Winter is coming and so we all need some comfort food, stat! Carole Nelson Brown from The Yum Yum Factor is back with a decadent menu that will make the dropping temperatures just a little easier to take.
Swiss fondue meets mac and cheese for your main course of Fondue Mac with a crispy topping made of bacon, breadcrumbs and butter or a vegetarian option made with coconut “bacon”. If you really want to get crazy, you can get a scoop of decadent lobster on that! For dessert, there will be creme brulee with a layer of white chocolate cookie butter ganache.
Creamy mac and cheese with all the flavours of a classic Cheese Fondue – white wine, cherry brandy, a blend of swiss cheeses and cream, with your choice of crispy bacon or vegetarian coconut bacon topping.
Add lobster + $5
Beet Apple Slaw
A colourful, fresh and tart Fall salad that compliments the richness of the mac and cheese
Creme Brulee with White Chocolate Cookie Butter Ganache
A delicious, creamy creme brulee with a slick of white chocolate ganache infused with Trader Joe’s famous Cookie Butter
Carole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond, teaching cooking classes, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour.
When she’s not busy creating magic in her own kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.