Chef Nuit Regular at Home
1. Are you working more or less compared to this time last year? I feel like I’m just as busy! This time last year I was working a lot in the kitchen. This year, I’ve kept busy with many other…
Ross Bowles’ Seared Rainbow Trout with Spaghetti Squash, Crispy Lonza and Espelette Velouté
At River Café we make this dish with trout farmed within city limits. That fits perfectly with our culinary philosophy of being local and sustainable. The fish arrives so fresh it’s still stiff. It’s a great product to showcase. Our…
This is civilized! Provincial Liquor Boards Loosen Alcohol Sale Restrictions
The Pandemic has loosened the provinces' greedy grip on liquor sales. But will it last? After the coronavirus pandemic struck and left the restaurant industry reeling, many provincial governments and liquor boards did what was previously unthinkable. They willingly gave…
Best Bottles: Bunnahabhain 12
In Gaelic, Bunnahabhain means “mouth of the river”—in this case, the Margadale Spring on the shores of the Sound of Islay. The distillery’s roots stretch to 1879, though it shuttered in 1930 for seven years. In 1960 the formerly water-access-only distillery got…
Chef Phil Scarfone at Home
1. Are you working more or less compared to this time last year? I’m working the same amount of hours as last year, but when Covid hit, I worked for a month straight while we pivoted all of our properties to…
Chef Chanthy Yen’s Umami-rich Pineapple Jerky
My time in Montreal gave me the opportunity to experiment with essential flavours that make this city so special. As a person who struggles to consume meat every day, I thought it was time we make some plant focused snacks…
Guy Rawlings’ Roast Chicken with Carrots, Charred Radicchio and Lardo
This was inspired by a dish I can still picture that I had 13 years go at Franny's, in Brooklyn—one of my favourite restaurants. It closed a few years ago. The veggies are so good: sweet roasted carrots contrasted with the…
Takeout Sushi with Soggy Nori Is Officially Over
Raise the lid from the wooden box, and inside, there it is: a single tubular hand roll, wrapped in crinkly transparent plastic. Lift it out and place it gently on the counter in front of you. Dark green nori beckons…
Wine Advice: Christopher Sealy
When Salon—our bottle shop—was open during the summer, we would often get guests from Alobar coming over to buy a bottle of wine to go with their takeout. This is where we were able to direct them to other regions— Languedoc…
Canada’s Best: Charlevoix Lamb
The small racks of lamb, lightly brushed with mustard, lemon and thyme were well rested now, and sliced into their constituent chops to reveal eyes of meat cooked to a perfectly even state of rosy doneness. A drizzle of fine…
Invite: Explore Sake’s Versatility with Sake Samurai Michael Tremblay
Sake enthusiasts take note: one of Canada’s officially anointed sake samurai Michael Tremblay is hosting a pair of upcoming on-line sake seminars which you cannot afford to miss. Each webinar (on February 15th and 22nd) will cover four exceptional sakes,…
Beyond the Plate: Montreal’s Lawrence, Boucherie and Larrys+
In the latest episode of Beyond the Plate, chef Marc Cohen reveals an appreciation for change. Which is good, because in the last 10 years he has seen lots of it. Restaurant Lawrence (temporarily closed) is co-owned by Chef Marc Cohen, Sefi…