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…

Vij: An Excerpt From Vikram Vij’s New Book

Vij: An Excerpt from Vikram Vij’s New Book

In this excerpt from Vikram Vij's new book, he recounts his early trials at the Gasthof Post Hotel in the Austrian Alps—and cooking for the Banff Springs Hotel’s legendary GM Ivor Petrak. Our young hero, Vikram Vij, has already given…

Dishing Up Toronto: Stories Of Migration

Dishing Up Toronto: Stories of Migration

A recent BBC study declared Toronto the most diverse city in the world.  This diversity is no more apparent than through Toronto’s food scene. This April, the Toronto Ward Museum, a museum dedicated to telling stories of migration to Toronto,…

The Great Amazing Duck Race

The Great Amazing Duck Race

No, it’s not an event with racing birds; it’s the ultimate “farm-to-fork” recipe competition for Ontario’s future chefs. On Saturday, April 1st  our friends at  King Cole Ducks will play host to teams of students from some of Canada’s top culinary…

City Slickers Love Farmhouse Sinks

City Slickers Love Farmhouse Sinks

Farmhouse sinks are hot right now. Search #farmhousesink on Instagram, and you'll see 8,750 posts, many featuring the roomy sinks cradling masses of flowers or photogenic babies instead of dirty dishes. What's the allure? Aside from the good looks, the…

Off The Beaten Track

Off The Beaten Track

Times change, but for decades people have been willing to travel for a fine meal. Back in the 1920s, when the authors of the Michelin guide first started evaluating restaurants, they described exceptional ones (two stars) as being a “worth…

Is Sotol The New Mezcal?

Is Sotol the new Mezcal?

First came tequila. Then mezcal. Will the next big Mexican import be sotol? Sotol is a traditional Mexican drink with a lineage that dates back over 800 years.  Its taste is described as smooth, sweet and lightly floral - a…

Oysters On The Rocks

Oysters On The Rocks

One night in January at Canis, a fine new restaurant on Queen West in Toronto, the evening specials included kusshi oysters on the half shell. Kusshis are tumbled, deep cup Pacific oyster farmed in Deep Bay, on the East coast…

“Yelp, I Need Somebody”

“Yelp, I Need Somebody”

“Please don’t write a bad restaurant review of us on Yelp,” my server at Toronto’s La Banane restaurant joked on a busy Thursday night as I snapped several pictures of the trout en croute that had recently arrived at the…

RIP Hôtel Herman

RIP Hôtel Herman

The end of January brought surprising, sad news from Montreal, via Facebook, where on its home page, Hôtel Herman announced that it would be closing at the end of February. Coincidentally, the scheduled release for CB100 was Feb. 28. And…

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