A soup that hails from Canadian Roots…serve very cold….a sweet base with savory garnishes for that interesting zip! Ingredients: 6 pounds watermelon (yellow or red seedless, diced 9-10 cups) 2 tablespoons chopped fresh mint 1 tablespoon sugar 2 tablespoon lemon juice (fresh is best) 1 cup white wine – slightly …

Ok, we realize we say it all too often, but indulge us this week of Valentine. Food is love. Our thoughts of Valentine foods trend naturally to rich decadent chocolate, rose kissed tea cakes, luscious red velvet cake with snowy frosting. But as fun as the concept of “eat dessert …

So I am a lunch packer, but not a sandwich lover!  Recently I was working with a fellow foodie and great chef and we discussed our love of packing our lunches (interesting don’t you think)!  He had said, and I quote “When a sandwich is boring…it is because the sandwich-maker …

What a difference a year makes! When you witness the transformation of Kitchen’s Bounty Perkins Campus over the last year, what you see is not gourmet products carefully packaged and sealed with a brilliant gold “B”. It isn’t a demonstration kitchen stocked with our favorite cooking tools. It also isn’t …