Salmon, a Canadian Icon
Feb15

Salmon, a Canadian Icon

Canada is bracketed with salmon in all its incarnations. It is THE Canadian fish — a fish of legends and it is so delicious that it is served with pride in dozens of cultural kitchens. First Nations splay it on cedar and fire-roast it; Japanese love it raw; Scandinavians will make it into gravlax…the list is long.We may find it as the centrepiece of upscale Vancouver barbecue or simply grilled on a beach fire in Atlantic...

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Canadian Aphrodisiacs?  Mais oui!
Feb11

Canadian Aphrodisiacs? Mais oui!

Canada simply overflows with the ingredients of love.   This is a menu that was created recently at the Canadian Food and Wine Institute for a very lucky group of New York City journalists who watched three handsome chefs demonstrate how we do way more than shovel snow and chop wood up in Canada.   It’s (almost) guaranteed to stimulate the finest of conversations.   Read the full story on my personal blog. Bon Appetit and Happy...

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The University of Guelph Culinary Innovation Award 2010
Dec18

The University of Guelph Culinary Innovation Award 2010

The University of Guelph Innovation Award is presented to restaurants from across Canada that approach food in a new and exciting manner with a particular emphasis on creativity and innovation. A menu design might solve a problem, add unusual flare to a traditionally prepared dish or perhaps highlight an original technique. Innovation can include one ingredient in a menu, or several menu items.This award is a great testament to...

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The Fairmont Hyper Local Award 2010
Dec15

The Fairmont Hyper Local Award 2010

There’s Mothers Day, there’s Fathers Day, there’s Valentines Day…and these are all about the eaters in the restaurants.  Food Day is about the ingredients and the chefs who cook them, the talent on all levels that makes Canada the most exciting culinary culture on earth and certainly the freshest and most delicious. Fairmont Hotels and Resorts Hyper-Local Award goes to the Canadian restaurants that redefine local ingredient sourcing....

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A Glimpse into the Future of Food in Ontario
Nov21

A Glimpse into the Future of Food in Ontario

As the Food Columnist for CBC Fresh Air, it’s always great fun to hold forth on what’s up in this amazing culinary Province particularly from the point of view of it’s brilliant research community. Many of these innovations help all of Canada to become more competitive from the incredible Haskap berries and Prairie cherries to the venerable Yukon Gold potatoes that were first dug at the University of Guelph’s...

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Shine a Light on Canadian Cuisine - Pledge Canadian 2021