Editorial Content
As a conceptual thinker, I relish the opportunity to explore the multitude of ways to present a story before plunging into subject matter research or simply letting my interviewee's passion and ingenuity guide my creative process. My proven high read-through rates are the result of striving for each piece to transport the reader into an unmissable experience, or to a corner of their imagination that is rife with feeling.
Blog post:
Weekly Community Meal Program”
Daily Bread Food Bank
Jan 2022
In response to the volume of Toronto residents lacking access to a kitchen, cooking tools or other food preparation methods, Daily Bread Food Bank introduced a weekly community meal program that serves the south Etobicoke population every Thursday night. I sat down with Daily Bread’s Food Services Manager to chat about what participants can expect from the meal program — from the menu to information & referrals services — and the importance of building a strong community.
Blog post:
“Alsace: A Culinary Exploration of
Northeastern France”
Auberge du Pommier
Feb 2018
Tasting menus are a chef's novella, each course unfolding a new chapter in one dynamically cohesive and delicious story. Prior to the launch of their seven-course Alsatian menu, I had the pleasure of observing the staff tasting. I listened to Auberge's chef de cuisine describe the origin, ingredients, preparation method, and unique adaptation of each dish, then translated his story from the plate to the screen — where interested guests would gather the scoop on what to expect during their dining experience.
Blog post:
“Mom Knows Best”
Oliver & Bonacini Hospitality
April 2019
As a special tribute to the maternal figures in our lives, we crowdsourced food-related personal anecdotes from O&B chefs and managers, and packaged them into a heartwarming compilation that reminded our guests and employees alike of the many reasons we adore Mom.
Blog post:
“Redefining Luma as Downtown
Toronto’s Seafood Capital”
Luma
March 2019
When Luma shifted its brand from vague "global contemporary" cuisine to seafood-focused fare, I chatted with the restaurant's executive chef about the variety, seasonality, and flavours of the fish and crustaceans that guests could expect on the new menu.
(Note: puns may be peppered in upon request.)
Blog post:
“A Field Trip to Cheese Boutique”
Auberge du Pommier
Nov 2017
The most (ful)filling kind of research involves titillating the taste buds, and I had the honour of joining the chefs at French fine-dining restaurant Auberge du Pommier on an excursion to one of Toronto's most renowned cheese shops. In this lighthearted, educational vignette, we invited our guests behind the scenes for a glimpse at the process of creating a specialty menu that makes a statement.
Promotional content:
Mother’s Day Virtual Wine Tasting & Dinner
Babel
May 2021
With picturesque vineyard getaways on pause during the pandemic, we wanted to gift with a virtual wine-tasting experience that offered the wide selection, comprehensive education and intimate camaraderie of an in-person tour. I drafted copy that both informed and inspired.
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Blog post:
“Beaujolais Nouveau”
Boasting a particularly high read-through rate, the original blog post educated guests on the origins of Beaujolais Nouveau wine, its unique production and distribution, and the selection of canapés dreamed up by Biff's chef de cuisine for the restaurant's inaugural Beaujolais Nouveau Day celebration.