Join me for Janette Behind-the-Scenes at the Vaughan International Film Festival (VIFF) with Ashley Angeloni from Tourism Vaughan as we explore why Vaughan is the place to be this summer. From film and entertainment to food, shopping, and relaxation—we’re diving into everything that makes Vaughan a top destination for culture, connection, and unforgettable experiences. In this segment, we cover: ✨ 2026 Vaughan International Film Festival highlights 🎶 2026-Summer concerts and entertainment 🎭 Vaughan Comic Con and pop culture events 🍽️ Must-visit restaurants and dining spots 🛍️ Shopping destinations and lifestyle experiences 🧖♀️ Spas, relaxation, and self-care escapes Whether you're planning a day trip or a full summer itinerary, this is your insider guide to experiencing Vaughan like a VIP. Tourism Vaughan: https://tourismvaughan.ca Vaughan International Film Festival: https://vaughanfilmfestival.com
Janette Burke
Online Media Personality, TV Show/Podcast Host, Red Carpet Correspondent, MC/Speaker
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Light, fresh, and packed with flavor—this baked cod is the perfect healthy balance to your creamy pasta. Loaded with herbs, vegetables, and citrus, it’s a complete, elegant meal made simple. ✨ Together, these two dishes create a restaurant-quality dinner at home—with minimal effort and maximum taste. 💫 ABOUT JANETTE Janette Burke is a TV Host, Interviewer, and Media Personality with 15.2M+ global reach, helping women live well, feel confident, and enjoy life through lifestyle, food, and entertainment. Which one would you try first—creamy pasta or fresh baked cod? Let me know in the comments! Recipe: Ingredients: Cod loin (fully defrosted, patted dry) Coarse kosher salt 2 tbsp lemon juice + lemon pieces ½ cup chopped shallots 1 cup each: onion, spinach, roma tomatoes, green olives Fresh thyme, sage, and mint Seasoning: ½ cup seasoned breadcrumbs 1 tsp each: kosher salt, black pepper, lemon pepper, onion powder, parsley, dried mustard, paprika, thyme, rosemary, basil Instructions: Salt cod lightly to remove excess moisture. Spray foil pan and add olive oil. Layer herbs, vegetables, and lemon. Place cod on top. Season and drizzle with olive oil (add butter if desired). Cover with foil. Bake at 350°F for 45 minutes.
Creamy, comforting, and unbelievably easy—this one-pot mushroom Alfredo pasta is baked right in the oven. No boiling. No stress. Just rich, delicious flavor perfect for busy, SAVVY women who want affordable luxury at home. Which one would you try first—creamy pasta or fresh baked cod? Let me know in the comments! Recipe: One-Pot Mushroom Alfredo Pasta Ingredients: Pasta (spaghetti, fettuccine, egg noodles, or penne) ½ cup hot water or broth ¼ cup lemon juice 1 cup sliced mushrooms (fresh or canned, drained) 2 cups 5% cream (e.g., Sealtest Dairy) 1 stick unsalted butter 2 cups shredded parmesan cheese Seasoning: ½ tsp nutmeg 1 tsp each: black pepper, lemon pepper, salt, onion powder, garlic powder, rosemary, thyme, parsley, dried mustard, basil Instructions: Preheat oven to 350°F. Spray foil pan/casserole dish with cooking spray. Add olive oil and pasta (break if needed). Add all remaining ingredients and mix well. Insert a few toothpicks and cover with foil. Bake for 35 minutes. Check pasta doneness before serving.