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.
Roll out your blanket and experience Food Day Canada at its most easterly location, at a lighthouse perched on the rocky headland jutting out into the often-raging ocean. This is honest, home cooking at its finest, largely because of the
Tiny quail skitter quickly between the rows of grapes (and across the roadways). The vineyards stretch down towards the water, disappearing over a ridge. The air smells of earth and of summer. Quails’ Gate Winery is owned and operated by
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
When Chef Che Chartrand of Gezilleg in Ottawa, raves about a place, I listen. He did just that a while ago on his Facebook page. The post was simply “awesome place!!!!!” Chef Matthew Krizan grew up in his mother Anna’s
Wild Rice began as a simple thought from Andrew Wong. His wish was to create a socially conscious restaurant serving local cuisine with influences from his Chinese heritage. Located on the edge of old Chinatown, Wild Rice has exceeded Chef Wong’s
Their philosophy is couched in the ideal of buying locally to support the communities of Nova Scotia. But it goes further. The dynamic team that brought the Province both Saltscapes Magazine and the Saltscapes Food Expo, are tapping their regional
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
Raymond’s Restaurant is setting a new bar for Canadian dining. Located in a wonderful old bank building in downtown St. John’s, Chef Jeremy Charles celebrates both the modern and traditional ingredients of Newfoundland and Labrador. Charles was the winner of
In a rave review, Maclean’s food commentator, Jacob Richler called Hawksworth ‘The Best New Restaurant in Canada.”. I’ve walked by the location any number of times since it was closed for the long-awaited renovation but have yet to enjoy a
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
Chef James Walt can be very proud. The year 2012 marked over a decade of winning Gold for Best Whistler Restaurant at the Vancouver Magazine Awards. This is a first for the Awards and it’s a testament to both Walt’s
Like its sister restaurant, Araxi, in Whistler, Blue Water Café is a multi gold medal winner. But at Bluewater, Chef Frank Pabst collects them three at a time. Chef Pabst was Vancouver Magazine’s 2010 Chef of the Year as well
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
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
Chef Jason Lynch divides his time between Nova Scotia’s fantastic winery/restaurant Le Caveau at Grand Pré and the picturesque Newfoundland outport of Norris Point where, as chef/consultant for the inn’s Black Spruce dining room, his touches are evident. With co-chef
A great restaurant ‘masquerading as a bar’ with 72 draft lines of craft brews, with Canadian beers holding the majority. Following Chef Justin Leboe’s (of Model Milk, Clive Burger and Double Zero Pizza) back-to-basics mentality, National has all the makings
Justin Leboe’s flagship restaurant is the “it” place for many Calgarians. Leboe is one of Canada’s new breed of chef who takes his food very seriously. He totally walks the talk and is not afraid to get on a soap
This is an authentic pizza joint but with a twist, one that makes sense given Chef Justin Leboe’s strident defence of local food coupled with his passion for the highest quality ingredients. The charcuterie and the cheeses(Pecorino, Burrata, Mozzarella, Ricotta)
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
Some chefs seem larger than life. Roary MacPherson, who heads up the Sheraton St. John’s culinary team and the St.John’s Chapter of the Canadian Culinary Federation of Chefs and Cooks, is one of them. His energy and his dedication
In big bold letters the menu states: “Alberta Food Everyday – We love our suppliers.” Owned by Calgary’s cheese maven, Janice Beaton, who also operates Janice Beaton Fine Cheese, one of the finest cheese shops anywhere in the nation, FARM is
Located in the middle of Prince’s Island Park, on the lagoon where the Bow River passes though downtown Calgary, River Café has featured “Seasonal Canadian Cuisine” since the mid-1990s. Inspired by the natural setting of the Bow River Valley, the restaurant has
This is one of the neatest bakeries/kitchens in all of Canada. With a set of standards in sourcing their ingredients second to none, owners Tabitha and Paul Langel and Lyle and Kathy Barkman, use their kitchens to harvest and share
The Muttart Conservatory is one of Edmonton’s jewels. With the city’s dramatic climate, the conservatory provides a year round escape into the natural world. The three glass pyramids are exceptionally beautiful. It made sense for them to partner
Although crafted from local ingredients, many of the items on the Culina Mill Creek menu have a multicultural influence that reflects the diversity found in Edmonton. A list of their local suppliers can be found front and centre on their website,
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