Dining Around London With The Great Canadian Baking Show‘s Kyla Kennaley
A Capital idea!
If there’s one thing you need to know about Kyla Kennaley, the entrepreneurial judge of CBC’s The Great Canadian Baking Show, it’s that details matter.
Chef
Julie Marr Invites Everyone to Her Table in Puglia
Pull Up a Chair.
In Julie Marr’s home in Puglia that she shares with her husband, Francesco Creanza, there is an oval marble-top table that serves as much more than a place to sit and eat. This table under a dome-vaulted ceiling in the southern town of Oria has become a destination for visitors from the four corners of the globe to share in the joy of a revered Italian ritual: mealtime.
BBQ Saba Mackerel & Crispy Rice Paper Giru-Gamesh by Chef Douglas Lee
A culinary celebration of Asian Heritage Month.
To celebrate Asian Heritage Month, try making this deceptively simple BBQ saba mackerel from Winston’s chef Douglas Lee. As with the dishes on his menu at Winston, this Asian-inspired recipe is best made with local produce and enjoyed with Canadian wine.
Mastering Heat: Chef Andrea Alridge of Osteria Savio Volpe
Intensity of fire.
With over a decade’s experience in the art of fine cookery, chef Andrea Alridge has spent her career in search of the best ingredients, translating those finds into simple and honest fare.
Seared Scallops on White Bean Ragout by Chef Renée Lavallée
Full of beans.
Chef Renée Lavallée has crafted a delicious, healthy, bean-based recipe to spread the word about the Love Canadian Beans campaign celebrating local and sustainably sourced beans.
Oysters Rockefeller From Chef Tommy Shorthouse
From the bay.
Chef Tommy Shorthouse from Fanny Bay Oysters has got creative with this oyster Rockefeller recipe so you can enjoy the seasonal peak of the delicious shellfish.
Cauliflower Soup Recipe From Vibrant’s Head Chef, Patti Delgado
Soup season.
Patti Delgado, head chef of Vibrant, a responsibly sourced restaurant with a gluten-free, vegan, and vegetarian menu, has pulled together the perfect cozy companion for nights spent inside, offering solace during the cooler months.
Ophelía’s Francisco Higareda on Keeping Mexican Tradition Alive in Vancouver
The spiritual importance of corn.
Chef Francisco Higareda believes that, while expensive to source, these centuries-old ingredients are essential to the preservation of Mexican cuisine and culture.
Fisun Ercan Is a Turkish Chef in the Countryside of Quebec
At her table.
Chef Fisun Ercan’s new farm-to-table restaurant, Bika, is “obviously with Turkish cuisine touches, but I cook with my senses, not with recipes.”
