudi, Samuel Adams, Scaramouche, spaetzle, Stratus, stuffed, sugo, The Chef's House, Thuet Bakery, Veal cheeks, Wine Program

Anthony Walsh, Oliver Bonacini - Fogo Island crab, BBQ duck gumbo and Walsh cornbread

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

Cheese Boutique League Of Extraordinary Chefs

45 Ripley Avenue Toronto Ontario M6S 3P2 +1-416-762-6292

$$ Sandwiches/Subs, Deli Bakery, Delicatessen,no home delivery
takeout available, no dine-in,no bar, outdoor seating (benches)
Outdoor Seating, Farm-to-Table

hours
Monday to Friday 9 am to 7 pm
Saturday and Sunday 8 am to 6 pm

Twitter: Cheese Boutique @Cheese_Boutique
Twitter: Afrim Pristine @AfrimPristine

Cheese Boutique Facebook Page

Cheese Boutique Instagram Page

Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon
Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon
Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread
Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon
Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread
Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread
Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino
John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout
John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout

Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle
Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle
Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar
Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar
Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

Cheese Boutique Breads – A variety of breads including Sam Adams bread
Cheese Boutique Breads – A variety of breads including Sam Adams bread
Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino
Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest
Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)
Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Samuel Adams (Samueladams.com, @samueladamsca, Boston Lager, Rebel IPA, Octoberfest
Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)
Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest
Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

Nadège Nourian, Nadège Patisserie – Selection of Gourmandises
Getting ready
Getting ready

Getting ready
Getting ready
Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

7 year old Provolone Auricchio provolone picante
7 year old Provolone Auricchio provolone picante
7 year old Provolone Auricchio provolone picante

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread
Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread
Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread
Massimo Capra, International Chef
Massimo Capra, International Chef

Massimo Capra, International Chef
Keith Froggett, Scaramouche
John Higgins, GBC, The Chefs’ House

Oliver Bonacini – Fogo Island crab
Chef John Higgins and students from George Brown College, The Chefs’ House
Marc McEwan, North 44, Bymark

Marc McEwan, Fabbrica, One
Marc McEwan, North 44, Bymark
Marc McEwan, Fabbrica, One

Keith Froggett , Scaramouche
Anthony Walsh, Oliver Bonacini and Marc McEwan, North 44, Bymark, Fabbrica, One
Anthony Walsh, Oliver Bonacini

Marc McEwan, North 44, Bymark, Fabbrica, One
Poster
Menu

Cheese Boutique Menu, Reviews, Photos, Location and Info - Zomato

Valdez – Toronto – 2015 08 15 – Tapas Journey

15 Saturday Aug 2015

Posted by TFG in The Latest

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Tags

aji, Barcelona, Beef, beef tongue, Beer, braised, capers, Chicken, Corn, corn tortilla, Cornmeal, crisp, Empanada, Estrella Damm, Ground beef, guacamole, La Reina, Latin spices, Lengua, Olive, peas, Potato, Smoked, Spices, tomato, tomatoes, Tongue, tortilla, urepa, Valdez Empanada, Veracruzana, white corn, white corn meal

Valdez Empanada - ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji

Valdez Empanada – ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji

Valdez Restaurant

Fashion District 606 King Street West Toronto Ontario M5V 1M5 +1-416-363-8388

Latino street food with big bold flavours & tasty booze, tapas $$$
No Home Delivery No Takeout Serves Alcohol
Patio Seating Available WiFi Available
Rooftop patio with fantastic views of the city.
Steven Gonzalez Executive Chef & Partner

HOURS
Monday to Wednesday 5 p.m. to 10:30 p,m,
Thursday to Saturday 5 p.m. to 12 Midnight
Sunday closed

Twitter: Valdez Restaurant @ThevaldezTO
Twitter: Chef Steven Gonzalez @latino5spice

Valdez Restaurabt via Bookenda Reservations

Valdez Restaurant Facebook Page
Information e-mail: info@valdezrestaurant.com

Estrella Damm Barcelona 4.6% ABV 500 ml. Estrella Damm Lager, brewed in Barcelona with 100% natural local Mediterranean ingredients since 1876. This highly refreshing lager brings the essence of the Mediterranean way of life to life. Perfect for people seeking something authentic and cultured, who love their passionate, relaxed, fun filled lives surrounded by friends, art and creativity. $2.40 CAD LCBO
Estrella Damm Barcelona 4.6% ABV 500 ml.
Estrella Damm Barcelona 4.6% ABV 500 ml.

Estrella Damm Barcelona 4.6% ABV 500 ml.
La Reina – white corn meal urepa and smoked chicken guacamole
La Reina – white corn meal urepa and smoked chicken guacamole

Valdez Empanada – ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji
Valdez Empanada – ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji
Lengua a la Veracruzana – braised beef tongue, tomatoes, capers, olive and crisp corn tortilla

Lengua a la Veracruzana – braised beef tongue, tomatoes, capers, olive and crisp corn tortilla
Valdez Estrella Damm Tapas Voyage menu 2015 08 15
Valdez menu 2015 08 15

Valdez menu 2015 08 15
Valdez menu 2015 08 15
Valdez menu 2015 08 15

Valdez menu 2015 08 15
Valdez menu 2015 08 15
Valdez menu 2015 08 15

Valdez menu 2015 08 15
Estrella Tapas voyage for one $22.60 (gratuity $5.00) (Estrella beer for +1 was complimentary)

Click to add a blog post for Valdez on Zomato

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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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