Prawn Tartare with Ajo Blanco, Watermelon & Olive Oil
I grew up in Lisbon, so I love seafood. The first time I saw a spot prawn was at Canoe, when I was a young cook doing a student internship.
Chef Alex Chen’s Spicy Porchetta
This is not a traditional porchetta. It’s my take. First, since anything that involves pork belly and crackling reminds me of Chinese barbecue-style crispy pork, I use that same method here to puff the skin. Second, since the belly has…
It’s time to celebrate!
And just like the national dining scene that we cover like no other magazine, the list has changed a lot too. We vetted a flood of applications to our judging panel and welcomed dozens of new judges on board. And…
Olive et Gourmando’s Dyan Solomon
Anthony Walsh, Oliver & Bonacini Hospitality, Toronto, reveals what he missed about getting out of Dodge — and where he's headed to next.
Where the Wild things are at Fogo Island Inn
“DON’T BE AFRAID TO START OVER AGAIN.” Someone said that. “This time you’re not starting from scratch. You’re starting from experience.” I said that — in my mind. I’m a sommelier. And I found myself, like many, with no security during the pandemic.…
Amber Bruce’s Blackburn Cocktail Recipe
THE BLACKBURN BELONGS LOOSELY TO A FAMILY OF DRINKS DESCENDED FROM THE VIEUX CARRÉ, a bold cocktail invented in New Orleans sometime in the 1930s that combined several brown spirits few would previously have thought to mix. It proved once…
Langdon Hall’s First Cookbook Has Arrived
But the real highlight of the Langdon experience is the restaurant and the gorgeous food coming out of Jason Bangerter's kitchen. Now home chefs can recreate that magic in their kitchen with Langdon Halls's first cookbook. Award-winning Chef Bangerter's stunning…
Wine Club Anarchy
Do your part to chip away at the oppressive provincial monopolies and restrictive regulations stifling your access to good wine. Buy your libations from independent clubs and shops that really care. Some provinces — notably absent from this list —…
B.C.’s Best Wineries
There is a lot to be said about B.C.’s maturing winemaking prowess and its incredible diversity across nine geographical indications (GIs). A focus on the Okanagan Valley and its growing number of sub-GIs — most notably in the Naramata Bench…
Chef on the Road: Justin Leboe
Anthony Walsh, Oliver & Bonacini Hospitality, Toronto, reveals what he missed about getting out of Dodge — and where he's headed to next.