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.
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 David Penny was snatched up by Four Seasons as soon as he graduated from Niagara Culinary Institute and sent to Hawaii. But the big island didn’t have the hold on his culinary sensibilities that the Peninsula did and when
Chef David Penny was snatched up by Four Seasons as soon as he graduated from Niagara Culinary Institute and sent to Hawaii. But the big island didn’t have the hold on his culinary sensibilities that the Peninsula did and when
Foie Gras Gnocchi Poutine Monforte Dairy Cheese Curds and Goat Cream Upper Canada Cheese Company Guernsey Ricotta & Potato Gnocchi Cabernet Franc Lentil Jus When Chef Ryan Crawford cooks, it’s from farms and purveyors as close to the back door
When I first met Tony DeLuca a dozen or so years ago he was one of the pioneers of Niagara cuisine. He was describing his approach to a dish that eventually ended up as a recipe in Flavours of Canada
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
A television star in his own right, Executive Chef Jason Parsons has taken this winery restaurant to new heights - a CAA 4 diamond rating, 3 stars in Toronto Life magazine, the Golden Plate Award from Le Clefs d’Or and
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