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Saskatoon’s Katie Tupper earned her following through her rich lyricism and storytelling. Now, she’s growing steadily behind her live performances.
Saskatoon is proving you don’t have to go to Toronto, Montreal, or Vancouver to experience a delicious Canadian culinary experience. After all, the Paris of the Prairies is surrounded by rich and fertile lands that make up Canada’s bountiful bread basket, and it is home to an increasing amount of young, inspired chefs and restaurateurs who are putting their souls on a plate and transforming this city into a hip foodie favourite.
Lucky Bastard is known for its vodkas, which are made with 100 per cent Saskatchewan wheat and come in unique flavours such as vanilla espresso, blood orange hibiscus, and dill pickle, which is a must-try in Caesars.
“Everyone thought we were crazy [for opening a restaurant] in Riversdale because the area was really rough at the time. But to me, it looked like the Gastown of Saskatoon, where restaurants are booming next to safe injection sites,” she says. “I kind of feel like I saw something no one else did.”
When MacKay and his business partner Christopher Cho opened their first Saskatoon restaurant in 2013, Ayden Kitchen & Bar, they ignited the fire that has grown into a light on the provincial culinary scene—and since have continued to help it grow.
Dakota Dunes Resort is the latest addition to a complex that houses a casino and spectacular golf course owned and operated by the Whitecap Dakota First Nation, which has been recognized nationally for its economic and community development successes. The resort’s design delivers a fresh and downright stunning result.
From tacos and tequila to baklava cheesecake, a variety of new eateries in Saskatoon.
Conversation is at the heart of the continuous collaboration between Aileen Burns and Johan Lundh, but in their new roles as co-CEOs and executive directors at Remai Modern in Saskatoon, they’re here to listen.
Many distillers take advantage Canada’s the berries, grasses, and roots in their distillation process (especially gins) but few have the courage to take one uniquely Canadian ingredient and make it the star of its own liqueur.
