A chef whose culinary training during the 1970s had him creating dishes using high-fat creams and butters has changed his errant ways and the result is a new-wave cookbook.


Who’s Coming For Dinner by Jeffrey Suddaby (Stovetop Publishing) is, he says, a cookbook that encourages readers to explore the endless possibilities of flavour.


“When I realized that society was changing, preferring to exchange high-fat ingredients for healthier ones, I decided to create flavours but without the products that were traditionally used,’’ says the owner of 3 Guys & A Stove restaurant in the four-season resort town of Huntsville, Ont.

His mission was to create a clean, vibrant and fresh-based book including helpful suggestions and tips for the busy working cook.

“I wanted to offer recipes that were simple but with multi-layer flavouring,’’ he says.

Every dish in the book is accompanied with a colour photograph and preparation tips are fairly simple. Many of the recipes are designed to work well as leftovers or in a one-dish or bowl format.

When cooks want to kick up a dish, they should introduce flavours slowly, says Suddaby. “I use low-fat yogurt in many of my dishes. To eat it on its own it does nothing, but when I add it into my Curried Vegetable Rice with Blueberry Yogurt and Mango Chutney, it’s sensational.”

Potatoes Baked in Cider Vinegar and Sea Salt (Serves 6)


  • 6 small baking potatoes (each 125 g/4 oz), washed and dried

  • 250 ml (1 cup) cider vinegar

  • 75 ml (1/3 cup) coarse sea salt

  • Foil wrap

  • Preheat oven to 220 C (425 F)


  • Put vinegar in a deep bowl, pierce each potato with a fork. Dip potatoes in cider vinegar. Sprinkle each potato with sea salt. Wrap each potato in foil; bake for 30 minutes in the oven. Tear foil, exposing top half of potato, and continue to bake for 10 more minutes to crisp up the skin. Remove from oven, completely unwrap and serve.