Chef ‘n Bananza Banana Slicer

February 25, 2011

Chef'n Bananza Hand-held Banana Slicer

A new tool from Chef ‘n is their Bananza Banana Slicer which we just recently got into the store.  I got to try it out at the CGTA gift show in Toronto and it works so well that I’m going to take one home for my kids. 

My daughter is in grade one now and has become quite independent in the kitchen with making her own breakfast and helping to make and pack her lunch.  To ensure that this habit continues… I’m going to take the bananza home to her and get her to try it out.  I think adding banana onto her cereal in the morning, or for putting in her lunch sliced up, will empower her to eat more bananas… the one thing that seems to come back at the end of the day:)

I won’t mention at this point how hilarious and slightly guillotine-esque this appears when you see it work from the side, but dispite looks, functions very well.  So other than function, it will make a great gag gift for any bachelorette party this summer!

$11.00 Cdn




Wild Hibiscus Flowers in Syrup

February 16, 2011

Wild Hibiscus Flowers in Syrup

The Wild Hibiscus Flowers in syrup are a new product that just came into the store this week… just a little too late for Valentines Day, but I had to feature it as it is so cool!

You can use the Hibiscus flowers to garnish any appetizer or feature it with goat cheese as I did and it is so tasty!  It also goes really well in salads, desserts and most especially… in cocktails.  The recipe below features champagne and would make a nice Anniversary toast, a Honeymoon toast or a Wedding toast!

Available in a jar of 11 flowers for $12.00Cdn or 50 flowers for $48.00Cdn.



Wild Hibiscus Royale

This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.

Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup

Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
Place Wild Hibiscus Flower in bottom of glass & stand upright
Add rose water & some bruised torn mint pieces
Top with Champagne
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
Tip:pour syrup in first for a layered effect

The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Decadent, divine & oh so classy, a new classic is born!