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.
Located in a quiet neighbourhood a few blocks from Guelph’s downtown the Delhi Street Bistro is a small but impressive go-to for those in the culinary know. Kevin Smith, the bistro’s potato supplier wrote: ”Finally, a true bistro. The decor is
I love Juniper! The food, the wine list, the service and most of all, the chefs who are as talented and dedicated as any on the Food Day roster. Chef /Owner Norm Aitken hails from Prince Edward Island where he
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
Kelowna is a hotbed of culinary talent. Many of the young chefs (seems that youth is a prerequisite) have arrived from across Canada. Because the city is at the heart of the wine industry, it was just a matter of
Soft round notes of a hidden flute rise as the early summer sun sets over the Pacific. The shores become shadowy; frogs take over, singing their hearts out. Offshore a line of breakers surge onto a reef connecting the islands.
Not only does chef Jesse Vergen man the stoves of the Saint John Ale House, he’s an organic farmer in one of Quispamsis, New Brunswick’s last standing farms. And he’s cooked from Vancouver to Paris. Jesse is not just into cooking
The gold rush of 1898 was a wild time in Dawson City. Its legacy is some great old architecture. Much of Dawson City is a National Historic Site on the banks of the Yukon River, the third longest river in
Between them, brothers Ross and Simon Fraser have years of experience having cooked with everyone from Michael Stadtlander (Haisai / Eigensinn Farm) to Steve Vardy (Atlantica) to John Taylor (Domus). These weren’t short stints either. Simon spent 7 years at Domus
The extraordinary sensual beauty is overwhelming. Across the Strait of Juan de Fuca, as it was years ago for me, the Olympic Mountains are awash in pink and blue and purple. The sea calls. Sooke Harbour House, and its visionary
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
Perched high overlooking the valley, Mission Hill Family Estate Winery is the most beautiful winery in Canada. From its bell tower, the noon chimes echo over Lake Okanagan. Every valley visitor should make a determined effort to have at least
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
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
“We believe that sipping a glass of wine and sharing a meal that is fresh, creative and visual, in a beautiful, ambient setting, is simply the way it should be.” Like a diamond in the rough or a pearl
The Merrill Inn is located in the heart of old Picton. It’s a gorgeous property with striking gingerbread trimmed gables and the home to Chef Michael Sullivan, a guy who cooks with his heart and his head. He and his
BEAST is one of the new wave of restaurants, owned and operated by Chefs Scott and Rachelle Vivian, that serves the carnivore community well. Both have stellar credentials. They wrote the book on ‘local’. The ultimately seasonal menus, which consist
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
John Bishop has been Vancouver’s consummate host for 32 years. His restaurant, simply named “Bishop’s” is a quiet haven filled with extravagant bouquets, great works of art from John’s personal collection and extraordinary food. In 2011, his contribution to Canada was
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,
For three years or more the Fogo Island Inn has been a magnificent work in progress . On June 1st, 2013, it opened as a world class destination for ecological and culinary tourism. It is one of a kind in
While Chef Brock Windsor was working at Sooke Harbour House, he was dreaming of a place of his own. Now, with his wife/partner, Ayako, he has realized the dream. Ayako is the innkeeper and Brock does the cooking. Stone Soup
“To chinch: to caulk or fill the seams in a boat; to stow stuff or pack tightly. ” Dictionary of Newfoundland English, University of Toronto Press, 1982. Chinched Bistro is real jewel of a place with some cocktails that even
Simply named Murray Street Kitchen by owners Paddy Whalen and Steve Mitton, the restaurant was chosen by enRoute magazine as one of the top ten across Canada for 2009. Food critic Anne DesBrisay calls it “manly” and continues, “The soul
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
Its name translates to “country bumpkin,” but Campagnolo’s impressive accolades don’t exactly reflect the restaurant’s humble name. Named Vancouver Magazine’s Best New Restaurant in 2010, one of Conde Nast Traveller Magazine’s 50 Hottest New Restaurants, the Vancouver Sun called it
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