There are many perks to being a food writer: free samples (often), groveling service in restaurants (sometimes) and cookbooks, lots and lots of cookbooks. But, my favourite perk? Being friends with other food writers because, that way, there’s a good chance of being invited over for dinner.
And, if those invitations come from either Rose Murray or Elizabeth Baird, all the better. They’re two of the best cooks in Canada and I’ve been a fan (and a friend) of both for a long time. Continue reading