skip to Main Content
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…

Saskatoon Berry Ice Cream With Oat Crumble And Plum Purée

BERRIES HAVE THE BEST MOUTHFEEL, the way you can feel each one individually in your mouth—like tapioca, or really well-cooked sushi rice. But people have lost some important berry vibe. These days everybody wants them to be sweet. I think they should be sour. That’s what I liked about saskatoons when I first encountered them in Newfoundland, where they call them serviceberries. I also like how the harvest window is so small. They’re not exactly rare. But commercially, you don’t see them that much. The last thing is that they’re really good for you—rich in anti-oxidants and very healthy. —J.C.

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.
Back To Top
Close search