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.
When Carey Melnichuk, Proprietress & Creative Director of Secret Location, decides to update the food component of her design ‘destination’ she does it with great style. Chef Jefferson Alvarez took over the kitchen in late May and, during the coming weeks,
“Wood Fired Meats & Locally Sourced Eats… Slow Food Done Fast” With the rising trend of Food Trucks in Canada, the Smoking Pig is ahead of the game. Although not mobile, the Smoking Pig BBQ has become a staple within
With food trucks trending all over the continent, it would make sense that someone with chutzpah would drive one onto the culinary scene of Yellowknife. In a recent interview with the Ottawa Citizen, Wiseguy food truck owner Robin Wasicuna
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
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
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
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
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
Bodega Ridge is not a restaurant in the traditional sense. Situated on one of the southern Gulf Island, this secluded island resort hosts yoga reatreats, weddings and small conferences. Chef Jesse McCleery, who made a name for himself at the former
McNally Robinson is one of Canada’s finest booksellers. Family built and owned, these are book lover’s bookstores and a few years ago they added two Prairie Ink Cafés. Chef Karen Neilson describes the menu as ‘the best Manitoba has to
“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
“Seasonal and sustainable is the rule at Red Fish. We believe that using the freshest ingredients in the simplest way allows the natural flavour to shine. We promise guilt free dining with a local flare.” Chef David Friedman was not
In 2008 I had an incredible book tour….and one stop was Montreal. I love the Hotel Queen Elizabeth and headed to the legendary Beaver Club for dinner. Chef Alain Pignard rolled out the culinary red carpet and I can’t think
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