Cool Smoke
His first name might seem an unfortunate handle for a Q-meister—which, let’s face it, means knowing your way around meat... but Tuffy Stone definitely has an impressive CV as a Barbecue Dude. He and his Cool Smoke Barbecue team have won…
On Location Copenhagen: David Zilber
David Zilber is a Toronto-born chef, who works as a research and development sous chef at Restaurant Noma in Copenhagen. He is also a photographer who has exhibited his work in Amsterdam, Toronto, New York, Vancouver and Los Angeles. Work…
High & Dry Cocktail
Inspired by a Negroni Sbagliato, this bright and floral High & Dry cocktail from Kaitlyn Stewart, Manager at Royal Dinette in Vancouver (and 2017 Diageo World Class Bartender of the Year), is the perfect crowd-pleasing aperitif High & Dry…
Ship to Shore
John Bil, Oyster man, restaurateur, mentor, was the discreet ingredient behind some of the best restaurants this country has ever known. If you’ve ever eaten at Joe Beef, Martin Picard’s Sugar Shack or Honest Weight, or had the good…
Levante Cocktail
Named after the hot, dry winds that blow through the sherry-producing regions of Spain, Breanne Belitski's, (Head Bartender at Little Oak Bar in Halifax), simple sherry-based Levante cocktail tastes like an elegant updated martini. Levante Cocktail INGREDIENTS: 11⁄2 oz London Dry…
Vancouver Cocktail Crawl Toasts Women Behind the Bar
To celebrate International Women’s Day, Hennessy Canada, Bittered Sling Bitters and Minibar Canada have partnered with 12 female bartenders in Vancouver. Each bartender has created a unique cocktail for the day (some bars are participating all weekend) with proceeds…
Kitchen Evolution: How Le Cordon Bleu Took One Chef from Restaurant to Tech
Stef Scrivens is the Chief Director of Account Management at Transparent Kitchen. Before that, she was a Le Cordon Bleu-trained pastry chef. Scrivens is no stranger to career changes. While studying mathematics and environmental science at the University of Ottawa…
Ernesto Iaccarino’s Vesuvio di Rigatoni
Ernesto Iaccarino's recipe is a showstopper. Rigatoni pasta forms the base for an elegantly rich combination of ricotta, meatballs, mozzarella and Neapolitan ragu.
Harvest Wish Cocktail
Pantry staples are elevated to new heights in this fuss-free and fruity rye-based drink from cocktail-master Evelyn Chick, Bar Manager at Pretty Ugly Toronto Harvest Wish Cocktail INGREDIENTS: 11⁄2 oz Amontillado sherry 1oz Lot40 100% Canadian rye 1⁄2 oz…
The Noma Guide to Fermentation
The Noma Guide to Fermentation is destined to become a classic. This is an encyclopedic guide for home-cooks to one of the oldest methods of food preservation (think wine, beer, vinegar, cheese, pickles, sourdough bread, soy sauce, and the bacteria, molds,…
Beer-Drinking Vegans Rejoice!
Beer-drinking vegans no longer have to worry about what's in their Guinness. Beer-drinking vegans can breathe a sigh of relief. Beer giant Guinness has stopped adding isinglass, a gelatin made from the swim bladders of sturgeon and cod, to its…
On Location Paris: Etheliya Hananova
Along with her husband, chef Noam Gedalof, Canadian sommelier Etheliya Hananova runs and owns the Michelin-starred restaurant Comice in Paris, France. We chatted with her about what to do around town, the local cuisine and what she misses about home. …