Flavours from Spain hit the grill

Whether barbecuing, charring, grilling, slow-roasting and smoking – chef Ben Tish is an advocate for fully utilizing your barbecue

Laura Brehaut, Postmedia News
Originally published on May 17, 2017; National Post
Whether barbecuing, charring, grilling, slow-roasting or smoking - chef Ben Tish is an advocate for fully utilizing your barbecue. Cooking over wood and charcoal imparts unique flavours. He hopes that more home cooks will adopt the method as an all-year-round extension of the kitchen, applying it from breakfasts to desserts.
PUBLISHED IN PRINT:
National Post: May 18, 2017; page B3
Vancouver Sun: May 17, 2017; page C1 / Front
Calgary Herald: May 17, 2017; page C1 / Front
Saskatoon Starphoenix: May 17, 2017; page C1 / Front
Regina Leader-Post: May 17, 2017; page C1 / Front
Windsor Star: May 17, 2017; page C1 / Front
Ottawa Citizen: May 17, 2017; page C1 / Front
Montreal Gazette: May 17, 2017; page C1 / Front
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