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The Menu

Turmeric Pan-Fried Sablefish

SOMETIMES WHEN I GET HOME after a long day in the kitchen, I do not feel much like cooking. But if my wife and I want something light, I’ll make something really simple anyway. That’s when turmeric fried fish is…

Spicy Nuac Nam Chicken

MOST CHEFS WOULD AGREE THAT, upon returning home after a long kitchen shift, it’s hard to be enthusiastic about preparing a meal for the family. Unfortunately for me, my wife, Aja, doesn’t cook. Why should she? “I married a chef!”…

Back Deck Oysters

A PILE OF PRINCE EDWARD ISLAND OYSTERS is a party just waiting to happen. To get the ball rolling skip elaborate toppings and keep it simple. True oyster lovers favour toppings that highlight the briny sweetness of our worldclass oysters…

Leisure Noise Cocktail

This fragrant rum-based libation from John Bunner, Operations Manager at Alo, Aloette, and Alobar in Toronto, is garnished with a bundle of herbs tied together with lemon peel—inspired by a bouquet garni used for flavouring stocks and stews.   Leisure Noise Cocktail…

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…

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…

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…

Ontario Pork

According to Hamilton butcher Jamie Waldron, you shouldn't give up the grill just because the weather is cooler.  To prove it,  he's got three simple ideas to help you get the best out of Ontario pork no matter what the…

Luciano Monosilio’s Perfect Carbonara

Make Luciano Monosillo's  recipe and you'll understand why he's nicknamed the King of Carbonara. His signature dish combines silky spaghetti with a perfectly creamy (when done right) egg yolk sauce featuring guanciale, DOP Parmigiano and pecorino with generous amounts of black pepper. Canada's…

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