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.
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
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
Caledon, a region tucked into rolling hills just a little northwest of Toronto, is home to Spirit Tree Estate Cidery*. A one of a kind destination, this marvelous orchard is the realized dream of Tom Wilson (pictured below at
Stephen Beckta and Michael Moffatt knew that they wanted to open a new restaurant. It would be the third in their excellent roster that includes Play and the flagship, Beckta. But the question was “Where?” So, they asked the public
When Chef Donna Dooher and her life partner, Kevin Gallagher, opened Mildred’s Temple Kitchen, Toronto seemed to breathe a sigh of relief. Journalists and diners had been close to heart broken when Mildred Pierce, their wildly successful restaurant closed. Joanne
On the Twenty is where the regional food movement really took hold in Niagara. It was Ontario’s first winery restaurant. From the time the beautiful dining room (s) opened overlooking the Twenty Valley with its first super-chef, Michael Olson, local
Scaramouche Restaurant with its incredible team – Carl Korte (General Manager) and Keith Froggett (Executive Chef) has been setting the bar as high as it gets in Toronto’s dining scene for decades. Few other restaurants in the country have been
(Solanum tuberosum) Yukon Gold is arguably one of the most successful potatoes in the world. It is a true culinary star. Hybridizers Garnet “Gary” Johnston and Jeff Rowberry dug the first hill of legendary spuds at Agriculture Canada’s Cambridge Research
Lorenzo Lesoto demonstrated his perfectionism in November (2010) when he was preparing his entry for Gold Medal Plates. He is a natural teacher – focused and very skilled. James Chatto described the medal winning effort. “He built his dish around
East & Main is a seriously happening bistro in Wellington, the heart of Prince Edward County wine country. Proprietors, David O’Connor and Kimberly Humby, have teamed up with Executive Chef, Lili Sulllivan, to create an atmosphere and menu in the
Chef Bryan Steele has taught and mentored dozens of Canada’s new wave of top chefs. In his role as Chef/Instructor at the Stratford Chefs School, which holds classes in his kitchen, he has, in many ways, laid a foundation for
Chef Bruce Enloe is a self-confessed ‘local food geek’. Bruce eloquently echoes the thoughts of many participants in Food Day: “When we opened the branch, I made a promise to myself that I would start shopping at my door…and that
There are very few restaurants that have a Hall of Fame for their suppliers. Let’s face it, most eateries don’t think that way. We love it!!! Eat Drink Magazine had this to say: “Bijou Restaurant is a culinary tourist’s dream… The
Chef and Owner Tobias Pohl-Weary explains his menu as ‘modern Canadian cuisine’. He has been in restaurant kitchens since he was 14 beginning, as many of our top chefs have, as a dishwasher — but not at any restaurant
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
We came, we ate, we listened! And in the words of Dora the Explorer — WE DID IT!!!! The application for the mega-quarry was withdrawn on November 21st. While the public process and hearings around whether ‘aggregate’ trumps ‘agriculture’
James Chatto reported on the odyssey of Gold Medal Plates as it continued in Ottawa. It was the best evening any of us could remember in the Nation’s Capital, a sold-out crowd of 400 filling the National Arts Centre,
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
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
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
Since it opened, Envers of Morriston has been a haven for fine dining in the Guelph, K-W, Kitchener area. (Envers of Morriston is centralized on the 401 highway just south of Guelph.) Chef Ken Hodgins haunts the region for
Earth to Table Bread Bar, or Bread Bar as it’s more commonly known, is a food union with a 100 acre farm, a hopping pizza outlet and a full fledged bakery featuring the work of Pastry Chef Bettina Schormann (at
Having JUST moved to their gorgeous new location in an old stone house on Woolwich Street, Artisanale is setting itself apart in more ways than one! Chef/Owner Yasser Qahawish cooks in a ‘country French’ style celebrating every season with great
When our own James Chatto chooses Earth as One of Toronto’s Top 10 New Restaurants, I listen. Casual cousin to Globe Bistro, Earth brought new life to 1055 Yonge Street, which housed 8 different restaurants in 10 years. No coincidence
One very cold, very early morning, I went with Arron Barberian on a ‘shopping trip’ to the Ontario Food Terminal where, even in winter, there are farmers with Ontario produce. We bought cabbage and mushrooms, onions and carrots, potatoes and
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