First and foremost I wanted to send a note and say that I hope everyone is safe and sound. We all know the last several months have been beyond challenging but I truly believe that challenging times are an opportunity to grow and help us to become our best selves.
In a landscape where we are experiencing social, economical, and racial unsettling we must remind ourselves that the only thing we ever have in life is the present moment. Striving to focus on what we have now, and maintain a grateful heart, are key because in the blink of an eye it can all change, as we have experienced as of late.
I hope the last few months have brought you and your loved ones some sort of peace and well-being, with some time to reflect on what is truly important in this world. And, if not, I completely understand. It has been challenging for me as well to be a parent, a husband, to work from home, to be a teacher and, to carry out normal day to day of life. I hope that going forward our world can take some time to heal and grow through the challenges that are appearing somewhat daily, and as we traverse through our daily lives.
Having said all of that, I am grateful to share some amazing news with you: MY NEW BOOK, THE CLASSICS VEGANIZED IS NOW AVAILABLE FOR PRE-ORDER!
This book has been a long time coming, and is truly a labor of love and all things VEGAN. I am so full of gratitude and love to be able to finally share it with you all.
My new book is packed with some of my favourite recipes and “go to” dishes such as Boneless Wings and Calamari, to my signature NY striploin Steak and a brand new recipe for Hickory Smoked Rack of Ribs! Yes, that’s right, Vegan Rack of Ribs!
My career began more than 20 years ago, and this book is a culmination of so many years of hard work and dedication to my art and my passion for veganism.
Thank you everyone for the support, and thank you to each and everyone of you who has supported me over the years, it means more than you can imagine. Without the support of people daily, I would not be able to do what I do, so thank you from the bottom of my heart.
Chef Doug McNish