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 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
Bravo!!!! Frederique and Sinclair Philip and the team at Sooke Harbour House are kicking off 2011 with an incredible (and accurate) review from Globe and Mail restaurant critic, Alexandra Gill. In her column of January 1, she writes: “It
From November 5 – 14, the country came to the city to strut their talents and the season’s harvest. The Royal Agricultural Winter Fair is as good as a fair can get and still holds the record as being the largest
Tucked into the shelter of the Cypress Hills is an elegant winery that specializes in fruit wines. My absolute fave was Prairie Cherry likely because I know the researcher who created the hybrid, Dr. Bob Bors. More intense than other
After a massive welcoming Pig Roast on Friday night, the Opening Ceremony was followed by a “Canadian Lunch” which was a roving feast from one region to another to another. Two stations (other than the beer truck) quickly developed line
There were many exceptional tastes at the CCC. One which again provided a great example of the concept of Umami…the combination of delicious foods being heightened when combined, was prepared by Chef Nakano of the Fairmont Empress Hotel and his
Bringing the chefs community together has never been an easy task but for three days, in the rain-soaked coastal dampness, chefs from all across Canada gathered to learn, to network, to party and the taste the riches of one another’s
On Saturday August 28th, BEAST ‘s chef Scott Vivian is serving forth Pastrami & Pinot. The pastrami is house made and the Pinot Gris is from Niagara’s Fielding winery. From 11 a.m. to midnight…cost $
Hitting the trail to the Cypress Hills, you have to head through Regina. Don’t miss their Wednesday morning market in the square near Hotel Saskatchewan, a gracious old renovated railway hotel. Make a shopping list then head to any
This year, Food Day happened on a pretty hectic day of the week (swim meet). But firing up the barbeque makes cooking so easy and my kids love steak. We started with a bowl of seafood chowder, which I had
Our family spent the long weekend on Vancouver Island, and celebrated on July 31st with a fabulous meal sourced from the bounty of local farmers and suppliers. Our meal centered around delicious striploin steaks, Canadian AAA beef, purchased from Vancouver
Craig Flinn and his team at Chives in Halifax created a mini-menu in homage to the first non-native settlers to Nova Scotia. Buttermilk biscuits with hand-churned butter and molasses Chanterelle Mushroom and Fresh ricotta cheese crostini “Fricot au Lapin des
Agricultural Communications Prof and noted Urban Cowboy from Guelph posted this menu: Pork steaks (grilled on the campfire) from Napanee pork producer Oliver Haan, purchased at the Verona Farmers’ Market that morning Pelee Island Winery Eco Trail red A zucchini-tomato-red
Ferryland is about a 1hr drive from St John’s Newfoundland. We drove out here after a recommendation from Roary Macpherson, our friend and Executive Chef at the Sheraton Hotel Newfoundland. The experience was incredible to say the least. The setting:
Sailing through the North Channel around Manitoulin Island, Rocky Raccoon is clearly visible in Gore Bay. The crew of the Four Play sent this shot!
My wife and I celebrated our anniversary with a spectacular meal at the branch restaurant in Kemptville, Ontario. From start to finish this meal was a celebration of the amazing local foods that are used at the branch every day
I have baked bread for over 20 years and I spent this weekend learning how to make no-knead bread. I never dreamed it would be such a game changer, and now a lifestyle changer. We also had grilled Pacific halibut,
Well, Food Day got waylaid by a funeral, and a wedding. Not a bad way to spend the day, surrounded by family and friends. The menu, it really should be a daylong series of snapshots: Morning – dashing along on
The DCCA (Destination Campbellville Community Association) held our 2nd Annual Jammin’ In the Park featuring Canadian Beef on the Grill, local fruit pies, and music in Gazebo at the Campbellvill Pond Park. Rain dampened the ground, but not our spirits
Kids all gone for the day. DH & I bbq’d smoked pork chops and enjoyed them with Parsley-Boiled new potatoes and fresh steamed green beans. Simple, satisfying, Canadian! (Chops & potatoes came from Guelph Farmers Mkt, beans from my CSA
The Grand River Raceway opened its gates and the huge pumper truck rolled in to raise the Food Day flag higher than it’s ever been. About 600 locals turned out for the celebration of barbecued brisket and pulled pork,
Celebration of local food at the Bennett-OBrian cottage Thunder Beach, Georgian Bay Menu Smoked salmon appetizers with dill Smoked Georgian Bay trout/Mary’s Artisanal Bakery Crackers/Gianetto’s spiced cottage cheese Southbrook Cabernet Rose 2009 or Gin & Tonic (tried for Iceberg Gin
We stretched Food Day into Sunday & celebrated the Bounty of the Fields with our service. The Message time featured members’ stories around treasured family recipes (local ingredients, of course) and these recipes were then copied & shared. Prayers &
My Canada Food Day meal consisted of Canadian beef on the BBQ, a big feed of fresh-picked Muskoka, Ontario corn (the first of the season and a bit ahead of schedule!) along with a beautiful baked cheesecake with wild Ontario
food day canada menu this week we got green beans from our friends richard and ernie; we’ll present a warm salad with the beans, a maple-cider vinaigrette with tim and colleen’s syrup (happy anniversary, friends…) and bill’s cider vinegar, shards
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