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Anthony Walsh’s Cornbread

I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
Rhubarb Gin Shrub

Newfoundland Rhubarb Gin Shrub

For this Rhubarb Gin Shrub, I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using juniper, Newfoundland savory—prized for its distinct avour—and dulse. The Third Place tonic syrup is made here in St. John’s. The…

Land & Sea Fricot

I came across fricot three years ago when I was working on a cross-Canada tasting menu. I spoke to chefs in New Brunswick to get a sense of what the Fricot.

Oyster Shots

Colville Bay are my favourite oysters in the world. I travel all the time—everywhere I go I taste their oysters. These are the best.

Caesar’s Ghost

If you are an informed consumer, with taste, you more than likely prefer the flavour of fresh, ripe, locally farmed tomatoes to that of their pulpy brethren, intensively reared, laced with chemicals, pulverized and preserved in a can. You’d probably…

Wild Rabbit Liver Parfait

This wild-rabbit-liver parfait is so intense— rich and flavour-packed. An intriguing take on the classic chicken liver parfait.
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