life & style // 11

issue 25 // volume 40

What's cooking, good looking?

» Recap of ‘Recipe to Riches’ season three

Jerrison Oracion Senior Columnist

hings are heating up in

season three of Recipe to Riches, which airs its finale on April 2.

The hit CBC show

this season, including host Carlo Rota (Little Mosque on the Prairie) and judges Arlene Dickinson (Dragon’s Den) and Vikram Vij of Vij’s restaurant. But the real star of the show this season has been kitchen commander Rob Rainford, who we see in the product development part of the show. You see him a lot because he helps the contestants explain to various chefs how to make the recipe; he helps the contestants realize the restraints of a commercial kitchen, as well as the food processing standards.

The marketing teams seen in the product launch part of the show are also great because you get to see how a product is promoted before it is sold ina supermarket.

In the final round of Recipe to Riches, Canadians compete

: to have their recipe sold at : : Superstore under the President's : : Choice label and win a $250,000 : grand prize. It is the viewers

: who ultimately decide which

: recipe will win, but here is my

: analysis of the fiverecipesthat : : won in the show this season and :

: could win the final round. welcomed a series of newcomers :

First, we have Port

: Coquitlam’s Jesse Meredith’s

: recipe of Mini Raspbery

: Cheesecake Chocolate Cups,

: which has a great design

: because the cup in it is similar : toa Reese’s Peanut Butter Cup. : It tastes great and it is creamy

: and rich.

Next, we have Winslow

: Taylor's recipe of Jammin’

: Jamaican Lobster Bisque. The

: lobster tastes great, and the

: broth is delicious and spicy.

: The store version does not have : the same amount of lobster

: as the original recipe, which

: is probably to keep the cost at

: $3.99 instead of $25.

Third, we have Alcide

Desveaux’s recipe, Grandpa’s

: Acadian Meatpie. Meatpie is a

: traditional recipe from Alcide’s : home province of Nova Scotia.

: It’s fairly simple, with a buttery

: crust and lots of flavour.

: Elisa Hendricks’s recipe of

: Italian Lollipops, which looks

: appealing and like it would taste : flavourful and crunchy.

: Belbin’s recipe of Mexi Mac and : Cheese Bites, which has a great : design and looks like it could

: taste cheesy and crunchy.

: say that Meredith or Desveaux : are the frontrunners. Both

: recipes look delicious and

: would definitely sell well ona : larger scale. But we'll have to

: wait until the April 2 finale to : find out for sure.

when you make

a recipe fora supermarket, you must make sure that the recipe could be made for a mass market and that it meets food processing standards.

Fourth, we have Gibsons’s

Finally, we have Cyra

Of the five, I would have to

Mini Rasy

rte FL eae

eee ae

Jesse Meredith from Port Coquitlam, British Columbia with his Mini Raspberry Cheesecake Chocolate Cups By www.confessionsofafitnessinstructor.com

L&S LISTED (By Jacey Gibb)

LQ THINGS MCDONALD'S SHOULD HAVE INSTEAD OF THE DOUBLE FILET-O-FISH

merging from the depths of deep fryer hell to haunt our dreams, the Double Filet-O-Fish recently made its way back onto Canadian menu boards at McDonald’s. The ocean’s reject is paired with plastic processed cheese, what could almost pass for tartar sauce, and now with double the soggy fried fish. I can think of at least a bazillion other things that McDonald’s could be reserving that space on their menu for, but I’ll keep it to just 10 for the list’s sake.

1. The Filet-O-Fish McFlurry

7. The McGangBang (It’s already a thing, so

why not make it official?)

8. Some salt and pepper stirred into a bottle of Dasani

10. Really, anything else other than a Double Filet-O-Fish

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