Food Day Canada - Celebrating Canadian Food

The Wilds, Holyrood, Newfoundland

Chef Roary MacPherson is BACK! After a foray into foodservice sales, he decided that the commerical kitchen was his home. And we couldn’t agree more. He’s known by many as “Mr. Newfoundland Food” and has worked tirelessly promoting and perfecting the cuisine. His menus speak to both the heritage and the almost homespun reality of the food life of this province right from the Iceberg Vodka cured-salmon to hearty chowders right through to one of the most traditional Jiggs dinner fashioned into a pie with corned beef and Mt Scio-harvested savoury gravy. There’s a real sense of place in the desserts as well from the bottled lemonade pudding with Newfoundland sea salt caramel sauce to the mini-touton bites with cinnamon and cardamom sugar. Toutons, by the way, are the traditional fried bread of this province where nearly everyone’s mom made their own bread. The Wilds is first and foremost a golf resort but aside from golfing and Roary’s honest food, there’s Atlantic salmon fishing on the beautiful Salmonier River. Known province-wide, it is an attraction for everyone interested in experiencing the best that nature has to offer. Although it’s catch and release, fly fishing for salmon fishing in a cold island river is an experience of a lifetime. At the Rocky River in Colinet you can see Atlantic salmon scale a salmon ladder or watch for eagles and osprey overhead. The name Salmon comes from salmo salar (the leaper) and that’s just what they do. And if you don’t choose to fish or if the fish aren’t running when you’re there, the estuary has an amazing ecosystem and kilometres of hiking trails that, in the winter turn into a network for cross country skiing. Food Day Canada 2018 FOODS GONE WILDS! ~ Stews and Brews ~ Stew was large in The MacPherson household growing up , both my mother and father were awesome cooks and did great stews , this menu is in celebration of them! Organic Blue Mussel Stew Carrots , onions, tomato, mussel broth, Newfoundland Sea Salt, buttered croutons Pairing- Griffentown Blonde Ale Brasseur de Montreal, QC Mount Scio Savory Chicken Blanquette Country Ribbon chicken, mushrooms, pearl onions , green peas, fresh herns , chicken veloute Pairing : Creemore Lager Creemore Springs Brewery Creemore, ON Root Vegetable Ragout Parsnip, onions, rutabaga, beets, split yellow peas , fresh herbs Pairing: Infamous IPA Granville Island Brewery Vancouver, BC Haricot Farms Surf and Turf Stew Steak spiced beef, stewed lobster, potato, onions, Scrunchions, peppers, dumpling & Newmans Port Gravy Pairing: India Lager Newfoundland Stewed Newfoundland Fruit, Shortbread crumbs, Fussells cream Pairing: Granville Island Lions Summer Ale Granville Island Brewery Vancouver, BC Contact The Wilds at the number below to reserve a Food Day Canada table. Contactez The Wilds directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation. The Wilds 299 Salmonier Line, Route 90, Holyrood, NL A0A 2R0 T:...

Peller Estates Winery Restaurant, Niagara on the Lake

With its sweeping views, the Peller Estates Winery Restaurant is the very heart of this great Niagara winery. It is here that Executive Chef Winery and CityLine personality Jason Parsons works his seasonally-inspired magic. Coming into his tenth as Executive Chef, Parsons’ dedication to Canadian produce is showcased on every menu he creates. Winemaker Katie Dickieson thoughtfully pairs her wines with each dish. Jason is passionate about only using Canadian sourced product and creating relationships with local farmers in the Niagara region. Using Canadian produce isn’t just a motto, he lives it. Pray that his signature lobster pasta is on the menu….or (my new favourite dessert) a creamy mini cheesecake garnished with a large shard of housemade bacon!!!!! He has garnered many awards including a Good Food Innovation Gold from the University of Guelph all the while creating a culinary destination that can rival any in the Niagara region. The restaurant has been awarded the CAA Four-Diamond rating, Three Stars in Toronto Life magazine, the Golden Plate Award from Le Clefs d’Or as well as being recognized with Zagat’s highest rating for food – “Extraordinary”. The winery was given a singular honour when it was dubbed Canada’s Winery of the Year by the International Wine and Spirit Competition sponsored by the Rothschild family in London, UK. And it’s little wonder. The 10 Below Icewine Cave is alone worth the visit. Contact Peller Estates Winery Restaurant at the number below to reserve a table. Contactez Peller Estates directement, au numéro ci-dessous, afin...

The Restaurant at Watermark, Ossoyos, British Columbia

“Our philosophy is simple: fresh, local and seasonal.” The Restaurant at Watermark Beach Resort is a ‘share plates’ restaurant where guests are encouraged to dine family-style. The restaurant has partnered with the Vancouver Aquarium and OceanWise to guarantee the fish dishes are certified “sustainable”. The meats are free-range, grass-fed, hormone-free and ethically farmed, and are sourced from Pemberton to the Fraser Valley and into the Okanagan and Interior Situated in the middle of the...

The Wellington Gastropub, Ottawa, Ontario

In Ottawa there’s a very tight knit chefs community and when they get together, even when it’s to compete, the camaraderie is real. The team at The Wellington Gastro Pub is large part of this city’s burgeoning culinary scene! They are taking local to a new, approachable place. I read the menu and, I guess, because this is the sort of food I travel for, my mouth waters. Co-owner Shane Waldron is the host...

Les Fougères, Chelsea, Quebec

If you’re in the Ottawa Valley or the Outaouais and you mention the concept of regional cooking in Quebec, Les Fougères will be named. Chefs Charles Part and Jennifer Warren Part are completely and utterly dedicated to serving forth the best food and wine to their clientele. Aside from the impeccable dinners, their Sunday brunch is amazing. I often judge a restaurant by its salads and the winter salad that Charles and Jennifer serve...

Dosanko, Vancouver

The Japanese culture in British Columbia is centuries old. They came as fishing families and stayed. In Vancouver, the restaurants that sprang up were largely sushi places. Real Japanese cooking was found in the home kitchens of what is now loosely called Japantown. It’s those somewhat homespun interpretations of B.C. ingredients that have formed the basis of the menu for this lively restaurant. Dosanko began with a single dish: nikujaga, (at left) a hearty...