This is the second of two articles on Canadian ingredients. This piece explores some of the contemporary foods that have flourished more recently and have been adopted kitchens from coast to coast. It’s adapted, along with a few of the referenced recipes, from Anita Stewart’s CANADA: The Food, The Recipes, The Stories.
The University of Guelph Innovation Award is presented to restaurants from across Canada that approach food in a new and exciting manner with a particular emphasis on creativity and innovation. A menu design might solve a problem, add unusual flare
Ontario is squarely in the driver’s seat in 2009! Not to be outdone though, is Canada front and centre. What words will Canadians use in 2010 to describe their menus and experiences for Food Day on July 31st
Food Day is pleased to announce that Anthony Walsh is joining this year’s judging panel for the first annual Food Day Awards. Walsh is one of Canada’s most respected Chefs, currently leading the charge at Oliver & Bonacini’s famous flagship
We are pleased to announce the unveiling of version 1.0 of the new Food Day website. Yes, it will look flashier. Yes, it will look funkier. Yes, it will have more functionality. For now though, it is an ever-growing source
Nancy Reeves of Charlottetown writes: “I will be hosting a BBQ on Saturday evening for friends and family. We will be spending the day at Crapaud Exhibition, as my son will be showing his 4-H calves in both the 4-H
“Another wonderful excuse to have a summer party -celebrate our agri and aqua culture! Family members from Toronto and Brockville will join us in Ottawa for a BBQ – rain or shine it doesn’t matter!” The menu is a coast
Food Day Canada 2003 was a momentous year, bringing Canadians from all three coasts together in solidarity with farmers. The idea was simple: at 6:00 PM “Your Time”, fire up the BBQ, invite some friends and celebrate Canadian Food. People
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