Paul Bocuse Truffle Soup

Paul Bocuse Truffle Soup

BERRIES HAVE THE BEST MOUTHFEEL, the way you can feel each one individually in your mouth—like tapioca, or really well-cooked sushi rice. But people have lost some important berry vibe. These days everybody wants them to be sweet. I think they should be sour. That’s what I liked about saskatoons when I first encountered them in Newfoundland, where they call them serviceberries. I also like how the harvest window is so small. They’re not exactly rare. But commercially, you don’t see them that much. The last thing is that they’re really good for you—rich in anti-oxidants and very healthy. —J.C.
The New Wave Of Canadian Beef

The New Wave of Canadian Beef

Consumers looking for healthy options turn to Canadian beef for quality, taste and keeping it local. When Stock-in-Trade Butcher & Kitchen opened in Toronto’s gradually gentrifying Greenwood and Danforth neighbourhood, it became another indicator of a rapidly shifting consumer attitude…

Anthony Walsh’s Cornbread

Anthony Walsh’s Cornbread

I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
Whisky Time

Whisky Time

The C100B whisky club gathers two or three times a year, as often as its members can manage the commitment. The finest tasting of 2017 unfolded one cold, wet and icy winter night at the pub Céilí Cottage in Toronto’s…

The Vacuum Sealer You Cannot Live Without

The Vacuum Sealer You Cannot Live Without

Everyone who shops at quality food stores is by now familiar with the preservative virtues of a vacuum sealer. Whether it's for keeping packaged food fresh for weeks in your home refrigerator, or freezer burn-free for months in the deep…

Newfoundland Rhubarb Gin Shrub

Newfoundland Rhubarb Gin Shrub

For this Rhubarb Gin Shrub, I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using juniper, Newfoundland savory—prized for its distinct avour—and dulse. The Third Place tonic syrup is made here in St. John’s. The…

Canadian Olive Oil Is A Thing

Canadian Olive Oil is a Thing

There was a time not so long ago when olive oil was all but guaranteed to come packaged with a label identifying one of the three following places of origin: Italy, Greece or France. But no longer. The Australians have…

Land & Sea Fricot

Land & Sea Fricot

I came across fricot three years ago when I was working on a cross-Canada tasting menu. I spoke to chefs in New Brunswick to get a sense of what the Fricot.
Oyster Shots

Oyster Shots

Colville Bay are my favourite oysters in the world. I travel all the time—everywhere I go I taste their oysters. These are the best.
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