Page 1

Behind the Scenes: Canada’s 100 Best 2017 Cooking Issue Shoot

We had a blast at Toronto’s Canoe shooting a spread for our upcoming 2017 Cooking Issue.

Special thanks to chefs Anthony Walsh, John Horne and Ron McKinlay for putting on a feast of epic proportions. Here’s a sneak peek at our 2017 Cooking Issue celebrating Canadian ingredients.  Sadly, you’ll have to bide your time until November for the spectacular recipes.

Photographer Ryan Szulc sets up a shot with C100B art director Eng Lau.

Chef Walsh and his lamb, hiding behind a spectacularly creamy cauliflower with peameal bacon.

Chef  Ron McKinlay cracks open a sea-salt crusted halibut tail.

These Carpetbaggers are almost too pretty to eat. Almost.

A knockout tourtière.

Chef John Horne.

The Canoe centerpiece. Looks just like home, doesn’t it?

The Canada’s 100 Best 2017 Cooking Issue is on newsstands across the country this November.

News and more

Sign up to our newsletter