backhouse, Niagara-on-the-Lake, Ontario

No matter where he’s been, Chef Ryan Crawford has celebrated Food Day Canada every year since its inception; once to the point of nearly getting arrested for doing a pop up restaurant at midnight on the main street of Niagara-on-the-lake. Five years ago he and his team took over the location...

L’Abattoir, Vancouver

L’Abattoir is arguably one of the most solidly creative and award-blessed restaurants in British Columbia. Lee Cooper is the soft-spoken chef with a boyish demeanour who not only grew up in the restaurant business, but flourished in it.  As a young man he worked in his dad’s A&W...

BUCA Yorkville, Toronto

BUCA Yorkville is the sister restaurant to BUCA, the osteria that has defined Italian dining in Toronto by sourcing Canadian ingredients and creating stunningly imaginative menus. But the Yorkville location has a mind of its own.  It’s very-open-kitchen is downright inspiring as the team of...

Locals, Courtenay, British Columbia

Chef Ronald St Pierre and Tricia St Pierre have created Locals, a very real culinary destination in the Comox Valley. My friend, Jeremy Ferguson wrote the following in the Globe and Mail: “Courtenay’s claim to fame comes through a different passion: It wants to be foodie capital of the island....

Buca Osteria & Enoteca, Toronto

In spite of the restaurant’s Italian name and it’s food voice the speaks full blown Italian, Chef Rob Gentile cooks more “Canadian” than most chefs in the nation. In fact, Buca is one of the finest examples anywhere in Canada of how our restaurants have evolved. He, his...

360 The Restaurant at the CN Tower, Toronto

Their tagline is “Canadian Ingredients ~~ Canadian Wine ~~ Canadian View”  The unspoken one…at least publicly is “we don’t buy things in, we make things here.”    Since John Morris took over as the Executive Chef, the dining experience at 360 has become even...

Windjammer Restaurant, Delta Beauséjour, Moncton, New Brunswick

Located in relatively rural New Brunswick, Chef Stefan Müller has access to some spectacular ingredients, many of which he has seen develop in the many years he has been at the Delta Beauséjour. His 100 mile menu is served all summer long but the Food Day Canada menu is special. It’s a true...

Les Fougères, Chelsea, Quebec

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 best food and wine to their clientele. Aside from the...

Manoir Hovey, North Hatley, Quebec

On the banks of Lake Massawippi, near North Hatley in Quebec’s Eastern Townships, this inn and the chefs have been harvesting the region and serving it forth for as long as I’ve been writing about it and, like me, they are still ‘cooking’. I published then-Chef Roland Ménard’s  recipe in...

Restaurant at Redstone, Niagara

In his quest to explore terroir, Moray Tawse leaves no stone unturned. First came his namesake winery in Vineland. For his second major project he went further afield to found Marchand-Tawse and Domaine Tawse in Burgundy. And now, back on home turf, he has created Redstone Winery, in Beamsville,...