Feast
F L A V O U R F U L
H
ave you ever wondered what a chef serves for his or
her own holiday meal? Do you have all the tools needed
to cook like a chef? Culinary experts and chefs from
downtown Burlington weigh in on traditions, secret ingredients
and cooking ‘gear’.
Executive Chef Adam Mackay from Paradiso Restaurant has a
motto for his holiday cooking, “simple, well done”. For Chef Adam,
mashed potatoes with butter, salt and cream are one of the simple
pleasures this time of year. Other favourites include sausage with
stuffing, cheese sauce on vegetables, candied yams and LOTS of
gravy. He says his secret ingredient for gravy must remain a secret,
but “it’s fantastic”.
Ideas & suggestions
from local chefs and experts
B U R L I N G T O N D O W N T O W N H O L I D A Y G U I D E | 2 0 1 4
