My column, Eating Niagara, runs every second Wednesday in the St. Catharines Standard, Niagara Falls Review and Welland Tribune.
There are few people who can carry a dinner conversation about sous-vide cooking. But Ross Macfarlane and his fellow members of Les Marmitons Niagara are aces at it.
It’s what you’d expect from a group of men who gather once a month to cook a gourmet meal in the kitchen at Niagara College’s Benchmark restaurant, and under the direction of some of Niagara’s top culinary talent.
Although they can’t agree on the merit of slow-cooking steak in a water bath —Macfarlane holds fast to cooking meat on his Big Green Egg grill — all differences are set aside in the kitchen in the name of learning the art and science of cookery, and eating each lesson afterward.
In the process, they disprove the adage that too many cooks spoil the broth. If anything, having 20-plus men chopping, roasting, grilling or boiling makes that broth, and what would otherwise be another Monday night, more delectable.