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Top Toronto chef Jamie Kennedy to open Niagara Falls restaurant

Jamie Kennedy, the celebrated Toronto chef known for his committment to local, seasonal and organic food, will open his first Niagara Falls restaurant later this month.

Windows by Jamie Kennedy will be unveiled on Feb. 25, offering fine dining with a view. Its 14th floor perch in Sheraton on the Falls affords diners panoramas of the famed cataracts.

Kennedy will offer dishes drawing on the Niagara Region's farms and vineyards. "We will be engaging the local community," Kennedy said in a release. "Whatever is in season in Niagara is going to be found on our menu."

Kennedy currently operates Gilead Cafe and Bistro in Toronto, and a cafe at the Gardiner Museum. His Niagara Falls restaurant will offer a Niagara-centric wine list, curated by master sommelier Bruce

The Sheraton is part of the 20-acre Falls Avenue Resort, which includes Casino Niagara. Learn more at


Souper Bowl Recipes II: Coca-Cola Chicken Stew, Scottish Hunter's Soup, Chicken Chili

Last but not least, more favorite soup and stew recipes from collaborators in Lesley Kearney's Souper Bowl, featured in today's News. You don't see too many stews braising chicken in Coca-Cola - it almost reminds me of Filipino or Southern American home cooking. But these are tried and true successes, so give it a shot if that sounds good to you.

This is the second and last collection of Kearney Souper Bowl recipes on Hungry for More.

Scottish Hunter's Soup

4 quarts beef broth                                                              
3 stalks celery with leaves, diced
1 large onion, chopped                                                          
1 cup brown rice
3 carrots, diced                                                                
2 cups tomatoes
1 clove garlic, minced                                                       
1 bay leaf
2 cups cooked pasta                                                              
1/2 bell pepper, diced
2 pounds turkey kielbasa cut in bite-sized pieces                         
1 teaspoon hot sauce
1 pound mixed beans
Pinch each rosemary, thyme, pepper, parsley, sage

Day before serving: Clean beans and place in 2 quarts of cold water. Bring to a boil and continue to boil for 10 minutes and turn off. Allow to soak overnight.

In an 8 quart soup pot, saute onion, sausage, garlic, celery, carrots, bell pepper and herbs for 10 minutes. Add broth and bring to a boil, add beans and rice. Return to a boil and reduce to simmer. Cook for 2 hours, stirring occasionally. Add pasta and hot sauce 10 minutes before serving.

- Sue D’Angelo, Williamsville

Chicken Chili
4 quarts water (approx)
1 roasting chicken
2 carrots, chopped
2 stalks celery, chopped
1 whole onion
1 teaspoon peppercorns

Place all ingredients in stock pot and simmer until chicken is done, skimming occasionally. Strain stock and place in refrigerator. Skim fat when cooled.   Remove meat from bones and shred.

In a large pot, saute 1 medium chopped onion and 1 clove of minced garlic in olive oil. Add stock and meat.

Stir in:
3 cans cannelloni beans, drained
3 cans white corn, drained
2 cans butter beans, drained
1 or 2 4-ounce cans green chilies  
1 can Rotel tomatoes
1 tablespoon chili powder
1 teaspoon cumin
Serve when heated through. Garnish with  chopped green onions, shredded cheese, sour cream, crushed tortilla chips etc.

- Sue D’Angelo, Williamsville

Coca-Cola Chicken Stew

1 small package of chicken thighs 
1 small package of chicken drumsticks
1 large cooking onion, sliced
1 large green pepper, cubed
1 package of sliced mushrooms (if you wish)
1 can Coca-Cola
1 15-ounce bottle low sugar ketchup
2 or 3 garlic cloves, minced
Salt and pepper to taste

You can brown chicken pieces in oil, if you wish, but it’s not necessary. I remove the skin for a lower fat recipe. Chicken wings are another choice to use.

Place sliced onions in bottom of Dutch oven. Then layer with green peppers, mushrooms and garlic, followed by chicken pieces. Pour ketchup over ingredients then pour cola over all.

Bring to boil uncovered, then lower to simmer. Cover and cook until chicken is cooked and tender. Stir occasionally. Season to taste.
Cook's note: This recipe is great because it’s easy and fast, doesn’t require much attention and it’s got a crazy name that surprises the taste buds. Good over rice.

- Elena Delgado, Orchard Park

Live chat with News food editor Andrew Galarneau at noon

This just in to the Food Desk:

Buffalo Bills safety George Wilson can wash away the aftertaste of a failed season by winning a cooking throwdown on the Rachael Ray show. He'll go "head-to-head" against ex-Bill Takeo Spikes of the San Diego Chargers, and the Cleveland Browns' Josh Cribbs.

He's making boneless skinless chicken breast. Predictable as the Bills' defensive schemes? You be the judge. It airs Friday, 2 p.m. on Channel 2.

Talk about your favorite food show in television, what the freakish weather is doing to your asparagus, or tell me where you can buy a couple pounds of pork belly, all coming up in my noon chat.

It's easy to sign on and participate. Maybe too easy.


Recipes: Bacon Cheddar Potato Soup, Squash Bisque, more Souper Bowl stars

Here's more favorite soup recipes from Lesley Kearney's friends and collaborators. We could only fit so many in the newspaper this morning, with the story about the Kearney Souper Bowl. More recipes coming in a second post this afternoon.

Bacon Cheddar Potato Soup
6 bacon strips, diced
3 cups cubed, peeled potatoes
1 can (14.5 ounces) chicken broth
1 small carrot, grated
½ cup chopped onion
1 tablespoon parsley flakes
½ teaspoon each: celery seed, salt, pepper
3 tablespoons flour
3 cups milk
8 ounces shredded sharp cheddar
In a large saucepan, cook bacon until crisp: drain.

Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper.
Cover and simmer until potatoes are tender, about 15 minutes.

Combine flour and milk until smooth, add to soup. Bring to a boil; cook, stirring, for 2 minutes.

Add cheese; stir until cheese is melted and soup is heated through.
Yields 2 quarts – 8 servings.

- Marcia Conny, Orchard Park

Winter Squash Bisque

1/4 cup canola oil  
7 to 8 pounds winter squash (butternut, Hubbard, pumpkin), peeled and cubed
4 large onions, chopped
2 teaspoons dried thyme
2 pounds thin-skinned potatoes, peeled and cubed
2 teaspoons ground nutmeg
3 1/2 quarts low sodium chicken or vegetable stock
1 pound rutabaga, peeled and diced
1 quart heavy cream
1 cup crumbled blue cheese, optional

In an 8-10 quart soup pot, combine oil, onions, thyme and ½ teaspoon nutmeg.  Cook over medium heat, stirring often until onions are soft (about 15 minutes).  Add rutabagas, potatoes and squash. Cook over medium heat, stirring occasionally, for about 30 minutes.

Add stock.  Bring to a boil over high heat. Reduce heat, cover, and simmer until squash mashes easily (about 1.5 hours). Cool slightly. Puree using food processor or immersion blender. (Note: at this point you can freeze all or part of the soup.  When you are ready to serve, thaw and proceed. The soup is also excellent without the cream, simply garnished with nutmeg.)

If you have used a food processor, return mixture to soup pot. Reheat to boiling.  Slowly add cream and continue heating just to boiling point. Serve garnished with ground nutmeg or crumbled blue cheese. Makes about 8 quarts.

- Pam Pollock, Buffalo

Crab Bisque

For stock:

¼ cup coarsely chopped carrot
1 cup coarsely chopped onion
1 stalk coarsely chopped celery
1 teaspoon fresh thyme
1 bay leaf
10 peppercorns
6 cups chicken broth
2 8-ounce bottles clam juice
½ cup dry white wine

For bisque:

¼ cup butter
1 cup diced onion
½ cup diced carrot
¾ cup diced celery
1 clove minced garlic
1 tablespoon chopped parsley
¼ cup flour
½ teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
¼ cup brandy
8 ounces fresh crabmeat, picked and shell pieces discarded
½ cup fresh parsley for garnish

Prepare stock: In a large pot add all stock ingredients and bring to a boil, then lower the heat and simmer for 20 minutes. Strain stock through a fine mesh sieve and discard solids. Set liquid aside.
Prepare bisque: Melt butter in a large pot. Add onion, carrot, celery and cook until softened – about 10 minutes. Add the garlic and cook for 2 more minutes. Stir in the parsley, flour, thyme, tomato paste, salt and pepper. Cook and stir for another minute.

Stir in the stock and bring to a boil. Reduce heat to medium–low and simmer for about 20 minutes. Stir in the crabmeat and simmer another 10 minutes. Add brandy. Garnish with parsley.

- Marcia Conny, Orchard Park

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