Restaurants Participating in Canada's Food Day!

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 is perfect. Start with house smoked bacon lardons and fresh goats milk cheese then toss simply with a classic vinaigrette and tender greens. It’s a dish to return for, time and again. Charles, with his British roots, make a daily curry served with pappadums and richly flavoured chutneys. In early 2016, they completed a full scale renovation of their airy dining room. The picture windows frame the garden and mature forest and a rammed earth wall depicts the Gatineau hills. Now menus change frequently and there’s the finest take out selection anywhere and because it’s in Quebec, there are wines to match. Along with Chef Yannick LaSalle, Charles and Jennifer constantly inspire and share their knowledge in every aspect of what they do. Of course they’ve won other awards….including four Food Day Canada/University of Guelph Golds; the Prix d’Excellence du magazine Wine Spectator/Wine Spectator Award of Excellence; the Gold Medal (Ottawa and Nationally) in the Gold Medal Plates competition; Cordon d’Or-Gold Ribbon – Self-Published Cookbook – for A Year at Les Fougères, but it’s the guests comments that mean the most Here are a few…. “Of course the food is always superb but it is the service that always makes me glad I came and brought my friends. Life happens here, not just the ritual of dining.” – Karen “Un repas exceptionnel dans une ambiance incomparable. Merci d’avoir comblé toutes nos attentes! “- Suzanne & Brad “Innoubliable. Je viens de Montréal. Je vous ferai une très bonne publicité. Félicitations! Quelle belle soirée. Personnel impeccable et service parfait. Merci » – Monique “Dear Master Chef! What creations!! – of international standard. In from London visiting and my meal here this evening amazed me! You certainly know how to construct a total culinary experience. Regards, and looking forward to my return” Allan L., Mayfair London SW Check out this gorgeous two-page menu for 2020! 2020 Fooda day Canada Menu_Final PDF Contact Les Fougères at the number below to reserve a Food Day Canada table. Contactez Les Fougères directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation. Les Fougères 783 Route 105, Chelsea J9B 1P1 T: 819 827 8942...

From Scratch – A Mountain Kitchen, Fairmont Hot Springs, British Columbia

There are few restaurants that can claim the view and the attention to local ingredients but From Scratch, A Mountain Kitchen is one of them. Co-owner Lara McCormack couldn’t have said it better: “With a name like From Scratch, you get what we’re all about.” Lara and her chef-husband, Adrian, bring years of experience in the hospitality industry to the table. The food at From Scratch is honest, delicious and up to the minute in its style. In a region dotted with hot springs, the Columbia River Valley has some of the richest history in the west. This is David Thompson country and the great explorer spent many years mapping and traversing these, the Purcell Mountains and, of course the mighty Columbia – he was the first person to map its full length. From Scratch – A Mountain Kitchen is in these hills, just a bit north of the famous and almost-eerie hoodoos. Lara and Adrian with their seriously enthusiastic staff have created a great retail area where customers can purchase in-house-made products like Adrian’s incredible bacon jam simply named “Oink?”. The 30 seat bistro expands in the summer onto a patio. Try a good local beverage along with your wood-fired oven pizza. The menu is updated with daily features like today’s Honey Glazed Duck Salad, topped with locally-produced bee pollen and an amber honey balsamic dressing. “We function as an “open concept” restaurant- there are no secrets here!” Says Lara, adding that they even invite customers to wash their hands, throw...

RauDZ Regional Table, Kelowna, British Columbia

When Relais Gourmande veterans, Chef Rod Butters and business partner Audrey Surrao, launched RauDZ Regional Table in Kelowna, it was clear that the city was ready for such a culinary experience. They had come from the coast of Vancouver Island and the extraordinary Wickaninnish Inn where between them, they set the standard of fine dining and local harvesting that still flourishes. Over the ensuing years Rod has truly helped to define British Columbia...

Crave Kitchen and Wine Bar, Regina, Saskatchewan

When it comes to developing new dishes for this great Regina-based restaurant, Chef, and owner Jonathan Thauberger blends classic culinary techniques with local products to create dishes that reflect the city’s diverse culture and brings to light the steady growth of local producers. The newest exciting find featured on the menu is Snow Beef. Producers Ian and Nicole Crosbie have crossed their Holstein heifers with Wagyu. The beef has received national attention and locals...

River Café, Calgary

Located in the middle of Prince’s Island Park, on the lagoon where the Bow River passes though downtown Calgary, River Café has featured “Seasonal Canadian Cuisine” since the mid-1990s. Inspired by the natural setting of the Bow River Valley, the restaurant has the feel and nostalgic appearance of an old Rocky Mountain fishing lodge with an open-hearth fieldstone fireplace and panoramic views of the park and Calgary’s dramatic cityscape beyond. Fly-fishing artifacts honour the Bow...

Borealis Bar and Grille, Kitchener, Ontario

It may be the Flying Monkey Hoptical Illusion…or one of the other 18 beers/ales on tap at the new Kitchener location of Borealis. Or it may be the Barrie Brothers asparagus-corn chips with house made salsa or my absolute Borealis favourite, their BBQ’d pulled pork sandwich. But after only a week of unlocking the doors for business, there are a whole cadre of ‘regulars’. And that was even before the grand opening. Borealis Grille...