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Canada is the world’s sixth largest producer of honey with a magnificent array of colours and flavours, from crystalline, almost white fireweed to dark, pungent buckwheat.
Roll out your blanket and experience Food Day Canada at its most easterly location, at a lighthouse perched on the rocky headland jutting out into the often-raging ocean. This is honest, home cooking at its finest, largely because of the
In spite of the restaurant’s Italian name…and it’s food voice, Chef Rob Gentile cooks more “Canadian” than most chefs in the nation. We first met out in the country near Stratford, Ontario one very cold winter’s day when he was
Monforte Dairy Cheese Curds and Goat Cream & Cabernet Franc Lentil Jus Vote for Chef Ryan Crawford HERE When Chef Ryan Crawford cooks, it’s from farms and purveyors as close to the back door of his restaurant as possible.
Vote for Chef Dana Hauser HERE The Waterfont Centre has a marvellous herb garden and was the second hotel in Canada to have it’s own bee hives. When Dana serves this at Heron’s , it’s a menu component in her Pan-seared
Vote for Chef Hamid Salimian HERE This is a wonderful home-style Persian dish, the kind that Hamid grew up enjoying. The Cucumber Sauce is more of a method than an actual recipe. Like all great chefs, he tastes as
Vote for Chef Jefferson Alvarez HERE Pickling fish is a very traditional way of preserving it but one not as widely used in Canada as it should be. If you cannot find really fresh mackerel, any firm white
Vote for Chef Ronald St Pierre HERE This dish is a serious course in the elements of classic French cooking. The Braised French Lentil Ragout is outstanding. And yes, bison are being farmed (ranched?) on Vancouver Island, near Black
Vote for Chef Quang Dang
With Smoked Lentil Ragout, Asparagus & Honey Lime Vinaigrette Vote for Chef Mark Filatow HERE The dish says “Spring in British Columbia!” Not only does Chef Filatow use the season’s first asparagus and the marvellous scallops harvested from
Vote for Chef Andy Bujak HERE Andy understands flavour! This dish, minus the yogurt topping, is totally vegan. Using Red Fife flour, the heritage grain popularized by the Fife family in the mid-1800s and one of foundations of Prairie agriculture,
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