Les Fougères, Chelsea, Quebec

If you’re in the Ottawa Valley or the Outaouais and you mention the concept of regional cooking in Quebec, Les Fougères will be named. Chefs Charles Part and Jennifer Warren Part are completely and utterly dedicated to serving forth the best food and wine to their clientele. Aside from the...

Rossmount Country Inn, St. Andrews, New Brunswick

Often it’s great innkeepers who want to share the successes of their friends. In this case, it was Bill Bennett of Langdon Hall in Ontario who guided me to Rossmount Inn, just outside the bustle of St. Andrews.  It’s easy to miss.  One word…DON’T! Chris and Graziella Aerni, a couple...

Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec

One of the neatest restaurants in Quebec, Les Jardins Sauvages, is owned and operated by Chef Nancy Hinton and forager/farmer François Brouillard. Aside from being a country eatery, they create and sell a line of products derived from wild plants and mushrooms at a farmer’s market stall at Marché...

Old Vines Restaurant, Quails’ Gate Winery, Kelowna (West Bank)

Tiny quail skitter quickly between the rows of grapes (and across the roadways). The vineyards stretch down towards the water, disappearing over a ridge. The air smells of earth and of summer. Quails’ Gate Winery is owned and operated by the Stewart Family, the name Stewart being synonymous...

Rouge Restaurant, Calgary

Chef Paul Rogalski “Chief Culinary Officer/Co-Owner of Rouge writes: “The foundation of great food starts with the ingredients. Preparing them with respect is the foundation of cuisine. For this very reason my menu will be created as close to the moment as possible as I explore what the best...

CHARCUT Roast House, Calgary

At CHARCUT, Calgary’s very meaty, very hot spot, there is no getting away from it –being a carnivore rules. It’s absolutely local, chef-driven cuisine.  Chef/Owners John Jackson and Connie DeSousa with co-owners Carrie Jackson and Jean Francois Beeroo have had their rotisserie...

Buca Osteria & Enoteca, Toronto

In spite of the restaurant’s Italian name and it’s food voice the speaks full blown Italian, Chef Rob Gentile cooks more “Canadian” than most chefs in the nation. In fact, Buca is one of the finest examples anywhere in Canada of how our restaurants have evolved.  He, his...