Memories of Dad

(Maria holding her dad's favourite sausage-making pans, 2011)

Growing up in an Italian family, food was always central to our lives. Every holiday and celebration focused on a shared meal, echoing the sentiment my cousin once shared: "There are only two things important in an Italian family—family and food."

Our family was no exception. While my mother is a wonderful cook who could feed a crowd at a moment's notice, many of my fondest food memories revolve around my father. Because he did all the grocery shopping, he taught us how to select the freshest produce, a skill he learned on a farm in Sicily. To this day, the scent of fresh peaches reminds my daughter of her "Nonno." Before dinner, Dad would drop peach slices into his wine, sharing the wine-soaked fruit with all of us at the end of the meal—a tradition his grandchildren still enjoy today.

Dad’s pride and joy was his garden, which became his refuge in retirement. He cared for his tomatoes, eggplant, and peppers as if they were his own grandchildren. When the weather warmed, Sunday dinner was his domain; he took full charge of the barbecue, always using his special homemade marinade. I know he would have loved our grilling classes—though he certainly would have tried to show the instructor the "right way" to do things—and he would have appreciated the professional tools we carry at the studio.

As I walk around Relish, I am reminded of my father’s love for food and family every day. You can see his touch everywhere, including the wine barrels and wooden crates we use for display.

This June, we celebrate all fathers. Both Donna-Marie’s father, Roger Pye, and my father, Giovanni Alaimo, passed away shortly before Relish opened its doors. They were both incredibly supportive of our dream. While they are no longer with us, we know they are watching over us, proud of everything we have accomplished.

This Father’s Day, we invite you to celebrate the 'fathers' in your life. Whether it’s a gift certificate for a cooking class or a new knife, we have plenty of ways to help you create your own lasting food memories. - Maria Burjoski

Giovanni's Marinade For Almost Anything!

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We apologize for very random quantities. But John would just use whatever was on hand. And like any true Italian, when asked "how much" the answer always is "until it looks good". 

Ingredients...

• 2 cloves garlic, minced or grated
• Juice and zest of 1 lemon
• Fresh garden herbs, chopped (Italian parsley & rosemary, about 2 to 3 tbsp) + more for a herb brush
• Pinch of red pepper chili flakes (just to annoy my mother...she doesn't like heat), optional
• Salt and pepper
• Splash of Marsala wine (a couple of tablespoons)
• Olive oil (about 1 cup)

Method...

1. In a bowl, mix together garlic, lemon juice and zest, chopped herbs, chili flakes, salt, pepper, and wine. Slowly add in the olive oil and blend until well mixed. 
2. With remaining fresh herbs, tie them together to make a herb "brush". 
3. Use this marinade to marinate veggies, chicken, veal, lamb, pork chops, steak and even sausages. Reserve some for brushing on the meat as it cooks. Use the herb brush to brush marinade on the food as it adds extra flavour.

SHOP THIS RECIPE

• Cuisipro Dual Grater  or Piccolo Grater
• FinaMill Spice Grinder
• Victoria Cast Iron Grill Pan OR Le Creuset Alpine Cast Iron Collection