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Lot No. 40 named Canadian Whisky of the Year

Lot No. 40 is No. 1 in the Canadian whisky world. A panel of 10 independent whisky experts selected the spirit, distilled by Hiram Walker in Windsor, Ontario, as the Canadian Whisky of the Year at the sixth annual Canadian…

Hawksworth scholarship releases 2016 pantry list

The Hawksworth Young Chef Scholarship Foundation has released its pantry list of ingredients required to discover Canada's next great culinary talent. Canadian chefs, who are younger than 28-years-old and work full-time in a professional kitchen, are invited to enter the…

Chefs for Change host five mid-winter feasts

Chefs for Change brings together some of Canada’s most inventive chefs for a mid-winter feast Some of Canada's best chefs have organized a five-night dinner series to help thaw its guests' possibly frozen social life, as well as build healthy…

A lone bottle of Balvenie Fifty is available in Canada

Rare Balvenie 50-Year-Old Scotch whisky will be Released in Vancouver on Tuesday A single bottle of Balvenie Fifty will go on sale in Canada, and the price matches its rarity. On Jan. 12, the $45,000 bottle will be on sale at…

Tyler Shedden joins The Chase as Culinary Director

The Chase Hospitality Group has announced Chef Tyler Shedden will join the brand as Culinary Director. The Toronto-based Chase Hospitality Group operates The Chase (ranked No. 50 on Canada's 100 Best Restaurants list of 2015), The Chase Fish and Oyster,…

Essential Chef’s Tools

Every cook needs the right tools and electronics to bring their A-game to meal prep and entertaining. With professional-grade appliances and culinary techniques from the world’s top chefs increasingly available in the modern home kitchen, there’s no shortage of opportunities to amplify time…

Interview with Chef Massimo Bottura

Canada’s 100 Best sits down with Chef Massimo Bottura of Osteria Francescana—recently named second overall on The World’s 50 Best Restaurants sponsored by S. Pellegrino—to talk training, humility and narrowly avoiding crucifixion.

Preserving Canada’s natural delicacies

At a crowded outdoor café tucked in behind the Vancouver Aquarium, in Stanley Park, Alexis Brown—from their Marine Science Centre—and research scientist Laurenne Schiller were having a spirited go at explaining the ins and outs of assessing the sustainability of…

Charles-Antoine Crête’s Montréal Plaza

The most keenly anticipated Montreal restaurant opening of 2015 was easily Charles-Antoine Crête’s Montréal Plaza, which opened in late August in the former Holder brothers’ space in Plaza St-Hubert. Montréal Plaza is Crête’s first restaurant (with business partner Cheryl Johnson)…

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