From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 * species yet to be named and classified, it becomes crystalline that the protection of our ecological heritage is absolutely paramount.
Chef Alex Haun is a someone to watch and to dine with. He has been lured away from his great personally-run restaurant to open Savour in the Garden, the small dining space in Canada’s Garden of the Year 2013,
Ossie’s Lunch is famous. Rose Anna Waite, who is now closing in on her mid-70′s, and her daughter, Angela Tessier, serve Maritime road food at its best — deep-fried clams, lobster rolls, scallops and chips and home made pies, in
The Breadalbane Inn has been a fixture in the food life of Wellington County for decades. With the arrival of Chef Mark Andrew Brown (at left), one of the Ontario Hostelry Institute’s Top 30 Under 30 in 2011, the food
As Sooke Harbour House is to Vancouver Island, Manoir Hovey is to Quebec. On the banks of Lake Massawippi, near North Hatley in Quebec’s Eastern Townships, this inn and Chef Roland Ménard, have been harvesting the region and serving it
You can find Chanterelle Country Inn high in the hills of Cape Breton on one of the great drives of Canada. It’s a gentle place to stay with tranquil vistas and great food. From day one in 2000, owner Earlene
My room on the second floor of Hotel Paulin, in Caraquet, New Brunswick, overlooked the clothes line filled with white linens and, just beyond, the Bay of Chaleur. The ocean is different here. If there is a word to describe
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
As of October 10, 2012, Derek Dammann, the well-tattoed chef who, with his business partner, Alex Cruz, built a stellar reputation for Montreal Restaurant DNA, has created the sort of restaurant he is all about…democratic and fun, delicious and fresh,
On the very western tip of Manitoulin Island, this marvellous old inn is open year round for summer tourists and winter skiers. It’s one of Ontario’s hidden gems. The community was originally dedicated to fishing and lumbering but the self
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
It took a trip to the Slow Motion Film Festival in Wolfville, Nova Scotia in October 2011 to finally catch up with the uber-busy George Christakos, owner and builder of the Brooklyn Warehouse in Halifax. His set of ideals and idealism
Les Jardins de Métis is a magical place and a testament to a dream that has spanned generations of the Reford family. In the summer of 1926, Elsie Reford began transforming her fishing camp on the Metis River into a garden.
Weczeria Chef/Owner Daniel Walker has traveled the world then come home – in every sense. Daniel’s Polish roots are in Selkirk, Manitoba and his restaurant reflects his inbred desire to make people happy with good food and a pride of
The Fogo Island Inn may be a work in progress at this writing but by mid-2013, May 1st to be exact, it will be a world class destination for ecological and culinary tourism. It is one of a kind in
When Chef Donna Dooher and her life partner, Kevin Gallagher, opened Mildred’s Temple Kitchen, Toronto seemed to breathe a sigh of relief. Journalists and diners had been close to heart broken when Mildred Pierce, their wildly successful restaurant closed. Joanne
On the Twenty is where the regional food movement really took hold in Niagara. It was Ontario’s first winery restaurant. From the time the beautiful dining room (s) opened overlooking the Twenty Valley with its first super-chef, Michael Olson, local
Scaramouche Restaurant with its incredible team – Carl Korte (General Manager) and Keith Froggett (Executive Chef) has been setting the bar as high as it gets in Toronto’s dining scene for decades. Few other restaurants in the country have been
Morris East was created by the inimitable Jennie Dobbs. After 6 years of working in finance in the UK, Jennie decided to return to her hometown of Halifax to fulfill her dream of opening a restaurant. Morris East is tiny
Lorenzo Lesoto demonstrated his perfectionism in November (2010) when he was preparing his entry for Gold Medal Plates. He is a natural teacher – focused and very skilled. James Chatto described the medal winning effort. “He built his dish around
Spinnakers’ motto is “Our beers feel local” — so local in fact that I’ve seen owners, staff and brew masters from other local breweries gather at the traditional 4 p.m. for the ritual of cracking the “firkin”….or two if a second
ulla opened in summer 2010 and is located in Victoria’s Historic Chinatown. Owners, Chef Brad Holmes and Sahara Tamarin’s passion for flavor, technique, warm hospitality and friendly attentive service sets the restaurant apart. Chef Holmes’ philosophy highlights local organic products whenever
East & Main is a seriously happening bistro in Wellington, the heart of Prince Edward County wine country. Proprietors, David O’Connor and Kimberly Humby, have teamed up with Executive Chef, Lili Sulllivan, to create an atmosphere and menu in the
Chef Bryan Steele has taught and mentored dozens of Canada’s new wave of top chefs. In his role as Chef/Instructor at the Stratford Chefs School, which holds classes in his kitchen, he has, in many ways, laid a foundation for
Chef Michael Noble always seems to be at the top of his game. We first met when he was the shining star of DIVA at the Met in Vancouver way back in the 1990′s. His recipes grace the pages of
Chef Bruce Enloe is a self-confessed ‘local food geek’. Bruce eloquently echoes the thoughts of many participants in Food Day: “When we opened the branch, I made a promise to myself that I would start shopping at my door…and that
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