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    Karl is an award winning food writer and restaurant critic for the St. John's daily, The Telegram. His Dining Out column is one of The Weekend Telegram's most popular features. Karl Wells is also host/producer of the very popular Rogers TV show, One Chef One Critic and a restaurant panelist with enRoute magazine. Karl has written for Harry Magazine, enRoute, Newfoundland Quarterly and other publications. He is a senior judge with Gold Medal Plates and a Canadian Culinary Championship judge.

Restaurant Review: The Three Sisters, Placentia

Review of The Three Sisters Pub & Restaurant is now available on the Video Channel.

The Three Sisters, 2 Orcan Drive, Placentia

The Three Sisters, 2 Orcan Drive, Placentia

Visit The Three Sisters’ website to view their hours of operation, address, etc.

Cantus Vocum “For the Fallen” Concert Promo

Watch this hauntingly beautiful performance of “Remember” by Canadian composer, Stephen Chatman, being rehearsed for the annual, For the Fallen Concert.

The For the Fallen Concert is presented by Cantus Vocum Chamber Choir on November 11th at 4 p.m. to honour those who paid the ultimate sacrifice in all our wars.

The event takes place at the Salvation Army Citadel on Adams Avenue, St. John’s. Tickets are $20 ($15 for seniors and students).

The concert will feature Bob Hallett from Great Big Sea and the talented Salvation Army Citadel Band. Cantus Vocum performs a collection of their favourite selections from a vast repertoire in this, the choir’s 20th anniversary year.

Visit the Cantus Vocum website for details as they become available.

Visit the Salvation Army Citadel website for contact information about ticket sales.

One Chef One Critic Recipe Five

Scrumptious mac and cheese...with lobster!

Scrumptious mac and cheese…with lobster!

Lobster Mac and Cheese

We were fulsome in our praise of guest, Lisa Moore, the fabulous Canadian novelist, as well as the dish we prepared on this episode of One Chef One Critic Season 8. The conversation was substantial and lively, as was the Lobster Mac and Cheese. You will absolutely love this recipe.

Serves 4

cooked meat of 3 lobsters
3 cups (750 mL) cooked macaroni pasta, drained
2 tbsp (30 mL) Dijon mustard
1 1/2 cups (375 mL) cheddar, grated
1 1/2 cups (375 mL) Monterey Jack, grated
3 tbsp (45 mL) butter
4 cups (1 L) whole milk
1/3 cup (80 mL) white flour
3 cloves garlic, finely chopped
pinch cayenne
1/4 tsp (2 mL) salt
1/4 tsp (2 mL) white pepper
1/4 tsp (2 mL) nutmeg
1 tsp (5 mL) thyme
1/2 cup (125 mL) panko
1 tbsp (15 mL) soft butter
1/4 cup (60 mL) parmesan, grated

Heat oven to 400 F (200 C). In a small bowl combine the panko, butter and parmesan. Butter a 12 cup (3 L) casserole. Fry garlic in butter until golden. Stir in thyme, then whisk in flour. Slowly pour in milk while continuing to whisk, whisk, whisk. When mixture is smooth allow to cook (whisking occasionally) for 5 – 7 minutes until thickened. Stir in spices and cheeses until smooth. Now stir in the macaroni and lobster meat. Pour the macaroni mixture into the casserole. Cover evenly with the panko and parmesan topping. Bake for 25 minutes. Remove from oven and allow to cool slightly. Serve.