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M&M founder loves grill – Metro US

M&M founder loves grill

Mac Voisin

Mac Voisin founded M&M Meat Shops in 1980.

Q: What is your fondest memory from your family kitchen?

A: We had nine children in the family. It was like a boy scout camp at dinner. We always had dinner together.

Q: What kitchen aromas bring back fond memories?

A: Mom used to do a delicious breaded sole on Fridays. It smelled so good and was so tasty.

Q: What is your favourite food to cook?

A: When we (my business partner is my brother-in-law) started M&M Meat Shops we didn’t know much about cooking. … Since then I have developed a talent for barbecuing, or that’s what I’ve been told. I love to barbecue our flavoured marinated sirloin steaks.

Q: What kitchen gadget can’t you live without?

A: A meat thermometer. Generally with chicken and steak, rare is 140 degrees Fahrenheit. Well done is 170.

Q: What traditions from your background involving food do you partake in?

A: We have a tradition on Christmas Eve where all the family gets together at our parents’ house. … We each bring something. All night we nibble on hors d’oeuvres and wait for Santa. We have a great time!

Marcy Cornblum is a freelance journalist. She began her career in radio. After 25 years of celebrity-filled adventures, she is using her experiences to enlighten others in understanding the media.

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Very Berry Bread Pudding with Chocolate Sauce (Serves 6)

INGREDIENTS:

  • 4 cups of 1- in. French bread cubes, crusts removed

  • 4 eggs

  • ½ cup sugar

  • 1 ½ cups whole milk

  • 1 cup whipping cream

  • 1 tsp pure vanilla extract

  • 1 ½ cups of raspberries, frozen or thawed

  • 1 ¼ cups chocolate sauce, warmed

METHOD:

  • Preheat oven to 325 degrees F

  • Butter 8 inch by 8 inch square ovenproof dish

  • Place bread cubes in a large bowl

  • In another bowl, whisk eggs and sugar until well blended

  • Add milk and cream, whisk in vanilla

  • Add berries to bread cubes, folding gently

  • Pour into prepared baking dish and bake — 50-60 minutes until set

  • Serve warm. Top with chocolate sauce and vanilla ice cream.