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.
Share: Facebook, X (Formerly Twitter)
