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.
For newly minted Red Seal Chef Nate Catto, the Harbour House is a recipe to stretch his culinary imagination. The garden is a work of art, to a point where they now have a stall at the Salt Spring Farmers
Chef Bernard Casavant is one of the god-fathers of Pacific Northwest Cuisine. He has mentored countless other chefs. He is generous and extraordinarily talented. His food voice is loud and clear. Our connection goes back to the time when I was
Voted Western Chef of the Year 2011 and Okanagan Chef of the Year in 2010, Willi Franz is a passionate devotee of the region’s culinary riches. Overseeing the restaurant at Gray Monk, one of B.C. original estate wineries, Chef Franz is
Particularly at the holiday season, Canada overflows with festive flavours. The abundance of the harvest is past and now we turn to cooking and baking, almost to the point of happy exhaustion. Regional tastes are being transformed into the “New
Specializing in Okanagan Valley- sourced food and wine, Joy Road Catering was founded with the purpose of serving forth the region’s bounty of ingredients. They describe their food concept as “Cuisine de Terroir,” which translates to “food of the earth.”
The Canadian pulse industry and Food Day Canada are pleased to announce the winners of the Healthy People, Healthy Planet Award 2011. The prizes are being awarded to three chefs from across Canada who have created innovative pulse-based dishes that
The Best Brunch in Canada Award 2011 Elora/Ottawa September 14th, 2011 Food Day Canada judges have selected the top three chefs/restaurants to receive the Egg Farmers of Canada 2011 Award for the Best Brunch in Canada. The Gold Award for
Chefs treasure the snowy, sweet flesh of B.C. halibut and over the years I’ve been lucky enough to haul in a couple. But none have been as large as those of these four utterly happy fishing guides in a scratchy
When Quang Dang, the super chef of Diva at the Met, facebook’d a note about the food at The Apron, I was intrigued. A top restaurant in a Richmond airport hotel seemed somewhat incongruous. But as I did my homework
Everything you see on the Loaf menu is handmade from fresh ingredients by our team in Fernie, so we’re proud to join this celebration of Canadian food. We use Canadian flour and all the meat in our sausage rolls, sandwiches
Vij’s restaurant in Vancouver is legendary. It is owned and lovingly operated by the husband and wife team, Vikram Vij and Meeru Dhalwala, since September 1994. Mark Bittman of The New York Times dubbed it, “Easily among the finest Indian
The culinary credentials of co-owners Francois and Erin are impeccable and they bring years of intense experience to their intimate restaurant on the Sunshine Coast. Their explanation of the name of the restaurant is so lyrical that I felt it
When I asked Sinclair Philip of Sooke Harbour House for his personal ‘best of Vancouver’ list, Chef Pino Posteraro was on it. He stated flatly…”You must go to Cioppino’s!!!!” Am I ever glad I listened! Chef/owner Giuseppe “Pino” Posteraro is
Great chefs cook with their heads and their hearts. Chef Willi Franz is one of them! It’s wonderful to see him honoured. This month he received some well deserved kudos as the Canadian Chef of the Year 2011 by
In our various culinary journeys, there are life-changing moments, flashes of insight and taste when we realize that our paths have been changed forever. For me, the year was 1987. The location was the dining room of Sooke Harbour House,
The chardonnays of Canada are seriously cool. At least that’s what Bill Redelmeier of Southbrook Vineyards believes and he’s out to prove it to the world. In 2010 he and his team created an event dubbed Seriously Cool Chardonnay that
Canada is bracketed with salmon in all its incarnations. It is THE Canadian fish — a fish of legends and it is so delicious that it is served with pride in dozens of cultural kitchens. First Nations splay it on
Comments