Although our wine production is small on a global scale and not widely known beyond our borders, Canada has joined the big leagues in terms of wine quality, especially with certain styles like sparkling wine, Chardonnay, Riesling and Cabernet Franc.…
1. Are you working more or less compared to this time last year? My company has seen an incremental increase in private dining. People want the comfort and luxury of a restaurant but want to ensure they are doing their…
This is our kind of lockdown project. Chef Lorenzo Loseto is taking the irresistible gelatos and sorbetti that used to feature on his tasting menus at GEORGE Restaurant mainstream–and selling them by the tub with his all-new Alberobello Gelato and…
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…
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…
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…
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…
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…
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…
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…
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…
