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…

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…

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.
Montreal Moves Up With Foodchain

Montreal Moves Up with Foodchain

No, it’s not just for McGill and UQAM students, but Foodchain, the new veggie-phile cafeteria in the heart of downtown Montreal does have a rather rabid following among the university set. And why not: fuelling those growing brains with nutrient-packed…

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…

My Maitake

My Maitake

If you like exotic mushrooms as much as we do, you probably know the maitake mushroom by its most common name, hen-of-the-woods—or possibly ram’s head or sheep’s head. And if you do not forage them yourself, come fall, you will…

Cooking Issue 2017: Montreal & Toronto Celebrations

Cooking Issue 2017: Montreal & Toronto Celebrations

It was our very own tale of two cities when  Canada's 100 Best celebrated the launch of our Cooking Issue 2017 with events in Toronto and Montreal.   Editor-in-Chief Jacob Richler and Publisher Geoffrey Dawe hosted food scene devotees in…

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