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.
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
Wood Grilled Ocean Wise Albacore Tuna , Sprouted Lentil & Wild Ramp Fritter, Smoked Onion Puree, & fresh Dill-Camelina oil. Camelina is a new organically grown and processed oil from Saskatchewan. It has a grassy flavour without the bitterness
Taking its name from the Sims family who owned the original tract of land in the very early 1800′s, Sims Corner Steakhouse, the first authentic steakhouse on Prince Edward Island, has had a colourful past including a stretch during Prohibition
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