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.
Summerhill Pyramid winery was named Canadian Wine Producer of the Year 2009 at the International Wine and Spirit Competition in London, England. Eric von Krosigk is the talented winemaker who has worked in the Okanagan for years and, with Summerhill’s
In just four short years, Chef Ronald St Pierre and Tricia St Pierre have created a culinary destination in the Comox Valley. My friend, Jeremy Ferguson wrote the following in the Globe and Mail earlier this year: “Courtenay’s claim to
Relais Gourmande veterans, Chef Rod Butters and business partner Audrey Surrao, have just launched RauDZ Regional Table. With his best buddy, Chef Bernard Casavant, Rod Butters has helped to define British Columbia cuisine. He’s a great chef and this casual
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.
CinCin is clearly an Italian style restaurant but the ingredients are as Canadian as ever. Pasta made with the fabulous Prairie-grown semolina; fish from the Pacific; perfect pizzas from a wood fired oven; B.C. lamb, beef, spit-roasted chicken, Pacific prawns and
The name says it all. Emerald Lake really is a jewel. It’s one of those places in Canada that demand to be seen…and tasted. Chef Valerie Morrison works hand-in-hand with Canadian Rocky Mountain Resorts Executive Chef Alistair Barnes to create
From the creators of the award winning Les amis du fromage in uber-trendy Kitsilano comes another location in Strathcona, a region that is just now beginning to blossom. This time, however, it addition to the array of cheeses, some say
Cathedral Mountain Lodge is located in stunning Yoho National Park and the Canadian Rocky Mountains. Their mission statement also reads: “Our belief in supporting local farms and small suppliers influence our menu which showcases fresh local and certified organic ingredients
For newly minted Red Seal Chef Nate Catto, the Harbour House is a recipe to stretch his culinary imagination. The garden is a work of art, to a point where they now have a stall at the Salt Spring Farmers
Chef Bernard Casavant is one of the god-fathers of Pacific Northwest Cuisine. He has mentored countless other chefs. He is generous and extraordinarily talented. His food voice is loud and clear. Our connection goes back to the time when I was
Voted Western Chef of the Year 2011 and Okanagan Chef of the Year in 2010, Willi Franz is a passionate devotee of the region’s culinary riches. Overseeing the restaurant at Gray Monk, one of B.C. original estate wineries, Chef Franz is
On a bright summer’s day a falcon swoops and touches down briefly in the rooftop garden of The Fairmont Waterfront Hotel. Little wonder, for this lush, full fledged herbal garden is sheltered and quiet, even in the downtown heart of
Specializing in Okanagan Valley- sourced food and wine, Joy Road Catering was founded with the purpose of serving forth the region’s bounty of ingredients. They describe their food concept as “Cuisine de Terroir,” which translates to “food of the earth.”
When Quang Dang, the super chef of Diva at the Met, facebook’d a note about the food at The Apron, I was intrigued. A top restaurant in a Richmond airport hotel seemed somewhat incongruous. But as I did my homework
Vij’s restaurant in Vancouver is legendary. It is owned and lovingly operated by the husband and wife team, Vikram Vij and Meeru Dhalwala, since September 1994. Mark Bittman of The New York Times dubbed it, “Easily among the finest Indian
A culinary artist, Hidekazu Tojo creates heady food … but it’s also food that honours Canada’s finest raw ingredients — perfectly. He cooks — he creates — with heart. High airy ceilings and string halogen lights and sleek woodwork have
The culinary credentials of co-owners Francois and Erin are impeccable and they bring years of intense experience to their intimate restaurant on the Sunshine Coast. Their explanation of the name of the restaurant is so lyrical that I felt it
When I asked Sinclair Philip of Sooke Harbour House for his personal ‘best of Vancouver’ list, Chef Pino Posteraro was on it. He stated flatly…”You must go to Cioppino’s!!!!” Am I ever glad I listened! Chef/owner Giuseppe “Pino” Posteraro is
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