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.
Taylor’s Genuine Food and Wine Bar is the casual cousin of the fabulous Domus Café. Chef John Taylor (pictured at right), the patron/pioneer of Canadian cuisine in Ottawa is writing the culinary rules while Chef John Svasz, a Domus alumnus,
Biff’s Bistro: where 1930′s Paris meets fresh London cool. Biff’s is Oliver & Bonacini’s take on a modern French bistro. While offering guests a vibrant, warm and casual dining atmosphere, Chef de Cuisine Amanda Ray plates robust bistro cuisine, including an outstanding selection
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
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
Mark Rodford, the visionary behind both Ouderkirk and Taylor, an excellent purveyor of specialty cheeses, and the downtown Guelph culinary pillar, The Cornerstone, has blessed the downtown with another excellent restaurant. With his partner, Chef Jeff Sample (at right in
Zane Caplansky has a mission. He’s out to re-introduce the joys of real Jewish deli food (and fun!) to Toronto. He shares his enthusiasm with everyone he touches. Operating out of its College Street location the menu rivals any in
Caledon, a region tucked into rolling hills just a little northwest of Toronto, is home to Spirit Tree Estate Cidery*. A one of a kind destination, this marvelous orchard is the realized dream of Tom Wilson (pictured below at
Stephen Beckta and Michael Moffatt knew that they wanted to open a new restaurant. It would be the third in their excellent roster that includes Play and the flagship, Beckta. But the question was “Where?” So, they asked the public
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
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
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 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
There are very few restaurants that have a Hall of Fame for their suppliers. Let’s face it, most eateries don’t think that way. We love it!!! Eat Drink Magazine had this to say: “Bijou Restaurant is a culinary tourist’s dream… The
Chef and Owner Tobias Pohl-Weary explains his menu as ‘modern Canadian cuisine’. He has been in restaurant kitchens since he was 14 beginning, as many of our top chefs have, as a dishwasher — but not at any restaurant
Located in the heart of the Toronto’s Financial District, Vertical seeks to quell the hustle-and-bustle with their commitment to simplicity. Handmade pasta dishes, like their stinging nettle and ricotta-filled ravioli, and Ontario-grown, naturally-raised beef are just some of Vertical’s specialties. While
Henry of Pelham Family Estate Winery has serious history, well rooted in the food culture of both Ontario and Canada. So when the owners, the Speck family, decided to open a small café, they searched the region for a chef with
Its name means “Edible” in Latin, and for good reason: the critics are eating it up. Chef/Owner Michael Caballo spent years manning the kitchen at the Niagara Street Café, whose spot Edulis now inhabits. His wife, Tobey Nemeth, was Chef de Cuisine at
Hands-on creativity! Niagara College’s motto, Applied Dreams, sums up what Chef Dan LeBlanc teaches students and it’s with this in mind that this restaurant operates. It’s a great dining room and the good news is that every menu has wine
Describing themselves as “Serving farmhouse hospitality. Rooted in the charming influences of the rural Ontario farmhouse. A little bit country/ A lot rock & roll. Cooking a blackboard menu of farm driven food. Pouring Ontario craft brews + VQA juice.”
Standing in the fields or walking barefoot in the loose earth of the garden at Castlegarth, the Ottawa Valley farm that lends its name to the restaurant, there’s a softness in the air. It may simply be the smell of
This small, 22-seat restaurant doesn’t even have a sign. And why should they? Anyone who’s heard of Atelier knows that their food speaks for itself. Chef Marc Lepine opened Atelier in 2008 after being named Ottawa Chef of the Year
Since it opened, Envers of Morriston has been a haven for fine dining in the Guelph, K-W, Kitchener area. (Envers of Morriston is centralized on the 401 highway just south of Guelph.) Chef Ken Hodgins haunts the region for
Comments