There is no better way to spend a Saturday or Sunday morning than enjoying a delicious brunch with family and friends. This is why we’ve decided to team up with Raegan Steinberg, one of the Executive Chefs at Back of House catering. So, what’s on the menu? Today, we’re bringing you a sweet & savoury brunch that is absolutely delicious, easy to make, and will totally impress your guests. Who’s hungry? Press play:
1. Describe your store in 2-3 sentences (how you got into the industry and why)
I was brought up always surrounded by food and restaurants. My father was always made a point of introducing me to both under the radar as well as classic Montreal spots. His passion for food and restaurants rubbed off on me. Graduating university, combined with the passing of my father, I wasn’t sure what I wanted to do as a career, and I found myself working in a kitchen and loving it. I went to culinary school and haven’t looked back since.
2. What has been your most memorable work experience thus far?
It would have to be working at Joe Beef with Fred Morin & his executive chef, Marc-Olivier Frappier.
3. Do you have a nickname at your workplace?
They call me Hurricane Raegan, because I clean up after them in a fury.
4. What’s the #1 ingredient you can’t live without in the kitchen?
5. Red or white wine?
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