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.
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
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
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
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
Its name translates to “country bumpkin,” but Campagnolo’s impressive accolades don’t exactly reflect the restaurant’s humble name. Named Vancouver Magazine’s Best New Restaurant in 2010, one of Conde Nast Traveller Magazine’s 50 Hottest New Restaurants, the Vancouver Sun called it
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
Co-owner Lara McCormack couldn’t have said it better: “With a name like From Scratch, you get what we’re all about.” With its owners bringing years of experience in the hospitality industry to the table, food at From Scratch is what
It took a trip to the Slow Motion Film Festival in Wolfville, Nova Scotia in October 2011 to finally catch up with the uber-busy George Christakos, owner and builder of the Brooklyn Warehouse in Halifax. His set of ideals and idealism
Les Jardins de Métis is a magical place and a testament to a dream that has spanned generations of the Reford family. In the summer of 1926, Elsie Reford began transforming her fishing camp on the Metis River into a garden.
Weczeria Chef/Owner Daniel Walker has traveled the world then come home – in every sense. Daniel’s Polish roots are in Selkirk, Manitoba and his restaurant reflects his inbred desire to make people happy with good food and a pride of
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
Morris East was created by the inimitable Jennie Dobbs. After 6 years of working in finance in the UK, Jennie decided to return to her hometown of Halifax to fulfill her dream of opening a restaurant. Morris East is tiny
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
Spinnakers’ motto is “Our beers feel local” — so local in fact that I’ve seen owners, staff and brew masters from other local breweries gather at the traditional 4 p.m. for the ritual of cracking the “firkin”….or two if a second
ulla opened in summer 2010 and is located in Victoria’s Historic Chinatown. Owners, Chef Brad Holmes and Sahara Tamarin’s passion for flavor, technique, warm hospitality and friendly attentive service sets the restaurant apart. Chef Holmes’ philosophy highlights local organic products whenever
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 Michael Noble always seems to be at the top of his game. We first met when he was the shining star of DIVA at the Met in Vancouver way back in the 1990′s. His recipes grace the pages of
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
For as long as it’s been around Diva @ The Met has championed locally- sourced and ultimately seasonal ingredients. As Executive Chef of the Metropolitan Hotel Vancouver and its restaurant, Chef Hamid Salimian fits the philosophy perfectly. Chef Salimian is
Crave Kitchen and Wine Bar is dedicated to the art of local! Regina-native Executive Chef Jonathan Thauberger has just returned after a 20 years cooking away, most notably at Burrowing Owl in the south Okanagan. He was part of that
SoBo, short for ‘Sophisticated Bohemian’, is the creation of Lisa and Artie Ahier, Tofino locals; community-oriented Canadians of soul and distinction.The food is made in a kitchen brimming with hard work and love. SoBo is the kind of relaxed dining
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
The motto is “True to Our Region; True to the Seasons.” The commitment has never, ever wavered since the day that West first opened and it leapt onto the Vancouver restaurant stage as a serious contender for the most delicious
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