Tag Archives: Bill Wimberly

November – Eatin’s Canada

Roasted Vegetables and Polenta Soup
Roasted Vegetables and Polenta Soup

November is the first of the truly cold months throughout The Great White North, and so it’s all about Bread and Soup for us here at Eatin’s Canada.  We’re featuring recipes for both, and a review about Enoteca Sociale,  in Toronto, along with an interview with Holger,  their Bread Baker and Pasta Maker, and a recipe for Enoteca Sociale’s Rosemary  Foccacia.

We have a Roasted Vegetable & Polenta Soup recipe from Glen Synoground, and many soup recipes from Bill Wimberly, beginning with his recipes for Basic Chicken Broth and Stock Variations about the differences between Broth and Stock.

Heart of Bread
We LOVE bread!

We also have recipes for some of my favourite bread recipes. One is from the Purity Flour Cookbook recipe for White Bread (with variations for 60% whole wheat), which was the first that I ever used when making my first loaves at the age of 10. This recipe was also featured in other popular flour company  cookbooks of the time. Also, Phyllis’s Bread, and Sunflower Bread from The Deaf Smith Country Cookbook, by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Koock, of Texas. A wonderful bread and a favourite cookbook…now sadly, out of print, but available online. Finally, we have instructions for Trapping and feeding Wild Sourdough Yeast.

Bill Wimberly in the army
Bill Wimberly in the army

A bit more about Bill Wimberly…he was a corporate chef, a good friend to me as a blogger,  and a wonderful and thoughtful man.

Sadly, we lost Bill  to Cancer shortly after this site was built, but it was created in part with him in mind.

Bill began cooking while in the service as a young man, and then went onto chef school to study formally on The GI Bill. When we first “met”  online in 2007, Bill was a semi-retired corporate chef and one of my best advisors in recipe development.  He is our patron saint, not unlike St. Vincent, and dearly missed.

We’ll post as many of his excellent recipes as possible.

Eatin’s Canada – November

Roasted Vegetables and Polenta Soup
Roasted Vegetables and Polenta Soup

November is the first of the truly cold months throughout The Great White North, and so it’s all about Bread and Soup for us here at Eatin’s Canada.  We’re featuring recipes for both, and a review about Enoteca Sociale,  in Toronto, along with an interview with Holger,  their Bread Baker and Pasta Maker, and a recipe for Enoteca Sociale’s Rosemary  Foccacia.

We have a Roasted Vegetable & Polenta Soup recipe from Glen Synoground, and many soup recipes from Bill Wimberly, beginning with his recipes for Basic Chicken Broth and Stock Variations about the differences between Broth and Stock.

Heart of Bread
We LOVE bread!

We also have recipes for some of my favourite bread recipes. One is from the Purity Flour Cookbook recipe for White Bread (with variations for 60% whole wheat), which was the first that I ever used when making my first loaves at the age of 10. This recipe was also featured in other popular flour company  cookbooks of the time. Also, Phyllis’s Bread, and Sunflower Bread from The Deaf Smith Country Cookbook, by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Koock, of Texas. A wonderful bread and a favourite cookbook…now sadly, out of print, but available online. Finally, we have instructions for Trapping and feeding Wild Sourdough Yeast.

Bill Wimberly in the army
Bill Wimberly in the army

A bit more about Bill Wimberly…he was a corporate chef, a good friend to me as a blogger,  and a wonderful and thoughtful man.

Sadly, we lost Bill  to Cancer shortly after this site was built, but it was created in part with him in mind.

Bill began cooking while in the service as a young man, and then went onto chef school to study formally on The GI Bill. When we first “met”  online in 2007, Bill was a semi-retired corporate chef and one of my best advisors in recipe development.  He is our patron saint, not unlike St. Vincent, and dearly missed.

We’ll post as many of his excellent recipes as possible.

Bill Wimberly

Bill Wimberly
Bill Wimberly

“I have had a passion for all things food for over thirty years. I hold a culinary degree, and served under a master chef for my baptism into the ranks of food professionals. I have hands-on experience in restaurants, institutions, and food manufacturing operations. I have served as Corporate Executive Chef for several restaurant and catering companies, and Plant and Operations Manager for several food manufacturing companies. The first tool required, to be successful as a foodie, is passion; one must love all things food. The second secret to success (or just having fun) is learning the mother sauces, and the basics. Finally, you need to just dive in and have fun with it, do it for fun; do ity for yourself.

My personal goal in the food world is to enjoy the simple pleasures in a complex world. I enjoy real people food, with fresh ingredients that people have actually heard of! One need not have an engineering degree (remember simple pleasures) to be a good cook, just passion, imagination, and courage. Don’t worry about being a gourmet, just cook what you like, and let your passion and imagination run wild! So folks, settle back and get ready to have some fun with food, and more fun with Billy.. If Bill Wimberly Cooks, so can you!!!”