Chef

Dyan Solomon

"We went to check out brunch at Foiegwa @bakeronthego) who does NOT enjoy the apparent joys of a runny, quivering egg. Just creeps me out, always has. 😂🤔 I can intellectually understand the coolness of a built in rich sauce created by the addition of an egg ‘coulant’, and of course I get pleasure in watching EVERYONE else enjoy them so. 😩 I have tried to love them, I swear, but I can’t. 😒 There you have it. Guilty as charged. I ate a wonderful Parisian omelet and asked for it well done. Someone probably wanted to murder me in the kitchen 😬😬😬. Sorry.... #rubbereggsforever #weirdochef #lonelygirlatbrunch"

"Charred tomatillos for A Taste for Grain event tonight at the lovely @lebutterblume_mtl . Proud to be a part of this coming together of farmers, chefs and bakers. @atasteforgrain #benefitsofthejob"

"Dinner at Loïc. Toasted flour raviolis with creamy ricotta, snap peas and a glass of delicious Franz Saumon sauvignon blanc roussanne. 👌"

"Bar Raval I ❤️ you. After all the hype you surpassed my expectations. Incredible food, perfect cocktails and great details. Thank-you @#enroutetop10"

"Reema Singh's whimsical cake shop serves cake that you wish your mom had made (but didn't)! She uses the best ingredients and re-invents the classics without blindly paying homage to the past. She's both modern and vintage at the same time. Her place is absolutely beautiful and charming."

"This crab risotto has a perfect texture. It's not stiff at all, but it's similar to liquid velvet. It's full of fresh crab and asparagus, making it delicate but not too rich."