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.
First and foremost, Tuck Shop is a neighbourhood restaurant . Owner Jon Bloom writes “We are proudly located at 4662 Notre Dame Ouest in the heart of St-Henri. Historically, the neighbourhood is known for its working class residents, leather tanning
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,
Leave it to Craig Flinn, the popular Chef/Owner of Chives Canadian Bistro to deal with a problem by opening another restaurant. Chives is fine dining and his clientele were asking for a casual place with great food that is
Let’s face it, the real cuisine of Quebec began in the back woods and the rivers. It was, and still largely is a hunting and fishing society that LOVES to dine well. Before the current trends in wilderness cuisine hit
Many years ago I visited what was just then being dubbed ‘The Golden Mile” of the south Okanagan Valley which is actually the very top tip of the Sonoran Desert. The first winery on the then-short list was Tinhorn Creek
Named after the railway baron and industrialist Sir William Cornelius Van Horne, Van Horne is one of my favourite new restaurants in this marvellous edible city. Located in the very real community of Outremont it’s worth spending a bit of
When you finally find Le Bremner, it’s almost as though you’ve joined a secret club. Nearly at a dead end of rue Saint Paul East and hidden down an ancient hewn stone stairway with only the number 361 atop the
Chef Alex Haun is a someone to watch and to dine with. He has been lured away from his great personally-run restaurant to open Savour in the Garden, the small dining space in Canada’s Garden of the Year 2013,
Chris Whittaker grows his own vegetables, catches his own fish (or tries to at least!), makes his own preserves, composts all of his food waste, keeps mason bees to pollinate his plants, hunts for the purpose of conserving our land
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
Sometimes I just marvel at how small the culinary world is here in Canada. Landing last year from Vancouver in the great coastal city of Saint John, N.B. Chef Tim Muehlbauer and Chef Kimberley Steele bring not only impressive
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
As Sooke Harbour House is to Vancouver Island, Manoir Hovey is to Quebec. On the banks of Lake Massawippi, near North Hatley in Quebec’s Eastern Townships, this inn and Chef Roland Ménard, have been harvesting the region and serving it
You can find Chanterelle Country Inn high in the hills of Cape Breton on one of the great drives of Canada. It’s a gentle place to stay with tranquil vistas and great food. From day one in 2000, owner Earlene
My room on the second floor of Hotel Paulin, in Caraquet, New Brunswick, overlooked the clothes line filled with white linens and, just beyond, the Bay of Chaleur. The ocean is different here. If there is a word to describe
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
As of October 10, 2012, Derek Dammann, the well-tattoed chef who, with his business partner, Alex Cruz, built a stellar reputation for Montreal Restaurant DNA, has created the sort of restaurant he is all about…democratic and fun, delicious and fresh,
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
The name ORU is derived from the Japanese word meaning “to fold”. It perfectly describes the exquisite cuisine by internationally-traveled Executive Chef Darren Brown. After roaming the seas of the Pacific Rim, Executive Chef Darren Brown is now applying his
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
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
When Brillat-Savarin wrote, way back in 1825, ”The discovery of a new dish does more for the happiness of mankind than the discovery of a star”, he was celebrating the new found cuisine of France. Like him, we here 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
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