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.
In the 1980s, long before others were even thinking ‘local food’, the dining room at the Four Seasons Hotel in Vancouver was bastion of Pacific Northwest Cuisine. Then-chef Kerry Sear haunted the farms and docks of the lower mainland and,
The challenge of opening a restaurant in the fully five star Four Seasons Hotel is focus. The other challenge for this particular property, of course, is that Toronto is where Four Seasons Hotels began and is still the home of
John Taylor, along with a handful of other chefs across Canada, was/is one of the culinary pioneers of our nation. Long before ‘local’ became hot and so obviously right, he and his wife, Sylvia, were serving forth the ingredients
A bit of history will put this restaurant into a proper perspective. Harry McWatters is, without question, the dean of wine-making in British Columbia. He was the B.C. powerhouse who established the Vintners’ Quality Alliance (VQA) and founded Sumac Ridge
The ingredients of Newfoundland are really worth celebrating but it’s only been recently that they’ve moved from the home kitchens into the pride-filled dining rooms of the Province. Husband and wife team, Mike Barsky and Andrea Maunder,
This is what a ‘local’ looks like in Montreal. Stylish, great food and very, very comfortable ! Monkland Taverne is an institution in Notre Dame de Grace (NDG) and owner Barbara Leslie has been focused on the great ingredients of
~ OPENING in EARLY JULY! ~ The remarkable Chef Todd Perrin (at left landing a cod) was a star long before he became a Food Network winner of Top Chef Canada. Todd is as real as it gets in Canadian
First and foremost, Tuck Shop is a neighbourhood restaurant . Owner Jon Bloom writes “We are proudly located at 4662 Notre Dame Ouest in the heart of St-Henri. Historically, the neighbourhood is known for its working class residents, leather tanning
Taylor’s Genuine Food and Wine Bar is the casual cousin of the fabulous Domus Café. Chef John Taylor (pictured at right), the patron/pioneer of Canadian cuisine in Ottawa is writing the culinary rules while Chef John Svasz, a Domus alumnus,
Leave it to Craig Flinn, the popular Chef/Owner of Chives Canadian Bistro to deal with a problem by opening another restaurant. Chives is fine dining and his clientele were asking for a casual place with great food that is
Let’s face it, the real cuisine of Quebec began in the back woods and the rivers. It was, and still largely is a hunting and fishing society that LOVES to dine well. Before the current trends in wilderness cuisine hit
Many years ago I visited what was just then being dubbed ‘The Golden Mile” of the south Okanagan Valley which is actually the very top tip of the Sonoran Desert. The first winery on the then-short list was Tinhorn Creek
Named after the railway baron and industrialist Sir William Cornelius Van Horne, Van Horne is one of my favourite new restaurants in this marvellous edible city. Located in the very real community of Outremont it’s worth spending a bit of
When you finally find Le Bremner, it’s almost as though you’ve joined a secret club. Nearly at a dead end of rue Saint Paul East and hidden down an ancient hewn stone stairway with only the number 361 atop the
Chris Whittaker grows his own vegetables, catches his own fish (or tries to at least!), makes his own preserves, composts all of his food waste, keeps mason bees to pollinate his plants, hunts for the purpose of conserving our land
Biff’s Bistro: where 1930′s Paris meets fresh London cool. Biff’s is Oliver & Bonacini’s take on a modern French bistro. While offering guests a vibrant, warm and casual dining atmosphere, Chef de Cuisine Amanda Ray plates robust bistro cuisine, including an outstanding selection
Sometimes I just marvel at how small the culinary world is here in Canada. Landing last year from Vancouver in the great coastal city of Saint John, N.B. Chef Tim Muehlbauer and Chef Kimberley Steele bring not only impressive
Co-owner Lara McCormack couldn’t have said it better: “With a name like From Scratch, you get what we’re all about.” With its owners bringing years of experience in the hospitality industry to the table, food at From Scratch is what
The name ORU is derived from the Japanese word meaning “to fold”. It perfectly describes the exquisite cuisine by internationally-traveled Executive Chef Darren Brown. After roaming the seas of the Pacific Rim, Executive Chef Darren Brown is now applying his
When Brillat-Savarin wrote, way back in 1825, ”The discovery of a new dish does more for the happiness of mankind than the discovery of a star”, he was celebrating the new found cuisine of France. Like him, we here in
In 2003 the Canadian food community rallied together in a virtual party to support the farming families who were having their livelihoods pummelled by the closing of the US and other borders during the BSE crisis. We called our
University of Guelph’s research and culinary community rolled out the red carpet for Chefs Mark Filatow, Charles Part and Jennifer Warren Part and culinary entrepreneur, Alex Cruz, all Gold and Silver Innovation Award winners. Few universities can claim
Twenty years ago, ACE Bakery was born. It is one of Canada’s great culinary success stories and, from humble beginnings, founder Linda Haynes has spread a love of good bread across Canada and the U.S. During this, their 20th anniversary this
The University of Guelph created the Good Food Innovation Award to honour food professionals from across the country who strive to provide innovative menu solutions based on Canadian ingredients. There are chefs and restaurants that are the virtual homesteaders of Canadian
Bentwood box cooking, as was found among the First Nations of coastal British Columbia, is Canada’s only indigenous cooking method. From pre-history the boxes, skilfully made with planks of red cedar, were used for family meals or the most elaborate
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