cc-kitchen2.jpg
bv block ad_new (3).jpg
antipasto-trio-overhead.jpg
cc-kitchen2.jpg

Christine Cushing


Recipes, photos, videos and fun.  It's all here. I'd love to hear from you.

SCROLL DOWN

Christine Cushing


Recipes, photos, videos and fun.  It's all here. I'd love to hear from you.

As the host of Food Network’s extraordinarily successful daily flagship series, Christine Cushing Live, her reality show, Fearless in the Kitchen, on the Oprah Winfrey Network, Christine has been showing Canada how to cook for  15 years. She is shooting an exciting doc series - Confucius Was a Foodie - that has just been extended to 13 parts.  As the resident chef on the highest rated talk show in Canada, the Marilyn Denis Show, Christine’s life revolves entirely around food.

Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one.

After completing the Food and Beverage Management Program at George Brown College, Christine went on to graduate at the top of her class at the Paris based École de Cuisine La Varenne. 

That year forever changed her philosophy of food and made her drive even harder to follow a career in the culinary arts. She has worked in such renowned kitchens as Toronto’s The Four Seasons Hotel, King Ranch Health Spa and Scaramouche Restaurant. 

She was the spokesperson for Cook for the Cure Breast Cancer campaign and a superhero for the Starbright foundation for Sick Kids hospital and currently a judge for the Gold Medal Plate annual fundraiser for the Olympic committee as well as a committed advocate of the Children's Breakfast Clubs . She has published three best-selling cookbooks, Dish it OutFearless in the Kitchen, and her third called Pure Food won a Gourmand world cookbook award in Spain (Whitecap  2007).

Christine’s culinary philosophy is simple: Start with the best ingredients, have fun and share everything you know about food.

 

Christine's artisan product line is a culmination of many years of planning, tasting, researching and determination.  At the root of her line is a spectacular, DOP extra virgin olive oil from the rugged hills of Mani in the southern Greek mainland and a hugely popular series of sauces hand-made from Christine’s personal recipe in Toronto. Recently she added a sweet roasted red pepper spread, called Fired up. Consumer's loved it from the first taste and requested a spicy version. Find them in stores across Canada.    

bv block ad_new (3).jpg

Savour the Mediterranean


Join Christine aboard Oceania Cruises’ Marina, on a spectacular 10-day culinary voyage.

SCROLL DOWN

Savour the Mediterranean


Join Christine aboard Oceania Cruises’ Marina, on a spectacular 10-day culinary voyage.

antipasto-trio-overhead.jpg

Feature Recipes


SCROLL DOWN

Feature Recipes


Chive Scrambled Eggs on Buttermilk Biscuits with Smoked Gouda Cheese

These warm biscuits make the best egg breakfast sandwich or even a simple alternative to scones. They are ideal for brunch because you can let people assemble their own using a variety of toppings.  I love crisp slices of pancetta or bacon and smoked gouda or any kind of  gooey  cheese.   


Chocolate Pecan Olive Oil Cookies

These crisp light cookies can be made in a snap completely by hand and by using olive oil they need less fat than a conventional butter cookie.  The combination of chocolate and olive oil is so unexpected .


Sauteed Calamari with Black Olives and Pinenuts

Don’t be afraid of calamari.  It is only squid and is enjoyed in every country along the Mediterranean.  This recipe is one of my absolute favourite ways of preparing it. It is not deep fried and therefore much lower in fat, but the flavour just jumps off the plate.  The combination of olives, mushrooms and all the herbs will make a perfect easy appetizer for the middle of the table while pasta is boiling away on the stove.