We absolutely love curing our own salmon at Devour and have been doing so pretty much since the very first Devour event way back in 1997. As summer approaches and we want to be outside as much as possible and not slaving over a hot hot stove - we started thinking of delicious recipes where no heat is required to create something wonderful to eat.
...we chose the name 'Connie Soeur' for the marching lady of Devour because we loved the play on words from the French word connoisseur but we also love that instead of being a stuffy or pretentious 'know-it-all', Connie is full of whimsy and humour. She is someone who knows her stuff but also doesn't take herself too seriously. And it is this combination of enjoyment and expertise that we thought was the perfect encapsulation of what we do at Devour.