Dandylion Beets

Dandylion Beets

Spring vegetables are at last beginning to trickle in - so it’s time to dispense with last year’s root vegetables.And the ultimate send off for last year’s beets is this recipe from Jason Carter, of Dandylion - which treats beet…

Le Cordon Bleu Ottawa Passion For Excellence Scholarship 2017

Le Cordon Bleu Ottawa Passion for Excellence Scholarship 2017

Calling all young chefs!  Le Cordon Bleu Ottawa Passion for Excellence Scholarship Award 2017 is here. The 120-year-old institution that is Le Cordon Bleu is truly a global entity:  35 schools on 5 continents with 20,000 students at any given time.…

Terroir 2017

Terroir 2017

Terroir brings together innovative and creative influencers from the field of hospitality, including chefs, food and beverage experts, writers and business leaders. To mark Canada’s 150th birthday, Terroir will honour our diverse culinary landscape and look at those  paving the way…

Jeremiah Tower: The Last Magnificent

Jeremiah Tower: The Last Magnificent

One fateful evening in 1972, a dashing, mildly dissipated Harvard graduate named Jeremiah Tower dropped in for dinner at a new, little-known restaurant in Berkeley, California. He didn't think much of his meal at Chez Panisse but, recently cut off…

Why You Need To Fly Alitalia To Europe This Summer

Why You Need to Fly Alitalia to Europe this Summer

If you're planning a summer trip to Italy, why not start your holiday before you even take off by flying with Alitalia? Think "Best of Italy, " and you'll come up with a seemingly endless list of dreamy things.  For…

The Preservatory:  Rhubarb With Ginger & Orange Zest

The Preservatory: Rhubarb with Ginger & Orange Zest

New cookbook The Preservatory serves up dreamy recipes for creating and cooking with artisanal preserves. Located on a ten-acre farm and winery in South Langley, BC is  The Preservatory is an artisanal food production company specializing in seasonal preserves. The…

MENU Is A Whole New Take On Food Photography

MENU is a Whole New Take on Food Photography

What's on the MENU at the J. Walter Thompson Amsterdam cafeteria is truly inspired. The agency's chef Robbie Postma and visual designer Robert Harrison combined their love of food and photography in this unsettlingly beautiful photo-series that creatively examines the…

Canada’s Best Easter Eggs 2017

Canada’s Best Easter Eggs 2017

Nothing inspires more creativity from chocolatiers and candy makers then the holidays. With Easter right around the corner, here's our round-up of some of  the most beautiful, awe-inspiring Easter eggs. Soma Chocolatemaker This year's chocolate eggs from Toronto's Soma are lacy and fancy,…

In Praise Of Dessert Part 3

In Praise of Dessert Part 3

Patrice Demers: Patrice Patissier, Montreal Patrice Demers arrived on the Montreal restaurant scene with a bang in 2004—when he was 25 years old. Everyone was mesmerised by his wildly creative desserts at Les Chèvres, an avant-garde and regrettably short-lived Alain…

In Praise Of Dessert:  Annegret Henninger

In Praise of Dessert: Annegret Henninger

There is no dessert like the one you get in a fine-dining restaurant. It cannot be duplicated elsewhere. The à la minute plating, with every dessert component prepared at the optimal time, all assembled just for you—these things don’t happen…

In Praise Of Dessert 2:   Chloe Wong And Masami Waki

In Praise of Dessert 2: Chloe Wong and Masami Waki

Chloe Hong: Canoe, Toronto Chloe Hong likes to tell a story on the plate, and this one— called “Chocolate + Nancy’s English mint”—fits the Canoe narrative like a glove. The restaurant’s slogan is “inspired by Canada’s raw, rich land.” And…

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