New cookbook The Preservatory serves up dreamy recipes for creating and cooking with artisanal preserves. Located on a ten-acre farm and winery in South Langley, BC is The Preservatory is an artisanal food production company specializing in seasonal preserves. The…
Patrice Demers: Patrice Patissier, Montreal Patrice Demers arrived on the Montreal restaurant scene with a bang in 2004—when he was 25 years old. Everyone was mesmerised by his wildly creative desserts at Les Chèvres, an avant-garde and regrettably short-lived Alain…
Nothing inspires more creativity from chocolatiers and candy makers then the holidays. With Easter right around the corner, here's our round-up of some of the most beautiful, awe-inspiring Easter eggs. Soma Chocolatemaker This year's chocolate eggs from Toronto's Soma are lacy and fancy,…
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…
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…
Canada's 100 Best Restaurants 2017. It's here, and it's delectable. Our third annual rankings issue is your best friend when it comes to dining out. Besides being the ultimate restaurant resource, here are eight reasons you need a copy of…
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…
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,…
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…
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…
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…
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…