We had a blast at Toronto’s Canoe shooting a spread for our upcoming 2017 Cooking Issue.

Special thanks to chefs Anthony Walsh, John Horne and Ron McKinlay for putting on a feast of epic proportions. Here’s a sneak peek at our 2017 Cooking Issue celebrating Canadian ingredients.  Sadly, you’ll have to bide your time until November for the spectacular recipes.

Photographer Ryan Szulc sets up a shot with C100B art director Eng Lau.

Chef Walsh and his lamb, hiding behind a spectacularly creamy cauliflower with peameal bacon.

Chef  Ron McKinlay cracks open a sea-salt crusted halibut tail.

These Carpetbaggers are almost too pretty to eat. Almost.

A knockout tourtière.

Chef John Horne.

The Canoe centerpiece. Looks just like home, doesn’t it?

The Canada’s 100 Best 2017 Cooking Issue is on newsstands across the country this November.