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.

Very Berry Bread Pudding with Chocolate Sauce (Serves 6)


  • 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


  • 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.

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