A few links. This is the chef from Dreyfus , Taverne Bernhardt and Vilna’s.
https://torontolife.com/food/how-to-make-taverne-bernhardts-chef-zachary-kolomeirs-juicy-herb-slathered-heritage-turkey/
https://www.hamiltonnews.com/whatson-story/9952264-it-s-been-a-heartbreaking-time-for-dreyfus-restaurant-but-they-have-faith-in-toronto-to-support-after-covid-19-here-s-their-diy-recipe-for-scallion-pancakes/
https://www.thestar.com/amp/life/food_wine/2021/02/25/chef-tips-on-how-transform-your-tired-wfh-salad-into-something-truly-delicious.html
https://www.thepeterboroughexaminer.com/ts/life/together/places/2022/01/02/6-local-must-visit-eateries-in-2022.html
