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.
The most easterly stop in the national odyssey was St. John’s. James Chatto, tired but very happy, reported almost immediately! All three winners and two of the judges are Food Day Canada chefs. We always fly into St. John’s, Newfoundland
Raymond’s Restaurant is setting a new bar for Canadian dining. Located in a wonderful old bank building in downtown St. John’s, Chef Jeremy Charles celebrates both the modern and traditional ingredients of Newfoundland and Labrador. Charles was the winner of
Some chefs seem larger than life. Roary MacPherson, who heads up the Sheraton St. John’s culinary team and the St.John’s Chapter of the Canadian Culinary Federation of Chefs and Cooks, is one of them. His energy and his dedication
The ingredients of Newfoundland are really worth celebrating but it’s only been recently that they’ve moved from the home kitchens into the pride-filled dining rooms of the Province. Husband and wife team, Mike Barsky and Andrea Maunder, are vocal promoters
“To chinch: to caulk or fill the seams in a boat; to stow stuff or pack tightly. ” Dictionary of Newfoundland English, University of Toronto Press, 1982. Chinched Bistro is real jewel of a place with some cocktails that even
Chef/Owner Mark McCrowe was raised in Quidi Vidi Village, aka “the gut” where fishing was a way of life. From his mom’s kitchen to his first cooking gig at the age of fifteen, Mark knew cooking was in his blood.
Yellow Belly Brewery’s motto is “We’ve got the good times cornered.” And it’s absolutely right. Yellow Belly Brewery & Public House is a hopping brew pub in the oldest part of the city of St. John’s, situated on a
Newfoundlanders are renowned for their love of life and their great parties. Chef Roary MacPherson, the current President of the Canadian Culinary Federation of Chefs and Cooks, is assembling at team of top chefs from St. John’s…those who have always
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