Inside Rebecca Wolfe’s Montreal kitchen

It’s a sunny Saturday afternoon in Quebec’s Lower Westmount, an enclave of Montreal. Mandy Wolfe is at the home of her sister, Rebecca Wolfe, and they’re making their namesake salad, The Wolfe (which, by the way, is more than just the scrumptious sum of its crisp carrot, creamy avocado and peppery arugula parts). It’s an inside peek at the incredible bond that led this entrepreneurial duo to found Mandy’s, the runaway-success salad business that launched at the back of a Montreal women’s clothing store in 2004 and now boasts eight locations in Quebec, as well as two in Toronto: one on the Ossington strip and one on Wellington St. West in the core of the downtown Fashion District.

“We really inspire each other,” says Mandy, who is the chef behind the bowls, while Rebecca designs the brand’s gloriously vibrant and prettily patterned eateries. “Becca makes everyone feel like they can do anything. And where I’m extra in food, Becca is extra in design.” Not that you’d know it from Rebecca’s quiet white kitchen. “Calm and peace are really important to me at home,” she says. “Both of us have kids under 10, and I have a dog, so there’s inevitable chaos in the kitchen. This minimalist backdrop gives me a sense of serenity.”

Rebecca Wolfe’s design for the interior of Mandy’s Westmount location

Rebecca Wolfe’s kitchen design

Why getting together is so important for Mandy and Rebecca

When the sisters get together now, it’s not under the pressure of the hectic grind that built the business; rather, it’s about making leisurely, fun meals for each other and their families – something that’s in step with the bond that started it all as well as Mandy’s approach to food. Or, as she puts it, “Cooking for someone is just a way of saying ‘I love you,’ is it not?”

A few of our favourite recipes from Mandy’s

Togarashi Steak Salad

This Togarishi Steak Salad with a Kewpie Toasted Sesame Dressing recipe uses Japanese ingredients Togarishi and Karachi, seared Filet Mignon and just the right balance of fresh flavours and textures.

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Mandy's Roasted Leek Salad With Quinoa

This autumn salad from Mandy's restaurant is a showcase for McIntosh apples. Apples are paired with roasted fennel and leek then tossed in a zesty lemon-thyme vinaigrette.

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Mandy's Healthy Granola

Mandy Wolfe's healthy gluten-free granola recipe is made with puffed quinoa, unsweetened coconut, pecans and seeds.

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Mandy's Egg Bites

Baked in a muffin tin, they combine eggs, sautéed mushrooms and onions, creamy heavy cream, shredded cheddar, sun-dried tomatoes and fresh basil.

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