Occupation: Dish Editor/Staff Writer at Vue Weekly
What did you eat today?
Granola and yogurt for breakfast, a steak and goat cheese wrap for lunch and tilapia with steamed vegetables and rice for dinner.
What do you never eat?
I’m always open to trying new things when it comes to food, but I can’t say I’m a fan of tomatoes when they’re by themselves. There’s just something about the texture that I don’t enjoy. If they’re incorporated into something like a pasta sauce, I’ll eat them. Strange, I know.
What is your personal specialty?
I would say either stir-fry or different pasta creations, like lasagna.
Complete this sentence: In my refrigerator, you will always find:
Fresh produce, yogurt, eggs and almond milk.
What is your weekday meal standby?
To be perfectly honest, I’m pretty terrible about cooking big meals for myself during the week due to a busy schedule, so it’s usually something quick—but still healthy.
What is your favorite kitchen item?
The kitchen and I have only become closely acquainted with one another in the last year-and-a-half (I was a college student prior to that and cooking ranked low on the priority list), but I would say the KitchenAid mixer.
World ends tomorrow. Describe your last meal.
That’s a tough one. I would either go all-out on sushi or anything my mom cooks—she’s fantastic. For dessert, It would have to be her chocolate raspberry torte hands-down.
Where do you eat out most frequently?
I don’t really have a go-to place when I go out to eat. I like to spread things around and try out different places.
Where’s the best place to eat in Edmonton?
It’s so hard to choose one because Edmonton has such a diverse range of restaurants and so many of them have fantastic things to offer. However, I really enjoy TZiN and XIX when I’m able to make it down to the far south end of the city.
If you weren’t limited by geography, where and what would you eat?
I spent a month in Europe during the summer of 2011, and I would go back to Italy and France in a heartbeat. The food was fantastic, particularly macarons, pastries and duck a l’orange in Paris, as well as gelato, traditional Neapolitan pizza or pasta dishes in Italy, where it seemed as though you couldn’t go wrong with anything you ordered.
You can check out Meaghan’s writing in Vue Weekly’s Dish section every week.
Only Here for the Food 